Craving the warm and fuzzy feeling you get from a bowl of soup? Try your hand at one of the most popular soups made to date - tomato soup! My homemade, roasted garlic tomato soup recipe is easy to make, full of flavor, and sure to satisfy your craving no matter the occasion.
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🍲 A Fall Favorite Soup
This delicious soup is a great way to use up your fall tomato bounty from the garden. You can only freeze and can so many tomatoes, after all.
It's also great for entertaining guests for lunch - or for freezing and keeping it all to yourself. Whatever the case may be, this recipe will be one that you want to print off and keep in your drawer or recipe book for a go-to meal.
The oven-roasted tomatoes add a deeper, more concentrated tomato flavor. For more of my hot and cozy soup recipes, try this savory pumpkin soup, Thai Tom Yum seafood soup and easy red lentil dill soup.
🍅 Ingredients
- Roma tomatoes - Roma tomatoes have a lower water content compared to other types of tomatoes plus fewer seeds. This makes them meatier and less watery, which is ideal for making a thick, rich soup, especially when roasted ahead of time.
- garlic cloves - We will be roasting the garlic cloves with the tomatoes, which adds a delicious, pungent flavor to the soup.
- vegetable broth - If you are serving this soup to vegan diners, make sure you double check the vegetable broth ingredients to make sure they are vegan-friendly. Most vegetable broths are vegan, but not all.
- agave nectar - Or your preferred sweetener.
* Check recipe card for ingredient amounts.
📝 Recipe Tweaks
- 🥛 Creamy: This recipe is vegan as is but feel free to add a little milk or a splash of cream for a creamier version. For a creamy, vegan alternative, try some coconut cream.
- 🍲 Chunky: Instead of a blended soup, you could try a more rustic, chunky version.
- 🌶️ Spicy: Or, you can simply customize the recipe by adding a few secret ingredients of your own. Feeling spicy? Toss in some red pepper flakes for a heat boost.
- 🧀 Cheesy: Feeling cheesy? Pull out shredded cheddar or mozzarella and sprinkle some on top for some extra gooey goodness.
🔪 How to Make Roasted Garlic Tomato Soup
Step 1. Roast the tomatoes. Roast the tomatoes and garlic in a 250ºF oven for at least 1 hour, or until browned and shriveled around the edges. Let them cool and remove the skin from the tomatoes (this will result in a smoother soup).
Step 2. Cook the soup. Place the roasted tomatoes and garlic in a pot. Add the paprika and vegetable broth and heat until boiling. Remove from heat and let it cool a bit.
Step 3. Blend the soup. Process the tomato soup in a blender, until smooth. Season again with salt and pepper to taste, as well as the agave nectar if using.
Step 4. Serve. If needed, you can return it to the pot and bring it up to a hot temperature. Serve with toasted bread and fresh thyme leaves.
🥗 Serving Suggestions
- Want to take your roasted tomato soup to the next level? Consider throwing a slice of cheese in between your pieces of rye bread and grilling it in your skillet or try these toast points! Nothing says comfort food like dipping a golden brown grilled cheese triangle into your soup in between spoonfuls.
- Serve a classic green salad on the side or this burrata salad recipe.
- This kimchi quesadilla recipe is also a hit.
- Fresh basil is another great addition; add it towards the end of cooking the soup for a flavor enhancer.
🤔 Recipe FAQs
Your homemade roasted tomato soup can be stored in the refrigerator for up to 3 to 4 days. Be sure to use an airtight container.
Yes! You can freeze the soup for up to 6 months (3 months for best quality). Thaw in the refrigerator overnight.
Reheat on the stove over medium heat.
🍽️ Related Side Dishes to Try
If you tried this 🍅 Homemade Roasted Garlic Tomato Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Homemade Roasted Garlic Tomato Soup
Ingredients
For the Soup
- 4 pounds Roma tomatoes - cut into 3 slices each
- 4 garlic cloves - peeled
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme - chopped
- 2 teaspoons paprika
- 1 ½ cups vegetable broth
- 1 tablespoon agave nectar - or to taste (optional)
- salt and pepper - to taste
To Serve
- 4 rye bread slices - toasted
- fresh thyme - optional
Instructions
- Preheat oven to 250ºF. Prepare a large baking sheet by covering it with foil or parchment paper. You might need two baking sheets to fit all of the tomatoes.
- Place the tomato slices and garlic on the baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and thyme. Bake for 1 hour or more, or until browned and shriveled around the edges. Keep an eye on them.4 pounds Roma tomatoes, 4 garlic cloves, 2 tablespoons olive oil, 2 teaspoons fresh thyme
- Let them cool and remove the skin from the tomatoes (this will allow the soup to be smoother but it's optional).
- Place the roasted tomatoes and garlic in a pot. Add the paprika and vegetable broth and heat until boiling.2 teaspoons paprika, 1 ½ cups vegetable broth
- Remove from heat, let it cool a bit and process in a blender, until smooth. Season again with salt and pepper (to taste) as well as the agave nectar, if using.1 tablespoon agave nectar
- Serve with toasted bread and fresh thyme.
Notes
- Leftover Fridge Storage: Your homemade roasted tomato soup can be stored in the refrigerator for up to 3 to 4 days. Be sure to use an airtight container.
- Freezer Storage: You can also freeze the soup for up to 6 months (3 months for best quality). Thaw in the refrigerator.
- Reheating: Reheat on the stove over medium heat.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
I love the deepened flavor of this soup. It’s perfect for fall and winter, yum!