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. If you need a substitute, try plum tomatoes: they are very similar to Roma tomatoes in terms of shape, size, and low water content, making them an excellent substitute for soups. Grape tomatoes could also work.
- 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 - To add a touch of sweetness. This is optional.
- To serve: Fresh thyme and toasted rye bread slices.
* Check recipe card for full ingredients and amounts.
🔪How to Make it
This is a small batch of roasted tomato soup. You can easily higher the serving size in the recipe card for larger batches.
- Roast the tomatoes. Preheat oven to 250ºF. Prepare a baking sheet by covering it with foil or parchment paper. Place the tomatoes and garlic on the foil (cut side up for the tomatoes) and sprinkle with olive oil, salt, pepper and thyme. Bake for about 1 hour, or until browned and shriveled around the edges. Keep an eye on them. Let them cool and remove the skin from the tomatoes (this will allow the soup to be smoother).
- Cook and process the soup. Place the roasted tomatoes and garlic in a pot. Add the paprika and vegetable broth and heat until boiling. Remove from heat, let it cool, and process in a blender until soft. Season again with salt and pepper to taste, as well as the agave nectar if using.
- Serve. Serve with toasted bread and fresh thyme.
🥗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.
- 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.
- Feeling cheesy? Pull out shredded cheddar or mozzarella and sprinkle some on top for some extra gooey goodness.
- 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
- 2 pounds Roma tomatoes - cut in half
- 2 garlic cloves - chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme - chopped
- 1 teaspoon paprika
- ¾ cup vegetable broth
- 2 teaspoons agave nectar - or to taste (optional)
- salt and pepper - to taste
To Serve
- fresh thyme - optional
- 2 rye bread slices - toasted
Instructions
- Preheat oven to 250ºF. Prepare a baking sheet by covering it with foil or parchment paper.
- Place the tomatoes and garlic on the foil (cut side up for the tomatoes) and sprinkle with olive oil, salt, pepper and thyme. Bake for about 1 hour, or until browned and shriveled around the edges. Keep an eye on them.
- Let them cool and remove the skin from the tomatoes (this will allow the soup to be smoother).
- Place the roasted tomatoes and garlic in a pot. Add the paprika and vegetable broth and heat until boiling.1 teaspoon paprika, ¾ cup vegetable broth
- Remove from heat, let it cool, and process in a blender until soft. Season again with salt and pepper to taste, as well as the agave nectar if using.2 teaspoons agave nectar
- Serve with toasted bread and fresh thyme.
Notes
- This is a small batch of roasted tomato soup. You can easily higher the serving size in the recipe card for larger batches.
- 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.
- You can also freeze the soup for up to 6 months (3 months for best quality). Thaw in the refrigerator.
- 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.
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