Homemade Roasted Garlic Tomato Soup

5 from 2 votes

This homemade roasted garlic tomato soup recipe is easy to make, full of flavor, and sure to satisfy your craving no matter the occasion.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: bowls

Calories: 173kcal

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.

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.