Oven Roasted Garlic Tomato Soup starts with oven roasted vegetables that are then blended into a smooth and creamy roasted tomato soup.
Tomato season is the perfect excuse to make this delicious Roasted Tomato and Garlic Soup taking advantage of an abundance of tomatoes at their peak flavor.
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Need some more recipes to use up an abundance of tomatoes? Try this Chicken, Zucchini, and Tomato Sheet Pan Meal or this Roasted Summer Veggie Pasta Salad.
If like me you are not a fan of hot soups on hot days, you'll be happy to know this soup freezes really well.
I usually make a large batch at the end of summer and freeze it in individual servings so that I can enjoy the bright flavor of fresh tomatoes in the middle of winter.
Pair this soup with these Sourdough Cheese Scones or these Sourdough Discard Crackers for a delicious comforting meal.
Why You Will Love This Recipe
- This soup is full of flavor. Roasting the vegetables caramelizes their sugars and is the best way to intensify their natural flavor.
- While the soup does have a long cook time most of it is hands-off while the vegetables roast in the oven.
- Fresh tomato soup freezes really well and is a great way to preserve delicious summer tomatoes. Make a large batch once and then freeze the leftovers for future meals.
If you love this creamy oven-roasted tomato soup as much as I do you might also be interested in these soup recipes for Roasted Cauliflower Leek and Potato Soup, Cream Free Leek and Potato Soup, Winter Pork Stew, Chili with Bell Peppers, Pork Black Bean and Pumpkin Stew, or Dutch Oven Beef Stew.
Recipe Ingredients
There are just a few simple ingredients necessary to make this amazing Roasted Garlic Tomato Soup.
Tomatoes: Roasting the tomatoes intensifies their flavor leading to a sweet, rich tomato flavor. I recommend using either Roma tomatoes, plum tomatoes, or cherry tomatoes because they have a lower water content.
Pick up some of the freshest tomatoes you can by Shopping at a Farmers Market.
Onions and Carrots: The addition of roasted onions and carrots give this roasted tomato soup a subtle sweetness that evens out the acidity of the tomatoes.
Garlic: Roasting garlic cloves removes the bite of raw garlic and gives them a gentle almost sweet flavor.
Stock/Broth: Use either vegetable broth or chicken broth. If you are feeling fancy you could even make your own Homemade Chicken Stock.
Herbs: Most tomato soups call for basil. But confession time, I hate the taste of basil. It's why I created this recipe for Spinach Pesto without Basil.
Heavy Cream and Butter: Adding a little heavy cream and butter to the finished soup adds just the right amount of creamy richness.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Change up the flavor of this soup by varying the herbs. Herbs to try include:
- Oregano
- Chives
- Tarragon
- Thyme
- Dill
- Parsley
- Cilantro
- Rosemary
Tomatoes: This soup is best when tomatoes are in season to keep the soup as flavorful as possible! If fresh tomatoes aren't available you can use canned crushed tomatoes. Add them to the stockpot with the chicken stock.
Spice the soup up with a sprinkle of red pepper flakes.
Make this soup vegan by skipping the butter, using full-fat coconut milk instead of heavy cream, vegetable broth instead of chicken broth, and nutritional yeast instead of parmesan cheese.
Step by Step Directions
Step 1: Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper or foil.
Spread the tomatoes, carrots, onions, and garlic onto the baking sheet. Drizzle with olive oil and season with salt and pepper.
Step 2: Roast in the oven for 45 minutes until everything is fork-tender.
Remove roasted tomatoes, carrots, onions, and garlic from the oven and transfer to a large stockpot.
Tip: Dry the vegetables thoroughly to allow the oil to coat them properly and encourage browning.
Tip: A large stockpot really does come in handy for boiling pasta for Four Cheese Lasagna to making a large batch of Homemade Veggie Pasta Sauce.
Step 3: Add chicken or vegetable stock, rosemary, thyme, and sage.
Using an immersion blender puree the soup until smooth.
Step 4: Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Remove from heat and stir in the heavy cream and butter. Season to taste with salt and freshly ground black pepper and top with chopped fresh parsley or other fresh herbs.
Tip: If you don't have an immersion/stick blender you can also puree the soup in a food processor or blender. If you're using a blender, purée the soup in batches. Don't fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.
Storage and Freezing Instructions
If you have leftover soup, allow the soup to come to room temperature and then store it in an airtight container in the refrigerator for 3-4 days.
To Freeze: If you are planning to freeze the soup, do not add in the heavy cream. Heavy cream in soups can break and curdle when you try to reheat it. Wait to stir in the heavy cream until after the tomato soup has been reheated.
Allow the soup to come to room temperature and then transfer it to an airtight container or zip-top bag. Label the container with the contents and date. Then freeze the soup for up to three months.
Sometimes there is a little separation in soup once you freeze and defrost it. If this happens, just purée the soup again until smooth.
For more tips on freezing soups and stews read this post: How to Freeze Beef Stew.
To Reheat: If you are in a hurry, you could simply microwave a bowl of this soup for a couple of minutes.
But for the best results, especially if I am reheating more than one serving, I prefer to heat this soup on the stovetop in a saucepan over medium heat.
Recipe FAQs
I recommend using either Roma tomatoes, plum tomatoes, or cherry tomatoes because they have a lower water content.
Typically I do not peel the tomatoes or strain the seeds I enjoy chunky tomato soup, but if you prefer a smoother soup you can strain it with a fine-mesh strainer.
Yes, if fresh tomatoes aren't available feel free to use one 35-ounce can of tomatoes. Add the canned tomatoes, liquid and all, at the same time as the vegetable or chicken broth.
This is a good option when tomatoes are not in season and yucky winter grocery store tomatoes are the only ones available.
Expert Tips
- Cut the vegetables into uniform sizes to ensure even roasting.
- Before roasting dry the vegetables thoroughly to allow the oil to coat them properly and encourage browning.
- Don't crowd the roasting pan. Make sure there is enough room for air to circulate around the vegetables. Otherwise, the vegetables will steam rather than roast.
- Fresh herbs can be substituted for dried herbs, just be sure to double the amounts.
- If you don't have an immersion/stick blender you can also puree the soup in a blender. If you're using a blender, purée the soup in batches. Don't fill the blender past the maximum fill line, the volume of the soup will expand as you blend, and open the vent to allow the steam to escape.
- If the soup tastes too acidic add a pinch of baking soda. The baking soda will help to neutralize the acid in the tomatoes.
More Easy Dinners
Thanks for Reading!
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📖 Recipe
Roasted Garlic Tomato Soup
Equipment
- sheet pan
- stock pot
Ingredients
- 3 lbs roma tomatoes quartered
- 3 large carrots peeled and quartered
- 1 large yellow onion quartered
- 1 head of garlic peeled
- ½ cup olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- parmesan grated
Instructions
- Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper or foil.
- Spread the 3 lbs roma tomatoes, 3 large carrots, 1 large yellow onion, and 1 head of garlic onto the sheet pan. Drizzle with ½ cup olive oil and season with salt and pepper. Roast in the oven for 45 minutes until everything is fork-tender.
- Remove roasted tomatoes, carrots, onions, and garlic from the oven and transfer to a large stockpot. Add 4 cups chicken or vegetable broth, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 1 teaspoon dried sage. Using an immersion blender puree the soup until smooth.
- Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Remove from heat and stir in the ¼ cup heavy cream and 2 tablespoons unsalted butter. Season to taste with salt and freshly ground black pepper.
- Ladle into soup bowls and top with grated parmesan cheese.
Robin says
I'm not a fan of tomatoes, but I do love a good bowl of tomato soup. Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
Robin 🎄
Erica @ Raspberries and Kohlrabi says
Thank you so much for stopping by!
Mrs. U says
This looks amazing!!! I just printed it out and cannot wait to add it to our menu for next week! Thank you for sharing!
His,
Mrs. U
Erica @ Raspberries and Kohlrabi says
I am so excited for you to try this recipe! Please come back next week and let me know what you think.