This roasted garlic tomato soup is simple to prepare and pairs perfectly with a grilled cheese sandwich. Savory, aromatic, and satisfying, it makes a great lunch or light dinner.
This post is sponsored by Red Gold Tomatoes. Thank you for supporting the brands I love. All opinions are my own.
Tomato soup has always been one of my go-to comforts. When I mentioned to a close friend that I was testing a new tomato soup, she wasn’t surprised—I’ve made plenty over the years. I’ve shared variations before, from a quick 3-ingredient tomato tortellini soup to a sweet corn and yellow tomato version, and even a spicy ground beef and chipotle tomato soup. Each of those recipes highlights how versatile tomato soup can be.
This recipe focuses on roasting garlic to deepen the flavor and using high-quality canned tomatoes to build a robust, well-rounded soup. A head of roasted garlic adds a mellow, caramelized sweetness that transforms a simple tomato base into something special.
Roasted Garlic Tomato Soup
Start with a good quality canned tomato—I’ve used Red Gold diced tomatoes for their consistent flavor and quality. They make a great base for this soup and are easy to find year-round.
Roasting the garlic is the first step. Trim the top off a whole head of garlic so you expose most of the cloves, drizzle the cut surface with olive oil, and sprinkle with a little kosher salt. Wrap the head in foil and roast in a 400°F oven until the cloves are soft and golden—about 30–35 minutes. The roasting mellows the garlic and brings out a rich, slightly sweet flavor.
Looking for more soup? Check out these fall soup recipes!
While the garlic roasts, heat a tablespoon of extra-virgin olive oil in a large pot over medium heat. Add one diced onion and sauté until translucent. Pour in four cups of vegetable broth and a 28-ounce can of diced tomatoes. Season with a teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper for a hint of heat. Bring the mixture to a boil, then reduce to a simmer and let it cook for about 15 minutes to allow the flavors to meld.
When the garlic is tender, remove the head from the oven and carefully squeeze the roasted cloves out of their skins into the pot. Stir well to incorporate the roasted garlic into the soup—be cautious, the garlic and pot will be hot.
Puree the soup until smooth using either a blender (work in batches and vent the lid) or an immersion blender directly in the pot. Taste and adjust seasoning if needed. If you prefer a thinner soup, add a little more broth until you reach the desired consistency.
Garnish simply with bread or croutons, shaved Parmesan, and a drizzle of olive oil. Freshly cracked black pepper or mini grilled cheese sandwiches make excellent additions. Serve hot and enjoy a comforting bowl that’s rich in roasted garlic and tomato flavor.
Roasted Garlic Tomato Soup
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Equipment
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Ladle
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Large pot or Dutch oven
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Blender or immersion blender
Ingredients
- 1 head garlic
- 1 tablespoon extra virgin olive oil plus more for the garlic head
- 1 onion diced
- 4 cups vegetable broth or stock
- 28 ounce diced tomatoes
- 1 teaspoon kosher salt plus more for the garlic head
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
Optional Garnish
- bread
- croutons
- shaved parmesan
- olive oil
Instructions
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Preheat the oven to 400°F. Cut the top off a head of garlic, drizzle with olive oil, sprinkle with salt, and wrap completely in foil. Roast for about 35 minutes, until soft and golden.
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While the garlic roasts, heat 1 tablespoon of extra-virgin olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
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Add the vegetable broth, diced tomatoes, salt, black pepper, and crushed red pepper. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
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When the garlic is roasted, remove it from the oven and squeeze the cloves into the soup. Stir to combine.
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Puree the soup until smooth using a blender or immersion blender.
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Serve hot, garnished as desired.