Beat the winter chill with this roasted tomato garlic soup that will not only warm up your body, but also soothe your soul! Easy to make with minimal prep work, this could be your go-to entree for family meals this winter season!
Some recipes materialize just out of nowhere! That’s exactly the story behind this roasted tomato garlic soup coming into existence!
I was craving for some wholesome soup, my social media feed was showing me too many tomato soup recipes and my refrigerator had too many tomatoes in it!
Voila! I ended up with a delicious soul-soothing warm bowl of roasted tomato garlic soup which feels like a snug hug on a somewhat chilly day!
What is roasted tomato garlic soup?
There is no denying that soups are soul-satisfying comfort food for winter! Even though Bangalore doesn’t get a strong winter, the chilly wind is enough of an excuse for me to whip up a bowl of comforting soup!
I have been getting many roasted tomato garlic soup recipes in my social media feed off late and hence decided to give it a shot!
So as the name suggests, you just gotta roast some tomatoes and garlic in your trusty oven and then simply blend them to get your roasted tomato garlic soup!
Now to enhance this basic soup and take it to an extraordinary height, you have to add a few more things which I am sure can be quickly found in your pantry!
Firstly, a good quality extra-virgin olive oil! The flavor combination of tomatoes, garlic and olive oil is insanely mind-blowing which is what takes this soup to a different level!
To add a burst of freshness, you will need a handful of fresh Italian basil leaves to be added while the soup is simmering.
Finally, to round things up, a generous sprinkle of Italian seasoning and red chilli flakes will add the much needed spiciness!
Ingredients for roasted tomato garlic soup
Tomatoes: Bright red and perfectly ripe tomatoes are what you need for this beautiful roasted tomato garlic soup!
Please choose your tomatoes carefully; keep the half-ripe ones for other recipes and get the softer, juicier and vibrantly red tomatoes for your roasted tomato garlic soup.
You can use any locally produced variety of tomatoes as long as they are nicely ripened. I used my local produce of tomatoes which churned out a silky smooth roasted tomato garlic soup!
Garlic: Roasted tomato garlic soup calls for a generous amount of garlic which is why I used 3 heads of garlic as mine were not too big.
Pro tip: If you have got bigger garlic heads, you may use 1 or 2; or if you don’t want a strong garlic flavor in your roasted tomato soup, feel free to cut down the amount of garlic.
Since we love the flavor of garlic way too much, it would be unfair if I do not emphasize the importance of this magical roasted garlic!
I also have a dedicated video on how to make roasted garlic which you must check out! You will know why this thing is so addictive when you start using this in your various recipes!
The cloves of garlic become so incredibly creamy and smoky that it takes any recipe to another level of deliciousness by imparting that smokiness in it.
Onion: To balance the tartness of tomatoes, I added one medium size onion which will add its subtle sweetness to the roasted tomato garlic soup!
Caramelized onions make things sweeter naturally without overpowering it and enhances the smoky flavor of the recipe.
Extra-virgin olive oil: A good quality extra-virgin olive oil is a must for a good & soul-satisfying soup experience!
Tomatoes, garlic and a good extra-virgin olive oil are magical trios that create many wonders and reward you with insanely delish dishes!
Fresh basil leaves: To add an extra dimension to this wintery soup, I have added a handful of fresh basil leaves.
The aroma of fresh basil complements the flavors of tomatoes and garlic beautifully creating a wholesome soup giving you that much needed comfort on a chilly night!
Italian seasoning: My roasted tomato garlic soup is pretty basic and you may feel it lacks dimension, but I fixed that by adding my magical genie!
This little bottle of wonder has not saved me on one but multiple occasions and that is none other than the humble Italian seasoning!
A generous dash of Italian seasoning takes this soup from basic to extraordinary without any complications at all!
Red chilli flakes: None of our winter recipes is complete without a kick of heat! A good dash of red chilli powder will add a nice touch of spiciness without overpowering it too much.
Seasoning: You will have to season this roasted tomato garlic soup in different layers. First, while roasting the tomatoes and garlic.
After you blend the tomatoes with water and then simmer it in olive oil, you will have to season it again with salt as water would have diluted the mixture.
But taste it while you simmer before adding salt to your soup; then season it as per your liking. You may also add freshly crushed black pepper, but I had skipped it.
How to make roasted tomato garlic soup?
Step 0: Preheat your oven to 200 C / 400 F and place the rack at the center of the oven.
Step 1: Wash the tomatoes nicely under running water ensuring no dirt is left on the skin. Cut each tomato into half.
Step 2: Now cut the top of each of the garlic heads exposing the cloves.
Step 3: Peel the onion and roughly chop in chunks.
Step 4: Take a baking tray and arrange all the halved tomatoes keeping the cut side up.
Step 5: Throw in the onion chunks between the gaps of the tomato halves.
Step 6: Place the garlic heads at the center of the baking tray.
Step 7: Now drizzle a generous amount of extra-virgin olive oil over all the veggies making sure each piece gets a good touch of the oil especially the garlic heads.
Step 8: Sprinkle a teaspoon of salt over the veggies.
Step 9: Bake the tomatoes, garlic and onion in the preheated oven for 40 minutes or until the tomatoes & garlic are softened and onions are caramelized.
Step 10: Transfer the roasted tomatoes and onions to a large saucepan. Squeeze out the softened garlic cloves from the roasted garlic heads and add to the saucepan.
Step 11: Add about 2 cups of water to the saucepan and using a hand blender, start blending the roasted veggies.
Step 12: Blend the roasted tomatoes, onion and garlic until you get a completely smooth & lump-free mixture.
Step 13: Place the saucepan on medium flame and let the roasted tomato garlic soup come to a boil.
Step 14: Sprinkle the shredded fresh basil leaves over the soup and stir to mix them in.
Step 15: Continue to boil the soup to thicken it. Season with salt to taste. You can also add a touch of olive oil for extra flavor.
Step 16: Your roasted tomato garlic soup is ready! Serve it in individual bowls, top it up with Italian seasoning, red chilli flakes and a final dash of olive oil!
Step 17: Garnish the soup with a sprig of fresh basil and enjoy the winter chill with this homemade delicacy!
More delicious soups & Stews recipes from Flavor Quotient
- Ripe red tomatoes - 8, medium
- Garlic - 3 heads
- Onion - 1, medium
- Extra-virgin olive oil - 4 tbsp
- Fresh basil leaves - ½ cup
- Italian seasoning - ¼ tsp per serving
- Red chilli flakes to taste
- Salt to taste
- Preheat your oven to 200 C / 400 F and place the rack at the center of the oven.
- Wash the tomatoes nicely under running water ensuring no dirt is left on the skin. Cut each tomato into half.
- Now cut the top of each of the garlic heads exposing the cloves.
- Peel the onion and roughly chop in chunks.
- Take a baking tray and arrange all the halved tomatoes keeping the cut side up.
- Throw in the onion chunks between the gaps of the tomato halves.
- Place the garlic heads at the center of the baking tray.
- Now drizzle a generous amount of extra-virgin olive oil over all the veggies making sure each piece gets a good touch of the oil especially the garlic heads.
- Sprinkle a teaspoon of salt over the veggies.
- Bake the tomatoes, garlic and onion in the preheated oven for 40 minutes or until the tomatoes & garlic are softened and onions are caramelized.
- Transfer the roasted tomatoes and onions to a large saucepan. Squeeze out the softened garlic cloves from the roasted garlic heads and add to the saucepan.
- Add about 2 cups of water to the saucepan and using a hand blender, start blending the roasted veggies.
- Blend the roasted tomatoes, onion and garlic until you get a completely smooth & lump-free mixture.
- Place the saucepan on medium flame and let the roasted tomato garlic soup come to a boil.
- Sprinkle the shredded fresh basil leaves over the soup and stir to mix them in.
- Continue to boil the soup to thicken it. Season with salt to taste. You can also add a touch of olive oil for extra flavor.
- Your roasted tomato garlic soup is ready! Serve it in individual bowls, top it up with Italian seasoning, red chilli flakes and a final dash of olive oil!
- Garnish the soup with a sprig of fresh basil and enjoy the winter chill with this homemade delicacy!
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