Tomato-Roasted Garlic Soup Recipe

Tomato-Roasted Garlic Soup Recipe

How To Make Tomato-Roasted Garlic Soup

Smoky, tangy, and refreshing, this tomato-roasted garlic soup combines Roma tomatoes, tons of garlic, and chicken broth for a comforting bowl.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 1headgarlic
  • ½tspextra virgin olive oil
  • salt and freshly ground pepper
  • 1cuponion,chopped
  • 1cupcelery,chopped
  • 4cantomatoes,stewed
  • 1bay leaf
  • 2tspbasil,dried
  • 1tsporegano,dried
  • 1tspthyme,dried


  1. Preheat oven to 350 degrees F. Remove the papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with ¼ teaspoon olive oil and sprinkle with a pinch of salt and pepper.

  2. Loosely wrap foil around the garlic, folding foil edges securely. Roast for about 40 minutes until the garlic has softened, then transfer to plate. Open carefully and discard foil; let the garlic cool.

  3. Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.

  4. In a large saucepan over medium heat, heat the remaining olive oil. Add onion, celery, and roasted garlic. Cover and cook for about 3 minutes until vegetables soften.

  5. Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme, and ¼ teaspoon pepper; bring to a boil. Reduce heat and simmer for 15 minutes to blend flavors.

  6. Remove bay leaf. In a blender, puree soup in batches until smooth.

  7. Serve and enjoy.


  • Calories: 65.26kcal
  • Fat: 1.05g
  • Saturated Fat: 0.17g
  • Monounsaturated Fat: 0.48g
  • Polyunsaturated Fat: 0.25g
  • Carbohydrates: 13.40g
  • Fiber: 3.90g
  • Sugar: 5.16g
  • Protein: 2.45g
  • Sodium: 457.96mg
  • Calcium: 89.89mg
  • Potassium: 411.78mg
  • Iron: 1.28mg
  • Vitamin A: 30.96µg
  • Vitamin C: 22.85mg
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