Roasted Tomato and Garlic Soup is a cozy, flavorful way to turn simple vegetables into a rich and satisfying meal. Roasting Roma tomatoes, onion, and a whole head of garlic brings out their natural sweetness while adding deep, caramelized flavor. Finished with herbs, smoked paprika, and optional half-and-half, this homemade tomato soup is smooth, comforting, and easy enough for a weeknight dinner.
Why You’ll Love This Recipe
This oven roasted tomato soup gets much of its flavor from the roasting process, so you don’t need a long list of complicated ingredients. The tomatoes become sweeter and more concentrated, while roasted garlic turns mellow and creamy rather than sharp.
It’s also wonderfully flexible. Leave out the half-and-half for a lighter soup, or add it for an extra-creamy finish. The gentle seasonings make this creamy tomato garlic soup family-friendly, while red pepper flakes provide just enough warmth without overwhelming the roasted tomato flavor.
Ingredients
- 1 ½ pounds Roma tomatoes, halved lengthwise
- 1 head garlic, halved crosswise
- 1 yellow onion, cut into wedges
- ¼ cup olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 cups broth of choice
- 1 tablespoon fresh oregano or 1 ½ teaspoons dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ cup half-and-half, optional
- Black pepper, to taste
Instructions
- Preheat the oven to 450°F (232°C). Position one oven rack in the upper-middle and another in the lower-middle.
- Place the onion wedges on a sheet pan. Toss with 2 tablespoons of olive oil and ½ teaspoon kosher salt. Place the garlic halves cut-side down on the same pan.
- Place the onion and garlic pan on the upper-middle rack.
- Arrange the halved Roma tomatoes on a second sheet pan. Toss them with the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt. Place the pan on the lower-middle rack.
- Roast for 15 minutes. Rotate the sheet pans between the racks, then continue roasting for about 15 minutes, or until the tomatoes and onions are tender and beginning to brown around the edges.
- Remove both pans from the oven and allow the vegetables to cool slightly. When the garlic is cool enough to handle, squeeze the soft roasted cloves from their skins directly into a blender.
- Add the roasted tomatoes, onions, and any flavorful juices from the pans. Pour in the broth, then add the oregano, smoked paprika, and red pepper flakes.
- Blend until completely smooth. For an especially silky Roasted Tomato and Garlic Soup, blend a little longer than you think necessary.
- Pour the soup into a pot and bring it to a gentle simmer over medium-low heat.
- Stir in the half-and-half, if using. Taste and adjust with additional salt and black pepper as needed.
- Serve hot with toasted bread, croutons, or a warm grilled cheese sandwich.
Tips & Tricks
Use ripe Roma tomatoes for the richest flavor. Roasting concentrates their natural sweetness, so starting with flavorful tomatoes makes a noticeable difference.
Give the vegetables enough room on the sheet pans rather than overcrowding them. Space allows moisture to evaporate and helps the edges brown instead of simply steaming.
Watch the garlic carefully. Roasted garlic should become soft, golden, and mellow without developing burned or bitter edges.
For an extra creamy tomato garlic soup, use the full amount of half-and-half. For a lighter version, reduce it or leave it out completely.
If the finished soup is thicker than you prefer, stir in a little additional broth until you reach your desired consistency. If it seems too thin, gently simmer it uncovered for several minutes.
For less heat, omit the red pepper flakes. For more warmth, add a small extra pinch when seasoning the finished soup.
Details
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: About 4 servings
Category: Soup
Method: Roasting, Blending, Simmering
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian when made with vegetable broth; halal-friendly when using halal-certified broth and ingredients
Notes
Vegetable broth works beautifully if you want a vegetarian homemade tomato soup. Halal-certified chicken or beef broth can also be used for a slightly richer savory flavor.
Heavy cream can replace half-and-half for a richer finish. For a dairy-free variation, omit the cream or use an unsweetened dairy-free cooking cream that works well in savory recipes.
Serve the soup with crunchy croutons, toasted sourdough-style bread, a simple green salad, or a grilled cheese sandwich for a comforting meal.
Fresh basil also makes a delicious garnish and pairs naturally with roasted tomatoes and garlic.
Nutrition
Approximate nutrition per serving when divided into 4 servings and prepared with half-and-half:
Calories: 330
Protein: 6g
Carbohydrates: 20g
Fat: 27g
Nutrition values are estimates and will vary depending on the broth, dairy products, and exact ingredients used.
FAQ
Can I make Roasted Tomato and Garlic Soup without cream?
Yes. The roasted vegetables create plenty of body even without dairy. Simply omit the half-and-half for a lighter soup. You can add a little extra broth if needed to adjust the consistency.
What tomatoes are best for roasted tomato soup?
Roma tomatoes are an excellent choice because they are meaty and have relatively little excess water. Roasting concentrates their flavor and natural sweetness. Other ripe plum tomatoes can also work well.
Why should I roast the tomatoes before making soup?
High-heat roasting removes some moisture while encouraging browning and caramelization. This gives oven roasted tomato soup a deeper, sweeter, and more concentrated flavor than simply simmering raw tomatoes.
Can I use dried oregano instead of fresh oregano?
Yes. Use about 1 ½ teaspoons dried oregano in place of 1 tablespoon fresh oregano. Dried oregano has a more concentrated flavor, so you need less.
How can I make tomato soup less spicy?
Simply leave out the red pepper flakes. Smoked paprika provides flavor without adding significant heat, so you can keep it in the recipe.
What can I serve with this soup?
Grilled cheese is a classic pairing, but toasted bread, garlic bread, croutons, sandwiches, or a fresh salad are also excellent choices. For a lighter meal, serve a smaller bowl alongside your favorite salad.
Storage
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 4 days.
For freezing, the soup freezes best before adding the half-and-half. Transfer the cooled soup to freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator and add the dairy while reheating.
Reheat gently in a saucepan over medium-low heat, stirring occasionally until hot. Avoid aggressively boiling soup containing half-and-half, as gentle heating helps maintain its smooth texture.
Similar Recipes
Roasted Tomato and Garlic Soup
Ingredients
- 1 ½ pounds Roma tomatoes halved lengthwise
- 1 head garlic halved crosswise
- 1 yellow onion cut into wedges
- ¼ cup olive oil divided
- 1 teaspoon kosher salt divided
- 2 cups broth of choice
- 1 tablespoon fresh oregano or 1 ½ teaspoons dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ cup half-and-half optional
- Black pepper to taste
Instructions
- Preheat the oven to 450°F (232°C). Position one oven rack in the upper-middle and another in the lower-middle.
- Place the onion wedges on a sheet pan. Toss with 2 tablespoons of olive oil and ½ teaspoon kosher salt. Place the garlic halves cut-side down on the same pan.
- Place the onion and garlic pan on the upper-middle rack.
- Arrange the halved Roma tomatoes on a second sheet pan. Toss them with the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt. Place the pan on the lower-middle rack.
- Roast for 15 minutes. Rotate the sheet pans between the racks, then continue roasting for about 15 minutes, or until the tomatoes and onions are tender and beginning to brown around the edges.
- Remove both pans from the oven and allow the vegetables to cool slightly. When the garlic is cool enough to handle, squeeze the soft roasted cloves from their skins directly into a blender.
- Add the roasted tomatoes, onions, and any flavorful juices from the pans. Pour in the broth, then add the oregano, smoked paprika, and red pepper flakes.
- Blend until completely smooth. For an especially silky Roasted Tomato and Garlic Soup, blend a little longer than you think necessary.
- Pour the soup into a pot and bring it to a gentle simmer over medium-low heat.
- Stir in the half-and-half, if using. Taste and adjust with additional salt and black pepper as needed.
- Serve hot with toasted bread, croutons, or a warm grilled cheese sandwich.
Notes
Heavy cream can replace half-and-half for a richer finish. For a dairy-free variation, omit the cream or use an unsweetened dairy-free cooking cream that works well in savory recipes.
Serve the soup with crunchy croutons, toasted sourdough-style bread, a simple green salad, or a grilled cheese sandwich for a comforting meal.
Conclusion
This easy Roasted Tomato and Garlic Soup turns everyday ingredients into a warm, flavorful bowl of comfort. Roasting does most of the work, creating sweet tomatoes, mellow garlic, and caramelized onions before everything is blended into a silky soup.
Make it creamy with half-and-half or keep it lighter without dairy. Either way, it’s a simple homemade tomato soup that pairs beautifully with toasted bread, croutons, or a classic grilled cheese.