Tomato Roasted Garlic Soup

by Lana Stuart on February 28, 2014 · 9 comments

Tomato Roasted Garlic Soup

Sometime late last week, BeeBop and I were watching television one night. Or rather, I was watching television and BeeBop was chatting with some of his author friends on Twitter. One of his Twitter-mates was asking for a recipe for tomato soup with roasted garlic. He thought surely I had a recipe, but turns out I didn’t! But how good does that sound? Tomato with roasted garlic? Yum. I told BeeBop to tell his friend to give me until the weekend and I’d come up with one. Et voila – Tomato Roasted Garlic Soup!

This soup is so perfect for dipping with a grilled cheese sandwich. Or, as you can see in the photo, with Cornmeal and Scallion Fritters. That recipe’s coming up soon so stay tuned :-)

Roasting garlic for Tomato Roasted Garlic Soup

Roast the garlic:  Preheat the oven to 425 degrees. Remove any loose papery skin from the outside of the head of garlic. Cut a slice from the top of the head to expose the cloves. Place the garlic on a square of aluminum foil (lined with parchment if desired, but optional).  Drizzle with the olive oil and sprinkle with a pinch of salt and pepper. Wrap the garlic in the foil and place in the oven to bake for about 1 hour, 15 minutes. Remove from the oven and allow the garlic to cool before handling.  Remove the cloves from the skin of the garlic by gently pressing the sides of the head of garlic. Be sure to extract all the garlic cloves.

Note: you can roast several heads of garlic together and store any leftovers in the refrigerator for up to one week.

Cooking onions for Tomato Roasted Garlic Soup

To make the soup:  Add the oil and butter to a large Dutch oven or soup pot over medium-low heat.  When the butter is melted add the onion and cook, stirring occasionally, unto soft but not browned, about 7-8 minutes. Add the flour and stir to coat the onion. Cook for an additional 2-3 minutes, stirring frequently.

Add remaining ingredients for Tomato Roasted Garlic Soup

Add the tomatoes with their juice, chicken broth, garlic, salt, and pepper. Roughly tear the basil leaves and add them to the pot.  Increase the heat to medium-high and bring the soup to a simmer while stirring to make sure the flour is not sticking.  Reduce the heat to low, cover and cook for 40 minutes.

Pureeing Tomato Roasted Garlic Soup

Puree the soup with a hand-held stick blender or in small batches in a regular blender. Taste for seasoning and adjust if needed.

Serve warm with a dollop of sour cream if desired.

Enjoy!

Tomato Roasted Garlic Soup
 
Prep time
Cook time
Total time
 
A luscious tomato soup with roasted garlic. Perfect for dipping a grilled cheese or a corn fritter.
Serves: 6 servings
Ingredients
For the roasted garlic:
  • 1 head of garlic
  • 1 tblsp. olive oil
  • Pinch of salt and pepper
For the soup:
  • 2 tblsp. olive oil
  • 1 tblsp. butter
  • 1 large sweet onion, finely chopped
  • 2 tblsp. all-purpose flour
  • 1 28-ounce can whole plum tomatoes (with their juice)
  • 3 cups chicken broth
  • 1 head roasted garlic
  • 1 tsp. salt
  • ½ tsp. pepper
  • 6-8 large fresh basil leaves
  • Sour cream for garnish
Instructions
  1. Roast the garlic: Preheat the oven to 425 degrees. Remove any loose papery skin from the outside of the head of garlic. Cut a slice from the top of the garlic to expose the cloves. Place the garlic on a square of aluminum foil (lined with parchment if desired, but optional). Drizzle with the olive oil and sprinkle with a pinch of salt and pepper. Wrap the garlic in the foil and place in the oven to bake for about 1 hour, 15 minutes. Remove from the oven and allow the garlic to cool before handling. Remove the cloves from the skin of the garlic by gently pressing the sides of the head of garlic. Be sure to extract all the garlic cloves.
  2. Note: you can roast several heads of garlic together and store any leftovers in the refrigerator for up to one week.
  3. To make the soup: Add the oil and butter to a large Dutch oven or soup pot over medium-low heat. When the butter is melted add the onion and cook, stirring occasionally, unto soft but not browned, about 7-8 minutes. Add the flour and stir to coat the onion. Cook for an additional 2-3 minutes, stirring frequently.
  4. Add the tomatoes with their juice, chicken broth, garlic, salt, and pepper. Roughly tear the basil leaves and add them to the pot. Increase the heat to medium-high and bring the soup to a simmer while stirring to make sure the flour is not sticking. Reduce the heat to low, cover and cook for 40 minutes.
  5. Puree the soup with a hand-held stick blender or in small batches in a regular blender. Taste for seasoning and adjust if needed.
  6. Serve warm with a dollop of sour cream if desired.
Notes
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{ 9 comments… read them below or add one }

1 Barbara | Creative Culinary February 28, 2014 at 10:08 pm

Two soups that were life changing when made from scratch. Tomato and Mushroom. SO good. I actually think I’ve also made a tomato and roasted garlic soup but if not I will; I actually have the garlic already done just waiting for an opportunity. Looks so good right now; I need some comfort food bad!

Reply

2 Lana Stuart March 1, 2014 at 9:15 am

I’d add one more to your list, Barb – potato soup. Absolutely no comparison with any purchased version. I always think soup first when I want comfort food :-)

Reply

3 Kathie Stephens March 1, 2014 at 3:58 am

I cannot wait to try this soup! Anything with roasted garlic has to delicious!

Reply

4 Lana Stuart March 1, 2014 at 9:16 am

Roasted garlic is just so delicious, isn’t it? It’s really fantastic in this soup with the tomatoes and basil. You could even increase it to 2 whole heads if you’re a big garlic fan.

Reply

5 Miss P March 1, 2014 at 5:32 pm

That looks wonderful! I think that we are going to have one more spell of cold weather this week. This will be just the ticket for a comfy supper.

Miss P

Reply

6 Kimberly Sentek March 5, 2014 at 10:02 am

Hi, Lana. Thank you so much for this recipe. We can’t wait to try it! Once we make it, I will be sure to tell Bill and you how much we love it!

Kim

Reply

7 Lana Stuart March 5, 2014 at 11:03 am

We really enjoyed it! Hope you do, too.

Reply

8 Kelly March 6, 2014 at 10:44 am

Gosh, this looks and sounds delicious! I love tomato soup, but I’ve never made it homemade. Thanks for sharing. Hugs!

Reply

9 Lana Stuart March 6, 2014 at 12:49 pm

Kelly, you won’t believe how much better the homemade kind is! Do give it a try – it’s really easy.

Reply

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