You’ll get the perfect blend of comfort and flavor with my Tomato and Roasted Garlic Soup recipe. This homemade soup with rich roasted garlic and vibrant tomatoes is easy, versatile, and delicious!
Part of the enjoyment of cooking is the ability to transform simple ingredients into a delicious, heartwarming meal. This Tomato and Roasted Garlic Soup recipe does just that, combining pantry staples into a dish that’s more than the sum of its parts.
The heart and soul of this dish are lovely, rich tomatoes and mellow roasted garlic. The tomatoes provide a vibrant tang, while the roasted garlic brings a caramelized sweetness.
But what sets the recipe apart is its adaptability. It pairs beautifully with classic accompaniments such as crusty bread or a grilled cheese sandwich yet adapts easily to being customized with different garnishes and variations. And it’s perfect for cooks of all levels with clear, easy-to-follow directions.
❤️ Why I Love This Recipe
- Showcases the vibrant taste of ripe tomatoes, one of my favorite foods.
- Roasting garlic transforms it into a mellow, sweet paste.
- It’s always a joy to create a classic comfort food recipe from scratch in my own kitchen.
- It goes with a variety of sides, from homemade crusty bread to cornbread to grilled cheese sandwiches to fritters.
WHAT PEOPLE ARE SAYING …
“I cannot wait to try this soup! Anything with roasted garlic has to delicious!”
— Kathie
🛒 Ingredient Notes
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- Garlic – Roasting garlic turns it from sharp and pungent to mellow and rich. It adds a deep, savory flavor to the soup.
- Olive oil – Used for roasting the garlic and providing a smooth consistency to the soup.
- Butter – Adds a rich, velvety finished texture.
- Onion – I typically use a sweet onion for this recipe, but yellow onion works well, too.
- All-purpose flour – Just a bit of flour gives the soup a slight thickness and improves the overall texture.
- Whole canned plum tomatoes with juice – You can’t make roasted garlic tomato soup without tomatoes, of course! They’re the main component that imparts the vibrant, tangy tomato flavor. I prefer the flavor of plum (also called “Roma”) tomatoes, but any canned tomatoes with their juice will be good.
- Chicken broth – Acts as a savory base and complements the tomatoes.
- Fresh basil leaves – Infuses the soup with a fresh herbal aroma.
- Sour cream – Optional garnish that adds creaminess and a touch of tangy flavor when serving.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see Tomato and Roasted Garlic Soup on page 175 in my cookbook, My Southern Table! Get your signed copy today.
🥄 How to Make Tomato and 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 the olive oil over the cut garlic and sprinkle with a pinch of salt and pepper.
- Wrap the garlic in the foil and place in the oven to bake.
- Start checking the garlic at 40 minutes and check every 10 minutes until done.
- Remove from the oven and allow it 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.
❗ PRO TIPS
- You’ll know the garlic is done when one of the cloves in the center feels soft all the way through when pierced with a paring knife.
- Even after the garlic is soft, you can continue roasting until you get a very dark golden color for a deeper caramelized flavor.
- The exact cooking time for the roasted garlic will depend on the variety, size, and age of your garlic.
- Remember to remove the excess papery skin and use sufficient olive oil to prevent burning while cooking.
- Roasting the garlic may be done up to four days in advance. You can also roast several heads of garlic together and store any leftovers in the refrigerator until you’re ready to use them.
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, until 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 the tomatoes with their juice, chicken broth, garlic, salt, and pepper. Roughly tear the basil leaves and add them to the pot.
- Increase to medium-high heat. Bring the soup to a simmer, stirring frequently.
- Reduce the heat to low. Cover and cook for 40 minutes.
- Puree the soup with a hand-held immersion blender or in small batches in a regular blender.
- Season with salt and pepper as needed.
- Serve warm with a dollop of sour cream if desired.
👉 PRO TIP: How I Puree Hot Soup in a Blender
Please take care when pureeing hot soup in a blender!
Blending hot liquids can build pressure, forcing the top off the blender and potentially causing burns.
Be sure to fill the blender no more than halfway, ideally only one-third full.
Allow some venting either by removing the center cap from the blender lid or removing the lid entirely and covering the top of the blender with a folded kitchen towel.
Start blending at the lowest speed, gradually increasing to puree the soup to your desired consistency.
Always handle with care, as the contents will still be hot.
⏲️ How I Make This in Advance
If you want to enjoy the recipe on a busy day or serve it at a gathering without last-minute fuss, you can easily prepare it ahead of time. Here’s how I do it:
- Follow the recipe instructions up to the point where you’ve pureed the soup and adjusted the seasoning.
- Allow it to cool down to room temperature (this prevents condensation in the container).
- When cool, transfer the soup into an airtight container. Make sure the container is suitable for freezing if you plan to keep it for an extended period.
⚠️ My Troubleshooting Tips
- If the garlic cloves aren’t soft after the initial roasting time, continue checking at 5-minute intervals.
- If the soup is too thick, add a bit more chicken broth to reach the desired consistency.
- Adjust the seasoning with salt and pepper as needed.
🔀 Recipe Variations
- Experiment with different herbs like thyme or oregano for unique flavor profiles.
- Add a dash of cream for a richer version of this soup.
- Spice it up with a pinch of red pepper flakes for a subtle kick.
- Try using roasted cherry tomatoes or grape tomatoes for a sweeter flavor.
🍽️ Ways I Serve the Recipe
While this recipe is a classic favorite on its own, there are creative ways to elevate it when serving. Here are some alternative suggestions.
- Adding gourmet garnishes such as crumbled goat cheese, a drizzle of truffle oil, or a sprinkle of microgreens.
- Create custom croutons by tossing cubes of artisan bread with olive oil, herbs, and grated Parmesan cheese. Spread on a baking sheet and cook until golden brown. Serve as a crunchy accompaniment.
- Adding a swirl of fresh herb-infused cream just before serving. Blend herbs like basil, chives, or cilantro with sour cream or heavy cream for vibrant flavor.
- Pair it with savory side dishes. Consider serving it alongside a charcuterie board featuring cured meats, cheeses, olives, and artisanal crackers.
- Top it with diced fresh tomatoes, basil leaves, and a drizzle of balsamic reduction. Serve with toasted baguette slices for a Mediterranean twist.
- Add a pinch of red pepper flakes to the bowl. The spiciness is a lovely complement to the sweetness of the tomatoes and roasted garlic.
- If you’re hosting a gathering, serve the soup in small shot glasses as appetizer shooters.
- Hollow out small rounds of rust bread to use as serving bowls.
- Instead of a traditional grilled cheese sandwich, make mini sliders with various cheeses and artisan breads.
🍚 How I Store the Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for three months. Thaw in the refrigerator overnight and reheat over low heat on the stovetop.
❓ Questions About Tomato and Roasted Garlic Soup
Yes, you can substitute fresh plum (Roma) tomatoes for the canned tomatoes called for in the recipe. Choose tomatoes that are very ripe. Peel them while working over a bowl to capture as much of the juice as possible and use both the tomatoes and their juice in the recipe. You’ll need about 3 to 3 1/2 cups fo fresh, diced Roma tomatoes.
To make this recipe in a slow cooker, combine all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
Sure can! You’ll need to substitute olive oil for butter and use vegetable broth instead of chicken broth. Also, skip the sour cream garnish or opt for a dairy-free alternative.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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📖 Recipe
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Tomato and Roasted Garlic Soup
Ingredients
For the roasted garlic:
- 1 head garlic
- 1 tablespoon olive oil
- Pinch salt and pepper
For the soup:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion finely chopped
- 2 tablespoons all-purpose flour
- 20 ounces canned whole plum tomatoes with their juice
- 3 cups chicken broth
- 1 head roasted garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 large fresh basil leaves
- 6 tablespoons sour cream for garnish
Instructions
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.
- Start checking the garlic at 40 minutes and check every 10 minutes until done.
- 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.
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, until 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 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. Bring the soup to a simmer, stirring frequently.
- Reduce the heat to low. Cover and cook for 40 minutes.
- 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.
Notes
- Roasting the garlic may be done up to four days in advance. Store in the refrigerator until ready to use.
- Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for three months. Thaw in the refrigerator overnight and reheat over low heat on the stovetop.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on February 28, 2014. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Miss Lana, I really enjoy your blog, thank you for sharing all your wisdom with us! Please tell me how to find the recipe the 2 yummy looking cornbread bites(?) or whatever they are, that are on the plate by the tomato soup bowl. Many thanks!
Hi Kathleen – those are Cornmeal Scallion Fritters and you’ll find the recipe for them here: https://www.lanascooking.com/cornmeal-scallion-fritters/
Gosh, this looks and sounds delicious! I love tomato soup, but I’ve never made it homemade. Thanks for sharing. Hugs!
Kelly, you won’t believe how much better the homemade kind is! Do give it a try – it’s really easy.
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
We really enjoyed it! Hope you do, too.
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
I cannot wait to try this soup! Anything with roasted garlic has to delicious!
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.
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!
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 :-)