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Home » Food » Main Dishes » Soups and Stews » Tomato and Roasted Garlic Soup

Tomato and Roasted Garlic Soup

By Lana Stuart · Published: Mar 4, 2019 · Last Modified: Oct 20, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Tomato and Roasted Garlic Soup is a classic tomato soup recipe with the addition of roasted garlic. Perfect for dipping with a grilled cheese sandwich. From @NevrEnoughThyme https://www.lanascooking.com/tomato-roasted-garlic-soup

Tomato Roasted Garlic Soup is a classic tomato soup recipe with the addition of roasted garlic. Perfect for dipping with a grilled cheese sandwich.

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 such a recipe but turns out I didn't!

Tomato and Roasted Garlic Soup is a classic tomato soup recipe with the addition of roasted garlic. Perfect for dipping with a grilled cheese sandwich. From @NevrEnoughThyme https://www.lanascooking.com/tomato-roasted-garlic-soup

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.

Tomato Roasted Garlic Soup is a classic tomato soup recipe with the addition of roasted garlic. Perfect for dipping with a grilled cheese sandwich. Click To Tweet

How to Make Tomato and Roasted Garlic Soup

Roast the Garlic

Photo collage showing step of how to roast 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.

To Make the Soup

Cooking onions for 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.

Photo collage showing the cook adding all ingredients to soup pot
 

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 soup with stick blender
 

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!

More Tomato Recipes on Never Enough Thyme:

  • Roasted Tomato Sandwich
  • Tomatoes Provencal
  • Home Canned Tomatoes
  • Tomato Gravy
  • Fried Tomatoes with Cream Gravy

Tomato Soup Recipes from Other Bloggers:

  • 15 Minute Tomato Basil Soup with Cheese Tortellini from Iowa Girl Eats
  • Roasted Tomato Soup with Chipotle from Simply Recipes
  • Michael Symon's Spicy Tomato and Blue Cheese Soup from The Amateur Gourmet
  • Brown Butter Tomato Soup from Sippity Sup
  • Tomato Soup with Lemon and Thyme from Inspired Taste

Like This Recipe? Pin It!

Tomato and Roasted Garlic Soup is a classic tomato soup recipe with the addition of roasted garlic. Perfect for dipping with a grilled cheese sandwich. From @NevrEnoughThyme https://www.lanascooking.com/tomato-roasted-garlic-soup

Tomato Roasted Garlic Soup

A luscious tomato soup with roasted garlic. Perfect for dipping a grilled cheese or a corn fritter.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soups and Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 6 servings
Calories: 127kcal
Author: Lana Stuart

Ingredients

For the roasted garlic:

  • 1 head garlic
  • 1 tbsp olive oil
  • Pinch salt and pepper

For the soup:

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large sweet onion finely chopped
  • 2 tbsp all-purpose flour
  • 20 ounces whole plum tomatoes with their juice
  • 3 cups chicken broth
  • 1 head roasted garlic
  • 1 tsp salt
  • ½ tsp black pepper
  • 6 large fresh basil leaves
  • 6 tbsp sour cream (for garnish)
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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 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.

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 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.
  • 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

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

Nutrition Information

Calories: 127kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 836mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

Previous Post: « Cheesy Chili Cornbread
Next Post: Leek and Potato Soup »

Reader Interactions

Comments

  1. Kathleen says

    March 08, 2019 at 10:24 pm

    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!

    Reply
    • Lana Stuart says

      March 08, 2019 at 10:30 pm

      Hi Kathleen - those are Cornmeal Scallion Fritters and you'll find the recipe for them here: https://www.lanascooking.com/cornmeal-scallion-fritters/

      Reply
  2. Kelly says

    March 06, 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
    • Lana Stuart says

      March 06, 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
  3. Kimberly Sentek says

    March 05, 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
    • Lana Stuart says

      March 05, 2014 at 11:03 am

      We really enjoyed it! Hope you do, too.

      Reply
  4. Miss P says

    March 01, 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
  5. Kathie Stephens says

    March 01, 2014 at 3:58 am

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

    Reply
    • Lana Stuart says

      March 01, 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
  6. Barbara | Creative Culinary says

    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
    • Lana Stuart says

      March 01, 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

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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
More About Me →

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