Tomato and 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!

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.

How to Make Tomato and Roasted Garlic Soup

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.

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.

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.

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

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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

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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 tablespoon olive oil
• ▢ Pinch salt and pepper

For the soup:

• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon butter
• ▢ 1 large sweet onion finely chopped
• ▢ 2 tablespoons all-purpose flour
• ▢ 20 ounces 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)

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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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