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 :-)
Tomato and Roasted Garlic Soup Click To Tweet
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.
Enjoy!
Yields 6 servings
A luscious tomato soup with roasted garlic. Perfect for dipping a grilled cheese or a corn fritter.
10 minPrep Time
2 hr, 10 Cook Time
2 hr, 20 Total Time
Save Recipe
Ingredients
- 1 head of garlic
- 1 tblsp. olive oil
- Pinch of salt and pepper
- 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
- 1/2 tsp. pepper
- 6-8 large fresh basil leaves
- 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 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.
- 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.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Yields 6
A luscious tomato soup with roasted garlic. Perfect for dipping a grilled cheese or a corn fritter.
10 minPrep Time
2 hr, 10 Cook Time
2 hr, 20 Total Time
Save RecipeIngredients
- 1 head of garlic
- 1 tblsp. olive oil
- Pinch of salt and pepper
- 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
- 1/2 tsp. pepper
- 6-8 large fresh basil leaves
- 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 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.
- 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.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More tomato soup recipes you might enjoy:
- 15 Minute Tomato Basil Soup with Cheese Tortellini from Iowa Girl Eats
- Roasted Tomato and Garlic Soup from Food Doodles
- 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
What I was up to…
- One year ago: 1957 Brownies
- Two years ago: Salisbury Steaks and Mashed Potatoes
- Three years ago: {A Month of Sundays} Camellia
- Four years ago: Bacon Cheddar Biscuits
- Five years ago: Crash Hot Potatoes
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