Roasted Tomato & Garlic Soup Recipe – Easy Italian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Roasted Tomato & Garlic Soup Recipe – Easy Italian Comfort Food

Hey everyone! There’s just something about a warm bowl of soup on a chilly evening, isn’t there? This Roasted Tomato & Garlic Soup is a total comfort food classic – and honestly, it’s way easier to make than you might think. I first made this when I was craving something simple yet deeply flavorful, and it’s been a family favorite ever since. It’s the kind of recipe that just feels like a hug in a bowl.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s packed with flavour thanks to the roasting process, which really brings out the sweetness of the tomatoes and mellows the garlic. It’s also incredibly versatile – you can easily adjust the spice level or make it vegan. Plus, it’s a fantastic way to use up ripe tomatoes. Honestly, who doesn’t love a recipe that’s delicious, easy, and makes the most of seasonal ingredients?

Ingredients

Here’s what you’ll need to create this cozy bowl of goodness:

• 8 medium ripe red tomatoes
• 3 garlic heads
• 1 medium onion
• 4 tbsp extra-virgin olive oil
• ?? cup fresh basil leaves
• ?? tsp Italian seasoning (per serving)
• Red chilli flakes, to taste
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in this soup:

• Tomatoes: Seriously, use the ripest, reddest tomatoes you can find. They’re the star of the show! Roma tomatoes are great, but any good quality, flavorful tomato will work beautifully.
• Olive Oil: Don’t skimp on the olive oil! A good extra-virgin olive oil adds so much flavour. I prefer a fruity, robust variety.
• Garlic: Whole garlic heads are key here. Roasting them whole mellows their flavour and makes them wonderfully sweet.
• Fresh Basil: Fresh basil is a must! It adds a bright, herbaceous note that really lifts the soup. If you absolutely have to, you can use dried, but it won’t be quite the same.
• Tomato Variations: In Italy, you’ll find different regions favouring different tomato varieties. San Marzano tomatoes are prized in Naples for their sweetness and low acidity, while plum tomatoes are common throughout the country. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (400°F). While the oven heats up, wash your tomatoes, halve them, and chop the onion into chunks.
2. Now, trim the tops off the garlic heads to expose the cloves. Don’t worry about peeling them!
3. Arrange the tomatoes (cut-side up), onion chunks, and garlic on a baking tray. Drizzle generously with olive oil and sprinkle with salt.
4. Roast for about 40 minutes, or until the tomatoes are softened and the onions are beautifully caramelized. You’ll know the garlic is ready when the cloves are golden and soft.
5. Once roasted, squeeze the roasted garlic cloves from their skins. They should just pop right out!
6. Transfer the roasted veggies to a saucepan. Add 2 cups of water and blend everything together until smooth using a hand blender. Be careful – it’s hot!
7. Simmer the mixture on medium heat for about 5-10 minutes. Stir in the fresh basil leaves and season with salt to taste.
8. Optional: For extra richness, add a drizzle of olive oil right at the end.

Expert Tips

• Roasting is Key: Don’t rush the roasting process! It’s what develops all that amazing flavour.
• Blending: If you don’t have a hand blender, you can use a regular blender. Just be sure to vent the lid to prevent pressure buildup.
• Seasoning: Taste as you go! Salt is your friend, but add it gradually.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your Italian seasoning doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chilli flakes while roasting the vegetables, or swirl in a dash of hot sauce at the end. My friend, Priya, loves to add a finely chopped green chilli while roasting!
• Creamy Variation with Coconut Milk: For a richer, creamier soup, stir in about 1/2 cup of full-fat coconut milk after blending. It adds a lovely subtle sweetness.
• Festival/Winter Adaptation: During Diwali or Christmas, I like to add a pinch of warming spices like cinnamon and nutmeg to the soup for a festive touch.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. A simple grilled cheese sandwich is also a classic pairing. A sprinkle of parmesan cheese (if you’re not vegan) adds a nice salty kick.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just let it cool completely before transferring it to a freezer-safe container.

FAQs

1. Can I use different types of tomatoes for this soup?

Absolutely! While ripe red tomatoes are ideal, you can experiment with different varieties like Roma, plum, or even cherry tomatoes.

2. How can I make this soup ahead of time?

You can roast the vegetables a day or two in advance and store them in the refrigerator. Then, just blend and simmer when you’re ready to eat.

3. What’s the best way to store leftover roasted garlic?

Store leftover roasted garlic in an airtight container in the refrigerator for up to a week. You can also freeze it!

4. Can I freeze this soup?

Yes! Let it cool completely before freezing in a freezer-safe container for up to 2 months.

5. What kind of bread pairs well with this Roasted Tomato & Garlic Soup?

A crusty Italian loaf, sourdough, or even a simple baguette are all excellent choices.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!