Best 2 Roasted Tomato Soup With Garlic Recipes

Indulge in the tantalizing symphony of flavors with our roasted tomato soup, where sun-ripened tomatoes dance harmoniously with aromatic garlic and herbs. This classic comfort food is elevated to new heights with the addition of roasted red peppers, lending a smoky sweetness that will delight your taste buds. Our collection of recipes offers variations to suit every palate, from a traditional rendition to a creamy, vegan delight. Dive into the world of roasted tomato soup and experience the perfect balance of tangy, savory, and comforting flavors.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GARLIC TOMATO SOUP

Roasted Garlic Tomato Soup image

Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 whole garlic bulbs
3 tablespoons olive oil, divided
2-1/2 pounds large tomatoes, quartered and seeded
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 cups chicken stock
1/2 cup half-and-half cream

Steps:

Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

Nutrition Facts :

ROASTED TOMATO SOUP WITH GARLIC

Roasted Tomato Soup with Garlic image

Categories Soup/Stew Food Processor Garlic Tomato Appetizer Roast Lunch Basil Rosemary Summer Winter Thyme Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
16 1/4-inch-thick baguette slices

Steps:

Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.

Tips:

Choose the right tomatoes: For the best flavor, use ripe, in-season tomatoes. Look for tomatoes that are heavy for their size and have a deep red color.
Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. To roast the tomatoes, simply toss them with olive oil and salt, and then roast them in a preheated oven until they are slightly charred.
Use a good quality olive oil: Olive oil is an important ingredient in this soup, so be sure to use a good quality oil. Extra virgin olive oil is the best choice, as it has a more robust flavor.
Don't overcrowd the pan: When roasting the tomatoes, be sure to spread them out in a single layer on the baking sheet. If you overcrowd the pan, the tomatoes will steam instead of roast.
Let the soup cool slightly before serving: This will help to prevent the soup from splattering when you blend it.

Conclusion:

Roasted Tomato Soup with Garlic is a delicious and easy-to-make soup that is perfect for a cold winter day. TheRoasted tomatoes give the soup a rich and flavorful base, while the garlic adds a savory note. This soup is also very versatile. You can serve it as a starter, a main course, or a side dish. You can also add different ingredients to the soup, such as croutons, cheese, or herbs, to customize the flavor.

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