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.

Here are our top 2 tried and tested recipes!

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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