Best 6 Roasted Garlic And Tomato Soup Recipes

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When the weather turns cold, there's nothing quite like a warm, comforting bowl of soup to chase away the chill. Roasted garlic and tomato soup is a classic recipe that is easy to make and always a hit. The combination of roasted garlic and tomatoes creates a rich, flavorful broth that is sure to please everyone at the table. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of making the perfect roasted garlic and tomato soup.

Let's cook with our recipes!

OVEN-ROASTED TOMATO AND GARLIC SOUP



Oven-Roasted Tomato and Garlic Soup image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 16

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion, chopped
1/2 cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper

Steps:

  • Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
  • Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
  • Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
  • Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS



Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 onions, peeled and sliced into thin wedges
EVOO, for liberal drizzling
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper
2 heads garlic, ends trimmed to expose cloves
2 large sweet red peppers
2 cups chicken stock
One 28- to 32-ounce can fire roasted tomatoes
2 cups passata or tomato sauce
1 1/2 teaspoons dried herbes de Provence, half a palmful
A few leaves fresh basil, torn
Softened butter
4 slices white bread
4 ounces Gruyere cheese, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • For the soup:
  • Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
  • Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
  • Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
  • For the grilled cheese croutons:
  • To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC



Creamy Tomato Soup With Oregano and Roasted Garlic image

I hope this will taste like the recipe from Campbell's Soup Company, but even BETTER. They don't make that soup any more and I really miss it. I'm planning to make this using fresh tomatoes this summer from my garden.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 (28 ounce) can diced tomatoes
2 cups warm vegetable stock
1 bulb roasted garlic (see instructions below)
1/4 cup fresh italian oregano leaves, loosely packed (3 tablespoons chopped)
salt, to taste
fresh ground pepper, to taste
1 cup heavy cream
2 teaspoons honey (optional) or 2 teaspoons sugar (optional)

Steps:

  • In a nonreactive soup pot, heat oil over medium-low heat and add onion.
  • Stir and saute for a minute or two.
  • Cover, lower heat and sweat onions for about 3 minutes.
  • Add tomatoes and stock to the pot, stir and increase heat to medium.
  • Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
  • Add the oregano, stir well, cover and cook until soup comes to a simmer.
  • Simmer gently for 5 to 10 minutes.
  • Season with salt and pepper.
  • In a blender in small batches, blend the soup.
  • Return the blended soup to the pot.
  • Put the last ladle or two of soup into the blender, add cream and blend.
  • Then add the cream mixture to the soup pot and stir to blend.
  • Heat over low heat until the soup is heated through.
  • Taste for seasoning.
  • Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
  • Serve hot.
  • Do not allow the soup to boil or it may separate.
  • ROASTING GARLIC:.
  • To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
  • Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

ROASTED GARLIC AND TOMATO SOUP



Roasted Garlic and Tomato Soup image

This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children.

Provided by Sharon123

Categories     Greek

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 -3 lbs tomatoes (medium)
8 garlic cloves
2 shallots (or 1 small red onion)
2 sprigs rosemary (or 1/4 tsp. dried)
1 tablespoon fresh thyme, chopped (or 1 tbls. dried)
1/2 cup olive oil
4 cups vegetable stock (or chicken stock)
1/4 cup balsamic vinegar
2 teaspoons chopped fresh basil (or 1 tsp. dried)
1/2 teaspoon fresh ground black pepper
salt
parmesan cheese (to garnish, or goat cheese)

Steps:

  • Preheat oven to 400*F.
  • Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
  • Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
  • Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
  • Strain the soup through a sieve into a tureen or soup bowl.
  • Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!

CHILLED TOMATO, ROASTED GARLIC AND BASIL SOUP



Chilled Tomato, Roasted Garlic and Basil Soup image

Make and share this Chilled Tomato, Roasted Garlic and Basil Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 cloves garlic, unpeeled
2 1/4 lbs vine-ripened tomatoes, quartered
1 1/2 teaspoons balsamic vinegar
Tabasco sauce
1/3 cup fresh basil leaf, washed well,spun dry,and chopped
extra virgin olive oil

Steps:

  • In a small skillet, dry-roast garlic over medium-low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes; peel garlic; in a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl; stir in vinegar, Tabasco, best-quality extra virgin olive oil and salt to taste; Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste); before serving, stir in basil and season with salt and pepper, if necessary.
  • Enjoy the taste of summer!

CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS



Condensed Tomato Soup With Roasted Garlic and Herbs image

Campbell's stopped making this recipe and I need it, to make my Recipe #13480 recipe. So I came across another recipe that reminded me of it and I came up with this recipe.

Provided by Charlotte J

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can tomato soup
1 tablespoon lemon juice
1 teaspoon basil leaves, dried crushed
1 tablespoon garlic powder
1 onion, chopped

Steps:

  • Mix soup, lemon juice, basil, garlic powder, and onion in skillet.
  • Heat to a boil over med-high heat.
  • Reduce heat to low, cover and cook for 5 minute.

Tips:

  • Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Choose ripe, in-season tomatoes that are bursting with flavor.
  • Roast the garlic and tomatoes: Roasting the garlic and tomatoes intensifies their flavor and gives the soup a lovely depth of flavor. Don't skip this step!
  • Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth that is flavorful and has a rich taste. You can use chicken broth, vegetable broth, or even a combination of the two.
  • Season the soup to taste: Once the soup is simmering, taste it and season it to your liking. Add salt, pepper, and any other spices that you think would complement the soup.
  • Serve with your favorite toppings: Roasted garlic and tomato soup is delicious on its own, but it's even better when served with your favorite toppings. Some popular toppings include croutons, grated Parmesan cheese, chopped fresh basil, and a drizzle of olive oil.

Conclusion:

Roasted garlic and tomato soup is a delicious, easy-to-make soup that is perfect for a quick and easy meal. It's also a great way to use up leftover tomatoes. With its rich, flavorful broth and tender roasted vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy soup recipe, try roasted garlic and tomato soup. You won't be disappointed!

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