Chili-Infused Tomato Soup with Roasted Garlic
A warming hot tomato soup with roasted garlic and a subtle kick of chili that perfectly balances heat and sweetness. This mediterranean-inspired soups (vegetarian) ready in about 75 minutes pairs medium, quartered ripe tomatoes, whole garlic bulb, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 medium, quartered ripe tomatoes
- 1 whole garlic bulb
- 3 tbsp olive oil
- 1/2 tsp red chili flakes
- 4 cups vegetable broth
- 1 medium, diced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 5 leaves, chopped fresh basil leaves
Instructions
- Step 1: Preheat oven to 400°F. Cut the top off 1 whole garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil and roast for 35 minutes until soft and caramelized.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium onion and sauté for 5-6 minutes until translucent and fragrant.
- Step 3: Add 6 quartered medium ripe tomatoes and 1/2 tsp red chili flakes to the pot. Cook, stirring occasionally, for 10 minutes until tomatoes start to break down.
- Step 4: Squeeze the roasted garlic cloves out of the bulb and add to the pot along with 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Step 6: Use an immersion blender to puree the soup until smooth and velvety. Stir in 5 chopped fresh basil leaves just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Infused Tomato Soup with Roasted Garlic take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chili-Infused Tomato Soup with Roasted Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole garlic bulb from drying out.
Can I substitute ingredients in Chili-Infused Tomato Soup with Roasted Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chili-Infused Tomato Soup with Roasted Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chili-Infused Tomato Soup with Roasted Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
