Half-Roasted Garlic and Tomato Soup
This comforting soup blends half-roasted garlic and half-roasted tomatoes for a rich, smoky flavor with a velvety texture. This Mediterranean-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs roma tomatoes, halved, whole garlic bulbs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 4 cups roma tomatoes, halved
- 2 bulbs, halved horizontally whole garlic bulbs
- 4 tbsp olive oil
- 1 medium (about 1 cup) onion, chopped
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup heavy cream (optional)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Arrange 4 cups halved roma tomatoes and 2 garlic bulbs halved horizontally on a baking sheet. Drizzle 2 tbsp olive oil over the tomatoes and garlic. Roast for 30 minutes until tomatoes are caramelized and garlic is soft.
- Step 2: Remove garlic cloves from the bulbs once cool enough to handle and squeeze out the softened garlic.
- Step 3: In a large pot, heat remaining 2 tbsp olive oil over medium heat. Add 1 cup chopped onion and sauté for 5-6 minutes until translucent and fragrant.
- Step 4: Add the roasted tomatoes, 2 tbsp squeezed roasted garlic, 4 cups vegetable broth, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper to the pot. Simmer for 15 minutes, stirring occasionally.
- Step 5: Use an immersion blender to puree the soup until smooth and velvety. Stir in 1/4 cup chopped fresh basil and, if desired, 1/4 cup heavy cream for richness.
- Step 6: Adjust seasoning to taste and serve hot with crusty bread.
Frequently asked questions
How long does Half-Roasted Garlic and Tomato Soup take to make?
Total time is about 60 minutes (10 min prep + 50 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 Half-Roasted Garlic and Tomato Soup?
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 roma tomatoes, halved from drying out.
Can I substitute ingredients in Half-Roasted Garlic and Tomato Soup?
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 Half-Roasted Garlic and Tomato Soup 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 Half-Roasted Garlic and Tomato Soup 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.
