Herb-Roasted Tomato and Garlic Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting roasted tomato soup bursting with garlic and fresh Italian herbs, perfectly blended for a smooth and flavorful experience. This Italian-inspired soup recipe, ready in about 50 minutes, pairs roma tomatoes, garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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.

Prep: 10 min Cook: 40 min Serves 4 Italian cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 2 lbs halved roma tomatoes and 6 whole garlic cloves on a large baking sheet. Drizzle with 3 tbsp olive oil, sprinkle with 1 tsp dried oregano, 1 1/2 tsp salt, and 3/4 tsp black pepper. Toss gently to coat and roast for 35 minutes until tomatoes are caramelized and garlic soft.
  2. Step 2: Remove tomatoes and garlic from oven and let cool slightly. Squeeze roasted garlic cloves out of skins into a blender, add roasted tomatoes and 4 cups vegetable broth.
  3. Step 3: Blend on high speed until smooth and creamy. Pour into a large pot and heat over medium heat for 5 minutes until warmed through.
  4. Step 4: Stir in 1/4 cup chopped fresh basil leaves and 1/4 cup heavy cream if using, then simmer for 3 minutes to meld flavors. Adjust seasoning with additional salt and pepper as needed.
  5. Step 5: Serve hot, optionally garnished with a drizzle of olive oil or fresh basil leaf.

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