Imbibe-Inspired Roasted Tomato and Garlic Soup
A vibrant roasted tomato soup where the rich flavors are imbibed by slow roasting garlic and tomatoes together, producing a comforting and deeply flavorful dish. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs ripe Roma tomatoes, whole garlic cloves, extra virgin 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
- 2 lbs ripe Roma tomatoes
- 8 cloves whole garlic cloves
- 3 tbsp extra virgin olive oil
- 1 medium, chopped yellow onion
- 4 cups vegetable broth
- 10 leaves fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup (optional) heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Cut 2 lbs ripe Roma tomatoes in halves and place on a baking sheet with 8 whole garlic cloves. Drizzle 3 tbsp extra virgin olive oil evenly, sprinkle with 0.5 tsp black pepper and 1 tsp salt. Roast for 35 minutes until tomatoes are caramelized and garlic is soft.
- Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Once roasted, peel the garlic cloves and add tomatoes and garlic to the pot with the onions. Pour in 4 cups vegetable broth and bring to a gentle simmer for 15 minutes to imbibe the flavors.
- Step 4: Remove from heat, add 10 fresh basil leaves, then blend the soup with an immersion blender until smooth and creamy. Stir in 0.25 cup heavy cream if desired for richness. Adjust seasoning with salt and pepper to taste before serving.
Frequently asked questions
How long does Imbibe-Inspired Roasted Tomato and Garlic 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 Imbibe-Inspired Roasted Tomato and Garlic 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 ripe roma tomatoes from drying out.
Can I substitute ingredients in Imbibe-Inspired Roasted Tomato and Garlic 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 Imbibe-Inspired Roasted Tomato and Garlic 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 Imbibe-Inspired Roasted Tomato and Garlic 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.
