Italian Oven-Roasted Tomato and Garlic Soup
A hearty, slow-roasted tomato soup with caramelized garlic and fresh basil, delivering deep flavors without cream. This italian-inspired soups (vegetarian, gluten free) ready in about 70 minutes pairs roma tomatoes, halved, garlic cloves, whole and unpeeled, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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
- 3 lbs roma tomatoes, halved
- 10 cloves garlic cloves, whole and unpeeled
- 4 tbsp olive oil
- 1 medium onion, diced
- 4 cups vegetable broth
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp balsamic vinegar
Instructions
- Step 1: Preheat your oven to 425°F. Arrange 3 lbs halved roma tomatoes and 10 whole unpeeled garlic cloves on a baking sheet. Drizzle with 3 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Roast for 35-40 minutes until tomatoes are caramelized and garlic is soft.
- Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5-7 minutes until translucent and fragrant.
- Step 3: Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted tomatoes, 4 cups vegetable broth, 1/4 cup chopped fresh basil, and 1/4 tsp red pepper flakes.
- Step 4: Bring the soup to a simmer and cook uncovered for 15 minutes to allow flavors to meld.
- Step 5: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1 tbsp balsamic vinegar, adjust seasoning with salt and pepper to taste, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Roasted Tomato and Garlic Soup take to make?
Total time is about 70 minutes (15 min prep + 55 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 Italian Oven-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 roma tomatoes, halved from drying out.
Can I substitute ingredients in Italian Oven-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 Italian Oven-Roasted Tomato and Garlic Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Italian Oven-Roasted Tomato and Garlic Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
