Italian-Style Roasted Tomato and Garlic Soup
A comforting soup showcasing slow-roasted tomatoes and garlic blended into a velvety base, accented with fresh basil and a drizzle of olive oil. This italian-inspired soups (vegetarian) ready in about 60 minutes pairs halved roma tomatoes, whole cloves, peeled garlic cloves, divided 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
- 2 lbs, halved roma tomatoes
- 6 whole cloves, peeled garlic cloves
- 4 tbsp, divided olive oil
- 1 medium, diced yellow onion
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 400°F. On a large baking sheet, toss 2 lbs halved roma tomatoes and 6 peeled whole garlic cloves with 2 tbsp olive oil and 1/2 tsp salt. Spread in a single layer and roast for 35-40 minutes until tomatoes are soft and slightly caramelized.
- Step 2: While tomatoes roast, heat remaining 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5-6 minutes until translucent and fragrant.
- Step 3: Add the roasted tomatoes and garlic to the pot along with 4 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Bring to a simmer and cook for 10 minutes to blend flavors.
- Step 4: Use an immersion blender to puree the soup until smooth and velvety. Stir in 1/4 cup chopped fresh basil and adjust seasoning as needed. Serve hot with a drizzle of olive oil on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian-Style 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 Italian-Style 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 halved roma tomatoes from drying out.
Can I substitute ingredients in Italian-Style 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-Style 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-Style 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.
