Low-Heat Roasted Tomato and Garlic Soup
A gently roasted tomato soup where low oven temperature intensifies the sweet and savory flavors, balanced with roasted garlic and fresh herbs. This mediterranean-inspired soups (vegetarian) ready in about 145 minutes pairs medium roma tomatoes, whole, unpeeled garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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
- 12 medium roma tomatoes
- 6 whole, unpeeled garlic cloves
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 4 cups vegetable broth
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat your oven to a low 275°F. Halve 12 medium roma tomatoes and place them cut-side up on a baking sheet. Drizzle 3 tbsp olive oil evenly over the tomatoes and add 6 whole, unpeeled garlic cloves to the tray. Roast for 2 hours, until tomatoes are soft and caramelized, and garlic cloves are tender.
- Step 2: While tomatoes roast, heat a large pot over medium heat and add diced 1 large yellow onion. Cook, stirring occasionally, for 8 minutes until translucent and slightly golden.
- Step 3: Remove the roasted tomatoes and garlic from the oven. Squeeze the soft garlic cloves out of their skins and add them along with the roasted tomatoes to the pot with onions. Pour in 4 cups vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes to combine flavors.
- Step 4: Turn off the heat and use an immersion blender to puree the soup until smooth. Stir in 1/4 cup chopped fresh basil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup heavy cream. Heat gently for 3 minutes, stirring until warm and well combined before serving.
Frequently asked questions
How long does Low-Heat Roasted Tomato and Garlic Soup take to make?
Total time is about 145 minutes (15 min prep + 130 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 Low-Heat 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 medium roma tomatoes from drying out.
Can I substitute ingredients in Low-Heat 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 Low-Heat 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 Low-Heat 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.
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