Low-Temperature Slow-Roasted Garlic and Tomato Soup
A deeply flavorful tomato soup made by slow-roasting garlic and tomatoes at a low temperature to enhance their natural sweetness and depth. This mediterranean-inspired soups (vegetarian) ready in about 145 minutes pairs ripe Roma tomatoes, bulbs whole garlic bulbs, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 1.5 lbs ripe Roma tomatoes
- 2 bulbs whole garlic bulbs
- 3 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 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
Instructions
- Step 1: Preheat the oven to 275°F. Slice the 1.5 lbs of Roma tomatoes in half and cut the tops off 2 whole garlic bulbs, leaving the cloves exposed. Place tomatoes and garlic bulbs on a baking sheet, drizzle with 2 tbsp extra virgin olive oil, sprinkle with 1/2 tsp salt, and roast for 2 hours until soft and caramelized.
- Step 2: While tomatoes and garlic roast, heat 1 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent and fragrant.
- Step 3: Remove tomatoes and garlic from the oven, squeeze the roasted garlic cloves out of their skins, and add garlic and tomatoes (with their juices) to the pot with onions. Pour in 4 cups vegetable broth and bring to a low simmer for 15 minutes to meld flavors.
- Step 4: Use an immersion blender to puree the soup until smooth, then stir in 1/4 cup chopped fresh basil, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Adjust salt to taste and simmer for another 5 minutes before serving.
Frequently asked questions
How long does Low-Temperature Slow-Roasted Garlic and Tomato Soup take to make?
Total time is about 145 minutes (10 min prep + 135 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-Temperature Slow-Roasted Garlic and Tomato 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 Low-Temperature Slow-Roasted Garlic and Tomato 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-Temperature Slow-Roasted Garlic and Tomato 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 Low-Temperature Slow-Roasted Garlic and Tomato 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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