Oven-Roasted Tomato and Garlic Soup

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty, slow-roasted tomato soup with caramelized garlic and fresh basil, delivering deep flavors without cream. This Italian-inspired soup recipe (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 rice, quinoa, or a quick salad. 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Bring the soup to a simmer and cook uncovered for 15 minutes to allow flavors to meld.
5. 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.