Oven-Roasted Tomato and Garlic Soup
A rich and flavorful soup highlighting roasted tomatoes and garlic with fresh herbs, perfect for a comforting meal. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs ripe tomatoes, garlic cloves, 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
- 2 lbs ripe tomatoes
- 6 cloves garlic cloves
- 3 tbsp olive oil
- 1 medium yellow onion
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- Step 1: Preheat oven to 400°F. Slice 2 lbs ripe tomatoes in halves, peel and halve 6 garlic cloves, and dice 1 medium yellow onion into 1/2-inch pieces. Toss tomatoes, garlic, and onion with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes on a baking sheet. Roast for 30 minutes until the tomatoes are soft and slightly caramelized.
- Step 2: Transfer the roasted vegetables to a large pot, add 4 cups vegetable broth, and bring to a simmer over medium heat for 10 minutes to meld flavors.
- Step 3: Stir in 1/4 cup fresh basil leaves and use an immersion blender to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper if needed before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Tomato and Garlic Soup take to make?
Total time is about 55 minutes (15 min prep + 40 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 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 ripe tomatoes from drying out.
Can I substitute ingredients in 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 Oven-Roasted Tomato and Garlic 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 Oven-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.
