Slow-Roasted Spanish Tomato and Garlic Soup

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A rich, velvety soup made from slow-roasted tomatoes and garlic, blended with olive oil and a touch of smoked paprika for warmth. This Spanish-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs ripe Roma tomatoes, halved, whole garlic cloves, unpeeled, extra virgin 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 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 Roma tomatoes, halved
• 8 whole garlic cloves, unpeeled
• 4 tbsp extra virgin olive oil
• 1/2 tsp smoked Spanish paprika
• 3 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh basil leaves, chopped
• 1 tsp red wine vinegar

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Instructions

1. Step 1: Preheat oven to 375°F. On a baking sheet, toss 2 lbs halved Roma tomatoes and 8 whole unpeeled garlic cloves with 3 tbsp extra virgin olive oil and 1/2 tsp smoked Spanish paprika. Roast for 45 minutes until tomatoes are soft and slightly caramelized.
2. Step 2: Remove garlic cloves from skins and transfer roasted tomatoes and peeled garlic to a blender. Add 3 cups vegetable broth, 1 tsp sea salt, 1/2 tsp black pepper, and blend until smooth.
3. Step 3: Pour blended soup into a pot, heat over medium-low for 5 minutes, stirring occasionally. Stir in remaining 1 tbsp olive oil, 2 tbsp chopped fresh basil, and 1 tsp red wine vinegar to brighten the flavors before serving.