Slow-Roasted Spanish Tomato and Garlic Soup
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 soups (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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Spanish Tomato and Garlic Soup take to make?
Total time is about 60 minutes (10 min prep + 50 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 Slow-Roasted Spanish 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 roma tomatoes, halved from drying out.
Can I substitute ingredients in Slow-Roasted Spanish 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 Slow-Roasted Spanish 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 Slow-Roasted Spanish 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.
