Slow-Roasted Tomato and Garlic Soup
A deeply flavorful soup featuring slow-roasted tomatoes and garlic, finished with fresh herbs for a comforting, thoughtful meal. This mediterranean-inspired soups (vegetarian) ready in about 75 minutes pairs ripe tomatoes, bulbs whole garlic bulbs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 bulbs whole garlic bulbs
- 4 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cups vegetable broth
- 2 tsp, chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup (optional) heavy cream
Instructions
- Step 1: Preheat oven to 375°F. Slice 2 lbs ripe tomatoes in halves and cut tops off 2 whole garlic bulbs. Place tomatoes and garlic on a baking sheet, drizzle with 3 tbsp olive oil, and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Roast for 45 minutes until tomatoes are caramelized and garlic is soft.
- Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 6-7 minutes until translucent and fragrant.
- Step 3: Once roasted, squeeze softened garlic cloves from bulbs into pot with onions, and add roasted tomatoes (including juices), 4 cups vegetable broth, and 2 tsp chopped fresh thyme. Bring to a simmer and cook for 15 minutes to meld flavors.
- Step 4: Remove from heat and use an immersion blender to puree the soup until smooth and velvety. Stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream if using. Adjust salt and pepper to taste before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Garlic Soup take to make?
Total time is about 75 minutes (15 min prep + 60 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 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 Slow-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 Slow-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 Slow-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.
