Roasted Tomato and Garlic Soup is a classic dish that's perfect for anyone who loves hearty and flavorful soups. Made with fresh, ripe tomatoes, onion, and whole garlic, this soup is rich and velvety with a comforting sweetness and tanginess that comes from the roasted vegetables.
The soup is then topped with a homemade pesto made with roasted pine nuts, garlic, and Parmesan cheese, which adds a nutty and herbal flavor that perfectly complements the soup. In this blog post, we'll take you through the step-by-step process of making this delicious soup, perfect for a cozy night in or for entertaining guests. So, grab your ingredients and let's get started!
Looking for more soup recipes? Try my butternut squash soup, Spanish bean soup, and Lentil Soup.
Why You'll Love This Roasted Tomato and Garlic Soup
- Delicious flavor: This recipe combines the natural sweetness and tanginess of roasted tomatoes with the rich and nutty flavors of the homemade pesto. The result is a deliciously satisfying soup that will leave you wanting more.
- Easy to make: With just a few simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights when you want a delicious and comforting meal without a lot of fuss.
- Versatile: This soup is perfect as a main course, but it can also be served as a starter or as a side dish. It's also great for meal prep and can be easily stored in the fridge or freezer for later. Plus, you can customize it with your favorite toppings, such as croutons, cheese, or more fresh herbs.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Tomatoes: The main ingredient in the soup that provides a rich and sweet flavor. Can use any type of ripe tomatoes.
- Yellow Onion: Adds depth and savory flavor to the soup. Can use white onion or shallots.
- Garlic: Roasting the garlic cloves brings out a mellow and sweet flavor that complements the roasted tomatoes. Can use more or less garlic depending on preference.
- Salt and Pepper: Enhances the flavor of the soup. Can use any type of salt and adjust the amount to taste.
- Dried Oregano and Basil: Adds earthy and herbaceous flavors to the soup. Can use fresh herbs instead.
- Olive Oil: Used for roasting the vegetables and making the pesto. Can use any type of cooking oil.
- Chicken Stock: Provides a savory and rich base for the soup. Can use vegetable stock or water for a vegetarian/vegan option.
- Roasted Pine Nuts: Used in the pesto to add a nutty and crunchy texture. Can use other nuts such as almonds or walnuts.
- Parmesan Cheese: Adds a salty and tangy flavor to the pesto. Can use other hard cheeses such as pecorino romano or asiago.
- Greek Yogurt: Used as a garnish to add a creamy and tangy flavor to the soup. Can use sour cream or crème fraîche.
- Fresh Basil: Used as a garnish to add a bright and fresh flavor to the soup. Can use other herbs such as parsley or cilantro.
Equipment Needed
- Baking sheet
- Food processor or blender
- Pot or Dutch oven with lid
- Measuring spoons
- Chef's knife or kitchen scissors
- Cutting board
- Spoon or spatula for mixing
- Oven mitts or gloves for handling hot baking sheet
- Ladle or large spoon for serving the soup
Optional equipment:
- Immersion blender (instead of a food processor or blender)
- Parchment paper or silicone baking mat (to line the baking sheet)
- Garlic roaster (if you prefer to roast the garlic separately from the other vegetables)
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
To make this roasted tomato and garlic soup, start by preheating your oven to 400°F. Next, quarter the tomatoes and roughly chop the onion. Place them on a baking sheet along with the whole garlic bulb that has had the top cut off. Drizzle with olive oil and season with salt, pepper, dried oregano, and dried basil. Mix everything together with your hands to ensure that the vegetables are evenly coated. Roast the vegetables for 40 minutes or until they are soft and caramelized.
Once the vegetables are done, remove them from the oven and let them cool for a few minutes. Squeeze the garlic cloves out of the bulb and discard the skin. Transfer the roasted vegetables to a food processor or blender and pulse until they are smooth or to your desired texture.
Next, add the pureed vegetables to a pot or Dutch oven on the stove. Pour in the chicken stock and stir to combine. Cover the pot with a lid and cook on low for 1 hour to allow the flavors to meld together.
While the soup is cooking, make the pesto. In a food processor or blender, combine the roasted pine nuts, garlic, Parmesan cheese, salt, and basil. Pulse the mixture a few times and then slowly add in the olive oil through the top of the processor. Continue pulsing until the pesto is smooth and well-combined.
To serve, ladle the soup into bowls and add a spoonful of the pesto and a dollop of Greek yogurt on top. Garnish with fresh basil leaves if desired. This soup is perfect for a cozy night in and is sure to impress your family and friends with its rich and comforting flavors.
Variations
- Vegan: Substitute chicken stock for vegetable stock or water, and skip the Parmesan cheese in the pesto or replace it with a vegan alternative.
- Creamy: After pureeing the roasted vegetables, add a cup of heavy cream or coconut cream to the soup for a richer and creamier texture.
- Spicy: Add some crushed red pepper flakes or diced jalapenos to the roasted vegetables for a kick of heat.
- Smoky: Instead of using regular tomatoes, try using smoked tomatoes for a deeper and smokier flavor.
- Herby: Experiment with different fresh herbs such as rosemary, thyme, or sage in the soup or the pesto for an aromatic and flavorful twist.
- Chunky: After roasting the vegetables, reserve a few chunks and add them back to the soup to give it a chunky texture.
- Extra toppings: Top the soup with croutons, chopped bacon, or sliced avocado for added texture and flavor.
Wine Pairing
A good wine pairing for this roasted tomato and garlic soup would be a light-bodied red wine such as Pinot Noir or Chianti. These wines have a fruity and earthy flavor that complements the sweetness of the roasted tomatoes and the aromatic garlic.
If you prefer white wine, a crisp and refreshing Sauvignon Blanc or a dry Riesling would also pair well with this soup. The acidity and fruitiness of these wines cut through the richness of the soup and enhance its flavors.
As always, choose a wine that you enjoy and that complements your personal taste.
FAQ's
Can I use other types of tomatoes?
Yes, you can use any type of ripe tomato that you prefer, such as roma or beefsteak. Just make sure to adjust the cooking time accordingly if the tomatoes are larger or smaller than the ones specified in the recipe.
Can I use vegetable stock instead of chicken stock?
Yes, you can use vegetable stock to make this recipe vegetarian or vegan. Water can also be used as a substitute for stock.
Can I make this recipe ahead of time?
Yes, you can make the soup and the pesto ahead of time and store them separately in the refrigerator for up to 3 days. To reheat the soup, simply heat it on the stove over low heat until warmed through.
Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months in an airtight container or freezer bag. To reheat, thaw it in the refrigerator overnight and then heat it on the stove over low heat until warmed through.
Can I skip the pesto?
Yes, the pesto is an optional topping for this soup. You can serve the soup on its own or with other toppings such as croutons or grated Parmesan cheese.
Tips
- Use ripe tomatoes: Make sure to use ripe, juicy tomatoes for this recipe, as they will have the best flavor and texture.
- Adjust seasoning to taste: The amount of salt and pepper in the recipe is just a guideline. Taste the soup before serving and adjust the seasoning to your liking.
- Use a food processor or blender: A food processor or blender will help you achieve a smooth and creamy texture for the soup. Be sure to let the vegetables cool slightly before blending to avoid any accidents.
- Roast the garlic bulb separately: Roasting the garlic bulb separately from the other vegetables will prevent it from burning and ensure that it has a sweet and mellow flavor.
- Make the pesto ahead of time: The pesto can be made up to a week ahead of time and stored in the refrigerator, making it a quick and easy garnish for the soup.
- Garnish with fresh herbs: A sprinkle of fresh basil or parsley adds a pop of color and flavor to the soup. You can also drizzle some olive oil or balsamic vinegar on top for extra flavor.
- Serve with crusty bread: A slice of crusty bread or some homemade croutons make the perfect accompaniment to this comforting soup.
Looking for more recipes?
Looking for more soup recipes? Try my butternut squash soup, Spanish bean soup, and
Did You Make this Recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
HUNGRY FOR MORE? You can also follow along on Instagram and Pinterest for more recipe updates.
Recipe Card
📋 Recipe
Roasted Tomato and Garlic Soup
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Ingredients
- 3 lbs Tomatoes cleaned, quartered (Early Girl Tomatoes recommended)
- 1 Yellow Onion roughly chopped
- Whole bulb of Garlic top cut off
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 2 tablespoon Olive Oil
- 3 Cups Chicken Stock
For the Pesto:
- ⅓ Cup Roasted Pine Nuts
- 2 Garlic Cloves
- 1 teaspoon Salt
- 3 oz Parmesan Cheese
- ½ Cup Olive Oil
For the Garnish:
- Fresh Basil
- Greek Yogurt
Instructions
- Preheat oven to 400°F
- On a baking sheet, add Tomatoes, Onion, Salt, Pepper, Dried Oregano, Dried Basil, and Olive Oil. Mix together with hands. On the side of the baking sheet add the cut garlic bulb. Drizzle with Olive Oil.
- Roast vegetables for 40 minutes.
- Remove roasted vegetables from the oven. Squeeze garlic cloves from bulb and discard skin.
- Add roasted vegetables to food processor and pulse until smooth or to your desired texture.
- Add pureed roasted vegetables to a pot on the stove. Add in stock. Cover with lid and cook for 1 hour on low.
- Meanwhile, make the pesto by adding Pine Nuts, Garlic, Parmesan, Salt, and Basil to a food processor. Pulse together and slowly add in Olive Oil through top of the processor. The pesto can be stored in the refrigerator for up to a week.
- To serve, add Tomato Soup to a bowl with a tablespoon of pesto and a tablespoon of Greek yogurt. Garnish with fresh basil. Enjoy!
Notes
- Use ripe and juicy tomatoes for the best flavor.
- Don't forget to cut the top off the garlic bulb before roasting.
- Be sure to pulse the roasted vegetables in a food processor until smooth or to your desired texture.
- Cover the pot with a lid while the soup simmers to prevent too much evaporation.
- For a vegan version, use vegetable stock instead of chicken stock and skip the Parmesan cheese in the pesto.
- Make extra pesto and store it in the refrigerator for up to a week to use in other dishes.
Comments
No Comments