Last updated on August 8th, 2017 at 11:34 am
Roasted Garlic and Tomato Soup – perfect on a cold day or when you’re feeling under the weather. Did I mention it’s only 110 calories?
I have been sick now for a few days with the flu. Pretty depressing. But it’s times like this when I remember soups. There’s nothing better to have than a warm soup with some cheesy bread when you have the flu.
OK, so maybe the cheesy bread doesn’t really help with the flu, but it goes great with this roasted garlic and tomato soup. And I love cheesy bread, dipped in this soup it’s to die for.
But enough about the bread, the star of this show here is the soup, after all. It’s probably one of the easiest soups you’ll ever make. You take a baking sheet, cup up some tomatoes in half, you take a garlic bulb and cut the top off, take an onion cut it in half, drizzle all these goodies with some olive oil and sprinkle with salt and place the tray in the oven and roast them for about half hour. During the half hour you can make your cheesy bread and try very hard not to eat it. After all that time you had to eat cheesy bread, hopefully you saved some for the soup, take the veggies and dump them in a blender, add the stock and herbs and blend. If you want at this time you could pour it in a pot and warm it up a bit more, but it’s totally up to you.
You want this soup. The flavors of the roasted garlic and tomatoes are fantastic. You want this soup even if you’re not sick like me.
Oh did I mention you need to grate some Parmesan cheese over the soup? No? What was I thinking, of course you need some Parm! Now go and make this, I know you want to.
Roasted Garlic and Tomato Soup
Ingredients
- 1 garlic bulb
- 1 large onion cut in half
- 3 big tomatoes
- 2 tbsp olive oil
- 1/4 tsp of cayenne pepper
- 1/2 tsp dried thyme
- 1 to 2 cups of vegetable stock
- salt and pepper to taste
- 2 tbsp grated Parmesan cheese
Instructions
- First, start off with roasting the garlic bulb, if you've never done this before it's quite easy, cut off the top and drizzle with some olive oil and salt. We need to roast the garlic, the tomatoes and the onion. Cut the tomatoes and onion in half and drizzle with some olive oil and salt and roast in the oven together with the garlic at 400 F degrees for about 30 to 35 minutes.
- After roasting squeeze the garlic out in a pot, add the roasted tomatoes, the onions, vegetable stock spices and thyme and puree in a food processor or a blender.
- That's all there is to it, when you serve it, add some of the grated Parmesan cheese on top, and serve with a nice slice of toasted bread.
Rodgers says
May 13, 2018 at 6:34 ami love the soup so good
Heather says
August 2, 2017 at 1:30 pmWow! Is this ever delicious! I had tons of tomatoes from my CSA so I tripled the recipe and omitted the broth. Great recipe and sooo easy!
Joanna Cismaru says
August 2, 2017 at 2:57 pmThanks Heather, glad you liked it!
Anna says
August 24, 2016 at 6:18 amMaking this today and going to try and freeze it for after my baby gets here next month to make life a little easier, roasting the veggies now and it smells incredible!
Joanna Cismaru says
August 24, 2016 at 11:26 amCongrats on the new baby, hope you like the recipe!
Marina says
July 6, 2016 at 6:24 pmYum
Adrienne says
November 12, 2014 at 5:02 amJust made this for my best friend who is sick with a bad cold. It was excellent! Had to make do with what she had in house so I used chicken broth and Italian seasoning, no onion, but everything else made it in. Hearty, tasty, healthy, with great depth of flavor. Many thanks!
jo says
November 12, 2014 at 5:35 amYou’re so welcome 🙂
Margaret says
October 2, 2014 at 10:04 amLooks yummy! Will definitely make it.
Alex says
March 23, 2014 at 10:55 amLove the soup, but where can i get this amazing plates?
jo says
March 23, 2014 at 2:40 pmLOL, we got them at Sobeys, they are by Jaimee Oliver.
helen Oosterveld says
November 26, 2013 at 6:27 pmDo I have to take the skin of the garlic before putting it in the blender?
jo says
November 27, 2013 at 1:47 amYes you do. 🙂
Jasmine says
October 8, 2013 at 4:17 pmHi, looking forward to making this soup, but I was wondering if I have to take the skin off tomatoes after roasting ? Thanks
jo says
October 9, 2013 at 12:08 amYou know what, I didn’t since I put them in the blender and blended them up, so you don’t really need to. 🙂
Sue K says
September 30, 2013 at 2:15 amMade this one and absolutely loved it. All your recipes that i have made, have all been excellent. Incredible nutty taste from the roasted garlic.
jo says
September 30, 2013 at 3:31 amThanks Sue, glad you liked it. 🙂
Kim says
September 30, 2013 at 1:25 amAnother rainy windy day in the Northwest. Power went out while roasting the garlic, tomatoes and onions. Good news isit was only for about a half hour. Finally sitting down with this glorious soup and I am not disappointed! Thank you for sharing! Excuse me now while I go lick the bowl 😉
jo says
September 30, 2013 at 3:31 amBe my guest. 🙂 Glad you like it!
Shoba Shrinivasan says
September 28, 2013 at 3:29 pmLovely short simple and sweet! Will be trying this for sure.
Shobha
MJ says
September 28, 2013 at 12:13 amIs it 1 garlic bulb or 1 garlic head?
jo says
September 28, 2013 at 12:52 amHi MJ,
A garlic bulb or a garlic head is the same, a garlic clove is one segment of a garlic bulb, so we want a whole bulb here.
Judy says
September 26, 2013 at 9:47 amOh sounds delicatesse. Nom nom.
Salixisme says
September 26, 2013 at 5:50 amI love the sound of this! I would have to skip on the parmesan because I can’t eat dairy though. Oh and the bread because I don’t do gluten/grains either.
OTherwise, I think it would work really well for me. I will be trying it for certain!
hilary says
August 28, 2013 at 3:18 pmhow long do you roast for? 20 minutes?
jo says
August 28, 2013 at 3:29 pmHi Hilary,
I updated the recipe, you roast the garlic at 400 F degrees for about 30 to 35 minutes. 🙂