This roasted garlic and tomato soup is vegan, easily gluten-free, and made with less than 10 ingredients. The soup gets a cozy autumn feel from roasting whole heads of garlic and mini heirloom tomatoes until they’re bursting with flavor. Made with plenty of fresh herbs, the soup is served over homemade croutons and makes for a great side or meal on cold fall evenings.
This roasted garlic and tomato soup is one of my all-time favorite recipes. It’s herbaceous, garlic-y, and creamy. It comes together fairly quickly after the garlic and tomatoes are done roasting. Speaking of roasting, let’s talk for a second about how I prepare the stars of the show: mini heirloom tomatoes and whole heads of garlic.
Roasting Garlic and Tomatoes
Let’s take just a second to talk about how we’re going to roast the garlic and tomatoes for this soup. Roasting garlic might sound scary and complicated but believe me, it’s really not. And it adds SO much flavor to this soup. Along with the fresh herbs it’s one of the main flavor profiles of this dish. Simply cut the top off the head of garlic, wrap in foil, and, before sealing, add about 1 Tbsp of olive oil to the top of the garlic. Then seal the foil. You want a nice tight ball of foil so that the garlic can steam inside.
Roasting the tomatoes also enhances their flavor and draws out the sweetness. Simply place all the whole mini tomatoes on a foil-lined, rimmed baking sheet and then cover and seal tightly with more foil. Roast both the tomatoes and garlic for 30-40 minutes and, keeping them wrapped in the foil, allow them to cool.
Once you can handle the garlic simply squeeze out the cloves. They should be very soft and mushy. Also, be sure to add both the tomatoes and the juice they released to the soup pot.
After all the ingredients have been added to the pot and cooked for about 20 minutes the soup is ready. The next step is blending the soup to get a nice creamy consistency.
I use an immersion blender to puree my soup but you can totally use a regular blender or even a potato masher. The blender will make the soup much smoother. I prefer the immersion blender (or a potato masher) to keep some of the texture of the tomatoes, garbanzo beans and even little chunks of garlic. This is a personal preference. Use whichever method you’d like. Or you could even leave it as is if you’d prefer a really chunky textured soup.
Another way to play with the texture of the soup is to add either more or less vegetable broth. I prefer thick soups so I don’t add a whole lot of vegetable broth to mine. But if you’re looking for a thinner soup, add some more vegetable broth. This recipe is very forgiving.
Now, another layer of flavor and texture comes from the homemade croutons. Grab your favorite loaf of 2-3 day old rustic bread (be sure it’s gluten-free if that’s a concern for you) and dice it up into medium-large, bite-sized pieces. Toss them in olive oil and bake them for 10 minutes. Give them a good shake and continue to bake them for an additional 5-10 minutes depending on the size of the croutons and your personal preference of done-ness. This soup would also be fantastic topped with any one of my three varieties of roasted squash seeds, roasted chickpeas, or a splash of coconut milk.
Ingredient Health Benefits
Olive oil- Monounsaturated fats
Onion- Antioxidants; fiber; vitamin C; folate
Tomatoes- Vitamin C; potassium; polyphenols
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Roasted Garlic and Tomato Soup
- olive oil
- 2-3 heads of garlic tops sliced off
- 3 pounds mini heirloom tomatoes
- 1 yellow onion diced
- 2 cups vegetable broth
- 1, 15oz can garbanzo beans drained and rinsed
- 1-2 tbsp fresh rosemary (1-2 tsp dried)
- 1-2 tbsp fresh oregano (1-2 tsp dried)
- 1 loaf bread cubed
- ¼ cup olive oil
- Preheat oven to 400°F. Line a rimmed baking sheet with foil.
- Place mini heirloom tomatoes on lined baking sheet. Cover with foil.
- Slice the tops off the heads of garlic. Wrap in foil. Before sealing off the top, drizzle 1 tbsp olive oil over eat head. Seal tightly. Place garlic on top of heirloom tomatoes. Bake for 30-40 minutes.
- Once tomatoes and garlic have finished roasting allow to cool still wrapped in foil.
- Heat olive oil in a large stock pot and cook diced onions 3-4 minutes or until translucent.
- Squeeze in roasted garlic cloves and add tomatoes (with juices), garbanzo beans, vegetable broth and herbs. Bring to a simmer and cook for 20-30 mintues.
- While soup is simmering, line a rimmed baking sheet with parchment paper. Place cubed bread onto baking sheet and drizzle with olive oil. Toss to evenly coat and bake for 10 minutes. Shake croutons to ensure even toasting and bake for additional 5-10 minutes depending on size of croutons, type of bread, and cruch preferrence.
- Using an emmersion blender, puree the soup until smooth. Spoon soup over finished croutons. Serve with roasted squash seed, roasted chickpeas, or a splash of coconut milk.