Looking for a fresh, flavorful, and easy soup recipe? This Roasted Tomato and Garlic Soup is perfect for any season. Slow-roasted tomatoes and garlic bring out a natural sweetness, while fresh basil and a touch of soy sauce add depth and aroma. This soup is versatile—you can enjoy it hot on chilly days or as a refreshing cold soup (gaspacho) in summer.
Whether you’re a beginner or an experienced cook, this recipe is simple, healthy, and packed with flavor. Plus, it’s vegan, gluten-free, and perfect for family meals or entertaining guests.
Ingredients
Here’s what you’ll need to make this delicious soup:
2 large tomatoes
1 onion
1 whole head of garlic
Fresh thyme
Salt
Olive oil
Fresh basil
25 cl water
1 tablespoon salted soy sauce
Tip: Using ripe, juicy tomatoes ensures maximum sweetness and natural flavor.
Step-by-Step Instructions
1. Preheat and Prepare Vegetables
Start by preheating your oven to 180°C (fan or traditional). Cut the tomatoes into large cubes, thinly slice the onion, and trim the top of the garlic head to expose the cloves. Preparing the vegetables in advance allows them to roast evenly and enhances their flavor.
2. Roast the Vegetables
Place the tomatoes, onion, and garlic in a baking dish. Add a few sprigs of fresh thyme, sprinkle with salt, and drizzle with olive oil. Roast in the oven for 30–40 minutes until the tomatoes are soft, caramelized, and bursting with flavor. The roasting process concentrates the natural sugars in the vegetables, giving the soup a deep, rich taste.
3. Cool and Blend
Let the roasted vegetables cool slightly. Remove the thyme sprigs and squeeze the roasted garlic cloves out of their skins. Add fresh basil leaves, then transfer everything to a blender. Add water and soy sauce, then blend until smooth. For convenience, a hand blender works perfectly.
4. Strain for a Smooth Texture
Pass the blended soup through a fine-mesh sieve to remove tomato seeds and achieve a silky texture. This step is optional but recommended for a smooth, restaurant-quality finish.
5. Serve Hot or Cold
You can enjoy this soup hot for a comforting meal or chill it in the fridge for a refreshing gaspacho. Either way, it’s packed with flavor and nutrition.
Storage and Make-Ahead Tips
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: This soup freezes well, making it perfect to prepare in advance for winter months.
Meal Prep: Roast extra vegetables and blend for a quick lunch or dinner during busy weekdays.
Flavor Variations
Spicy Version: Add a pinch of chili flakes or smoked paprika to the roasted vegetables for a subtle heat.
Creamy Twist: For a richer soup, stir in a splash of coconut milk or cashew cream after blending.
Extra Veggies: Roasted bell peppers, carrots, or zucchini can be added for extra depth and nutrition.
Herb Infusion: Experiment with rosemary, oregano, or parsley along with basil for unique flavor profiles.
Why You’ll Love This Soup
This Roasted Tomato and Garlic Soup is more than just a healthy meal; it’s a versatile and flavor-packed dish. Roasting the vegetables enhances their natural sweetness, while garlic adds subtle richness. Fresh basil gives a fragrant herbal note, and soy sauce adds umami depth that balances the acidity of the tomatoes.
Perfect as a light lunch, starter, or main dish, this soup is also ideal for meal prepping. It’s naturally vegan, gluten-free, and loaded with vitamins and antioxidants from the tomatoes, garlic, and fresh herbs.
Serving Suggestions
Pair it with crusty bread or grilled cheese for a satisfying lunch.
Garnish with toasted seeds, croutons, or a drizzle of olive oil for added texture.
Serve chilled with cucumber or avocado slices for a refreshing summer dish.
