Description
This comforting Easy Roasted Garlic Tomato Soup transforms humble vine-ripened tomatoes and aromatic garlic into a vibrant, restaurant-quality meal. By roasting the vegetables, you unlock deep, caramelized flavors that define this Mediterranean-inspired classic. It is a nutritious, wholesome dish that requires minimal hands-on effort, making it perfect for busy weeknights. Whether served with crusty bread or a puff pastry lid, this soup offers a warming, elegant dining experience that the whole family will love.
Ingredients
12 vine-ripened tomatoes
1 cup cherry tomatoes
1 medium yellow onion, cut into wedges
1–4 heads of garlic, tops sliced off
2 sprigs fresh thyme
3/4 tsp salt
1/2 tsp black pepper
1/4 cup fresh basil leaves
2 tbsp nutritional yeast
2 cups low-sodium vegetable broth
1 sheet puff pastry, thawed (optional)
Instructions
Preheat your oven to 400F and line a large baking sheet with parchment paper.
Place the vine-ripened tomatoes, cherry tomatoes, onion wedges, and garlic heads on the baking sheet.
Season the vegetables with salt, pepper, and fresh thyme sprigs.
Roast in the oven for 40-45 minutes until the tomatoes are blistered and the garlic is soft.
Remove the garlic cloves from their skins and transfer all roasted vegetables to a blender.
Add the vegetable broth, basil leaves, and nutritional yeast to the blender.
Blend until smooth and creamy.
If using puff pastry, cut into shapes, place on a baking sheet, and bake at 400F for 10-12 minutes until golden.
Serve the soup warm with the optional puff pastry crust on top.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. If the soup is too thick, thin it with a little more vegetable broth. Ensure all thyme stems are removed before blending for the best texture.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 9g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg