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–+ servings
Amanda Patel

Roasted Garlic Tomato Soup

This deeply flavorful tomato soup is built on a sheet-pan roast of tomatoes, garlic, and onion, resulting in a velvety, savory bowl without cream. With olive oil, paprika, and a splash of vinegar, it's cozy, easy, and weeknight-ready—vegan, gluten-free, and endlessly adaptable.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2½ lb ripe tomatoes, halved (Roma or cherry)
  • 1 medium onion, cut into wedges
  • 1 head garlic, cloves peeled
  • 3 Tbsp extra-virgin olive oil, plus more to finish
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika or sweet paprika
  • 1 pinch red pepper flakes (optional)
  • 2–2½ cups low-sodium vegetable stock
  • 1–2 tsp red wine vinegar or lemon juice
  • fresh basil, torn (optional, for serving)

Equipment

  • large rimmed sheet pan Do not overcrowd.
  • blender or immersion blender Countertop blender yields smoother results.
  • medium pot Used to simmer the blended soup.
  • ladle For serving.
  • parchment paper (optional) For easier cleanup.

Method
 

  1. Preheat oven to 425°F. Toss halved tomatoes, onion wedges, and peeled garlic cloves with olive oil, salt, pepper, and paprika. Spread evenly on a large rimmed sheet pan.
  2. Roast for 30–35 minutes until tomatoes are wrinkled, edges are caramelized, and garlic is soft and golden. Remove from oven.
  3. Transfer roasted vegetables and pan juices to a blender. Add 1 cup of vegetable stock and blend until mostly smooth.
  4. Pour the blended mixture into a pot over medium heat. Stir in the remaining stock to reach desired consistency. Simmer for 5–8 minutes.
  5. Stir in vinegar or lemon juice. Taste and adjust salt, pepper, or heat as needed. Finish with a swirl of olive oil and fresh basil if desired.
  6. Ladle into bowls and let sit 2 minutes before serving to allow the flavors to settle and surface to gloss.

Nutrition

Calories: 165kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.5gSodium: 720mgPotassium: 850mgFiber: 4gSugar: 10gVitamin A: 4200IUVitamin C: 32mgCalcium: 45mgIron: 1.2mg

Notes

Make ahead: Roast the veggies up to 48 hours ahead and store them separately from the stock. Refrigerates well for 3–4 days, and freezes up to 3 months. Add a splash of lemon or fresh basil when reheating. For a creamy version, blend in ¼ cup coconut milk off heat. For a spicy twist, add chili crisp or chipotle in adobo.

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