This roasted tomato garlic soup will be your best friend for a lazy dinner along with a grilled cheese sandwich. This is a match made in heaven.
I’m telling you this is a flavorful soup that is made from scratch. I know it seems like a low amount of ingredients. But that is the charm of this recipe. Great flavors out of simple ingredients.
Roasting ingredients make their flavor stronger and kind of smoky. If you think that you love garlic in your soup I can tell you that is nothing compared with roasted garlic. It’s way more potent but not as pungent. You can taste definitely the garlicky notes without the spicy punch.
This soup resembles a Spanish Gazpacho but it has a deeper and smoky flavor that makes it different. Also, it’s best served hot, unlike gazpacho, which is more suitable for summer because it’s served cold.
This soup is like a big warm hug to your belly for those days when you are seeking a rich and flavorful dinner but you don’t want anything heavy.
I like to accompany my roasted tomato garlic soup with some garlic and olive oil croutons. This gives it the crunch and the texture I like. But you can accompany it with a grilled cheese sandwich for a more American way of eating soup.
This is not a thick soup but you can definitely use some cornstarch — 1 or 2 tbsp — to make it thicker. This is a trick I use to create the perfect consistency. If you like a more liquid result you can just serve the soup after blending.
Roasted Tomato Garlic Soup
Ingredients
- 5-6 big tomatoes
- 1 big onion
- 3 garlic
- 3 tbsp olive oil
- 1 tbsp dry thyme
- 1 handful of fresh coriander
- 4 cups vegetable broth
- salt and pepper
- 2 tbsp cornstarch optional
Instructions
- Preheat the oven to 180 ºC (350ºF).
- In a baking tray cover with foil place the tomatoes — cut in halves — the onion — cut into big chunks — and the garlic — crushed. Cover with the olive oil, thyme and season with salt and pepper. Take to the oven for 15 minutes.
- When the tomatoes are fully roasted take the skin off. Pour all the roasted veggies into a pan with the vegetable broth and the coriander. Pour all the remaining oil because the flavor is right there. Blend with a hand blender until you get a homogeneous soup.
- Optional: Mix 2 tbsp of cornstarch with 1 cup of the soup and add it slowly to the rest of the soup while cooking it over medium heat. Cook for a couple minutes until you get thicker tomato soup. Serve with some croutons.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.