Roasted Garlic Tomato Soup

soup in black cast iron bowl garnished with pepper and fresh basil

This Roasted Garlic Tomato Soup is packed with flavor and so rich and creamy! Incredibly simple to make, this soup is best paired with a buttery grilled cheese! 

Y’all – I feel like I have been wanting to develop a tomato soup for OBB since I started the blog. It all started when I made my easy homemade salsa recipe and realized lo and behold, I do actually like fresh tomatoes! 

From there, my first time having tomato soup (not going to lie – it was a can of Campbell’s), I was hooked. And I knew that if I was hooked from having canned soup, I would be EXTRA hooked having it made from scratch. 

And thus, it took me on my homemade tomato soup journey. There have been many varieties I’ve made of this soup over the years based on what type of flavors I had in my fridge but this one is by far my favorite. 

Why This Soup is Amazing: 

First off, it’s only 5 ingredients (if you don’t count oil and salt and pepper). 

It’s 2021 – who doesn’t want an incredibly simple yet delicious recipe?! Am I right?!

But really, even more than the simplistic ingredients, the flavor is absolute DYNAMITE. 

Why, you ask? Well, say hello to roasted garlic! I know I’ve made many a recipe with roasted garlic here before on the blog but this one….YUM. 

soup in large pot before it's blended.

The combination of the mellow sweet roasted garlic pairing with the acidity of the tomatoes results in such a balanced, ultra yummy soup. 

The flavor is BOLD. It’s not your average bowl of soup. 

Another reason? This soup isn’t a puree. I remember when I had my first can of Campbells, I really did enjoy it but felt like I was pouring straight water out of the can – it was very much pureed. 

This tomato soup, however, retains some TEXTURE. It still has bits of onion and garlic in it throughout the soup that give it this incredible bite.

I also love pairing the fresh soup with other things like HELLO FRESH BASIL. I feel like you have to have fresh basil when you eat tomato soup. It’s incredibly aromatic and adds so much to the flavor of the overall dish. 

But of course, the best thing to pair with this Roasted Garlic Tomato Soup is a buttery grilled cheese. 

hand dipping a golden spoon in the garnished bowl of soup with plate of grilled cheese beside it.

Dipping grilled cheese into tomato soup goes together like peanut butter and jelly, like mac and cheese, like bread and butter. 

If you want to go extra crazy, combine the basil in with the grilled cheese and make this Simple Pesto Grilled Cheese. Hello, flavortown! 

So…you’ve heard my spiel. Let’s get into what you need to make it! 

Ingredients You Need: 

  • Yellow onion 
  • Full bulb of garlic 
  • Can of San Marzano whole peeled tomatoes
  • Chicken broth (can sub water or vegetable broth) 
  • Salted butter
  • Avocado or olive oil 
  • Salt and pepper to taste

Best Tips for Making This Soup: 

Begin by making the roasted garlic! So, take a garlic bulb and peel it down until all the excess paper on the outside of the bulb is gone. 

Taking a sharp knife, carefully chop the top of the bulb off so the top of the cloves can be exposed. 

So, what I do next is grab a piece of aluminum foil. Put the garlic on top of that. Add a splash of olive oil and a pinch of salt and pepper and carefully wrap the garlic in the foil. 

Place it in a preheated oven of about 400. Roast for 35-40 minutes or until the cloves are easily pierced with a fork. 

While the garlic is roasting, you can start making the soup! 

Dice an entire yellow onion. To a large pot, add the salted butter and let it melt over medium heat. Add in the onions and a large pinch of salt. Let these cook for 2-3 minutes or until translucent. 

pre-blended soup in blender

Next, add in the can of tomatoes – be sure NOT to drain them. Also add in the chicken stock. Stir and let this come to a boil. Then reduce the heat. Taste and add seasoning! I recommend starting with ½ teaspoon of salt and then adding more if needed. Don’t forget freshly cracked pepper as well! 

Let the soup cook, uncovered for 30 minutes, stirring it occasionally. 

Once the 30 minutes is up and the garlic is done, add in the roasted cloves of garlic. 

blended soup in blender

Use either an immersion blender or transfer to a heat safe blender and blend the soup to your desired consistency. 

Pour BACK into the dutch oven and taste for seasoning again. Adjust if needed! 

And finally, if you really love yourself – make a delicious grilled cheese. Serve into a large bowl and dip the cheesy goodness inside and YUM. You’re all set for the coziest night in ever. 

overhead shot of dipping a grilled cheese into the soup

I hope you all enjoy this soup recipe as much as I do!

Did you like this recipe? Here are a few others you might enjoy: 

Sausage Gnocchi with Tomato Sauce 

Sundried Tomato Bruschetta Bowls with Chicken Sausage 

Charred Tomato and Zucchini Fettuccine with Bacon 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote

Roasted Garlic Tomato Soup

This Roasted Garlic Tomato Soup is packed with flavor and so rich and creamy! Incredibly simple to make, this soup is best paired with a buttery grilled cheese! 

Course Main Course, Soup
Cuisine American
Keyword easy tomato soup, healthy tomato soup, roasted garlic tomato soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Author Haylie


  • 1 large yellow onion, diced
  • 1 large bulb garlic, roasted
  • 1 28 oz can San Marzano whole peeled tomatoes - UN-drained!
  • 2 cups chicken broth (or water or vegetable stock) 
  • 3 tbsp salted butter 
  • Salt, pepper to taste
  • Basil to garnish 
  • Grilled cheese to serve 
  • dash of olive oil


  1. Preheat oven to 400 degrees. Peel the excess paper off of the garlic bulb. Carefully chop the top half of the garlic off, just enough to expose the cloves. Place the garlic on top of a sheet of aluminum foil. Add a splash of olive oil, a pinch of salt and a crack of black pepper and gently wrap it in the foil. Place in the oven and roast for 35-40 minutes or until the cloves are fork tender.

  2. Dice the onions. In a large pot, add the salted butter and let it melt over medium heat. Once it's melted, add in the onions as well as a pinch of salt. Let cook for 2-3 minutes.

  3. Add in the tomatoes and the chicken stock and let it come to a boil. Reduce the heat to low/medium simmer.

  4. Taste and then add salt (I recommend starting with 1/2 teaspoon). Let the soup simmer and cook, uncovered, for about 30 minutes or so.

  5. When both the soup and garlic are done, carefully add them to a heat safe blender OR use an immersion blender. Blend until you reach your desired consistency.

  6. Put back into the pot. Taste and adjust for seasoning again. Top with fresh basil, fresh cracked black pepper and a serve with a buttery grilled cheese. Enjoy!

Recipe Notes

This makes enough for 2 generous servings with a little bit leftover. Store the leftovers in a tightly sealed tupperware container in the fridge for up to 2-3 days. 

2 comments / Add your comment below

  1. 5 stars
    This tomato soup recipe is amazing! The flavor and texture are perfect. It almost tastes a bit creamy although no cream is added. I think this may be my favorite tomato soup ever! 👏🏻👏🏻

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