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Roasted Garlic and Tomato Soup

NavidNavid: If you like the sweet taste of roasted garlic, you will love this healthy soup. This soup is not only full of antioxidants but also the perfect treatment for the common cold. Put aside all the health benefits, it is also a very easy and quick soup to make.

Roasted Garlic and Tomato Soup
First we need to slice off the top of the garlic bulb.

Roasted Garlic and Tomato Soup
Before roasting in the oven, drizzle over garlic and tomatoes with olive oil and sprinkle over with salt and pepper.

Roasted Garlic and Tomato Soup
After roasting, we will have sweet and soft garlic that can be easily squeezed out. Now it's time to add vegetable stock, spices and herb and develop a nice flavor.

Roasted Garlic and Tomato Soup
After pureeing in the food processor, grate some Parmesan on top and serve with some toasted breads.

Roasted Garlic and Tomato Soup

Main Ingredients:

Garlic: 1 bulb
Tomato: 2 big
Olive oil: 2 tbsp
Cayenne Pepper: 1/4 tsp
Paprika: 1 tsp
Ground coriander: 2 tsp
Dried thyme: 1/2 tsp
Vegetable or chicken stock: 2 cups
Parmesan cheese: 2 tbsp, grated
Butter: 1/2 tbsp
Onion: 1 small, chopped


1. Preheat oven to 400 F.

2. Slice off the top of the garlic bulb to expose most of the cloves.

3. Slice tomatoes in half.

4. Transfer garlic and tomato halves into an oven proof pan and drizzle olive oil over them. Sprinkle salt and pepper over them and roast in the oven for 45 min or until garlic is golden and tomatoes are soft.

5. After removing from the oven, squeeze out the softened garlic and peel tomatoes.

6. In a saucepan, saute chopped onion with some oil for 3 min or until soft. Add 2 cups of vegetable stock and bring to boil.

7. Add garlic, tomatoes, coriander, paprika, thyme, cayenne pepper and butter. Simmer for 3 min on medium heat and stir occasionally. Season with salt and pepper if needed.

8. Let it cool down for a while before pureeing in a food processor.

9. Pour the soup into serving bowls and grate Parmesan cheese on top.

Published on February 24, 2009

Herbs & Spices in this Recipe:

Chile Peppers
Chile Peppers
Coriander Seed
Coriander Seed

More Soups Recipes:

Avocado and Cilantro Soup Recipe
Avocado and Cilantro Soup
Bob Chorba Recipe
Bob Chorba
Green Pea and Mint Soup Recipe
Green Pea and Mint Soup

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Prep Time
10 min
Cook Time
50 min
Ready in
1 hour
Recipe by
11 Ratings
Average rating: 4.54

Nutrition Facts
% Daily Value

Fat  12.6 g
19 %

Fiber  2 g
8 %

Vitamin A
Vitamin C
29 %
55 %
10 %
10 %
Complete Nutrition Facts

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Comments: 9

Matt, Guest2009 May 25
Average rating: 5
Didn't have a food processor on hand, so this came out more like minestrone. I might add an extra tomato next time, but otherwise, this recipe is perfect. Definitely a keeper.Thanks!!!

Susan, Guest2010 Sep 15
Average rating: 5

Ellen, Guest2010 Sep 16
Average rating: 5

Lori, Guest2010 Oct 24
Average rating: 4
Simple to make and when you're roasting the tomatoes and garlic the house smells great. Very tastey with a little spice.

Konrad, Guest from: Toronto2010 Dec 23
Average rating: 4
The roasted garlic and tomatoes smelled delicious and tasted even better

American Recipes, Guest from: Ct2011 Aug 10
Average rating: 5
brilliant idea! looks delicious I think I?ll try that! thank you :-)

Edwin Longueville, Guest from: Cavan Ontario Canada2011 Sep 16
Average rating: 5
Had a fantastic crop of tomatoes this year and was looking for things to make with them, I grow my own garlic as well , so this was am ideal combination . It's a great recepie that tastes great , made a quadruple batch and I think it will be enough

Kim, Guest from: Canada2013 Oct 05
Average rating: 5
this soup has become my fall favorite, I make it over and over again. I double the whole recipe and add in even a few more tomatoes! Love it! So does anyone I serve it too!

Balboa, Guest from: North Carolina2013 Nov 04
Average rating: 3
The soup was good, but not what I expected. My only changes (which may have made a huge difference):Used chicken broth instead of vegetable; Used 4 medium tomatoes instead of 2 large. Another problem I predicted was the Thyme. I used the 1/2 tsp. suggested, but as soon as I added it I was worried it would be overpowering... and in my novice opinion, it was.I think next time I'll use the recommended veggie stock, and use 1/4 tsp. Thyme instead.

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