A rich and smooth delicious soup, this easy tomato garlic soup is flavourful and is only made with a handful of basic ingredients. On rainy days where I want to do nothing but snuggle up on the couch, this easy tomato and garlic soup is my go-to soup! This post has been updated to include Instant Pot instructions as well as being Whole30 friendly!
click here to pin this (instant pot) tomato garlic soup for later
Tomato and Garlic Soup
I posted a similar recipe not too long ago when I was starving at home and went the route of “what’s in my fridge and what can I make?” Well the other day, it was rainy and I just wanted to have something warm and cozy at home so I thought why not an easy tomato basil soup – healthy, delicious, and perfect for the rainy day!
easy tomato basil soup recipe – healthy and cozy! plus, all the garlic!
Still fighting off the remainder of my cold (as shown by my whining on Instagram stories lol), I was craving with something with garlic in it. If you know me then you know I’d add garlic into anything and everything so for this roasted tomato and garlic soup, I went with 3 bulbs of garlic. Three! But what is it about soup that just makes everything feel x10 times more cozy? I’m definitely a happy camper snuggling up on the couch with my soup.
Tips on making this Tomato and Garlic Soup
- Pair this easy roasted tomato and garlic soup with the best grilled cheese recipe or my air fryer garlic bread!
- I’m using the blender to create the creamy texture. Keep in mind that hot liquid expands and to avoid a messy explosion in my kitchen, I did not fill my blender up to the top and I took out the stopper on the lid. Instead, I covered the hole in the lid with a damp paper towel to give the heat some place to escape.
- You can use any variety of tomatoes that you have handy even little cherry tomatoes.
- Roasting tomatoes brings out the sweetness of the tomatoes and slightly caramelize them which leads to a sweet, rich tomato soup flavour. While it may be tempting to skip roasting the tomatoes to save time, don’t!
- To make this soup creamier, add more cream.
- This Air Fryer Toasted Ravioli from The Busted Oven goes so well with this easy tomato soup.
- Meal Prep This Tomato and Garlic Soup: This can be made 2 days ahead. Do not add the cream, let cool slightly, cover, and chill. Rewarm before ready to eat and add the cream. This tomato soup can stay in the fridge for up to 3-4 days.
Make this Tomato and Garlic Soup in the Instant Pot!
I’ve been obsessed with my Instant Pot so I thought I’d try to make this easy tomato soup in the Instant Pot since that means I can just pop it in the pot and do something else without having to stir it while it simmers. This is how I make this tomato garlic soup in the Instant Pot
- Heat oven up to 400F. Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven. Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes. This is important even though I’m using the Instant Pot because it brings out the flavours of the tomatoes and garlic a lot more.
- Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.
- Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into the Instant Pot and set it on high pressure/manual for 10 minutes. Once it’s done, let the Instant Pot naturally release for 10 minutes.
- Use a hand blender or regular blender and blend the soup until it’s smooth and creamy. Stir in your cream before serving.
- If you want to skip roasting the tomatoes and garlic…. not that you should be I know somethings there isn’t enough time, you can set your Instant Pot on sauté with some olive oil then cook for 3-5 minutes, stirring to keep the vegetables from burning on the bottom of the pot. Then add the salt, pepper, basil, and vegetable stock into the Instant Pot and set it on high pressure/manual for 10 minutes. Once it’s done, let the Instant Pot naturally release for 10 minutes. Blend until smooth. Stir in your cream before serving.
Freezer Instructions
- Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container.
- When ready to use, let the soup thaw out overnight in the fridge before re-heating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
Make This Creamy Tomato Soup Whole30 Compliant
- sub the heavy cream for unsweetened full-fat coconut cream or coconut milk to make this tomato garlic soup Whole30 compliant
Roast Tomato and Garlic Soup (Stovetop and Instant Pot)
Ingredients
- 2 lbs tomatoes, sliced in half, seeded
- 3 heads garlic
- olive oil
- 4-5 cups vegetable stock
- salt and pepper to taste
- handful of basil
- 1/4 cup cream
Instructions
Stovetop Instructions
- Heat oven up to 400F.
- Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven.
- Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.
- Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.
- Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into a pot and bring into a boil.
- After simmering for 30-40 minutes, stirring it occasionally, transport to a blender and blend til smooth.
- Before serving, stir in your cream
Instant Pot Instructions
- Heat oven up to 400F. Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven. Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.
- Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.
- Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into the Instant Pot and set it on high pressure/manual for 10 minutes. Once it’s done, let the Instant Pot naturally release for 10 minutes.
- Use a hand blender or regular blender and blend the soup until it’s smooth and creamy. Stir in your cream before serving.
Notes
Nutrition Per Serving
What’s your favourite soup for the cold weather?
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Chrissy @ Snacking in Sneakers says
I’ve never made homemade tomato soup, but your recipe sounds so incredibly easy! I’m a big fan of broccoli cheddar soup and french onion soup…so essentially, cheesy deliciousness, haha.
abbey sharp says
Cream of mushroom soup or minestrone soup are delish on cold days!! This looks sooo good
Esther says
I am off tomatoes right now for some health issues, but this soup makes me want to break that decision! Looks amazing!
Agness of Run Agness Run says
I love healthy soups, Carmy! Great combination of ingredients!
Jacque Hastert says
This soup would be perfect for this rainy, cold, and dreary day! I will have to make up a batch this evening.