On rainy days where I want to snuggle up on the couch, my go-to soup is this very easy roasted tomato and garlic soup.
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Roast Tomato and Garlic Soup (Stovetop and Instant Pot)

A rich and smooth delicious soup, this easy tomato garlic soup is quite 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!
Course Soup
Cuisine Healthy
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 135kcal
Author Carmy

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

Make it vegan, dairy-free, and Whole30 compliant: sub the heavy cream for unsweetened full-fat coconut cream or coconut milk

Nutrition

Serving: 4servings | Calories: 135kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 960mg | Potassium: 632mg | Fiber: 3g | Sugar: 8g | Vitamin A: 52.2% | Vitamin C: 45.6% | Calcium: 7% | Iron: 5.4%