Skip to content
Menu
Roasted Garlic Tomato Soup
Main

Roasted Garlic Tomato Soup

55 minServes 4Nutri-Score B€€
from @hunt4shredz28 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tomatoes (quartered)Produce600 g
  • garlic (whole head)Produce1 piece
  • white onion (quartered)Produce150 g
  • mini sweet bell peppers (halved)Produce80 g
  • olive oilPantry30 ml
  • chicken brothPantry480 ml
  • half and halfDairy240 ml
  • fresh basil (for garnish)Produce5 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g
  • onion powderSpices3 g
  • garlic powderSpices3 g
  • Italian seasoningSpices4 g

per serving

Nutrition

161kcal

Carbs
16 g
Proteins
6 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Oven
  • Stockpot
  • Immersion blender

step by step

Method

  1. Season the vegetables

    • Place the tomatoes, onion, bell peppers and garlic head on a baking tray.
    • Drizzle with olive oil and season with salt, pepper, onion powder, garlic powder and Italian seasoning.
    Step 1

  2. Roast the vegetables

    • Roast in a 425 °F oven until everything is nice and soft.
    Step 2

  3. Simmer with broth

    • Transfer the roasted vegetables into a pot.
    • Add the chicken broth and bring to a simmer.
    Step 3

  4. Blend and finish

    • Blend the soup into a smooth puree.
    • Stir in the half and half and adjust the seasoning.
    Step 4

  5. Serve

    • Ladle the soup into bowls and garnish with fresh basil.
    Step 5
Get Mezze