Roasted Garlic Tomato Soup

The end of summer is approaching. As such, I find myself using certain ingredients over and over. Right now, I’m trying my best to keep and eat tomatoes until they aren’t fresh anymore. Likewise, tomato soup is featured on so many menus. However, a solid homemade recipe is a must. That’s because it’s about three things for me: caramelized roasted tomatoes, roasted garlic, and a good amount of fresh herbs. The cook time of this recipe is a bit longer than some. But there is not a lot of prep beyond chopping onions.


Roasted Garlic Tomato Soup

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 2 large servings or 4 smaller servings 1x
  • Category: Soup


My favorite homemade rendition of the classic tomato soup. Roasted garlic adds an extra level of flavor sure to please everyone.



  • 1 medium onion
  • 4 cups cherry or grape tomatoes
  • 1 tablespoon olive oil
  • 1 cloves head garlic (about 8 medium sized roasted)
  • 1/2 cup chickpeas (drained and rinsed if using canned)
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • salt and pepper
  • 23 cups low-sodium vegetable broth (see note)
  • 1 teaspoon coconut oil
  • 2 to 3 tablespoons sorghum


  1. Preheat oven to 400˚ F.
  2. Peel and roughly chop the onion. Place in a large roasting pan along with tomatoes. Drizzle with olive oil.
  3. Slice off the top of the head of garlic so that the cloves are exposed. Drizzle generously with olive oil. Then, wrap in parchment paper. Next, place the head of garlic on one side of the roasting pan. Roast the tomatoes, onion and garlic until the tomatoes are starting to brown and the garlic is tender, about 40 to 50 minutes. Remove from oven and let cool slightly.
  4. Once cool, spoon tomatoes and onions into a blender with the chickpeas, fresh herbs, salt, pepper, and 2 cups of the vegetable broth. Squeeze the cloves of garlic from the head and add to the blender. Puree until smooth. Transfer the soup into a pot and add more vegetable broth if a thinner consistency is desired. Bring to a boil.
  5. Heat a large pan over medium heat. Add the coconut oil followed by the sorghum. Cover and cook, shaking the pan frequently, until the sorghum has popped. Remove from heat.
  6. Divide the soup into bowls and sprinkle with the popped sorghum and fresh thyme.


Tips & Tricks: I like my tomatoes to be on the caramelized side but you can always remove the tomatoes a bit earlier. Usually, I check them after 30 minutes.

Don’t want to roast a whole head of garlic? Instead, roast your desired amount of peeled cloves with the tomatoes and onions.

Stock up: get the pantry ingredients you will need: chickpeas, olive oil, sorghum

Plan ahead: Find this recipe in the Naturally Ella Real Plans meal planning upgrade

Nutrition: See the information.


  • Calories: 333
  • Sugar: 11.5
  • Sodium: 79.2
  • Fat: 10.9
  • Carbohydrates: 53.9
  • Fiber: 11.1
  • Protein: 11.8
  • Cholesterol: 0

Tomato Soup


This soup is one of the few recipes I make as written because it’s just so good. However, there are a few things you could do to adjust this soup.

Greens: Stir in greens at the end for a little extra color and bulk. For example, spinach, chard, and kale are all good options. Spinach will cook quickly in the soup. In contrast, roughly chopped kale and chard will stand out a bit more.

Chunky: I prefer smoother tomato soup. But you could pulse the mixture instead of running the blender. As a result, the soup would be a bit chunkier.

Grains: I love the popped sorghum because it provides a bit of texture. It’s also a fun twist. But if you don’t have sorghum, try a different grain. In fact, cooked quinoa or millet would be good toppings as well.

Recipe originally posted on October 19th, 2011. Last updated on September 8th, 2016. Get the original recipe here.