Roasted garlic tomato soup combines the umami of roasted garlic with the concentrated flavor of roasted tomatoes, and the result is as elegant as it is tasty.
This roasted garlic tomato soup recipe is undoubtedly one of my top 5. The soup is elegant and refined yet warm and comforting. Whether fancy dinner parties are your thing or you prefer cozying up with a blanket and a big bowl of soup, roasted garlic tomato soup is for you. In addition to garlic and tomato (the star ingredients), I added coconut milk, lentils, and cannellini beans to make this a hearty, keep you full longer soup.
To take it over the top, I broiled slices of French bread with Havarti cheese to add a textural element to the soup. The bread is crispy, the cheese is buttery, it has some sweetness, and the duo is phenomenal. Better yet, the cheesy bread slices help you get more creamy soup into your mouth.
Why You’ll Love Roasted Garlic Tomato Soup
- Super concentrated flavors – Roasting garlic mellows the clove’s pungent, astringent flavor while enhancing its sweet richness and drawing out an inviting aroma. The cooking method has a similar effect on tomatoes. As they lose moisture, their flavor intensifies. They get tart and sweet, plus they take on a chewier texture that adds body to the soup.
- Hearty and nutritious – Alone, garlic and tomatoes are rich in vitamin C, folate, and manganese, but this recipe takes the nutrients up several notches with lentils and cannellini beans. Lentils are an excellent plant-based protein source. As for cannellini beans, they’re high in fiber, iron, and so much more.
- Promotes that feel-good feeling – There is nothing like a hot bowl of soup. It’s warm and comforting. Great for a chilly day.
- A spicy kick – Chile de arbol is a great way to spice things up. With that heat comes the chiles’ earthy, nutty smokiness.
- Fresh basil – Basil adds flavor without salt and a mouthwatering aroma that elevates every bowl.
Garlic Tomato Soup Ingredient Notes
To make roasted garlic tomato soup, you’ll need the following:
- Garlic: This recipe keeps things simple by roasting peeled whole cloves rather than an entire head. That way, when it’s time to puree, you can throw everything in the food processor; no additional steps required.
- Vine Tomatoes: Tomatoes on the vine are juicy and sweet, and that sweetness intensifies when roasted.
- Lentils: The tender bites of lentils throughout the soup are divine. It keeps the texture from being so one note. Soaking them prior is very important for this roasted garlic tomato soup recipe. Otherwise, they would take twice as long to cook.
- Cannellini Beans: Canned cannellini beans give the soup some bulk and keep it nutritionally sound.
- Chile de Arbol: Although the thin, 2-3 inch long curved chiles vary in heat, they’re spicier than jalapenos, so a few will surely add a kick to the soup.
- Coconut Milk: Heavy coconut milk, commonly sold as coconut cream, is a thicker, more decadent option that contributes to the soup’s creaminess.
- French Baguette: Every creamy soup benefits from a slice of crusty bread, and roasted garlic tomato soup is no exception. Once your spoon’s work is done, the bread is there to help sop up any that remains.
- Havarti Cheese: The semi-soft cow’s milk cheese has a mild flavor similar to Monterey Jack.
Find the full ingredients list with amounts in the recipe card below!
How to Make Roasted Garlic and Tomato Soup
To make roasted garlic tomato soup:
- Soak the lentils: Add them to a bowl, cover them with water, and leave them to soak overnight. Soaking lentils beforehand reduces their cook time by half.
- Let’s get roasty: Arrange the garlic, tomatoes, chiles, and onions on a lined baking sheet, toss with olive oil, and roast at 350 degrees Fahrenheit until golden brown. It’s best to line the baking sheet with parchment paper to prevent sticking. Roasted produce, especially tomatoes and onion, tends to stick to foil.
- Time to puree: Use a food processor or blender for this step. Process/blend the roasted vegetables, coconut milk, broth, basil, and seasonings until smooth.
- Simmer the soup: Bring the puree to a simmer in a large pot, then add the lentils and cook until tender. This will take about 30 minutes, and then the beans go in. Since this recipe uses canned, they just need to be heated through.
- Broil some bread: Set your oven to broil, drizzle the bread slices with oil, and top each slice with Havarti cheese. Once done, they go under the broiler until the bread is toasted and the cheese is bubbly. Watch the bread closely during this step, so the slices don’t burn.
- Time to eat: Ladle the delicious roasted garlic tomato soup into bowls, top it with a cheesy slice of bread, and dig in.
- 1 cup dry lentils
- 1 can cannellini beans
- 8-10 ripe tomatoes (quartered)
- 3 Arbol chiles
- 5 garlic cloves (whole)
- 1 onion (quartered)
- A pinch of Salt and a few cracks of freshly ground pepper
- 3 TBS. olive oil
- 1 cup heavy coconut cream
- 3 cups vegetable broth
- 4 basil leaves (I used fresh)
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. salt
- 1 French baguette
- 2 slices Havarti Cheese
- About an hour beforehand (or the night before), place lentils in a medium-sized bowl and cover completely with water.
- Preheat the oven to 350F. On a lined baking sheet, add the tomatoes, onion,chilis, and garlic and coat in olive oil. Season with salt and pepper then toss together to thoroughly coat. Allow to roast for about 45 minutes to an hour (or until the vegetables are slightly golden brown).
- In a food processor, add the roasted veggies along with the coconut cream, vegetable broth, basil, paprika, salt and chilli powder then blend until smooth. In a large pot, add the pureed tomato mixture. Bring to a simmer, and add the lentils and let simmer for 30 minutes. Add cannellini beans, allowing to heat through.
- Place the oven on Broil, then slice the french baguette, drizzle with olive oil and top with cheese. (These will burn super fast, so keep an eye on them). Once ready, serve immediately!
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