Roasted Garlic Tomato Soup
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5 from 2 votes

Roasted Garlic Tomato Soup

Oven roasted garlic tomato soup is the perfect way to warm up on a cold day. It's an easy way to get 2-3 servings of vegetables at once! Bring on the grilled cheese for dunking or croutons for topping!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Keyword: Tomato Soup
Servings: 2
Calories: 97kcal
Author: Samantha Rowland


  • 2 packs of cherry tomatoes
  • 1 cup vegetable stock
  • 1 head roasted garlic
  • 1 tsp. sherry vinegar
  • 1 tsp. Garlic and Herb Seasoning optional
  • 1 kale leaf julienned and wilted
  • 1/2 tsp. salt
  • black pepper


  • Preheat oven to 425.
  • Add parchament paper to cookie sheet, spray with nonstick (coconut oil). Add tomatoes, salt, Weber Garlic and Herb Seasoning, and few cracks black pepper.
  • Cut the top off a head of garlic just enough to expose the flesh inside the skin. Wrap in foil. Add to baking sheet.
  • Roast tomatoes and garlic for 20 minutes,
  • Take tomatoes and garlic out of the oven. Allow to cool slightly 5-10 minutes.
  • Add tomatoes and roasted garlic to blender or use an immersion blender in a stainless steel pan or glass bowl. Buzz tomatoes until pureed to your liking.
  • TIP: to get the garlic cloves out, just squeeze from the bottom (make sure you use oven mitts!) and the garlic will just slide out of the skin!
  • Add garlic/tomato to a saucepan and heat over medium low heat. Add sherry vinegar and julienned kale. Stir. Taste for salt and pepper, adjust accordingly.
  • Once kale has wilted, serve with crusty bread, balsamic tofu croutons or grilled cheese (or a mixture of all).


Calories: 97kcal | Carbohydrates: 20g | Protein: 5g | Fiber: 2g | Sugar: 9g