Roasted Tomato, Garlic & Thyme soup

Homemade roasted tomato, garlic and thyme soup is one of the easiest and most comforting meals to make during the colder months. This is a family-favourite recipe in our home, loved for its rich flavour, simple ingredients, and cozy, homemade feel. It’s the kind of soup that warms you up while still being easy and budget friendly.

Roasting the tomatoes is what gives this soup its deep, slightly sweet flavour. The oven caramelizes the tomatoes while roasted garlic becomes soft and mellow, adding richness without overpowering the dish. This simple roasting step creates a depth of flavour that makes this soup taste slow-cooked, even though it’s surprisingly easy to make.

The roasted garlic and thyme combination is a classic culinary combination that has an irresistible flavour profile. This satisfying soup can be served on its own or paired with grilled cheese, crusty sourdough bread, or a simple salad.

This easy, budget-friendly, roasted tomato basil soup that works well for families. It’s made with affordable pantry and produce ingredients, stretches easily to feed a crowd, freezes beautifully, which can be an easy hands-off meal. That makes it ideal for leftovers, meal prep, and quick lunches during busy weeks.

This soup has become a cold-weather staple in our home because it’s simple, comforting, and consistently loved by everyone at the table. It proves that family-friendly comfort food doesn’t have to be complicated—and that homemade soup can be both economical and deeply satisfying.

Bon appétit!

Recipe Card

Ingredients:

• 10-12 Roma tomatoes, diced

• 5-6 garlic cloves

• Extra virgin olive oil, 2 TBSP

• 1 tsp salt, I use kosher salt

• Fresh thyme

• 1 L chicken broth

• Optional topping:

• Sharp cheddar or fresh parmesan

• salt and pepper, to taste

Instructions:

1. Preheat over to 350F. Put garlic cloves in ramekin and add the extra virgin olive oil to cover 3/4 coves.

2. Cut tomatoes into 8 pieces. Put on a baking sheet and coat with extra virgin olive oil, and the springs of fresh thyme. Sprinkle salt. Put the garlic filled ramekin on a the baking sheet.

3. Roast tomatoes and garlic until edges become golden, about 25 minutes. Be sure to watch the garlic. It might need to be removed before the rest of the tomatoes.

4. Remove the veggies from the oven and let cool.

5. Add chicken broth, roasted veggies, garlic and oil mixture in a blender. Blend until smooth.

6. Add cheese, pepper, thyme to taste. Serve. This pairs well with homemade sourdough bread, salads and sandwiches.

Enjoy!