This roasted tomato and garlic soup captures all of the earthy, sweet, smoky flavors of fresh vegetables roasting in the oven, and transforms them into a soup that is incredible, whether you serve it with grilled cheese or not.

Roasted Tomato and Garlic Soup

Now I get to ask the questions about the time we spent in the kitchen making this roasted tomato and garlic soup. Olivia will give the answers. Sometimes, we laugh. Sometimes, you laugh. Everyone wins.

What would you rate this recipe? 

I would rate the tomato soup probably a 7/10 by itself. But, with a grilled cheese it becomes an 8/10. 

How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?

It was very liquidy while still being a little bit chunky. It was smooth, but not too smooth. The tomatoes were a little sweet, but adding salt fixed it. 

What part of making this dish did you enjoy the most, and why?

I liked cutting the tomatoes, but I wanted to cut them smaller. It was too easy to just cut them in half. Dad smashed the garlic and peeled it, even though I wanted to do it so I could wear a glove, too.  I like wearing gloves. 

Did you feel like you learned anything while making it? 

The roma tomatoes are a lot cheaper than the other tomatoes in the store. I didn’t realize that we could use any tomato, how it would work. 

If we made it again, what would you want to do differently next time?

I would probably add cheese to the tomato soup. I tried it with just a little of the leftover shredded white cheddar, and it was really good. So, I would want to try the recipe with more cheese.

Dad’s Notes

I’ve eaten a lot of tomato soups over the years. Some have been silky smooth, and some were not blended at all. But, this is my all time favorite, and it’s not even my recipe, originally. I happened upon this recipe from Spend with Pennies. I’ve changed a fair number of the ingredients around, but the basic premise remains.

My favorite way to eat tomato soup will always be with a killer grilled cheese sandwich. But, I finished off the last few bowls of this soup by itself, no bread in sight.

You can make this soup silky smooth if you put it in a conventional blender and then strain it. But, I like my tomato soup to have a little more character than that. And, I also dislike cleaning my blender by hand. So, I used the immersion blender, and it was perfect.

I’m kind of meh on heavy cream as a garnish. But, my wife likes a bowl that looks as good as it tastes. So, just wave a spoonful of that viscous milk over the bowl, if you’re into that.

But, leave the shredded cheese for me.