Creamy Garlic Roasted Tomato Soup (Zuppa di Pomodoro)
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This homemade Garlic Roasted Tomato Soup, or Zuppa di Pomodoro, is simple, cozy, and packed with Italian flavor. I roast fresh tomatoes and a whole head of garlic until they are sweet and caramelized, then simmer them with a Parmesan rind and fresh basil for creamy richness. My family loves it, and it’s easy to double and freeze a batch for quick lunches or weeknight dinners.
Recipe Snapshot
- Cuisine: Italian, American
- Cooking Method: Roast the tomatoes and garlic in the oven and finish on the stovetop.
- Cooking level: Easy
- Total Cook time: ~1 hour 10 minutes
- Servings: 4
- Make ahead: Perfect for meal prep for later in the week. The recipe can be doubled and frozen for up to 3 months.
Nothing beats homemade tomato soup, especially when fresh tomatoes are in season. This year, we are really enjoying this roasted version with lots of garlic.
Tomato soup, or Zuppa di Pomodoro in Italian, is as much a classic in Italy as it is in the US. In Italy, it is often made simply with fresh tomatoes, garlic, and basil. My version turns up the flavor by roasting the tomatoes and a whole head of garlic before simmering them with a Parmesan rind.
The roasting process caramelizes the vegetables, bringing out their natural sweetness and softening the acidity. It creates a rich, savory depth that makes this soup taste like it was cooked for hours.
In Italy, Zuppa di Pomodoro celebrates the flavor of ripe, in-season tomatoes. For the richest flavor, mix a few varieties like Roma, cherry, or heirloom so the soup has both sweetness and depth. Below is a chart to help you pick the best tomatoes for your soup.
Tomato Varieties and Uses
| Tomato Variety | Characteristics & Best Use |
|---|---|
| Roma (Plum) | Firm, meaty texture with low water content and mild acidity. Ideal for roasting, soups, and sauces — adds body without thinning your recipe. |
| Cherry | Juicy and naturally sweet with bright flavor. Perfect for roasting or blending to balance acidity and boost sweetness. |
| Heirloom | Complex, rich flavor with a mix of sweet and tangy notes. Great for adding depth and color to soups and sauces. |
| Beefsteak | Large, juicy, and slightly acidic. Adds a fresh, classic tomato taste when mixed with sweeter varieties. Great sliced on sandwiches. |
| San Marzano (Italian Plum) | Sweet, low in acidity, and velvety in texture. The gold standard for Italian soups, sauces, and stews. |
| Campari | Small, juicy, and perfectly balanced between sweet and tangy. Excellent for roasting or fresh recipes. |
Roasted Tomato & Garlic Soup Ingredients
Tomatoes: Feel free to use a variety of ripe tomatoes to create depth of flavor. There is no need to peel them; just cut them into similar-sized pieces so they cook evenly.
Garlic: It is best to use a medium to large head of garlic so that it cooks at the same time as the tomatoes. You don’t need to peel it. Just cut the top 1/4 of the bulb off to expose the garlic cloves.
Parmesan Cheese Rind: This is the secret ingredient that will make people wonder what makes this soup so good. The cheese rind adds a savory umami flavor that provides depth and creamy richness. It is used only to flavor the soup, so it is removed before serving.
Broth: I have made this soup using vegetable broth and chicken broth. Both are delicious, so use whichever you have on hand.
Grated Parmesan Cheese: This is optional but I recommend adding it in at the end as it give the soup an amazing flavor boost.
Variations:
- Use Fire Roasted Tomatoes for a smoky flavor.
- Make it vegetarian: replace the Parmesan cheese rind with a vegetable-based cheese rind and use vegetable broth.
- Creamy tomato soup: Stir in some cream or half-and-half.
- Roasted Red Pepper: Add roasted red peppers for a sweet, smoky flavor.
- Pesto Finish: Swirl in a spoonful of basil pesto before serving. You will also like my Pistachio Pesto, Artichoke Pesto, or Pesto alla Trapanese.
- Balsamic Tomato Soup: Drizzle balsamic vinegar over the vegetables before roasting them for a sweet, tangy flavor.
Step-By-Step Instructions
Step 1: Place tomatoes, onions, and garlic on a rimmed sheet pan. Drizzle with olive oil and season with Italian seasoning, salt and pepper.
Step 2: Roast the vegetables in a 375 degree F oven for 40-45 minutes or until the tomatoes are charred and the garlic is tender.
Step 3: Add olive oil and tomato paste to a sauce pan set over medium low heat. Stir the tomato paste for a minute, then add the tomatoes, onions and pan juices to the sauce pan.
Step 4: Squeeze the garlic cloves out of their skins and into the tomatoes.
Step 5: Add the broth to the tomatoes.
Step 6: Use an immersion blender to blend the soup to a smooth consistency.
Step 7: Add the Parmesan rind to the soup and simmer to 10-15 minutes.
Step 8: Finish with torn basil leaves and 1/4 cup of grated Parmesan cheese and simmer for an additional 5 minutes.
Cooking Tip: Two More Ways to Roast Garlic
You can roast garlic two ways for this Zuppa di Pomodoro. Both create that mellow, caramelized flavor that gives the soup its depth.
Option 1: Roast the Whole Bulb (Best for Sweet, Creamy Flavor)
- Slice about ¼ inch off the top of a whole head of garlic to expose the cloves.
- Drizzle with olive oil and wrap the entire bulb tightly in foil.
- Roast at 375°F for 40-45 minutes, until the cloves are soft and golden.
- Let it cool slightly, then squeeze the roasted garlic out of the skins directly into the soup or a bowl to mash.
💡 This method gives you rich, buttery garlic flavor without any harsh bite — perfect for blending into soups.
Option 2: Roast Individual Cloves (Faster, Slightly Sharper Flavor)
- Separate and peel the cloves, keeping them whole.
- Place the cloves on a small piece of foil, drizzle with olive oil, and wrap loosely.
- Roast at 375°F for 25-30 minutes, until lightly golden and tender.
- Add directly to the roasted tomatoes before blending.
💡 This option is quicker and adds a touch more roasted garlic intensity to the soup.
Make-Ahead, Storage, and Freezing
Roasted garlic and tomato soup is a great option for meal prep because it can easily be doubled, made ahead, and stored in the refrigerator or frozen for later use. Simply reheat it on the stove or in the microwave, and you have a quick lunch or dinner.
Stored in an airtight container, roasted tomato and garlic soup will stay fresh in the refrigerator for up to 4 days and in the freezer for up to 3 months.
What to Serve with Roasted Tomato Garlic Soup
Of course you can serve this tomato soup with grilled cheese sandwiches. But for me the first thing that comes to mind for a cozy, comforting meal is Zuppa di Pomodoro with a loaf of easy, crusty No Knead Dutch Oven Bread or soft, homemade Focaccia. It doesn’t get much better than this!
One of my husband’s favorite weeknight meals consists of roasted tomato and garlic soup with a side of Italian Potato and Green Bean Salad or Baked Italian Sliders.
I have even served my roasted tomato soup on game day as a hearty half-time meal with Roast Beef Sliders or my Buffalo favorite, Homemade Beef on Weck.
Garlic Roasted Tomato Soup FAQs
Can I roast garlic ahead of time?
Yes! You can save time by roasting garlic a few days in advance. Let it cool before squeezing the cloves out of their skins and storing them in an airtight container and refrigerating them for up to 4 days. You can keep them for up to 2 weeks if you cover them in olive oil before refrigerating them. You can also freeze them for up to 3 months. When you are ready to use them, let them come to room temperature and gently warm them before adding them to your soup.
Yes, you can use canned tomatoes in this recipe. If you don’t have fresh or ripe tomatoes, use your favorite whole peeled tomatoes or San Marzano tomatoes. Drain the liquid from the tomatoes to eliminate extra moisture and concentrate their flavor.
If your soup tasted too acidic, you can add a pinch of sugar to balance it out. You can also add a bit of cream, butter, or Parmesan cheese for a smoother flavor. This softens the acidity and gives the soup a velvety finish.
I love to get your feedback, so if you try this Garlic Roasted Tomato Soup or any other recipe on this website, please leave me a comment below. I hope you enjoy my recipes, and I look forward to hearing from you!
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Creamy Garlic Roasted Tomato Soup (Zuppa di Pomodoro)
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Ingredients
- 4 pounds Tomatoes quartered
- 1 bulb Garlic
- ½ Large onion sliced
- 4 tablespoons Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1½ teaspoons Italian Seasoning
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 2 cups Chicken or Vegetable Broth
- 1 Parmagiano Reggiano Cheese Rind
- 2 tablespoons Basil Fresh
- ¼ cup Parmesan Cheese grated, optional
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat the oven to 375℉. Place the tomatoes and onions on a rimmed baking sheet. Drizzle with olive oil, salt, pepper, and Italian seasoning. Trim about ¼ of the garlic off the top of the bulb. Place it cut side up in the center of a large square of foil. Drizzle about 2 tablespoons of olive oil over the garlic and wrap the foil around it, sealing it completely. Place the foil packet in the center of the baking sheet and transfer it to the oven. Bake for 45 minutes or until the tomatoes are lightly charred and the garlic is soft. Remove it from the oven and unwrap the garlic to allow it to cool.4 pounds Tomatoes, 1 bulb Garlic, ½ Large onion, 4 tablespoons Olive Oil, ½ teaspoon Salt, ¼ teaspoon Black Pepper, 1½ teaspoons Italian Seasoning
- Bake for 45 minutes or until the tomatoes are lightly charred and the garlic is soft. Remove it from the oven and unwrap the garlic to allow it to cool.
- Heat olive oil in a medium saucepan or Dutch oven. Add the tomato paste and cook it for about 2-3 minutes. Transfer the roasted tomatoes and onions to the saucepan. Squeeze the garlic from the bulb and add it to the tomatoes. Add the chicken or vegetable broth and stir to combine the ingredients.2 tablespoons Olive Oil, 2 tablespoons Tomato Paste, 2 cups Chicken or Vegetable Broth
- Using a hand blender, blend the soup until it is creamy. Alternatively, you can pour the soup into a blender or food processor and blend until you achieve the desired consistency, then return the soup to the pan.
- Add the Parmagiano Reggiano cheese rind to the soup and cook for 10 minutes over medium-low heat. Sprinkle the basil leaves and grated Parmesan cheese into the soup and season to taste. Cook another five minutes. Remove the cheese rind before serving.1 Parmagiano Reggiano Cheese Rind, 2 tablespoons Basil, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Video
Great soup just in time for fall weather.
Thanks John! Glad you liked it.
I just made this soup for my niece who came to visit for a few days and it was so easy to make ahead so I had more time to spend with her. She loved it!!