Recipe: Roast Garlic & Tomato Soup

Makes 7 quarts
Start to finish = 15 minutes
Prep = 5 minutes


9 Tbls + 1 tsp olive oil
18 cloves minced garlic
6 quarts tomato juice
48 oz. crushed tomatoes
3 Tbls + 1 tsp paprika
1 cup sweet vermouth


Saute the garlic in olive oil very briefly, taking care not to brown it. Stir in the paprika and saute for another minute, stirring continuously, and taking care that it doesnt scorch.

Stire in the tomato juice and crushed tomatoes and bring to a boil; reduce heat and add vermouth. Simmer 5 to 10 minutes.

Optional: Garnish with parmesan and croutons.

Variations: Add cooked garbanzo beans and garnish with shredded feta cheese and chopped parsley. Or – add tabasco and garnish with shredded cheddar cheese and tortilla chips.


I make this soup all winter long. Every fall I bring a batch to work and every absolutely RAVES about it. It is SERIOUSLY easy to make and tastes delicious – this is coming from somebody who DOES NOT LIKE tomato soup. But I LOVE this soup.

….courtesy Yo-Cones Recipe Book, Sara Basso

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