End of Summer Roasted Tomato Garlic Soup, Summer Running To Fall

As summer transitions into fall, this roasted tomato garlic soup serves as a delightful way to transition into fall.

I definitely miss our early morning sunrises! The days are much grow shorter and the temperatures have fallen fast and it’s time to say a fond farewell to my favorite season ~ Summer! I miss it all ready!

Sharing a piece of my heart with you all! Summer has always held a special place in my soul. I love the way the sun feels on my skin and our long, carefree days. But now, as the days cool and autumn’s embrace is here, it’s time for my other love: running through the crisp morning air, the leaves crunching beneath my feet.

The transition to fall running gear is a yearly ritual I look forward to even though I love summer. It’s when I pull out my gloves, hats, and my favorite long-sleeve shirts. These are my loyal companions for those chilly morning runs that make the changing seasons all the more special.

Now, as I celebrate the bittersweet goodbye to summer, I invite you to join me in the kitchen. In one of my latest reels on Instagram, I’m revealing the recipe for my delicious Roasted Tomato Garlic Soup. It’s the taste of summer’s last hurrah and the warmth of autumn, all in one bowl.

This soul-warming soup captures the vibrant flavors of late-season tomatoes and the rich, earthy goodness of roasted garlic. It is soooo yummy!

What you will need for this soup:

If you have some end of summer tomatoes on your counter top you need to make this soup!
Grab your ripe tomatoes, a head of garlic, and a few other simple ingredients ~ Carrots, Onions, & Celery ~ to create this tasty and hearty soup that celebrates the end of summer in every spoonful.

Its vibrant flavors and comforting warmth will help you savor the last rays of summer while welcoming the crisp days of autumn. I also used the last of my basil which looks a bit beat up from the cool windy days but it still added a depth of flavor.

If you’re ready…gather your ingredients and don’t forget to tell me in the comments how much you love this soup!

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End of Summer Roasted Tomato Garlic Soup

Ingredients:

• 2.5 lbs ripe tomatoes (preferably Roma)
• 1 whole head of garlic
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves (for garnish)
• Grated Parmesan cheese (optional)

Directions:

Step 1: Roasting Tomatoes and Garlic

The first step in creating this mouthwatering soup is to roast the tomatoes and garlic. Preheat your oven to 400°F (200°C).

1. Cut the tomatoes in half and place them, cut side up, on a baking sheet lined with parchment paper.
2. Slice off the top of the garlic head to expose the cloves, drizzle it with a bit of olive oil, and wrap it in aluminum foil.
3. Place the garlic packet on the baking sheet with the tomatoes.
4. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
5. Roast in the oven for 30-40 minutes, or until the tomatoes are soft and caramelized, and the garlic cloves are golden and tender. Allow them to cool slightly.

Step 2: Sautéing the Aromatics

While the tomatoes and garlic are roasting, it’s time to prepare the aromatic base for your soup.

1. Heat two tablespoons of olive oil in a large pot over medium heat.
2. Add the diced onions, carrots, and celery. Sauté until they become soft and translucent, which will take about 5-7 minutes.
3. Stir in the dried basil and oregano, and continue to cook for another minute to release their flavors.

Step 3: Blending the Soup

Now that your roasted tomatoes and garlic are ready and your aromatics are fragrant, it’s time to blend everything together.

1. Squeeze the roasted garlic cloves out of their skins into the pot with the sautéed vegetables. The roasted garlic will be incredibly fragrant and sweet.
2. Add the roasted tomatoes and any juices from the baking sheet into the pot.
3. Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender in batches and blend until smooth.

Step 4: Finishing Touches

1. Pour the vegetable broth into the pot and stir to combine with the tomato and garlic mixture.
2. Bring the soup to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld together.
3. Season with salt and pepper to taste. Remember that you can always add more, but it’s best to start with a conservative amount and adjust as needed.
4. Serve the soup hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

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Do you have a favorite season for running? or Walking?

Did you grow any fresh herbs this year?

What is your favorite soup?