Make this deeply flavorful roasted tomato soup featuring caramelized tomatoes and sweet roasted garlic for a rich, comforting meal perfect for cozy nights.
Author:ariathompson
Prep Time:15 min
Cook Time:50 min
Total Time:65 min
Yield:4 servings 1x
Category:Dinner
Method:Roasting and Simmering
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs ripe tomatoes, halved
1 whole head of garlic
1 large yellow onion, quartered
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable or chicken broth
1/2 cup heavy cream (optional, for creaminess)
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of sugar (optional, to balance acidity)
Instructions
Preheat your oven to 400°F (200°C).
Place the halved tomatoes, whole head of garlic (top sliced off to expose cloves), and onion quarters on a large baking sheet.
Drizzle everything with olive oil, salt, and pepper. Toss gently to coat.
Roast for 35 to 45 minutes, or until the tomatoes are slightly blistered and the garlic is soft and golden brown.
Remove from the oven. Squeeze the soft roasted garlic cloves out of their skins into a large pot or Dutch oven. Add the roasted tomatoes and onions.
Pour in the broth, dried basil, and dried oregano. Bring the mixture to a simmer over medium heat.
Simmer for 15 minutes to allow the flavors to meld.
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
Return the soup to the pot if necessary. Stir in the heavy cream, if using, and the optional pinch of sugar. Heat through gently, but do not boil.
Taste and adjust salt and pepper as needed before serving.
Notes
For the best flavor, serve this roasted tomato soup with grilled cheese sandwiches or Gruyère toasts for dunking.
If you want a smoother texture, strain the blended soup through a fine-mesh sieve before adding the cream.
Roasting the garlic is key to achieving deep, sweet flavor in this homemade soup recipe.