Roasted Tomato Soup Recipe
Description
This Roasted Garlic Tomato Soup is made with an entire head of roasted garlic, roasted tomatoes and roasted onions. A soup that is guaranteed to have loads of flavor!
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Ingredients
- 1 ½ pounds roma tomatoes, halved lengthwise
- 1 head garlic, halved crosswise
- 1 yellow onion, cut into wedges
- ¼ cup olive oil
- 1 teaspoon kosher salt, divided
- 2 cups broth of choice
- 1 tablespoon fresh oregano or 1 ½ teaspoons dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ cup half-and-half, optional
Instructions
- Heat oven to 450ºF (232ºC) with racks set in upper-middle and lower-middle positions.
- Toss onion with 2 tablespoon oil and ½ teaspoon salt on a sheet pan. Place garlic halves, cut side down, on sheet pan. Transfer to upper-middle rack of oven.
- On a second sheet pan, toss tomatoes with 2 tablespoons oil and ½ teaspoon salt. Transfer to lower-middle rack of oven. Roast onions and tomatoes for 15 minutes then rotate sheets and continue roasting until vegetables are softened and starting to brown, about 15 more minutes.
- Remove sheets from oven and let cool slightly. Once garlic is cool enough to handle, squeeze roasted cloves out of skins into blender. Scrape onions, tomatoes and their juices into blender along with 2 cups broth, oregano, paprika, and pepper flakes; blend until smooth.
- Transfer to a pot and bring to a simmer over medium-low heat. Stir in cream and season to taste with salt and pepper. Serve with grilled cheese, buttery toasted bread, or croutons.
Equipment
Notes
This soup makes three solid servings, or four smaller servings when paired with grilled cheese and salad. If you’re serving four or more, I recommend doubling the recipe. I usually use quarter sheet pans, but when doubling use half sheet pans to ensure the veggies aren’t crowded. And blend the soup in batches.
Store roasted tomato garlic soup in an airtight container in the refrigerator for up to 5 days. For longer storage you can freeze the soup for up to 4 months. If you are making this ahead of time and freezing it, hold off on adding the half-and-half until you are ready to reheat and serve it.
Any broth will work in this soup—chicken, beef, vegetarian. Bone broth is a great way to add some protein as well.
Nutrition
Serving: 11/3 cupCalories: 257kcalCarbohydrates: 17gProtein: 5gFat: 19gSaturated Fat: 5gCholesterol: 17mgSodium: 627mgFiber: 2.5gSugar: 4.5g
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