Roasted Garlic Tomato Soup
A creamy, roasted tomato soup infused with the rich flavor of garlic and onions. Naturally low in saturated fat, fiber-rich, and easily customizable with your choice of broth, this soup is perfect for quick dinners, meal prep, or pairing with crusty bread.
Equipment
- 1-Large pot
- 1 high-powered blender
- 2 sheet pans
Ingredients
- 1 ½ pounds roma tomatoes
- 1 head garlic halved crosswise
- 1 yellow onion cut into wedges
- ¼ cup olive oil
- 1 teaspoon kosher salt divided
- 2 cups vegetable chicken, or bone broth
- 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
- Preheat the Oven: Start by preheating your oven to 450ºF (232ºC). Place two oven racks in the upper-middle and lower-middle positions. This setup ensures that the vegetables roast evenly, allowing the tomatoes, onions, and garlic to caramelize beautifully while developing a deep, rich flavor. Preheating the oven fully is essential for optimal roasting results.
- Prepare the Onion for Roasting: Take a yellow onion and cut it into thick wedges. Toss the wedges in a medium bowl with 2 tablespoons of olive oil and ½ teaspoon of kosher salt, making sure each piece is coated evenly. This step enhances the natural sweetness of the onion and ensures even browning during roasting.
- Prepare the Garlic for Roasting: Cut the head of garlic in half horizontally so the cloves are exposed. Place the cut side down on the same sheet pan as the onions or on a separate pan if necessary. Optionally, drizzle lightly with olive oil. Roasting transforms the garlic from sharp and pungent into soft, creamy, and sweet, which forms the base of the soup’s rich flavor.
- Prepare the Tomatoes for Roasting: In a separate bowl, toss 1 ½ pounds of roma tomatoes with the remaining 2 tablespoons of olive oil and the remaining ½ teaspoon of kosher salt. Spread the tomatoes evenly on a sheet pan, making sure they are not overcrowded. Proper spacing ensures roasting instead of steaming, which concentrates their natural sweetness and flavor.
- Roast Vegetables in the Oven: Place the onions and garlic on the upper-middle rack and the tomatoes on the lower-middle rack. Roast for 15 minutes, then rotate the pans to ensure even browning. Continue roasting for an additional 15 minutes or until all vegetables are soft, caramelized, and golden brown around the edges. This roasting step is crucial for developing the deep, layered flavor of the soup.
- Cool and Prepare Roasted Garlic: Remove the pans from the oven and let the vegetables cool slightly. Once the garlic is cool enough to handle, gently squeeze each clove out of its skin. The roasted garlic should be soft, golden, and fragrant. This mellowed garlic will blend seamlessly into the soup, providing richness without harshness.
- Blend the Soup Base: Place the roasted garlic cloves into a high-powered blender. Add the roasted onions and tomatoes, including their juices, to the blender. Pour in 2 cups of broth—vegetable, chicken, or bone broth—and add 1 tablespoon of fresh oregano (or 1 ½ teaspoons dried), ¼ teaspoon smoked paprika, and ¼ teaspoon red pepper flakes. Blend until completely smooth, ensuring a silky texture with no chunks remaining.
- Simmer and Combine Flavors: Pour the blended mixture into a large pot over medium-low heat. Bring it gently to a simmer, stirring occasionally. Allow the soup to cook for 5–10 minutes to let the flavors meld and intensify. This simmering step enhances aroma and develops a well-rounded, comforting taste.
- Add Cream and Adjust Seasoning: If using half-and-half, stir in ¾ cup at this stage. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as needed. Adding the cream at the end preserves its silky texture while balancing the acidity of the tomatoes and enriching the flavor profile.
- Serve and Garnish: Ladle the soup into bowls and serve immediately. Pair with toasted bread, buttery croutons, or a classic grilled cheese sandwich. Optional garnishes such as a drizzle of olive oil, a sprinkle of fresh herbs, or cracked black pepper can enhance both flavor and presentation, making the dish feel special and inviting.
- Store Leftovers and Freeze: Store any remaining soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions for up to 4 months, but hold off on adding cream until reheating to maintain smoothness. Reheat gently over low heat, stirring occasionally, and adjust seasoning as needed.
Notes
- Roast vegetables evenly: Space tomatoes and onions on the sheet pan to prevent steaming and achieve deep caramelization.
- Use a high-powered blender for a perfectly smooth, velvety texture.
- Adjust seasoning after blending: Taste before serving and add salt or pepper as needed.
- Half-and-half adds creaminess but should be stirred in at the end to maintain a silky texture.
- Any broth works: Vegetable, chicken, or bone broth all provide different flavor profiles; bone broth adds subtle protein.
- Soup can be made ahead: Roast vegetables a day in advance to save time.
- Freezing tip: Freeze soup without cream; add half-and-half only when reheating to avoid curdling.
- Optional flavor boosters: A pinch of smoked paprika, red pepper flakes, or fresh herbs enhances depth and aroma.
