Roasted Tomato and Garlic Soup
A cozy, flavorful soup made with roasted roma tomatoes, garlic, and onion blended into silky perfection. Optionally finished with a swirl of half-and-half for extra creaminess.
Equipment
- 1 blender high-powered
- 1 pot large
Ingredients
Main ingredients
- 1 ½ pounds roma tomatoes fresh
- 1 head garlic halved crosswise
- 1 yellow onion cut into wedges
- ¼ cup olive oil
- 1 teaspoon kosher salt divided
- 2 cups broth vegetable, chicken, or bone
- 1 tablespoon fresh oregano or 1 ½ teaspoons dried
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ cup half-and-half optional
Instructions
Instructions
- Preheat oven to 450ºF with racks in upper-middle and lower-middle positions.
- Toss onion with 2 tablespoons oil and ½ teaspoon salt on a sheet pan. Place garlic halves cut side down. Roast on upper rack.
- Toss tomatoes with 2 tablespoons oil and ½ teaspoon salt on another sheet. Roast on lower rack.
- Roast vegetables for 15 minutes, then rotate pans and continue roasting for another 15 minutes, until softened and beginning to brown.
- Let garlic cool slightly, then squeeze roasted cloves from skins into a blender.
- Add roasted tomatoes, onions, broth, oregano, paprika, red pepper flakes, and remaining salt to blender. Blend until smooth.
- Transfer blended soup to a pot and bring to simmer over medium-low heat for 5–10 minutes.
- Optional: Stir in half-and-half gently without boiling. Adjust salt and pepper to taste.
Notes
Refrigerate up to 4 days or freeze up to 4 months. Add optional half-and-half after reheating for best texture. Serve with grilled cheese or croutons.