Roasted Garlic Tomato Soup
A creamy, flavorful soup made from roasted garlic, tomatoes, and onions. Naturally rich in fiber and plant-based nutrients, it’s easy to prepare, satisfying, and perfect for weeknight dinners or meal prep. Serve with toasted bread, grilled cheese, or croutons for a wholesome comfort meal.
Equipment
- 2 large baking sheets
- 1 Large pot
- 1 high-powered blender
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
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
- 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, for creaminess
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) and position the racks in the upper-middle and lower-middle slots. This ensures even roasting of both your vegetables and garlic for maximum flavor development.
- Prepare the Vegetables: Place the onion wedges on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with ½ teaspoon of kosher salt. Halve the garlic head crosswise and place it cut-side down on the same sheet. On a separate sheet, toss the roma tomatoes with 2 tablespoons of olive oil and the remaining ½ teaspoon of salt.
- Roast the Ingredients: Slide the sheet pans into the oven, placing onions and garlic on the upper-middle rack and tomatoes on the lower-middle rack. Roast for 15 minutes, then carefully swap the positions of the sheets. Continue roasting until the vegetables are tender and lightly caramelized, about 15 more minutes. This slow roasting brings out natural sweetness and deepens flavor.
- Blend the Soup: Allow the roasted ingredients to cool slightly. Squeeze the soft, roasted garlic cloves from their skins into a blender. Add the roasted onions, tomatoes with their juices, 2 cups of broth, oregano, smoked paprika, and red pepper flakes. Blend until smooth and creamy.
- Simmer and Season: Pour the blended mixture into a large pot and gently bring to a simmer over medium-low heat. Stir in the half-and-half if using, then taste and adjust seasoning with additional salt and pepper as needed. This step allows flavors to meld beautifully and creates a smooth, luxurious texture.
- Serve and Enjoy: Ladle the soup into bowls and pair with crusty bread, grilled cheese, or crunchy croutons. Garnish with fresh herbs if desired. This soup is best enjoyed warm and makes a satisfying, wholesome meal any day of the week.
Notes
- Roasting garlic, onions, and tomatoes intensifies natural sweetness and flavor.
- Use any type of broth—vegetable, chicken, or bone broth—for a rich base.
- Half-and-half is optional; omit for a lighter, vegan-friendly version or substitute coconut milk for creaminess.
- This soup freezes well, but add cream only when reheating to maintain texture.
- Adjust red pepper flakes for desired spiciness; smoked paprika adds subtle depth.
- Blending thoroughly ensures a smooth, velvety consistency.
- Pairs beautifully with toasted bread, grilled cheese, or crunchy croutons.