Roasted Tomato and Garlic Soup
There is nothing like fresh Tomato Soup. This Roasted Tomato and Garlic Soup is so much better than anything you get in a can!
Roasting the tomatoes and garlic really brings a beautiful balance of rich flavors. And it’s easy!
This soup is perfect for summer or winter! In the summer it’s wonderful with a batch of fresh tomatoes! You can batch cook this and freeze it before adding cream. Once unthawed, add cream and heat through.
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I recently brought the leftovers of this soup to work one day. After heating the soup and bringing it back to my office, I had people stopping by asking what I was eating as it smelled wonderful!
How to make Roasted Tomato and Garlic Soup
Start by quartering the tomatoes and place them on a parchment paper-lined baking sheet. You will need two baking sheets. Then cut the top off the garlic bulb and remove any loose sheaths. Wrap the bulb in aluminum foil and place it in the middle of tomatoes on the sheet—drizzle tomatoes with 2 tablespoons olive oil divided between pans and the garlic bulb with 1 tablespoon. Sprinkle with salt and pepper and toss tomatoes. Place in preheated oven for 55 minutes- 1hour, or until tomatoes are charred and garlic top is browned.
While the tomatoes and garlic are roasting, sauté the onion in a large pot with oil for about 4-5 minutes, or until onions are soft and translucent. Add dried herbs and stir for about 30 seconds. Then add balsamic vinegar, cook and stir for about 1 minute and until vinegar is absorbed. Add broth, bring to a boil and reduce to simmer. Cook 10 minutes. Remove from heat.
When you remove garlic and tomatoes from the oven, let them cool for about 5-10 minutes. Add tomatoes to the pot. Using caution, squeeze garlic bulb to remove raised garlic. Use caution as it will be hot! Add to pot.
Using an immersion blender, blend the soup to desired texture
Place back in stove, and heat. Add cream and fresh basil. Adjust seasonings as desired. Heat through and serve.
Enjoy!
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Equipment
- Immersion blender or Blender
Ingredients
- 4.5 lbs tomatoes fresh, quartered
- 1 garlic bulb
- 4 tbsp olive oil divided
- 1/2 tsp salt divided
- 1/2 tsp pepper divided
- 1 cup onion chopped, large
- 1 tsp basil dried
- 1 tsp oregano dried
- 1.5 tbsp Balsamic Vinegar
- 4 cups vegetable broth
- 1/3 cup cream 1/2 & 1/2 or unflavored plant-based creamer
- 1/2 cup basil fresh, chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Prepare 2 baking sheets by lining with parchment paper.
- Spread tomaotes evenly between pans. Drizzle each pan with 1 tablespoon olive oil. Spinkle with 1/4 tsp salt and pepper. *See note
- Prepare garlic by slicing top off and peeling away any loose sheath. Wrap in aluminum foil with opening at top – drizzle with 1 tablespoon olive oil, and place in middle of one of the pans. *See pictures
- Place in preheated oven for 55 minutes – 1 hour. Remove from oven and let cool 5-10 minutes. Squeeze garlic head to remove roasted garlic, using caution as bulb will be HOT!
- While tomatoes and garlic are roasting, heat remaining tablespoon of oil in large pot over medium heat. Add onions and saute 4-5 minutes or until soft and translucent.
- Add dried herbs and cook 30 seconds.
- Add balsamic vinegar to pot and cook about 1 minute or until vinegar is absorbed.
- Add vegetable broth, bring to a simmer and cook 10 minutes. Remove from heat.
- Add tomatoes and garlic to pot. Using an immersion blender, blend until desired texture.
- Place back on stove over medium heat. Add cream, fresh basil, remaining salt and pepper and heat through.
- Enjoy!
Notes
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