Description
This roasted tomato and garlic soup is a masterclass in flavor, using high-heat roasting to caramelize Roma tomatoes, sweet onions, and whole garlic cloves. The result is a deeply flavorful, velvety soup that feels like a warm, healing embrace. Perfect for a nourishing, plant-focused meal, this recipe balances the vibrant acidity of tomatoes with the mellow sweetness of roasted garlic for a sophisticated take on a classic comfort staple.
Ingredients
1.5 pounds Roma tomatoes, halved lengthwise
1 head garlic, halved crosswise
1 yellow onion, cut into wedges
0.25 cup olive oil
1 teaspoon kosher salt, divided
2 cups vegetable broth
1 tablespoon fresh oregano
0.25 teaspoon smoked paprika
0.25 teaspoon red pepper flakes
0.75 cup half-and-half (optional)
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes, garlic head, and onion wedges on a large baking sheet.
Drizzle with olive oil and sprinkle with half of the kosher salt.
Roast for 35-40 minutes until vegetables are soft and slightly charred.
Squeeze the roasted garlic cloves out of their skins and into a large pot or blender.
Add the roasted tomatoes and onions to the pot.
Pour in the vegetable broth, remaining salt, oregano, paprika, and red pepper flakes.
Blend until smooth using an immersion or standard blender.
Stir in the half-and-half if using and heat gently until warmed through.
Notes
For a deeper smoky flavor, increase the smoked paprika to 0.5 teaspoon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with a side of crusty artisan bread for a complete meal.