Description
Experience the cozy, comforting flavors of autumn with this roasted tomato and garlic soup. By roasting fresh Roma tomatoes, yellow onion, and whole garlic heads, you unlock deep, caramelized sweetness that is far superior to canned alternatives. This rustic, velvety soup is effortless to prepare, incredibly nourishing, and perfect for busy weeknights when you crave a homemade, restaurant-quality meal. Simple, budget-friendly, and naturally rich, it is a masterclass in letting high-quality ingredients shine with minimal active effort.
Ingredients
1.5 lbs Roma tomatoes, halved lengthwise
1 whole head garlic, sliced in half crosswise
1 medium yellow onion, cut into thick wedges
0.25 cup extra-virgin olive oil
2 cups vegetable broth
0.5 cup heavy cream
1 tsp dried oregano
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes, onion wedges, and the head of garlic on a large baking sheet.
Drizzle with olive oil and season generously with salt and pepper.
Roast for 40-45 minutes until vegetables are soft and slightly caramelized.
Remove from oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins.
Transfer roasted vegetables and garlic to a blender or large pot.
Add the vegetable broth and blend until smooth and velvety.
Pour into a pot, stir in the heavy cream and oregano, and warm over medium heat for 5 minutes.
Adjust seasoning and serve hot garnished with fresh basil.
Notes
For a vegan version, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Serve with crusty sourdough bread for a complete meal. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg