Description
A cozy, creamy homemade roasted garlic tomato soup made with caramelized tomatoes, sweet onions, and buttery roasted garlic. Full of rich flavor with very little hands-on work—perfect for weeknights or pairing with grilled cheese.
Ingredients
- 1½ lb Roma tomatoes, halved
- 1 large yellow onion, cut into wedges
- 1 whole head of garlic, halved crosswise
- ¼ cup olive oil
- 1 teaspoon kosher salt, divided
- 2 cups vegetable or chicken broth
- 1 tablespoon fresh oregano or 1½ teaspoons dried
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- ¾ cup half-and-half or cream (optional)
Instructions
- Preheat oven to 450°F (232°C).
- Toss onion wedges with half the olive oil and a pinch of salt on a baking sheet.
- Place garlic halves cut-side down on the same sheet.
- Toss halved tomatoes with remaining olive oil and salt on a second pan.
- Roast both pans for 15 minutes, rotate, then roast 15 minutes more until caramelized.
- Let cool slightly, then squeeze roasted garlic cloves from skins.
- Transfer garlic, tomatoes, onions, and pan juices to a blender.
- Add broth, oregano, smoked paprika, and red pepper flakes.
- Blend until smooth or leave slightly chunky.
- Pour into a pot and bring to a gentle simmer.
- Stir in half-and-half or cream if using.
- Taste and adjust seasoning before serving.
Notes
Roast vegetables until deeply caramelized for maximum flavor. Freeze soup before adding cream. Add basil, red pepper, or beans for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American