Oven-Roasted Tomato Soup somehow manages to take a simple and beloved staple and make it even better. By roasting the tomatoes before blending them into the rich and comforting broth, adding a new dimension to the brightness and natural sweetness. The roasted garlic infuses even more flavor into the already herbaceous broth! Find your favorite tomato soup pairing (might we suggest a crusty piece of bread for dipping?!) and settle in with Oven-Roasted Tomato Soup!
Ingredients
- 4 pounds ripe tomatoes, quartered
- 1 head garlic, cloves separated but skin intact
- 1/4 cup plus 1 tablespoon olive oil
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon cracked black pepper
- 1 medium sweet onion, diced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 1 quart vegetable broth, plus more as needed
- 1 sprig fresh thyme
- 1/4 cup heavy cream, optional
- 1/4 cup fresh basil, plus more for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a rimmed baking sheet with parchment paper.
Step 3 –Spread the quartered tomatoes on the baking sheet.
Step 4 –Sprinkle the garlic cloves throughout the tomatoes.
Step 5 –Drizzle the tomatoes and the garlic with 1/4 cup of the olive oil.
Step 6 –Using clean hands, rub the oil into the tomatoes and the garlic cloves, leaving them evenly distributed throughout the baking sheet.
Step 7 –Sprinkle the tomatoes and the garlic with the salt and the pepper.
Step 8 –Roast the tomatoes and garlic until the tomatoes are very soft and start to caramelize around the edges, about 1 hour.
Step 9 –When the tomatoes have 30 minutes left of their cooking time, heat the remaining olive oil in a Dutch oven over medium heat until it is shimmering.
Step 10 –Add the onions to the hot oil and sauté, stirring occasionally, until they are soft, about 6-7 minutes.
Step 11 –Sprinkle the onions with the dried basil and the oregano and sauté until the spices are fragrant, about 1-2 minutes.
Step 12 –Add the balsamic vinegar to deglaze the pot and cook until the vinegar stops bubbling and reduces by half, about 3-5 minutes.
Step 13 –Add the broth and the thyme to the pot and increase the heat to high and bring it to a boil.
Step 14 –Reduce the heat to medium-low and simmer until the broth is infused with flavor, about 10-15 minutes.
Step 15 –Turn off the burner.
Step 16 –Transfer the roasted garlic cloves from the baking sheet using tongs and set them aside until they are cool enough to handle, about 5 minutes.
Step 17 –Fish out the thyme, shaking it to release any leaves.
Step 18 –Add the roasted tomatoes to the broth mixture.
Step 19 –Squeeze the roasted garlic from its paper shell and add it to the soup mixture.
Step 20 –Add the heavy cream and 1/4 cup of the basil.
Step 21 –Using an immersion blender, blend the soup in the pot until it is smooth, adding more of the broth as needed to achieve the desired consistency.
Step 22 –Ladle the soup into bowls and garnish with the additional basil.
Step 23 –Serve.
