Ingredients:
- 2 lbs ripe tomatoes (Roma or plum), halved
- 1 whole garlic bulb
- 1 large onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil or Italian seasoning
- 2 cups vegetable broth or chicken broth
- 1/2 cup heavy cream (optional, for a creamy soup)
- Fresh basil for garnish (optional)
Instructions:
1. Preheat the Oven
Preheat the oven to 400°F (200°C).
2. Prepare the Vegetables
Place the halved tomatoes and quartered onion on a baking sheet. Slice the top off the garlic bulb, drizzle it with a little olive oil, and wrap it loosely in foil. Place it on the baking sheet with the vegetables.
3. Season and Roast
Drizzle the tomatoes and onions with olive oil, then sprinkle with salt and black pepper. Roast everything for 35–40 minutes until the tomatoes are soft and slightly caramelized.
4. Blend the Soup
Allow the roasted vegetables to cool slightly. Squeeze the softened garlic cloves from the bulb and place them in a blender along with the roasted tomatoes and onions. Add the broth and dried basil, then blend until smooth.
5. Heat the Soup
Pour the blended soup into a pot and heat over medium heat for 5–10 minutes. Stir in the heavy cream if you prefer a creamier texture.
6. Serve
Taste and adjust seasoning if needed. Serve hot and garnish with fresh basil.
Recipe Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Serving Suggestions
This roasted tomato garlic soup pairs perfectly with grilled cheese sandwiches, toasted bread, or garlic croutons for a comforting meal.