Roasted Tomato Soup
This deeply flavorful soup highlights the natural sweetness of oven-roasted tomatoes, garlic, and fresh herbs for a comforting bowl of pure goodness.
Ingredients
- •3 lbs (1.4kg) vine-ripened tomatoes, halved
- •1 head of garlic, top sliced off to expose cloves
- •1 large yellow onion, cut into wedges
- •3 tablespoons extra virgin olive oil
- •2 cups (480ml) vegetable broth
- •1/2 cup fresh basil leaves
- •1 teaspoon dried oregano
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Place the halved tomatoes, onion wedges, and the head of garlic on the baking sheet.
- 3
Drizzle everything generously with olive oil and sprinkle with salt, pepper, and dried oregano.
- 4
Roast for 40 minutes until the tomatoes are shriveled and slightly charred at the edges.
- 5
Remove the garlic from its skin by squeezing the cloves out into a blender or large pot.
- 6
Add the roasted tomatoes, onions, and any juices from the pan into the blender along with the fresh basil and vegetable broth.
- 7
Blend on high speed until completely smooth and creamy.
- 8
Pour the soup into a pot and warm over medium heat for 5 minutes before serving.
💡 Chef tips
- For an extra velvety texture, pass the blended soup through a fine-mesh sieve to remove tomato skins and seeds.
- This soup freezes beautifully for up to 3 months; store it in airtight containers once fully cooled.
- If you prefer a richer flavor, add a splash of coconut milk or soy-based cream just before serving to keep it pareve.
✅ How it should turn out
The finished soup should be a vibrant, deep red color with a velvety consistency, smelling intensely of roasted garlic and sweet tomatoes with a balanced, savory finish.