Roasted Tomato and Garlic Soup
Roast Roma tomatoes, onion, and garlic until tender and caramelized.Blend with broth, oregano, smoked paprika, and red pepper flakes.Simmer until hot and add half-and-half for a creamy finish.
Ingredients
- 1 ½ pounds Roma tomatoes halved lengthwise
- 1 head garlic halved crosswise
- 1 yellow onion cut into wedges
- ¼ cup olive oil divided
- 1 teaspoon kosher salt divided
- 2 cups broth of choice
- 1 tablespoon fresh oregano or 1 ½ teaspoons dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ cup half-and-half optional
- Black pepper to taste
Instructions
- Preheat the oven to 450°F (232°C). Position one oven rack in the upper-middle and another in the lower-middle.
- Place the onion wedges on a sheet pan. Toss with 2 tablespoons of olive oil and ½ teaspoon kosher salt. Place the garlic halves cut-side down on the same pan.
- Place the onion and garlic pan on the upper-middle rack.
- Arrange the halved Roma tomatoes on a second sheet pan. Toss them with the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt. Place the pan on the lower-middle rack.
- Roast for 15 minutes. Rotate the sheet pans between the racks, then continue roasting for about 15 minutes, or until the tomatoes and onions are tender and beginning to brown around the edges.
- Remove both pans from the oven and allow the vegetables to cool slightly. When the garlic is cool enough to handle, squeeze the soft roasted cloves from their skins directly into a blender.
- Add the roasted tomatoes, onions, and any flavorful juices from the pans. Pour in the broth, then add the oregano, smoked paprika, and red pepper flakes.
- Blend until completely smooth. For an especially silky Roasted Tomato and Garlic Soup, blend a little longer than you think necessary.
- Pour the soup into a pot and bring it to a gentle simmer over medium-low heat.
- Stir in the half-and-half, if using. Taste and adjust with additional salt and black pepper as needed.
- Serve hot with toasted bread, croutons, or a warm grilled cheese sandwich.
Notes
Vegetable broth works beautifully if you want a vegetarian homemade tomato soup. Halal-certified chicken or beef broth can also be used for a slightly richer savory flavor.
Heavy cream can replace half-and-half for a richer finish. For a dairy-free variation, omit the cream or use an unsweetened dairy-free cooking cream that works well in savory recipes.
Serve the soup with crunchy croutons, toasted sourdough-style bread, a simple green salad, or a grilled cheese sandwich for a comforting meal.
Heavy cream can replace half-and-half for a richer finish. For a dairy-free variation, omit the cream or use an unsweetened dairy-free cooking cream that works well in savory recipes.
Serve the soup with crunchy croutons, toasted sourdough-style bread, a simple green salad, or a grilled cheese sandwich for a comforting meal.