Roasted Tomato Soup Recipe
Roasted Tomato Soup is made by roasting Roma tomatoes, onion, and garlic until tender and lightly caramelized. Blend the roasted vegetables with broth, oregano, smoked paprika, and red pepper flakes. Simmer until hot and add half-and-half for an optional creamy finish.
Ingredients
- 1½ pounds Roma tomatoes halved lengthwise
- 1 head garlic halved crosswise
- 1 yellow onion cut into wedges
- ¼ cup olive oil
- 1 teaspoon kosher salt divided
- 2 cups broth of choice
- 1 tablespoon fresh oregano or 1½ 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 section and another in the lower-middle section.
- Place the onion wedges on a sheet pan. Toss with 2 tablespoons olive oil and ½ teaspoon kosher salt. Arrange the garlic halves cut-side down on the same pan.
- Place the pan with the onion and garlic on the upper-middle oven rack.
- On a second sheet pan, toss the Roma tomatoes with the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt. Place this pan on the lower-middle rack.
- Roast for 15 minutes. Rotate the sheet pans between the racks and continue roasting for approximately 15 minutes, or until the tomatoes and onions are soft 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, gently squeeze the roasted cloves from their skins into a blender.
- Add the roasted tomatoes, onion, and any flavorful juices from the sheet pans to the blender. Pour in the broth and add the oregano, smoked paprika, and red pepper flakes.
- Blend until completely smooth and creamy.
- Pour the blended Roasted Tomato 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 season with additional salt and black pepper as needed.
- Serve hot with grilled cheese, toasted bread, or crunchy croutons.
Notes
Vegetable broth is a great choice for a vegetarian version, while halal chicken or beef broth can provide additional savory flavor.
Fresh oregano gives the soup a bright herbal character, but dried oregano works perfectly when fresh herbs are unavailable.
For a dairy-free tomato garlic soup, simply omit the half-and-half or substitute a suitable unsweetened dairy-free cream.
Serve with grilled cheese, garlic toast, crusty bread, croutons, or a fresh green salad for a more complete meal.