About
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.
