Description
This Roasted Tomato and Garlic Soup is incredibly easy to make, simple, and really flavorful. Serve on its own or with grilled cheese!
Ingredients
Units
Scale
- 3 lb Roma tomatoes (or any tomatoes you have)
- 2 garlic bulbs
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, peeled and cut into quarters
- 4 cups vegetable broth (add more or less based on desired consistency)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- Small handful of fresh basil
- For serving: fresh basil, croutons, cream, yogurt, or parmesan
Instructions
- Preheat your oven to 425F (215C).
- Slice the tomatoes into halves or quarters based on how big they are and lay them out on a large, rimmed baking sheet with a quartered onion.
- Cut the tops off the garlic bulbs and carefully peel off some of the outer layers without breaking up the garlic.
- Place the garlic bulbs into aluminum foil and drizzle with olive oil. Wrap with the foil and add to the baking sheet.
- Roast for 30-40 minutes. You can take out the tomatoes and onion a little earlier if they’re getting too dark and roast the garlic for a little longer until golden and caramelized.
- Transfer the roasted tomatoes and onion to a large soup pot.
- Squeeze out the roasted garlic into the pot and add vegetable broth, tomato paste, dried oregano, sea salt, black pepper, and fresh basil.
- Use an immersion blender to puree the soup until smooth.
- Warm up over medium heat until warmed through.
- Serve with more fresh basil, croutons, a drizzle of cream or yogurt, or some parmesan cheese.
Notes
Fridge: Store in an airtight container in the fridge for up to 3-4 days.
Freezer: Transfer to a freezer-safe container and freeze for 3-4 months.
