This Roasted Garlic Tomato Soup is wonderfully balanced, relying on the concentrated flavors of tomatoes and garlic, roasted together on a sheet pan and blended until smooth.
This soup recipe capitalizes on the deep umami flavor that's unlocked when tomatoes and whole heads of garlic are concentrated at high heat. While I already have a Tomato Soup recipe on the website that uses the slow cooker, this roasted version was born from the cache of late-season Roma tomatoes I've gotten from my farm share around this time for the last few years. The tomatoes are abundant and inexpensive, and they just seem to call for being cooked down into something amazing. My family and I still love my other tomato soup recipe and make it the rest of the year, but when I get the chance (and the good tomatoes) in this narrow window of time, I make this Roasted Garlic Tomato Soup.
To help balance everything, carrots are added to the sheet pan alongside the tomatoes and garlic, adding sweetness and nuance, though you can't pick out their flavor on their own. The recipe is mostly hands-off, with everything roasting together on one sheet pan. The tomato skins slip right off after roasting, and it all gets blended with some broth and a little heavy cream for balance.
What Type of Tomato to Use
There are many fresh tomato varieties available, but this recipe was designed around Roma tomatoes. I've also tested it with heirloom and greenhouse tomatoes, and it works well with both, so use what you have. If your tomatoes release a lot of liquid, roast them a little longer so the excess cooks off, and they get as much caramelized flavor as possible.
How to Make This Recipe
Soup recipes often call for blanching tomatoes to remove the skins. To skip that step, I slice off the stem end of each tomato before cutting it in half. Once the skin is no longer attached to the stem, it peels right off after roasting.
Fitting all the tomatoes on one sheet pan can feel like putting together a jigsaw puzzle, and sometimes I had to squeeze a few to get them all to fit, cut side down. Generally speaking, giving everything more space on a sheet pan makes for a better roast. But using two sheet pans meant more dishes and juggling both in the oven, and I decided it wasn't worth it. For this, the recipe keeps everything on one pan. If you'd rather split the tomatoes between two, feel free.
Seasoning the soup in the end is the most important step of this recipe, and how much salt you like is personal. If it tastes flat, it likely needs more salt. If it tastes bitter or too acidic, add a pinch of sugar or a little more cream. If the soup is still hot when you blend it, you can serve it right away. Otherwise, transfer the soup from the blender to a pot and warm it over medium-low heat. Adjust the seasoning again as needed
Step 1: Prepare the vegetables and season them with the tomatoes cut-side up.
Step 2: Flip the tomatoes, cut-side down, with the garlic and carrots.
Step 3: Roast until the tomato skins are blistered and the garlic and carrots are tender. Remove the skin from the tomatoes.
Step 4: Squeeze the roasted garlic into the blender, then add the skinless tomatoes, carrots, and any remaining liquid from the sheet pan.
Step 5: Add broth and carefully blend the soup (see the tip below) until smooth and the desired consistency.
Step 6: Warm the soup in a pot if needed, then taste and adjust the seasoning
An Important Tip
Safely Blending the Soup
Always be cautious when blending anything hot. Some blender lids are vented to let steam out. If yours isn't, leave the lid slightly ajar and start on low so the steam can escape, then gradually turn up the speed.
Freezing Leftover Tomato Soup
This tomato soup freezes really well and is a great way to preserve a bulk harvest of late-season tomatoes for colder weather. It's best to leave out the cream if you plan to freeze it. When ready to serve, defrost overnight, then reheat the soup on the stovetop and add the cream as directed. Soup can be frozen with good results for 3-6 months.
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Making this Roasted Garlic Tomato Soup recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review of your experience! Have a question? Leave a comment below, and I’ll get back to you as quickly as I can!
Full Recipe
Roasted Garlic Tomato Soup
Roasting tomatoes on a sheet pan at high heat concentrates their juices and adds a browned, deeper flavor that simmering on the stove doesn't. Two whole heads of garlic roast alongside the tomatoes until soft and sweet, so the soup is noticeably garlicky without any sharp bite. Carrots add body and a little sweetness to balance the acidity of the tomatoes, and a splash of cream smooths it all out at the end.
- Total Time00:60
- YieldServes 4-6 1x
Ingredients
- 4 pounds ripe Roma tomatoes, stem ends trimmed and halved (see note)
- 2 heads of garlic, top ½ inch cut off to expose the cloves
- 2 large carrots, peeled and roughly chopped
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, plus more as needed
- 2 teaspoons dried oregano (or ⅓ cup fresh oregano leaves, see note)
- 1 cup chicken or vegetable broth, plus more as needed
- ¼ cup heavy cream or mascarpone
- grilled cheese, for serving (optional)
Instructions
Preheat the oven to 425°F and place an oven rack in the lower part of the oven.
On a rimmed baking sheet, arrange the tomatoes and garlic, cut-side up, then add the carrots. Drizzle the olive oil over the vegetables and sprinkle with the salt and dried oregano (if using).
Flip the tomatoes so the skin side faces up. It's fine to crowd them tightly, but each tomato should lie flat on the baking sheet. The carrots can go on top of the tomatoes if space is tight.
Roast on the lower rack until the tomato skins are blistered and the carrots and garlic are tender and browned, about 45-50 minutes.
Remove the baking sheet from the oven and let it cool for about 10 minutes, until the tomatoes stop bubbling and the garlic is cool enough to handle. Using tongs, pull the skins off the tomatoes. They should slip off easily. If one sticks, leave it on.
Squeeze the roasted garlic cloves into a high-speed blender. Carefully add the roasted tomatoes, carrots, and any juices from the baking sheet, then add the broth and fresh oregano (if using).
Start the blender on low with the lid slightly ajar so steam can escape. Gradually increase the speed and purée until smooth, adding more broth as needed to reach your preferred thickness.
Add the cream and blend to combine. Taste and adjust the seasoning, adding more salt or broth as needed.
If the soup is still hot, serve it straight from the blender. If it has cooled, pour it into a pot and warm it over medium-low heat until heated through. Serve warm, with grilled cheese if you like.
Notes
This recipe was built around Roma tomatoes. However, I’ve also tested this with ripe, in-season heirloom tomatoes and greenhouse-grown tomatoes with success. Some tomatoes are much juicier than others. If the tomatoes release a lot of liquid, roast them a bit longer to help the moisture evaporate.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
If using fresh oregano instead of, or in addition to, the dried, don't roast it; add it to the blender as is with the broth.
Safety tip: When blending hot liquids, leave the lid slightly ajar and start on low so steam can escape.
If the soup tastes flat, it likely needs more salt. If it tastes bitter or too acidic, add a pinch of sugar or a little more cream.
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