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 1/2 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 1/3 cup fresh oregano leaves, see note)
- 1 cup chicken or vegetable broth, plus more as needed
- 1/4 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.
Find it online: https://everydayfamilyeats.com/roasted-garlic-and-tomato-soup/