Roasted Garlic Tomato Soup

Sprig of basil and parmesan cheese freshly grated on a bowl of homemade roasted tomato soup.

Bulbs of garlic roast among tomatoes and onions to make a classic homemade soup that bursts with flavor. Easy to make at home this Roasted Garlic Tomato Soup is a family favorite meal.

Course Main Course

Cuisine American

Keyword Roasted Garlic Tomato Soup

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 193kcal

Author Jennifer Osterholt

Ingredients

4 pounds tomatoes
2 large onions
3 bulbs garlic
1/4 cup basil roast stems with tomatoes
1 tablespoon White Balsamic Vinegar
1 teaspoon black pepper freshly ground
1 1/2 teaspoon paprika
2 teaspoons sea salt
2 tablespoons granulated sugar
1 cup vegetable stock
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1/2 cup heavy cream
1/3 cup Parmesan freshly shaved

Instructions

Preheat oven to 400℉.
Chop tomatoes and arrange cut side up on a large baking sheet.
Slice top and bottom off bulb of garlic to reveal raw garlic. Place bulbs around the baking sheet.
Chop onions and arrange chunks around the tomatoes.
Remove basil leaves and set aside. Keep the stems, chop into sections and add to the baking sheet.
Sprinkle salt, pepper, parprika and sugar over the veggies.
Roast at 400°F for 40 minutes or until everything is nice and caramelized on top from roasting.
Set garlic aside and add roasted veggies to a large blender.
Add vegetable stock, basil leaves, thyme, and oregano.
Squeeze soft insides of garlic into a large blender and blend until pureed.
Pour into a stock pot and turn to medium heat until soup is desired temperature. Add cream and serve when soup is warm.
Spoon into bowls. Add a swirl of cream, sprig of basil, freshly ground pepper and freshly shaved Parmesan for garnish.

Notes

4 pounds is about 12 medium tomatoes

Nutrition