Description
A rich, hearty, and healthy roasted tomato soup featuring sweet garlic confit, ready in just 25 minutes. This weeknight-friendly dish is packed with nutrients, requires minimal cleanup, and delivers restaurant-quality flavor with simple ingredients.
Ingredients
- 2 lbs (900g) Roma tomatoes, halved lengthwise
- 1 whole head of garlic (about 10–12 cloves), peeled
- 1 medium yellow onion (approx. 150g), diced
- 2 cups (480ml) low-sodium vegetable broth
- 1/4 cup (60ml) extra virgin olive oil, divided
- 1/4 cup (approx. 15g) fresh basil leaves, packed
- 1/2 cup (120ml) heavy cream or coconut milk (optional)
- Salt and black pepper to taste
- 1 teaspoon balsamic vinegar or lemon juice (optional, for acidity)
Instructions
- Preheat oven to 425°F (220°C).
- Toss peeled garlic cloves with 2 tablespoons of olive oil and a pinch of salt. Spread them on one side of a rimmed baking sheet.
- Place halved Roma tomatoes cut-side up on the baking sheet. Drizzle generously with olive oil, salt, and pepper. Roast for 15 minutes until edges are charred and tomatoes are shrinking.
- While tomatoes roast, heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and soft.
- Remove the baking sheet from the oven. Scrape the roasted tomatoes, garlic cloves, and all the oil into the pot with the onions.
- Pour in the vegetable broth. Stir to combine and bring to a gentle boil, then reduce heat to low and simmer for 2-3 minutes to meld flavors.
- Remove pot from heat. Let cool slightly, then blend until smooth using an immersion blender or standard blender.
- Stir in heavy cream (if using) and fresh basil. Taste and adjust seasoning with salt, pepper, or a splash of balsamic vinegar/lemon juice for brightness.
- Serve immediately with a drizzle of olive oil and crusty bread or grilled cheese.
Notes
Ensure garlic is soft enough to mash; if not, roast 5 minutes longer. Do not skip the charring on tomatoes for deep flavor. If soup is too thin, simmer longer or add tomato paste. If using a standard blender, blend in batches and vent the lid to avoid steam burns. For a vegan version, substitute heavy cream with full-fat coconut milk. This soup freezes well for up to 3 months, but do not freeze if heavy cream has been added.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12
- Sodium: 600
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
Keywords: roasted tomato soup, garlic confit, quick dinner, healthy soup, weeknight meals, vegetarian, gluten-free, comfort food