Roasted Tomato Soup

Roasted tomato soup is a warm, comforting bowl of deep, rich flavor. Ripe tomatoes are slow-roasted until caramelized, intensifying their natural sweetness and adding a subtle smoky depth. Blended until velvety smooth with aromatic garlic, onions, and herbs, the soup is both bright and savory, with a gentle acidity balanced by warmth and richness. Each spoonful feels hearty yet fresh—perfect on its own or paired with crusty bread or a grilled cheese for a classic, satisfying meal.

Ingredients

• 2.5 lb Vine ripe tomatoes, 2-3 lbs of tomatoes
• 1 Red Onion
• 1 Whole head of garlic
• 3-4 tbsp Olive oil
• Salt & Pepper, to taste
• 1 tsp Parsely
• 1 tsp Oregano
• 2-3 cup Chicken broth, or bone broth
• 1/2 cup Heavy cream
• Fresh Basil

Instructions

1. Preheat oven to 425 degrees
2. Prepare the vegetables by cutting the tomatoes in half and placing in a baking dish, cut side up. Then quarter red onion and also add to baking dish. Next slice the top of the garlic head to expose the cloves and drizzle heavily with olive oil. Wrap in aluminum foil and place in the middle of the baking dish.
3. Season and roast. Drizzle everything in baking dish with olive oil and sprinkle with salt, pepper and herbs. Roast for 40–50 minutes, until the tomatoes are soft, caramelized, and slightly charred at the edges.
4. Remove garlic and open aluminum foil to cool. While the vegetables are cooling remove all skin from tomatoes. Transfer tomatoes and onions with all juices into a big pot or blender. Then squeeze all cloves of garlic into pot with vegetables.
5. Now it's time to blend our soup. Add chicken broth to pot or blender, begin with only using 2 cups of broth if using blender, adding more as you go, blend until smooth. If using immersion blender add all broth to pot and blend until smooth.
6. Simmer and adjust seasonings. Simmer in big pot over medium- low heat for 10-15 minutes. Also add heavy cream and gently stir in. Taste and adjust salt, pepper and any herbs.
7. Time to serve. Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, or red pepper flakes. Serve hot with crusty bread or grilled cheese.