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In the world of comfort food, few dishes evoke the warmth and coziness of a bowl of homemade tomato soup. This oven-roasted garlic tomato soup recipe elevates the classic dish with the rich flavors of roasted tomatoes and garlic, creating a delectable experience that is both nourishing and satisfying. Perfect for chilly evenings or as a delightful starter for gatherings, this recipe combines simple ingredients to produce a soul-warming bowl of goodness.

Oven Roasted Garlic Tomato Soup

Warm up your kitchen with the comforting aroma of oven-roasted garlic tomato soup, a classic that's perfect for chilly nights or gatherings. This recipe elevates traditional tomato soup by roasting fresh tomatoes and garlic, enhancing their natural sweetness and flavor. With a balance of vegetables, herbs, and optional cream for indulgence, every spoonful is a nourishing delight. Ideal on its own or paired with crusty bread, it’s a heartwarming addition to your culinary repertoire. Enjoy a bowl of goodness that celebrates simple ingredients combined for a gourmet experience.
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Ingredients
  

2 lbs ripe tomatoes, halved

1 whole head of garlic

1 medium onion, diced

2 carrots, peeled and diced

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon dried basil

4 cups vegetable broth

1 tablespoon balsamic vinegar

1/2 cup heavy cream (optional for a creamier soup)

Fresh basil leaves for garnish

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the vegetables: On a large baking sheet, arrange the halved tomatoes cut-side up. Take the whole head of garlic and remove the outer layers of skin, but keep the cloves in their skin. Add the garlic, diced onion, and carrots to the sheet.

      Season: Drizzle everything with olive oil and sprinkle salt, pepper, oregano, and basil over the top. Gently toss to coat the vegetables evenly.

        Roast: Place the baking sheet in the preheated oven and roast for about 30-35 minutes until the tomatoes are caramelized, the garlic is soft, and the onions and carrots are tender.

          Extract the garlic: Once roasted, remove the garlic head. Let it cool slightly, then squeeze out the soft roasted garlic cloves from their skins into a large pot.

            Combine: Add the roasted tomatoes, onions, and carrots to the pot. Pour in the vegetable broth and balsamic vinegar. Stir to combine.

              Blend: Use an immersion blender to blend the mixture until smooth. Alternatively, you can transfer it to a blender in batches but be careful with the hot liquid.

                Add cream (optional): If you want a creamier soup, stir in the heavy cream and heat through over medium-low heat, allowing the flavors to meld for about 5 minutes.

                  Taste and adjust seasoning: Taste the soup and adjust salt, pepper, or vinegar as needed.

                    Serve: Ladle the soup into bowls and garnish with fresh basil leaves.

                      Prep Time, Total Time, Servings: 15 mins | 55 mins | 4-6 servings