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bowl of roasted tomato soup served with a grilled cheese sandwich on the side

Roasted Tomato Soup

A creamy tomato soup built on oven-roasted tomatoes and garlic for deep, caramelized flavor. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Soup, Starter
Cuisine: American, Italian, Western
Ingredients Method Notes

Ingredients
  

  • 3 lbs ripe Roma tomatoes halved
  • 1 whole head garlic top sliced off
  • 1 medium yellow onion quartered
  • ¼ cup olive oil divided, plus more for serving
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 3 cups vegetable or chicken broth
  • ¼ cup heavy cream
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup torn fresh basil

Method
 

  1. Arrange tomatoes, onion, and foil-wrapped garlic on a sheet pan. Drizzle with olive oil and dot with tomato paste.
  2. Roast at 425°F for 35-40 minutes, until tomatoes char slightly and onion softens.
  3. Squeeze roasted garlic from its skin. Transfer everything to a pot with its juices.
  4. Add oregano and broth. Simmer 10 minutes.
  5. Blend until smooth. Off heat, stir in cream, salt, and pepper.
  6. Taste and adjust seasoning. Serve topped with basil and a drizzle of olive oil.

Notes

Storage note: Refrigerate up to 5 days; freezes well up to 3 months without cream (add fresh after thawing).
Allergen note: Contains dairy (heavy cream).
Notes: Roast tomatoes until visibly charred at the edges for the deepest flavor.