Go Back
When the weather turns chilly or the day has been long, there’s nothing quite like a warm bowl of homemade soup to bring comfort and solace. Enter Oven Roasted Garlic Tomato Soup, a delightful dish that melds the rich, sweet flavor of roasted tomatoes with the aromatic depth of garlic and herbs. This soup not only fills your belly but also envelops your kitchen in an inviting aroma that beckons everyone to gather around the table. Whether it's a cozy night in or a gathering with friends and family, this soup is sure to become a staple in your culinary repertoire.

Oven Roasted Garlic Tomato Soup

Discover the ultimate comfort food with this Oven Roasted Garlic Tomato Soup recipe. Perfect for chilly days, this dish features sweet, roasted tomatoes and mellow garlic, creating a warm and inviting aroma that fills your kitchen. Learn how to roast fresh ingredients for depth of flavor, and follow easy steps to blend them into a rich, creamy soup. Serve with crusty bread or a grilled cheese for a delightful meal that brings everyone together.
Print Recipe Pin Recipe

Ingredients
  

2 lbs ripe tomatoes, halved

1 whole head of garlic

1 medium onion, diced

2 carrots, peeled and diced

2 tablespoons extra-virgin olive oil

Salt and freshly ground black 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 texture)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C), allowing it to reach the ideal roasting temperature for the vegetables.

    Prepare the Vegetables: On a large baking sheet, arrange the halved tomatoes with the cut sides facing up. For the garlic, remove the outer skin of the head, while keeping the cloves intact in their skins. Add the whole head of garlic, along with the diced onion and peeled, diced carrots to the baking sheet.

      Season the Vegetables: Drizzle olive oil generously over the vegetables. Sprinkle salt, freshly cracked black pepper, dried oregano, and dried basil on top. Gently toss the mixture to ensure all vegetables are well coated with the oil and seasonings.

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

          Extract the Garlic: Once roasted, carefully remove the garlic head from the baking sheet. Allow it to cool slightly, then squeeze the soft roasted garlic cloves from their skins directly into a large pot.

            Combine the Ingredients: In the large pot with the roasted garlic, add the roasted tomatoes, onions, and carrots. Pour in the vegetable broth and balsamic vinegar, stirring everything together to combine well.

              Blend Until Smooth: Use an immersion blender to blend the mixture until smooth. If you do not have an immersion blender, transfer the mixture in batches to a countertop blender, being cautious with the hot liquid.

                Add Cream for Richness (Optional): If you prefer a creamier soup, stir in the heavy cream and heat the soup gently over medium-low heat for an additional 5 minutes, allowing the flavors to meld beautifully.

                  Taste and Adjust Seasoning: Taste your soup and adjust the seasoning with additional salt, pepper, or balsamic vinegar as needed for flavor balance.

                    Serve and Garnish: Ladle the hot soup into individual bowls. Garnish each bowl with fresh basil leaves for a vibrant touch.

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

                        - Presentation Tips: Serve in rustic bowls with a drizzle of olive oil on top and some crusty bread on the side for dipping.