Roasted Tomato and Garlic Soup
This Roasted Tomato and Garlic Soup elevates simple garden ingredients into a sophisticated, comforting masterpiece. By roasting tomatoes, onions, and garlic at high heat, we unlock deep, caramelized sweetness that a traditional stovetop simmer simply cannot achieve. Perfectly smoky and creamy, this vegetarian-friendly recipe is a hands-off weeknight wonder that feels like a warm hug. Whether you are a busy parent or a kitchen novice, this dish delivers restaurant-quality flavor with minimal fuss.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Rustic
- Diet: Vegetarian
Ingredients
1.5 pounds roma tomatoes, halved lengthwise
1 head of garlic, halved crosswise
1 yellow onion, cut into thick wedges
0.25 cup olive oil
1 teaspoon kosher salt
2 cups vegetable broth
1 tablespoon fresh oregano
0.25 teaspoon smoked paprika
0.25 teaspoon red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes, garlic head, and onion wedges on a large baking sheet.
Drizzle with olive oil and sprinkle with half the kosher salt.
Roast for 35-40 minutes until vegetables are softened and slightly charred.
Remove garlic cloves from their skins and transfer all roasted vegetables to a blender or large pot.
Add the vegetable broth, oregano, smoked paprika, red pepper flakes, and remaining salt.
Blend until smooth or stir and simmer if you prefer a rustic texture.
Adjust seasoning to taste and serve warm.
Notes
For a vegan version, substitute the broth with a plant-based alternative and stir in coconut milk for creaminess. Use an immersion blender directly in the pot for easier cleanup. Store in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/roasted-tomato-and-garlic-soup/