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Roasted Tomato and Garlic Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 large servings
Author Heidi @ Food Doodles

Ingredients

  • 5 lbs tomatoes halved and seeded if desired
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil divided
  • 1 teaspoon thyme
  • 1 teaspoon marjoram or oregano
  • 1 large onion diced
  • 1 cup vegetable stock or water plus more as desired to thin
  • 2 teaspoon honey
  • a small handful fresh basil or 2 tbsp pesto
  • sea salt to taste

Instructions

  1. Preheat oven to 400 degrees. Arrange tomatoes cut side up on a baking sheet lined with foil. Drizzle with 1 tablespoon of olive oil, sprinkle generously with salt and herbs and place in the oven to roast for 35-45 minutes until shriveled. Once the tomatoes are in the oven, slice the top of the garlic off exposing the tops of all of the cloves. Drizzle with a little olive oil then wrap in foil and place in the oven to roast for 35-40 minutes.

  2. Once everything is done roasting quickly remove the tomato skins and remove the garlic cloves from the head and set aside until ready to use.
  3. In a medium sized pot heat the other tablespoon of oil over medium heat. Add the onion and saute until soft. Add in the already roasted tomatoes and garlic and add vegetable stock or water and bring to a boil. Once boiling turn down to a simmer for a few minutes before blending with an immersion blender or in a regular blender, until completely smooth. Once smooth, taste the soup and add honey if needed(if the tomatoes are particularly acidic) and the fresh basil or pesto if no fresh basil is available. Salt to taste and enjoy!

Recipe Notes

I used fresh roma tomatoes for my soup and they were perfect. Larger tomatoes will not lose as much moisture so consider adding less vegetable stock if you're using bigger tomatoes.
To make this recipe with canned tomatoes, used a similar amount of canned tomatoes(approximately 60-70 oz canned tomatoes), drain the tomatoes reserving the liquid for later and spread the drained tomatoes on the baking sheet and proceed with the recipe as directed, adding back the juice from the canned tomatoes instead of vegetable stock or water.
Since roasting the tomatoes and garlic doesn't really add much smokiness I think a dash of liquid smoke would be delicious in this to enhance the roasted flavors!