Smokey Oven Roasted Garlic Tomato Soup with Basil
My roasted tomato garlic soup recipe slow roasts tomatoes, onions and garlic in the oven for the richest flavor. Once they're soft, you'll blend and simmer in a pot with smoked paprika, broth and a touch of half and half for convenient creaminess with a touch of fresh basil at the end. It's simply the best and a perfect way to use garden tomatoes!
Servings 4 Bowls
Calories 171kcal
Equipment
- 1 Spatula or wooden spoon
Ingredients
- 3 lbs. fresh tomatoes
- 2 heads of garlic tops (not root side) sliced off (or sub about 20 peeled medium-large garlic cloves)
- 1 medium onion peeled and cut into 1” (2.5cm) wedges
- 2 Tablespoons olive oil
- 2 cups vegetable or chicken broth
- 1 ½ teaspoon salt add more or less to your preference
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- ¼ cup fresh basil chopped (or 2 teaspoons dried basil)
- 1/3 cup half and half optional, leave out for dairy free or sub whipping or heavy cream for a richer soup
Instructions
- Preheat oven to 425° F.
- Cut tomatoes into roughly equal sized 2” (5cm) halves or wedges and lay out on a baking sheet (1/2 baker sheet size and you can line with parchment paper for easier clean up if desired). If using cherry tomatoes, you can leave the whole.
- Arrange garlic heads and onion wedges across the pan of tomatoes and drizzle generously with olive oil on top of it all, making sure to get some into the garlic heads.
- Roast pan of tomatoes, garlic and onion for about 40 minutes until tomatoes have softened and garlic is soft.
- Remove from oven and start warming a large pot on the stove. If using an immersion blender, you can dump the tomatoes, onion, garlic and juices directly into the pot and then blend using your stick blender. If using a blender, allow to cool for a few minutes before transferring to the blender and blending until smooth. You can pour into the warmed pot to simmer or if you have a high speed blender, see notes on how to finish the soup in the blender itself to avoid needing another pot.
- Add broth, salt, pepper and paprika to the pot. Bring to a simmer, reduce heat and let simmer for about 10 minutes.
- Add half and half (if using) and chopped basil and stir in. If you want the basil to be blended in, use that stick blender again to make it creamy. Adjust salt and other seasonings if desired. Serve while warm.
Notes
- Too tart: If tomatoes weren’t ripe enough and soup is too tart, add ½ - 1 teaspoon sugar to taste.
- Using high speed blender to finish soup: high speed blenders that are capable of creating enough heat friction for soups work great here. Just leave the tomatoes in the blender, add remaining ingredients from Step 6 and blend on high for 5-10 minutes to heat until steaming before adding cream and basil and pulsing to mix in.
- To store leftovers: let cool and then store in the refrigerator for up to 4 days and the freezer for 3-6 months.
- Splatters: Watch for splatters with stick blender and use lid to block them.
- Freezing: Cool completely and pour into freezer safe containers with about an inch of head room to allow for expansion. Eat within 6 months.
Nutrition
Calories: 171kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 1339mg | Potassium: 914mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3112IU | Vitamin C: 50mg | Calcium: 74mg | Iron: 1mg