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–+ servings
white bowl filled with tomato soup on a dark background
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5 from 1 vote

Roasted Garlic Tomato Soup

Oven Roasted Garlic Tomato Soup starts with oven roasted vegetables that are then blended into a smooth and creamy tomato soup.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 300kcal
Author: Erica Schramek

Equipment

Ingredients

  • 3 lbs roma tomatoes quartered
  • 3 large carrots peeled and quartered
  • 1 large yellow onion quartered
  • 1 head of garlic peeled
  • ½ cup olive oil
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • parmesan grated
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper or foil.
  • Spread the 3 lbs roma tomatoes, 3 large carrots, 1 large yellow onion, and 1 head of garlic onto the sheet pan. Drizzle with ½ cup olive oil and season with salt and pepper. Roast in the oven for 45 minutes until everything is fork-tender.
  • Remove roasted tomatoes, carrots, onions, and garlic from the oven and transfer to a large stockpot. Add 4 cups chicken or vegetable broth, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 1 teaspoon dried sage. Using an immersion blender puree the soup until smooth.
  • Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  • Remove from heat and stir in the ¼ cup heavy cream and 2 tablespoons unsalted butter. Season to taste with salt and freshly ground black pepper.
  • Ladle into soup bowls and top with grated parmesan cheese.

Notes

Cut the vegetables into uniform sizes to ensure even roasting.
Before roasting dry the vegetables thoroughly to allow the oil to coat them properly and encourage browning.
Don't crowd the roasting pan. Make sure there is enough room for air to circulate around the vegetables. Otherwise, the vegetables will steam rather than roast.
Fresh herbs can be substituted for dried herbs, just be sure to double the amounts.
If you don't have an immersion/stick blender you can also puree the soup in a blender. If you're using a blender, purée the soup in batches. Don't fill the blender past the maximum fill line, the volume of the soup will expand as you blend, and open the vent to allow the steam to escape.
If the soup tastes too acidic add a pinch of baking soda. The baking soda will help to neutralize the acid in the tomatoes.
Storage: Tomato soup can be refrigerated in an airtight container for 3 to 4 days.

Nutrition

Serving: 1Cup | Calories: 300kcal | Carbohydrates: 17g | Protein: 3g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 664mg | Potassium: 686mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7589IU | Vitamin C: 35mg | Calcium: 54mg | Iron: 1mg