Oven-roasted tomatoes, garlic, and onion blended into a silky, intensely flavored soup. Roasting concentrates the sugars and caramelizes the edges in a way stovetop cooking never achieves. The best tomato soup you will ever make.
What You Need
- 3 lbs ripe tomatoes, halved
- 1 whole head of garlic, top sliced off
- 1 large onion, quartered
- 3 tbsp olive oil
- Coarse salt and black pepper
- 1 cup vegetable broth
- Fresh basil
- Red pepper flakes (optional)
Method
- Place tomatoes cut-side up on a sheet pan with garlic and onion. Drizzle generously with olive oil. Season.
- Roast at 400°F for 40–45 minutes until tomatoes are deeply caramelized and charred at the edges.
- Squeeze garlic cloves out of their papery skins.
- Transfer everything — tomatoes, garlic, onion, and all the roasting juices — to a pot.
- Add broth. Blend smooth with an immersion blender. Simmer 10 minutes.
- Season. Finish with fresh basil. Add red pepper flakes for heat.
Tips & Notes
- Don't discard the caramelized juices from the pan — scrape every drop in. That's concentrated flavor.
- Use the ripest, most flavorful tomatoes you can find. Garden tomatoes make this transcendent.
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