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There’s something undeniably comforting about a warm bowl of homemade tomato soup, a dish that evokes memories of childhood and cozy afternoons. The rich, velvety texture and the vibrant taste of ripe tomatoes, especially when enhanced by the depth of roasted garlic, create a sensory experience that’s hard to resist. Unlike the store-bought varieties, which often rely on preservatives and artificial flavors, homemade tomato soup allows you to control the ingredients, ensuring that every spoonful is packed with wholesome goodness.

Oven Roasted Garlic Tomato Soup

Discover the comforting flavors of homemade oven-roasted garlic tomato soup that's perfect for chilly days. This recipe combines ripe tomatoes, savory roasted garlic, and caramelized onions, creating a rich and velvety texture that outshines store-bought options. Packed with nutrients and customizable to fit various diets, enjoy every spoonful as you nourish your body and evoke memories of cozy afternoons. Dive into a bowl of warmth and explore variations that suit your taste!
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Ingredients
  

2 pounds ripe tomatoes, halved (you can use a mix of heirloom and Roma)

1 head of garlic, unpeeled

1 medium onion, chopped

3 tablespoons olive oil

1 teaspoon sugar (optional, to balance acidity)

Salt and pepper, to taste

4 cups vegetable or chicken broth

1/4 cup fresh basil leaves, torn (plus more for garnish)

1 teaspoon balsamic vinegar (optional, for added depth of flavor)

1/2 cup heavy cream (optional, for creaminess)

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the tomatoes and garlic: Arrange the halved tomatoes and the entire head of garlic (with top cut off) on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss lightly.

      Roast the veggies: Roast in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and the garlic is soft and slightly golden.

        Sauté the onions: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5-7 minutes.

          Combine and simmer: Once the tomatoes and garlic are done roasting, squeeze the soft garlic cloves from their skins and add them to the pot with the sautéed onions. Add roasted tomatoes (along with any juices from the pan) and sauté for another 2-3 minutes.

            Add broth and season: Pour in the broth and stir in the sugar (if using), along with salt and pepper to taste. Allow the mixture to come to a boil, then reduce to a simmer for about 20 minutes.

              Blend the soup: Remove from the heat and use an immersion blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

                Finish with basil and cream: Return the pureed soup to the pot. Stir in the torn basil leaves and balsamic vinegar (if using), and let it simmer for an additional 5 minutes. For a creamier consistency, stir in the heavy cream.

                  Serve hot: Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with additional fresh basil, and enjoy!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6