There's nothing quite like the comforting embrace of a warm bowl of Oven-Roasted Tomato Soup on a crisp autumn day. This velvety concoction is a symphony of flavors, with plump tomatoes roasted to perfection, their natural sweetness intensified, and a medley of aromatic herbs and garlic. Each spoonful is a journey through rich, savory goodness, a perfect blend of comfort and indulgence. Whether enjoyed as a hearty meal on its own or paired with a my Cheddar Crostinis, this Roasted Tomato Soup is the epitome of cozy, making it a must-have addition to your fall recipe repertoire.
Oven-Roasted Tomato Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
2 lb ripe tomatoes, halved
1 red onion, quartered
1 head garlic, cut the top off
Handful basil
A drizzle of olive oil
Salt and pepper to taste
1 tsp dried basil
½ tsp dried oregano
1 teaspoon chili flakes
1 cup vegetable stock
Instructions
Heat the oven to 400°F
Line a rimmed baking sheet with parchment paper. Add the onion, garlic bulb and halved tomatoes and spread them out into an even layer. Drizzle olive oil overtop everything and coat the top of the garlic bulb. Sprinkle with salt, ,pepper, basil,oregano, and into the oven to roast for 30-40 minutes until the tomatoes become very soft and start to caramelize around the edges.
Carefully squeeze the bottom of the garlic to release the cloves. Once everything has cooled add all the ingredients to a blender with the vegetable stock, chili flakes and blend on low gradually increasing to a medium speed.
Top with salt and cracked pepper and serve.
TIP: if your Tomatoes Soup is very acidic and borderline bitter, add baking soda! Just a pinch or ½ teaspoon of baking soda will help balance the excess acid. Add the baking soda into the blender before you blitz the soup. Enjoy!
