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Roasted Tomato and Garlic Soup

Servings: 4

Ingredients

  • 1 pound roma tomatoes, halved
  • 2 1/2 pounds cherry tomatoes, halved
  • 1 onion, quartered
  • 1 head of garlic, halved
  • 5 fresh thyme sprigs
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup half and half
  • 1 cup low-sodium chicken stock
  • 1 teaspoon red wine vinegar
  • 2 tablespoons butter

Instructions

  • Heat the oven to 425 degrees.
  • Place the tomatoes, onion, garlic and thyme on a baking sheet. Evenly distribute the olive oil and 1 teaspoon salt over the vegetables. Place in the oven and roast for 35 minutes. Stir occasionally.
  • Remove the tomatoes and let cool for 10 minutes.
  • Remove the garlic from it’s peel by squeezing the garlic clove until it pops out. Discard the peels and the thyme branches
  • Place tomatoes and garlic in a food processor and puree until smooth.
  • Add the pureed tomato mixture into a large saucepan. Add 1 teaspoon salt, chicken stock and half and half. Simmer gently for 30 minutes.
  • Add the red wine vinegar and butter. Heat through until the butter is melted. Serve warm.

Notes

This soup is very rustic. Many tomato soups remove the tomato peel to create a smooth final product. That step is omitted in this recipe not only for ease of prep but also to provide a texture to the soup. I used chicken stock for more depth of flavor. Feel free to use vegetable stock or water.