Soups

Oven-Roasted Tomato Soup

Name: Oven-Roasted Tomato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs tomatoes in various shapes and sizes (cherry, beefsteak, etc.); 2 shallots small; 1 red onion; 1 head of garlic; 3 sprigs fresh thyme; 2 tbsp olive oil; 1/3 cup vegetable broth; 1 handful basil leaves fresh; Salt and pepper to taste

A rich and comforting roasted tomato soup made with fresh tomatoes, garlic, and herbs for deep, savory flavor.

Instructions

Preheat the oven to 410°F (210°C), or 390°F (200°C) for a fan-assisted oven. Wash the tomatoes and cut them into large chunks. Peel and slice the shallots and red onion. Trim the top of the garlic bulb to expose the cloves.
Arrange the tomatoes, shallots, red onion, garlic bulb, and thyme sprigs on a large baking tray. Drizzle with olive oil and season generously with salt and black pepper.
Roast for 30–35 minutes, or until the vegetables are tender and lightly caramelized around the edges.
Remove the tray from the oven and allow the vegetables to cool slightly. Squeeze the roasted garlic cloves from their skins and transfer them to a blender along with the roasted vegetables, any juices from the tray, fresh basil leaves, and vegetable broth. Discard the thyme stems.
Blend until completely smooth and creamy. Taste and adjust the seasoning as needed.
Serve warm, garnished with fresh basil, a swirl of cream, and a drizzle of olive oil if desired.

This Oven-Roasted Tomato Soup transforms simple garden-fresh ingredients into a silky, flavorful bowl of comfort. Roasting the tomatoes, onions, and garlic intensifies their natural sweetness and creates a depth of flavor that classic tomato soup can’t match. Perfect for summer when tomatoes are at their peak, this easy recipe requires minimal prep and delivers a restaurant-quality soup that’s both wholesome and satisfying.