This Herb-Infused Roasted Tomato and Garlic Soup is like a warm hug in a bowl, perfect for those cooler days when you want something comforting yet fresh. The roasting process brings out the natural sweetness of the tomatoes and garlic, creating a rich and flavorful soup that's hard to resist.
Tomatoes are the heart of this soup. Roasting them intensifies their natural sweetness and adds depth to the flavor. Opt for ripe ones for the best results.
Garlic adds a savory richness. Roasting it softens its pungency and makes it milder, almost sweet.
Onion contributes a subtle sweetness and a bit of body to the soup.
Olive oil helps the veggies roast to perfection, adding a hint of richness.
Balsamic vinegar introduces a tangy complexity that complements the sweetness of the roasted vegetables.
Vegetable broth forms the base of the soup, tying all the flavors together.
Fresh basil leaves provide a burst of freshness that brightens up the dish.
Dried thyme and oregano enhance the herbal notes, making the soup aromatic and flavorful.
Salt and pepper are essential for seasoning and bringing out the best in all other ingredients.
Heavy cream is optional but adds a luxurious creaminess if you’re in the mood for a richer soup.
This soup pairs wonderfully with a grilled cheese sandwich or a fresh green salad. For a heartier meal, top with croutons or a sprinkle of parmesan cheese. It's also perfect on its own for a light lunch or starter.
Start by preheating your oven to 400°F. This is the perfect temperature for caramelizing your veggies without burning them. While the oven warms up, cut your tomatoes in half and arrange them cut-side up on a baking sheet. Next, slice the top off the head of garlic to expose the cloves, drizzle a little olive oil over it, then wrap it in foil and place it on the same baking sheet.
Now, take your onion and cut it into quarters. Add these to the baking sheet with the tomatoes and garlic. Drizzle everything with olive oil and a splash of balsamic vinegar. Sprinkle with salt, pepper, thyme, and oregano. This simple seasoning will bring everything together beautifully.
Pop the baking sheet in the oven and roast for about 40 minutes. You'll know they're ready when the tomatoes and onions are caramelized and the garlic is soft. Once done, remove them from the oven and let them cool slightly — just enough so you can handle them without burning yourself.
When cool enough, squeeze the roasted garlic cloves out of their skins. Then, in a blender, combine the roasted tomatoes, onions, garlic, fresh basil leaves, and vegetable broth. Blend until smooth. If you prefer a chunkier texture, pulse a few times instead of blending thoroughly.
Pour the mixture into a pot and gently heat over medium heat. If you’re using heavy cream, stir it in now for a creamy finish. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot, ideally with a slice of crusty bread to soak up all that goodness.
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