Roasted Tomato and Garlic Soup Recipe

Name: Roasted Tomato and Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beefsteak or plum (Roma) tomatoes, preferably garden fresh; 1 large sweet onion, sliced; 2 garlic heads, peeled (about 20 cloves); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried basil; 1 teaspoon dried thyme; 5 cups chicken broth; Sour cream for garnish

Servings: persons

3 pounds beefsteak or plum (Roma) tomatoes, preferably garden fresh
1 large sweet onion, sliced
2 garlic heads, peeled (about 20 cloves)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
5 cups chicken broth
Sour cream for garnish

1
Position the oven racks so that they are evenly spaced.
2
Preheat the oven to convection roast at 450F.
3
Oil two large, shallow baking sheets.
4
Wash, core, and halve the tomatoes.
5
Arrange half the tomatoes on each baking sheet and scatter the onion over them.
6
Add the garlic and drizzle the olive oil over the vegetables.
7
Using a spatula, turn the vegetables until they are coated with the olive oil, then spread them out in a single layer.
8
Sprinkle with the salt and pepper.
9
Roast the vegetables for 15 to 20 minutes, until the onion begins to brown slightly.
10
Puree the roasted vegetables in a food processor fitted with the steel blade or a blender in batches, adding the basil and thyme and some of the chicken broth to each batch.
11
Add salt and pepper to taste.
12
Serve the soup hot or cold with a dollop of sour cream.

709

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds beefsteak or plum (Roma) tomatoes, preferably garden fresh, 1 large sweet onion, sliced, 2 garlic heads, peeled (about 20 cloves), 2 tablespoons olive oil, and more.

Yes, Roasted Tomato and Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato and Garlic Soup

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