Ingredients
Scale
- 1 ½ pounds roma tomatoes, halved
- 1 head garlic, halved crosswise
- 1 yellow onion, cut into wedges
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 cups vegetable or chicken broth
- ½ cup half and half
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place halved tomatoes, garlic head (cut side up), and onion wedges on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt, oregano, and smoked paprika.
- Roast in the oven for 30-35 minutes, until tomatoes are blistered and garlic is soft.
- Remove from oven and let cool slightly. Squeeze roasted garlic cloves out of their skins.
- Transfer roasted tomatoes, garlic, and onions to a blender. Add broth and blend until smooth.
- Pour blended mixture into a large pot and heat over medium heat until warmed through.
- Stir in half and half and season with black pepper to taste. Heat gently without boiling.
- Serve hot, garnished with fresh basil if desired.
Notes
This soup is even better the next day and freezes well. Roasting the vegetables intensifies the flavors, making it richer than traditional tomato soups. For a vegan version, substitute half and half with coconut cream or a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg