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Cozy Roasted Tomato and Garlic Soup – Easy Fall Recipe

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This cozy roasted tomato and garlic soup is a warm, forgiving fall recipe that transforms simple ingredients into a rich, flavorful bowl of comfort. The oven does most of the work, concentrating the sweetness of Roma tomatoes and mellowing garlic into a velvety soup that tastes like it simmered for hours.

Ingredients

Scale
  • 2 pounds Roma tomatoes (about 8–10 medium tomatoes), halved lengthwise
  • 1 head of garlic, top sliced off to expose the cloves
  • 1 medium yellow onion, cut into 1-inch wedges
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 2 sprigs fresh thyme (or ½ teaspoon dried)
  • 2 cups water
  • ¼ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon tomato paste
  • 1 teaspoon balsamic vinegar
  • Optional: pinch of red pepper flakes
  • Fresh basil leaves, chiffonade (for garnish)
  • Extra virgin olive oil, for drizzling (for garnish)
  • Croutons or crusty bread, for serving
  • Grated Parmesan cheese (omit for vegan version)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Halve the tomatoes lengthwise and arrange them cut-side up on the prepared sheet. Tuck the onion wedges in between the tomatoes. Drizzle everything with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss gently with your hands to coat, then spread back into a single layer.
  3. Slice the top off the head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with the remaining 1 tablespoon of olive oil, and wrap the foil loosely around it. Set the wrapped garlic on the baking sheet alongside the tomatoes and onions.
  4. Roast everything for 35-40 minutes, until the tomatoes are soft and beginning to caramelize at the edges. The garlic should feel very soft when you squeeze the foil packet. Let everything cool for about 5 minutes.
  5. Unwrap the roasted garlic and let it cool just enough to touch. Hold the head at the root end and squeeze the cloves out from the bottom. Add the roasted garlic to your saucepan or Dutch oven.
  6. Transfer the roasted tomatoes, onions, and any juices from the baking sheet to the saucepan with the garlic. Add the water, tomato paste, balsamic vinegar, and thyme leaves (strip them from the stems first). If you’re using red pepper flakes, add them now.
  7. Use an immersion blender to puree everything until smooth. For a silky-smooth soup, blend for a full 60 seconds.
  8. Place the saucepan over medium heat. Bring the soup to a gentle simmer, then reduce the heat to low. Stir in the heavy cream and let it warm through for about 5 minutes. Taste and adjust seasoning. If the soup seems too thick, add a splash more water or broth until it reaches your desired consistency.
  9. Ladle the soup into bowls. Garnish with fresh basil, a drizzle of good olive oil, and a sprinkle of Parmesan if using. Serve immediately with crusty bread for dipping.

Notes

Don’t crowd the pan; use two sheets if necessary. Roast until tomatoes are deeply browned. Save all caramelized juices from the baking sheet. Season in layers. The soup improves overnight.

Nutrition

Keywords: roasted tomato soup, garlic soup, fall soup, easy tomato soup, creamy tomato soup, vegetarian soup, gluten-free soup

Find it online: https://bakebeam.com/cozy-roasted-tomato-and-garlic-soup-easy-fall-recipe/