Roasted Tomato Soup

Ingredients

• 2 lb ripe tomatoes (Roma, cherry, grape, or a combination; cut into 1-inch chunks (skip cutting if using cherry or grape tomatoes))
• 1 red bell pepper (medium, cut into 1-inch chunks)
• 0.5 yellow onion (medium, thinly sliced)
• 1 head garlic (cut in half crosswise)
• 6 tbsp olive oil (divided; 1/4 cup for roasting and 2 tablespoons for the pot, plus more for drizzling)
• 1.5 tsp kosher salt (divided; plus more as needed)
• 0.5 tsp black pepper (freshly ground; plus more for serving)
• 0.5 tsp granulated sugar
• 2 sprigs fresh rosemary
• 3 tbsp tomato paste
• 2 cups low-sodium vegetable broth (plus more as needed to thin the soup)
• fresh basil leaves (for garnish, optional; use a few leaves, torn)

Steps

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

2. 2

   Place the tomatoes, red bell pepper, yellow onion, and halved garlic head on the prepared baking sheet.

3. 3

   Drizzle the vegetables with 1/4 cup of the olive oil. Sprinkle with 1 teaspoon of the kosher salt, the black pepper, and the granulated sugar. Toss with your hands until evenly coated, then arrange in an even layer with the garlic cut-side down.

4. 4

   Add the rosemary sprigs on top of the vegetables.

5. 5

   Roast until the tomatoes are softened or the small tomatoes burst open, 55 minutes to 1 hour. Let cool slightly, about 5 minutes, until the garlic is cool enough to handle.

6. 6

   Squeeze the garlic cloves out of the head onto the baking sheet and discard the peels. Pick the rosemary leaves and place them on the roasted vegetables; discard the stems.

7. 7

   Heat the remaining 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.

8. 8

   Add the tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes.

9. 9

   Add the roasted tomato mixture, including any juices from the baking sheet. Cook until the tomato paste is fully mixed into the vegetables, 2 to 3 minutes.

10. 10

    Add the vegetable broth and the remaining 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat as needed and simmer for 5 minutes to let the flavors meld.

11. 11

    Turn off the heat. Blend directly in the pot with an immersion blender until smooth, or transfer in two batches to a stand blender and blend until smooth. If the soup is too thick, add more broth a little at a time until it reaches the desired consistency.

12. 12

    Taste and add more kosher salt as needed. Serve topped with freshly cracked black pepper, a drizzle of olive oil, and a few torn fresh basil leaves if desired.

Notes

The structured recipe yield states 4 servings, while its nutrition metadata says “Serves 6”; the stated recipe yield is used here. Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition per serving

• soup
• main
• vegetarian
• gluten-free
• roasted
• comfort food