Easy Roasted Tomato Soup

Made with fresh tomatoes, garlic, and herbs, this creamy tomato soup is rich and full of flavor.

4.50 from 4 votes

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Prep Time: 10

Cook Time: 20

Blending Time: 5

Total Time: 35

Servings: servings

Author: Kris Bordessa, National Geographic author

Wash and dry tomatoes. Cut larger tomatoes into chunks; leave small tomatoes whole.
5 medium tomatoes
Measure olive oil into a 9-by-13-inch casserole dish; swirl to coat the bottom.
2 tablespoons olive oil
Add tomatoes and the garlic bulb to the dish and roast at 375F until cooked and fragrant.
1 bulb garlic
Remove the bulb of garlic and allow to cool, leaving the tomatoes in the heat of the oven. Use your fingers to squeeze the roasted garlic cloves out of the skin.
Transfer cooked vegetables to the carafe of a blender along with fresh basil leaves. Process until creamy.
1/4 cup fresh basil, pinch of salt and black pepper
Season with salt and pepper if desired.

You can use any variety of tomato. Using garden tomatoes or what’s fresh at the market is what makes this such a beautiful recipe. Have yellow tomatoes? Green tomatoes? Use those. Roma tomatoes are a bit meatier and also a good choice.
If needed to thin the soup out, add a bit of water, vegetable broth, or chicken broth.