Description

A comforting, one-pan roasted tomato soup made with garlic confit for a rich, creamy texture without heavy cream. Perfect for busy weeknights and uses up ‘ugly’ produce.

Ingredients

Scale

3 lbs ripe tomatoes (Roma or vine-ripened preferred), quartered
1 medium yellow onion, roughly chopped
1/2 cup garlic confit cloves
2 tbsp garlic confit oil
1 cup low-sodium vegetable broth
1/4 cup fresh basil leaves, chopped
2 tbsp extra virgin olive oil
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Wash and dry tomatoes, removing hard green stems. Quarter tomatoes and roughly chop the onion.
Place tomatoes and onion on the prepared sheet pan.
Scatter garlic confit cloves over the vegetables. Drizzle with garlic confit oil and extra virgin olive oil.
Season generously with salt and pepper. Toss to coat everything evenly.
Roast for 40-45 minutes until tomatoes are collapsed, soft, and edges are charred.
Let cool for 5 minutes. Transfer to a blender (in batches) or use an immersion blender directly in the pan.
Blend until smooth. If too thick, add vegetable broth gradually.
Transfer to a pot, stir in fresh basil, and adjust seasoning with salt or acid (vinegar/balsamic) if needed.
Serve immediately with crusty bread.

Notes

Do not rush the roasting; caramelization is key for flavor. If the soup tastes flat, add a splash of acid like balsamic vinegar or apple cider vinegar. Store garlic confit oil for future use. This soup freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 180
Sugar: 12
Sodium: 450
Fat: 9
Saturated Fat: 1
Carbohydrates: 22
Fiber: 5
Protein: 4

Keywords: tomato soup, garlic confit, roasted tomato soup, easy dinner, one pan meal, vegan soup, gluten-free soup, comfort food, weeknight dinner