Roasted Tomato Soup with Fresh Tomatoes and Confit Garlic
Fresh tomatoes and red onion are roasted until sweet and concentrated, then blended with confit garlic, garlic oil, and chicken stock into a smooth, cozy homemade tomato soup.
Equipment
- Parchment paper
- Large soup pot or Dutch oven
Ingredients
For the roasted tomatoes
- 3 pounds fresh tomatoes cut into large chunks, about 1360 g
- 1 medium red onion cut into wedges, about 150 g
- 2 tablespoons olive oil or confit garlic oil about 30 ml
- 1 teaspoon kosher salt about 3 to 5 g depending on brand, plus more to taste
- ½ teaspoon black pepper about 1 g
For the soup
- 8 to 12 cloves confit garlic about 25 to 35 g
- 2 to 3 tablespoons confit garlic oil about 30 to 45 ml
- 2 cups chicken stock about 480 ml, plus more as needed
- ¼ to ½ cup heavy cream about 60 to 120 ml, optional
- 1 teaspoon sugar or honey about 4 to 7 g, optional
- Fresh basil for serving
- Extra confit garlic oil for drizzling
Instructions
- Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
- Add the tomatoes and red onion to the sheet pan. Drizzle with olive oil or confit garlic oil, then season with kosher salt and black pepper. Toss until lightly coated.
- Roast for 35 to 45 minutes, until the tomatoes are softened, wrinkled, juicy, and lightly caramelized around the edges. The onions should be tender and slightly browned.
- Transfer the roasted tomatoes, onions, and all the pan juices to a large pot. Add the confit garlic cloves, confit garlic oil, and chicken stock.
- Bring the soup to a gentle simmer over medium heat. Simmer for 10 minutes so the roasted vegetables, garlic, oil, and stock come together.
- Use an immersion blender to blend the soup directly in the pot until smooth. Add more chicken stock a little at a time if you want a thinner soup.
- Taste and adjust with more salt as needed. If the tomatoes taste sharp or acidic, add a small amount of sugar or honey and blend again.
- For a creamy version, stir in heavy cream at the end and warm gently. Do not boil after adding cream.
- Serve hot with fresh basil, a drizzle of confit garlic oil, crusty bread, or grilled cheese.
Notes
Chef tips: Roast the tomatoes until they look wrinkled and concentrated. That roasted edge is what gives the soup depth. Start with less stock if your tomatoes are very juicy, then add more after blending.
Substitutions: Use vegetable stock instead of chicken stock for a vegetarian version. Use yellow onion instead of red onion if that is what you have. Use olive oil if you do not have enough confit garlic oil.
Variations: Add cream for a richer soup. Add fresh basil before blending for a stronger basil flavor. Add red pepper flakes for heat. Add a spoonful of Green Sauce on top for a fresh herb finish.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stove over medium low heat or in the microwave, stirring occasionally.
Make ahead guidance: Roast the tomatoes and onions ahead of time, then blend with stock and garlic when ready to serve. The finished soup can also be made ahead and reheated.
Serving ideas: Serve with grilled cheese, crusty bread, focaccia, garlic toast, a simple green salad, chicken salad sandwiches, or a small pasta salad.
Nutrition
Serving: 400gCalories: 230kcalCarbohydrates: 20gProtein: 5gFat: 16gSaturated Fat: 2.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 1mgSodium: 520mgPotassium: 965mgFiber: 5gSugar: 11gVitamin A: 2835IUVitamin C: 52mgCalcium: 56mgIron: 1.1mg
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