Roasted Tomato Soup for When You're Too Tired to Cook
prep time
10 min
cook time
60 min
serves
4
difficulty
Easy
Ingredients
- 2 lbsripe tomatoes, halved (sad ones are fine)
- 1whole head of garlic, top sliced off
- 3 tbspolive oil
- 1 tspsalt
- 2 cupschicken or vegetable stock
- ¼ cupheavy cream (optional but correct)
- black pepper to taste
Method
- 01
Preheat oven to 400°F (200°C).
- 02
Arrange tomatoes cut-side up on a baking sheet. Nestle the garlic head alongside. Drizzle everything with olive oil, season with salt and pepper.
- 03
Roast 50–60 minutes until tomatoes are collapsed, caramelized, and slightly charred at the edges. The garlic should be completely soft.
- 04
Squeeze the roasted garlic cloves out of their skins directly into a blender. Add the tomatoes and all their juices.
- 05
Add stock and blend until smooth. Work in batches if needed, and be careful — hot liquid expands.
- 06
Pour into a pot, stir in cream if using, and warm over low heat. Taste and adjust salt.
- 07
Serve with bread. Ideally Gerald's.
Notes
- ✦
The charring on the tomatoes is not a mistake. It is the flavor.
- ✦
This freezes well. Make a double batch when you have the energy and thank yourself later.
- ✦
If you don't have cream, a tablespoon of butter stirred in at the end does something similar.
✦ Recipe Card
Roasted Tomato Soup for When You're Too Tired to Cook
prep
10 min
cook
60 min
serves
4
Ingredients
- 2 lbsripe tomatoes, halved (sad ones are fine)
- 1whole head of garlic, top sliced off
- 3 tbspolive oil
- 1 tspsalt
- 2 cupschicken or vegetable stock
- ¼ cupheavy cream (optional but correct)
- black pepper to taste
Method
- 01Preheat oven to 400°F (200°C).
- 02Arrange tomatoes cut-side up on a baking sheet. Nestle the garlic head alongside. Drizzle everything with olive oil, season with salt and pepper.
- 03Roast 50–60 minutes until tomatoes are collapsed, caramelized, and slightly charred at the edges. The garlic should be completely soft.
- 04Squeeze the roasted garlic cloves out of their skins directly into a blender. Add the tomatoes and all their juices.
- 05Add stock and blend until smooth. Work in batches if needed, and be careful — hot liquid expands.
- 06Pour into a pot, stir in cream if using, and warm over low heat. Taste and adjust salt.
- 07Serve with bread. Ideally Gerald's.
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