Ingredients
1 1/2 pounds roma tomatoes, halved lengthwise
1 head garlic, halved crosswise
1 yellow onion, cut into wedges
1/4 cup olive oil
1 teaspoon kosher salt, divided
2 cups broth of choice
1 tablespoon fresh oregano (or 1 1/2 teaspoons dried)
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
3/4 cup half-and-half, optional
Instructions
Heat the oven to 450°F (232°C) with racks set in the upper-middle and lower-middle positions.
Toss the onion with 2 tablespoons oil and 1/2 teaspoon salt on a sheet pan. Place the garlic halves cut side down on the same pan. Transfer to the upper-middle rack.
On a second sheet pan, toss the tomatoes with 2 tablespoons oil and 1/2 teaspoon salt. Transfer to the lower-middle rack. Roast for 15 minutes, then rotate the pans and continue roasting until softened and starting to brown, about 15 more minutes.
Let the pans cool slightly. Once the garlic is cool enough to handle, squeeze the roasted cloves into a blender. Add the onions, tomatoes and their juices, broth, oregano, paprika, and pepper flakes; blend until smooth.
Transfer to a pot and bring to a simmer over medium-low heat. Stir in the half-and-half, then season to taste with salt and pepper.
Serve with grilled cheese, buttery toasted bread, or croutons.
Notes
This recipe makes 3 solid servings, or 4 smaller servings when paired with grilled cheese and salad. If serving 4 or more, double the recipe using half sheet pans so the vegetables aren’t crowded, and blend in batches. Store in an airtight container in the fridge for up to 5 days or freeze for up to 4 months — hold off on the half-and-half until reheating if freezing ahead. Any broth works; bone broth adds extra protein.
- Prep Time: 5 minute
- Cook Time: 40 minutes
- Category: Dinner, Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian