Oven-Roasted Tomato and Garlic Soup

Ever get one of those unexplained-out-of-nowhere-have-to-have-it-NOW cravings? That was me yesterday morning.

Tomato soup. BAM. Out of nowhere. I wanted some STAT!!

So today, I made some.

I checked out a bunch of recipes online but didn't find one I loved so, although inspired by others, this recipe is my own.

Oven-Roasted Tomato and Garlic Soup

Preheat oven to 350 degrees.

Cut 14 plum tomatoes in half - separate the cloves of one full bulb of garlic - leave the skin on the cloves - arrange in a pan with the cut side of the tomatoes facing up.


Drizzle tomatoes and garlic with olive oil then sprinkle with kosher salt and fresh cracked pepper.


Roast in oven for one hour.


Rough chop one medium-sized onion - sautee in olive oil until translucent - add 3 Cups of chicken stock - remove garlic cloves from skins - add cloves and tomatoes to stock - bring to a light boil - simmer 20 minutes.


Add 1 tsp sugar, 1/2 tsp dried oregano, 1 tsp salt, 1/4 tsp pepper, 1 Tbsp balsamic vinegar - puree with an immersion or regular blender.