Why You’ll Love This
This creamy roasted tomato soup is rich, comforting, and packed with deep, roasted tomato flavor. Roasting the tomatoes enhances their natural sweetness and creates a slightly smoky taste that makes this soup incredibly satisfying. Blended until silky smooth and finished with a touch of cream, it’s the perfect cozy dish for chilly days or a quick, nourishing meal. It’s simple to make, uses wholesome ingredients, and tastes far better than store-bought versions.
Ingredients
● 2 lbs (900 g) ripe tomatoes, halved
● 1 medium onion, roughly chopped
● 4 cloves garlic, peeled
● 2 tablespoons olive oil
● 1 teaspoon salt
● ½ teaspoon black pepper
● 1 teaspoon dried oregano or Italian seasoning
● 2 cups vegetable broth (or chicken broth)
● ½ cup heavy cream (or coconut milk for dairy-free option)
● 1 teaspoon sugar (optional, balances acidity)
● 5–6 fresh basil leaves (plus extra for garnish)
Preparation Instructions
-
Preheat the oven to 400°F (200°C).
-
Prepare the vegetables.
Place the halved tomatoes, chopped onion, and garlic cloves on a baking sheet. -
Season and roast.
Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Toss lightly to coat, then spread evenly. -
Roast the vegetables for 30–35 minutes, until the tomatoes are soft and slightly caramelized.
-
Transfer to a pot.
Add the roasted vegetables and all their juices into a large saucepan or pot. -
Add broth and simmer.
Pour in the vegetable broth and bring to a gentle simmer for about 5–7 minutes. -
Blend the soup.
Use an immersion blender to blend until completely smooth. Alternatively, carefully blend in batches using a countertop blender. -
Add cream and basil.
Stir in the heavy cream and fresh basil leaves. Blend again briefly if needed. -
Adjust seasoning.
Taste and add sugar if needed to balance acidity. Add more salt and pepper to taste. -
Serve warm with your favorite toppings.
Kitchen Tools You’ll Need
● Baking sheet
● Parchment paper or foil (optional for easy cleanup)
● Large pot or saucepan
● Immersion blender or regular blender
● Knife and cutting board
● Wooden spoon or spatula
Tips
● Use ripe tomatoes: Roma, vine-ripened, or plum tomatoes work best for a rich flavor.
● Add roasted red peppers for a slightly sweet and smoky variation.
● Make it dairy-free: Replace heavy cream with coconut milk or cashew cream.
● For extra depth: Add a pinch of smoked paprika or roasted garlic.
● Strain for extra smoothness: If you want a restaurant-style texture, strain the soup after blending.
Serving Suggestions
This creamy roasted tomato soup pairs beautifully with:
● Grilled cheese sandwiches
● Crusty artisan bread or garlic bread
● Fresh basil and a drizzle of olive oil
● Homemade croutons
● A sprinkle of parmesan cheese
● Side salad with vinaigrette
Storage
Refrigerator:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezer:
Freeze in freezer-safe containers for up to 3 months. Leave space for expansion.
Reheating:
Reheat gently on the stovetop over medium heat, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes. Use two 14-oz cans of whole peeled tomatoes. Roast them briefly with garlic and onion to deepen the flavor.
2. How can I make the soup thicker?
Simmer the soup longer to reduce it, or add a small boiled potato before blending.
3. Can I make this soup vegan?
Absolutely. Replace the heavy cream with coconut milk, oat cream, or cashew cream for a creamy vegan version.
Conclusion
Creamy roasted tomato soup is a simple yet incredibly flavorful dish that transforms everyday ingredients into a comforting meal. Roasting the tomatoes adds depth and sweetness, while blending creates a smooth, velvety texture. Whether served with grilled cheese or crusty bread, this soup is a cozy classic you’ll want to make again and again.
Nutrition Information (Approximate per serving)
Calories: 210
Protein: 4 g
Carbohydrates: 16 g
Fat: 15 g
Fiber: 3 g
Sugar: 9 g
Sodium: 420 mg
