Creamy Roasted Tomato Soup

There’s something truly comforting about a bowl of Creamy Roasted Tomato Soup. I still remember the first time I made it on a chilly summer evening. The aroma of roasting tomatoes and garlic wafted through my kitchen, instantly warming my heart and reminding me of family gatherings. As the tomatoes caramelized in the oven, I could already envision myself savoring this rich soup, topped with a swirl of cream and freshly cracked pepper. It’s one of those recipes that brings joy to the table, appealing to both the young and the young-at-heart. It may seem simple, but each spoonful is a burst of flavor, turning a regular day into something special.

Creamy Roasted Tomato Soup Ingredients

The ingredients for Creamy Roasted Tomato Soup are simple yet powerful. Each one plays a crucial role in building the dish’s flavor. Fresh ingredients such as ripe tomatoes and aromatic herbs combine to create a vibrant soup that’s both comforting and satisfying.

• 3-1/2 pounds fresh ripe tomatoes (assorted varieties) – Choose a mix of your favorite tomatoes for a more complex flavor.
• ⅓ cup olive oil – Adds richness and helps to roast the tomatoes beautifully.
• 4 cloves garlic, lightly smashed and peeled – This ingredient enhances the overall taste with its aromatic qualities.
• 1 large yellow onion, peeled and cut into wedges – Sweet and savory, it adds depth to the soup.
• 4 sprigs fresh thyme, plus 1 teaspoon leaves – Thyme contributes an earthy note that pairs perfectly with tomatoes.
• 1 sprig fresh oregano – A hint of Mediterranean flavor adds another layer of complexity.
• 2-3 cups chicken or vegetable broth, plus additional, if needed – The broth serves as the soup’s base, making it rich and flavorful.
• 1-3 teaspoons granulated sugar (optional, if needed) – Balances the acidity of the tomatoes if necessary.
• ½ cup basil leaves, torn – Fresh basil brightens the dish and adds a lovely aroma.
• ½-3/4 cup heavy cream – Provides creaminess and richness, making the soup indulgent.
• kosher salt and freshly-ground black pepper – Essential for seasoning and bringing all the flavors together.

Putting Together Creamy Roasted Tomato Soup

Making Creamy Roasted Tomato Soup is a straightforward process that yields a delicious result. Follow these steps to create a warm bowl of joy!

1. Preheat your oven to 425 degrees F. Lay a rimmed baking sheet with foil for easy cleanup. This will help roast the vegetables and make it easier to clean up later.
2. Prepare the tomatoes by removing their stems and discarding them. For plum or Roma tomatoes, cut them in half, slice vine tomatoes into wedges, and leave cherry tomatoes whole for a touch of texture.
3. Arrange the prepared tomatoes on the baking sheet. Add the smashed garlic cloves and wedges of onion to the mix. Drizzle the mixture with olive oil, then sprinkle generously with kosher salt and freshly-ground black pepper to enhance the flavors. Toss everything together to coat.
4. Nestle the sprigs of thyme and the oregano beneath and around the tomatoes. This will infuse the soup with wonderful herbaceous notes as it roasts.
5. Roast in the oven for about one hour, or until the tomatoes, onions, and garlic are soft, caramelized, and bubbling with goodness. Make sure to keep an eye on them so they don’t burn.
6. Once roasted, remove the herb sprigs from the tray and discard them. Transfer the roasted tomatoes, onions, and garlic into a large, heavy-bottomed pot, capturing any delicious juices that have released.
7. Add in two cups of broth and bring the mixture to a boil over medium-high heat. Then, reduce the heat and let it simmer for about twenty-five minutes. This allows the flavors to meld beautifully.
8. Stir in the torn basil leaves along with the reserved thyme and let the soup simmer for an additional three to five minutes, just until the basil wilts.
9. Now it’s time to puree the soup! You can transfer it in batches to a blender or use an immersion blender directly in the pot. If using a blender, be careful not to fill it more than halfway, as hot liquids expand.
10. If you prefer, strain the soup through a mesh sieve to remove any seeds or bits of skin for a smoother texture.
11. Return the pureed soup to the pot. Stir in the heavy cream and taste. Season further with salt, pepper, and optional sugar to balance the flavors. Keep in mind that low-sodium broth may require more seasoning.
12. Serve the soup hot or chilled, garnished with croutons, fresh herbs, cracked pepper, or a swirl of cream. For an unbeatable pairing, enjoy it alongside a classic grilled cheese sandwich!
13. To store any leftovers, refrigerate them in an airtight container. It’ll stay fresh for three to four days, so you can enjoy this delightful soup again.

Helpful Hints

Here are some valuable tips for making Creamy Roasted Tomato Soup even better!

• Storage: To store leftovers, keep the soup in an airtight container in the refrigerator for up to four days.
• Freezing: This soup freezes well! Just let it cool completely before transferring to freezer-safe containers.
• Pairing: Serve with great sides like whole grain bread or a vibrant salad for a complete meal.
• Quality tomatoes: Use the freshest ripe tomatoes for the best flavor. Heirloom varieties work wonderfully!
• Garnishes: Get creative with garnishes! Consider adding roasted seeds, croutons, or even a drizzle of pesto.
• Spice it up: Add a pinch of red pepper flakes if you like a little heat in your soup.

How to Serve Creamy Roasted Tomato Soup

Serving Creamy Roasted Tomato Soup can be just as delightful as making it! Here are some ideas to elevate your meal.

• With Grilled Cheese: A classic pairing, nothing beats a warm bowl of tomato soup with a crispy grilled cheese sandwich on the side.
• For Lunch: This soup is perfect for a light lunch, especially served with a fresh salad or sandwich.
• Garnishes: Top each bowl with fresh herbs, croutons, or a swirl of heavy cream for a restaurant-quality presentation.
• Seasonal Sides: Pair with seasonal salads or roasted vegetables to complement the soup’s flavors.
• Chilled Option: This soup can be enjoyed chilled as well, making it an excellent option for summer gatherings.
• Storing Leftovers: Refrigerate any leftovers in an airtight container for up to four days to keep flavors fresh.

FAQ

Conclusion

Creamy Roasted Tomato Soup is a delightful dish that brings warmth and comfort with every spoonful. Its rich flavors and creamy texture make it a hit with everyone, from kids to adults. I encourage you to try making this soup, as it’s a perfect addition to your recipe collection. Not only is it easy to prepare, but it’s also versatile enough for any occasion. So gather your ingredients and enjoy a bowl of love!

Creamy Roasted Tomato Soup

The ultimate comfort food, Creamy Roasted Tomato Soup is rich, creamy, and bursting with flavor. Made with fresh tomatoes and aromatic herbs, it’s perfect for a cozy dinner or a quick lunch. Serve it with grilled cheese for a classic pairing!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Servings: 5 servings

Course: Soups

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 3-1/2 pounds fresh ripe tomatoes assorted varieties
• ⅓ cup olive oil
• 4 cloves garlic lightly smashed and peeled
• 1 large yellow onion peeled and cut into wedges
• 4 sprigs fresh thyme plus 1 teaspoon leaves
• 1 sprig fresh oregano
• 2-3 cups chicken or vegetable broth plus additional, if needed
• 1-3 teaspoons granulated sugar optional, if needed
• ½ cup basil leaves torn
• ½-3/4 cup heavy cream
• kosher salt
• freshly-ground black pepper

Equipment

• Saucepan
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Blender
• Peeler
• Frying Pan
• Wooden Spoon

Method

 

1. Preheat your oven to 425 degrees F. Lay a rimmed baking sheet with foil for easy cleanup. This will help roast the vegetables and make it easier to clean up later.
2. Prepare the tomatoes by removing their stems and discarding them. For plum or Roma tomatoes, cut them in half, slice vine tomatoes into wedges, and leave cherry tomatoes whole for a touch of texture.
3. Arrange the prepared tomatoes on the baking sheet. Add the smashed garlic cloves and wedges of onion to the mix. Drizzle the mixture with olive oil, then sprinkle generously with kosher salt and freshly-ground black pepper to enhance the flavors. Toss everything together to coat.
4. Nestle the sprigs of thyme and the oregano beneath and around the tomatoes. This will infuse the soup with wonderful herbaceous notes as it roasts.
5. Roast in the oven for about one hour, or until the tomatoes, onions, and garlic are soft, caramelized, and bubbling with goodness. Make sure to keep an eye on them so they don’t burn.
6. Once roasted, remove the herb sprigs from the tray and discard them. Transfer the roasted tomatoes, onions, and garlic into a large, heavy-bottomed pot, capturing any delicious juices that have released.
7. Add in two cups of broth and bring the mixture to a boil over medium-high heat. Then, reduce the heat and let it simmer for about twenty-five minutes. This allows the flavors to meld beautifully.
8. Stir in the torn basil leaves along with the reserved thyme and let the soup simmer for an additional three to five minutes, just until the basil wilts.
9. Now it’s time to puree the soup! You can transfer it in batches to a blender or use an immersion blender directly in the pot. If using a blender, be careful not to fill it more than halfway, as hot liquids expand.
10. If you prefer, strain the soup through a mesh sieve to remove any seeds or bits of skin for a smoother texture.
11. Return the pureed soup to the pot. Stir in the heavy cream and taste. Season further with salt, pepper, and optional sugar to balance the flavors. Keep in mind that low-sodium broth may require more seasoning.
12. Serve the soup hot or chilled, garnished with croutons, fresh herbs, cracked pepper, or a swirl of cream. For an unbeatable pairing, enjoy it alongside a classic grilled cheese sandwich!
13. To store any leftovers, refrigerate them in an airtight container. It’ll stay fresh for three to four days, so you can enjoy this delightful soup again.

Notes

• Tip 1: The final amount of broth you need will depend on how much juice your tomatoes have released; start with 2 cups and add additional if the soup is too thick after pureeing.
• Tip 2: Hot liquids expand in the blender. If using a countertop blender, blend the soup in batches, filling the container no more than halfway full. Start on low speed, gradually increasing the speed to puree.
• Tip 3: If using an immersion blender, make sure that your pot is no more than 2/3 full. Blend slowly, and keep the blade submerged in the liquid to prevent splashes.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!