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Creamy Roasted Tomato Soup

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This creamy roasted tomato soup is rich, velvety, and full of deep roasted tomato flavor with hints of garlic, herbs, and fresh basil. It’s a comforting homemade soup that’s perfect with grilled cheese, crusty bread, or a fresh salad.

Ingredients

  • 3 pounds ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 garlic cloves
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • Optional Garnishes:
  • Fresh basil leaves
  • Grated Parmesan cheese
  • Croutons
  • Heavy cream drizzle
  • Cracked black pepper

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Arrange the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with the salt, black pepper, oregano, and thyme if using.
  3. Roast for 35 to 40 minutes, or until the tomatoes are caramelized and the vegetables are tender.
  4. Transfer the roasted vegetables to a large pot and stir in the tomato paste and broth.
  5. Bring the soup to a gentle simmer and cook for about 10 minutes.
  6. Add the fresh basil leaves and blend until completely smooth using an immersion blender or countertop blender.
  7. Stir in the heavy cream and add the sugar if needed to balance the acidity.
  8. Warm the soup gently over low heat without boiling.
  9. Taste and adjust the seasoning with additional salt and black pepper if needed.
  10. Serve hot with your favorite garnishes and crusty bread.

Notes

  • Whole peeled canned tomatoes can be substituted when fresh tomatoes are not in season.
  • For a dairy-free version, replace the heavy cream with coconut milk or a dairy-free cream alternative.
  • Roasted red bell peppers make a delicious addition for extra sweetness.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months before adding the cream.
  • Reheat gently and stir in additional broth or cream if needed to restore the desired consistency.

Nutrition

Find it online: https://thefamilycooking.com/creamy-roasted-tomato-soup/