This warm tomato soup is perfect for cozy days. Made with ripe tomatoes, garlic, and a touch of cream, it’s smooth and comforting.
I love enjoying it with a grilled cheese sandwich on the side. It’s like a warm hug in a bowl! Plus, it’s super easy to whip up for a quick meal.
Key Ingredients & Substitutions
Tomatoes: Fresh, ripe tomatoes are key for great flavor. I prefer Roma tomatoes for their meaty texture, but you can use any variety you have on hand. If fresh tomatoes aren’t available, canned whole tomatoes work well too.
Olive Oil: A little olive oil is used for roasting and sautéing. You could substitute with avocado oil or even butter if you want a richer flavor.
Onion & Garlic: These aromatics build the base flavor. I always opt for yellow onions. If you’re out of onions, shallots can be a nice substitute. For garlic, powder can work, but fresh is best for maximum flavor.
Heavy Cream: It adds a lovely creaminess to the soup. You can swap it with half-and-half or even coconut milk for a dairy-free option. Just remember this may change the flavor slightly!
How Do I Get My Tomatoes to Roast Perfectly?
Roasting the tomatoes is crucial as it brings out their natural sweetness. Here’s how to nail this step:
- Make sure to drizzle enough olive oil to coat the tomatoes, and sprinkle them with salt and pepper.
- Spread them in a single layer on a baking sheet, leaving space between them.
- Roast at 425°F for 25-30 minutes. Look for them to soften and slightly char, which adds flavor.
If you see some caramelized edges, that’s a sign of great roasted tomatoes! Don’t rush this step.
Creamy Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs ripe tomatoes (Roma or vine-ripened), halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1/2 cup heavy cream
For Garnish:
- Fresh basil leaves
- Fresh oregano or thyme sprigs
- Crusty bread slices, for serving
How Much Time Will You Need?
This delicious creamy roasted tomato soup will take about 15 minutes to prepare and 40 minutes to cook, with 30 minutes in the oven for the tomatoes. So in total, you’re looking at about 55 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Roast the Tomatoes:
Preheat your oven to 425°F (220°C). On a baking sheet, arrange the halved tomatoes and drizzle them with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast the tomatoes for about 25-30 minutes until they are caramelized, soft, and fragrant.
2. Sauté Aromatics:
While the tomatoes are roasting, heat the other tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it begins to soften and turns translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes until it becomes fragrant.
3. Combine and Simmer:
Once the tomatoes are done roasting, add them (along with all the juices from the baking sheet) to the pot with the onions and garlic. Pour in the broth and bring the mixture to a boil. After it boils, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes so the flavors can meld together. Make sure to stir occasionally!
4. Blend the Soup:
After simmering, remove the pot from heat. Using an immersion blender, purée the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender, blending until smooth before returning it to the pot.
5. Add Cream and Season:
Return the soup to low heat and if the acidity is strong, stir in a teaspoon of sugar to balance the flavor. Add the heavy cream and warm the soup gently without letting it boil. Taste and adjust the salt and pepper to your liking.
6. Serve:
Serve the soup hot, garnished with fresh basil leaves and sprigs of oregano or thyme. Finish with a drizzle of cream or olive oil, if you like. Enjoy alongside toasted crusty bread for a comforting meal!
Now sit back, relax, and enjoy your warm, rich, and flavorful creamy roasted tomato soup!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes are a great substitute, especially when fresh ones aren’t in season. Use about 1.5 to 2 cans of whole or diced tomatoes. Just skip the roasting step and add them directly to the pot with the broth.
How Can I Make This Soup Vegan?
To make this soup vegan, simply substitute the heavy cream with coconut milk or a nut-based cream. Also, ensure you’re using vegetable broth instead of chicken broth for cooking.
Can I Freeze Leftover Tomato Soup?
Yes, this soup freezes beautifully! Let it cool completely, then store in airtight containers or freezer-safe bags. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating on the stove or microwave.
How Do I Adjust The Thickness of the Soup?
If you prefer a thicker soup, simmer it uncovered to reduce the liquid after blending. For a thinner consistency, add more broth or a splash of water until it reaches your desired texture. Don’t forget to taste it after making adjustments!
