Creamy Roasted Tomato Soup

$- 2 lbs ripe tomatoes, quartered - 1 large onion, chopped - 4 cloves garlic, in their skins - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream - Fresh basil leaves for an elegant garnish For the best taste, choose ripe tomatoes. Look for tomatoes that feel heavy and smell sweet. Use a large onion with a firm skin. Fresh garlic is key for flavor, so pick whole bulbs. The extra virgin olive oil should be high-quality. This oil adds richness and depth to the soup. When you select broth, go for a low-sodium vegetable broth. It gives you control over the salt level. Heavy cream should be fresh and thick to create a silky texture. If you can’t find ripe tomatoes, use canned whole tomatoes. They work well and save time. Instead of heavy cream, try coconut milk for a lighter option. You can use onion powder if you’re short on fresh onion. If you want a different flavor, add fresh herbs like thyme or parsley. For a spicy kick, a pinch of red pepper flakes can add heat. If you're short on vegetable broth, water can work in a pinch, but it may lack flavor. {{ingredient_image_2}} First, gather your fresh ingredients. You need 2 lbs of ripe tomatoes. Cut them into quarters. Next, chop one large onion into small pieces. Take 4 cloves of garlic and leave them in their skins. This keeps the garlic milder when roasted. Now, get your extra virgin olive oil, salt, and black pepper ready. Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle olive oil all over the veggies. Sprinkle salt and pepper to taste. This step adds depth to the flavor. Place the baking sheet in the oven and roast for 25-30 minutes. The tomatoes should look caramelized, and the onions should be soft and golden. Once done, take them out and let them cool for a few minutes. Now, squeeze the roasted garlic out of its skins and toss the skins. In a big pot, combine the roasted tomatoes, soft onions, and roasted garlic. Pour in 4 cups of vegetable broth. Add 1 teaspoon each of dried basil and oregano for extra flavor. Bring this mix to a gentle simmer over medium heat for about 10 minutes. This helps blend the flavors. Next, use an immersion blender to make the soup smooth. If you don’t have one, carefully blend the soup in batches in a standard blender. Return the smooth soup to the pot and stir in 1 cup of heavy cream. Keep it on low heat until warm. Adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil leaves for a beautiful finish. Roasting tomatoes brings out their sweet flavor. Here are some tips to get it right: - Choose ripe tomatoes: Fresh, ripe tomatoes taste the best. Look for ones that feel heavy and firm. - Cut consistently: Cut the tomatoes into similar sizes. This helps them roast evenly. - Use parchment paper: Lining your baking sheet with parchment makes cleanup easy and prevents sticking. - Don’t overcrowd: Spread the tomatoes, onion, and garlic in a single layer. This allows them to caramelize well. To get that creamy, smooth soup texture, follow these steps: - Blend well: Use an immersion blender or standard blender. Make sure to blend until it is completely smooth. - Add cream slowly: Stir in the heavy cream at the end. This keeps it rich and creamy. - Strain if needed: If you prefer a silkier soup, strain it through a fine mesh. This step removes any remaining bits. Serving your creamy roasted tomato soup can be fun! Here are some ideas: - Garnish with fresh basil: Add a few leaves on top for color and flavor. - Pair with bread: Serve with crusty bread or grilled cheese for a classic combo. - Add a swirl of cream: Drizzle more heavy cream on top before serving for an elegant touch. - Serve in rustic bowls: Use unique bowls to make the dish feel special. Pro Tips Use Ripe Tomatoes: For the best flavor, select ripe, in-season tomatoes. They provide the natural sweetness that makes this soup delicious. Roasting Garlic: Roasting garlic in its skin mellows its flavor significantly. Make sure to roast it until it’s soft for a sweeter taste. Blending Technique: For a smoother texture, use an immersion blender to puree the soup directly in the pot. It’s less messy and saves time! Adjusting Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute with coconut milk for a dairy-free option. {{image_4}} You can boost the flavor of your creamy roasted tomato soup by adding spices and herbs. Try adding a pinch of chili flakes for heat. Smoked paprika adds a nice depth. For extra flavor, consider fresh herbs like thyme or rosemary. Just add them during the simmering stage. If you want a vegan version, swap the heavy cream for coconut milk. This keeps the soup creamy and adds a hint of sweetness. You can also use cashew cream for a nutty flavor. Just blend soaked cashews with water until smooth. It’s a great way to enjoy this dish without dairy. You can serve this soup cold for a refreshing twist. After blending, chill it in the fridge. This turns it into a gazpacho-style dish. Garnish with diced cucumber and bell pepper for crunch. It’s perfect for hot summer days and offers a new way to enjoy this classic soup. After enjoying your creamy roasted tomato soup, store any leftovers in an airtight container. Make sure it cools to room temperature first. This helps keep the flavors fresh. Place the container in the fridge. Your soup will stay good for about three to four days. If you want to save the soup for later, freezing works great. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Label the bags with a date. The soup can last up to three months in the freezer. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For reheating, place the soup in a pot over low heat. Stir often to avoid burning. If the soup seems thick, add a splash of broth or water to loosen it up. Heat until it’s warm but not boiling. Enjoy your delicious soup again! Yes, you can use canned tomatoes. Choose good quality canned tomatoes for the best taste. Look for whole or diced tomatoes packed in juice. Canned tomatoes are often sweeter and more concentrated, making them a great option. If you use them, skip the roasting step. Just blend the canned tomatoes with the other ingredients. Creamy roasted tomato soup pairs well with many dishes. A grilled cheese sandwich is a classic choice. You can also enjoy it with a fresh salad or croutons. Try serving it with a warm baguette for dipping. For a heartier meal, add a side of pasta or risotto. These pairings balance the soup’s rich flavor. Creamy roasted tomato soup lasts about 3 to 5 days in the fridge. Store it in an airtight container for the best results. To keep the taste fresh, reheat only what you plan to eat. If you want to enjoy it later, consider freezing the soup. It can last for about 3 months in the freezer. In this post, we reviewed key ingredients, cooking steps, and tips for making creamy roasted tomato soup. We explored quality ingredients and offered helpful substitutions. We shared the best practices for roasting and how to get that smooth texture. You can even try fun variations like adding spices or serving it cold. Remember to store leftovers properly for the best taste later. With these insights, you can make a delicious soup your family will love. Enjoy creating a comforting dish that brings warmth and joy to your table.$

A rich and flavorful soup made with roasted tomatoes, onions, and garlic, finished with heavy cream.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 lbs ripe tomatoes, quartered
1 large onion, chopped
4 cloves garlic, in their skins
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup heavy cream
Fresh basil leaves for an elegant garnish

Instructions

Preheat your oven to 400°F (200°C) to prepare for roasting.
On a large baking sheet, arrange the quartered tomatoes, chopped onion, and whole garlic cloves in a single layer. Drizzle generously with extra virgin olive oil and sprinkle with salt and freshly ground black pepper to enhance flavors.
Place the baking sheet in the preheated oven and roast the vegetables for approximately 25-30 minutes, or until the tomatoes are beautifully caramelized and the onions are soft and golden.
Once roasted, remove the pan from the oven and allow the ingredients to cool for a few minutes. When cool enough to handle, squeeze the roasted garlic out of its skins and discard the skins.
In a large pot, combine the roasted tomatoes, soft onions, and roasted garlic. Add the vegetable broth, dried basil, and dried oregano. Bring the mixture to a gentle simmer over medium heat and let it cook for about 10 minutes to blend the flavors harmoniously.
Using an immersion blender, blend the soup until it is silky smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender, being cautious of the hot liquid, and blend until smooth.
Return the blended soup to the pot and stir in the heavy cream. Keep the soup on low heat until it’s warmed through, stirring occasionally. Taste and adjust seasoning with additional salt and pepper, if desired.
Serve the soup hot, elegantly garnished with fresh basil leaves on top for a touch of color and flavor.

Notes

For an added touch, serve the soup in rustic bowls and drizzle with a swirl of additional heavy cream before garnishing with basil for a beautiful contrast.

Keyword creamy, roasted, soup, tomato