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Roasted Tomato Soup Recipe

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★★★★★

4.5 from 83 reviews

A comforting and creamy roasted tomato soup featuring roasted tomatoes, sautéed onions, garlic, and herbs, blended into a smooth, flavorful base finished with heavy cream. Perfect for a cozy meal, served best with grilled cheese and salad.

Ingredients

Scale

Vegetables and Aromatics

  • 10 large tomatoes (about 3 pounds), ends trimmed and cut into quarters
  • 1 large onion, diced
  • 4 cloves garlic, minced

Oils and Seasonings

  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • Pepper to taste
  • 1 tablespoon dried basil
  • 1 tablespoon Italian seasoning
  • 2 tablespoons sugar

Liquids and Additions

  • 4 cups vegetable or chicken broth (preferably low sodium)
  • 1 cup heavy cream

Optional Garnishes

  • Fresh basil
  • Parmesan cheese

Instructions

  1. Roast Tomatoes: Preheat your oven to 450ºF. Arrange the quartered tomatoes cut side up on a large cookie sheet or two 9×13 inch baking dishes in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and pepper to taste. Roast the tomatoes for 30-35 minutes until caramelized and softened. Remove from the oven and allow to cool.
  2. Sauté Aromatics: In a large pot over medium-high heat, add the remaining 2 tablespoons of olive oil. Add the diced onion and sauté, stirring often, until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add Roasted Tomatoes and Broth: Add the roasted tomatoes, including all the juices, peels, and seeds, to the pot. Pour in the broth, then add the dried basil, Italian seasoning, remaining 1/2 teaspoon salt, and sugar. Stir well to combine.
  4. Blend the Soup: Using an immersion blender, blend everything directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  5. Simmer for Flavor: Bring the blended soup to a gentle simmer and let it cook for about 30 minutes to allow the flavors to meld together.
  6. Finish with Cream: Remove the soup from heat and stir in the heavy cream until fully incorporated, adding richness and creaminess.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot alongside a grilled cheese sandwich and green salad for a delightful meal.

Notes

  • Depending on the blender used, the soup may contain bits of tomato peel or seeds; strain through a wire mesh strainer if a smoother texture is desired.
  • Store leftover soup in airtight containers in the fridge for up to 4-5 days. Reheat gently in the microwave or on the stovetop before serving.

Keywords: Roasted Tomato Soup, Creamy Tomato Soup, Comfort Food, Easy Soup Recipe, Homemade Soup, Tomato Soup with Cream, Fall Soup, Winter Soup

Find it online: https://bakedbylisa.com/roasted-tomato-soup-recipe/