Description
This homemade creamy roasted tomato soup is the ultimate comfort food—rich, velvety, and bursting with deep tomato flavor from roasting. It’s easy to make, budget-friendly, and tastes better than any restaurant version. Perfect for pairing with grilled cheese or enjoying on its own!
Ingredients
Scale
- 3 pounds Roma tomatoes, halved lengthwise (about 12-15 tomatoes)
- 1 head garlic, top sliced off to expose cloves
- 4 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced
- 3 cups vegetable broth or chicken stock
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, packed (plus extra for garnish)
- 1 tablespoon granulated sugar or honey
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 2 bay leaves (optional)
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare the tomatoes: Cut Roma tomatoes in half lengthwise and arrange them cut-side up on the prepared baking sheet. Slice the top off the garlic head to expose the cloves and place it on the baking sheet as well.
- Season and roast: Drizzle 3 tablespoons of olive oil over the tomatoes and garlic. Sprinkle with a pinch of salt and pepper. Roast in the preheated oven for 35-40 minutes, until the tomatoes are caramelized around the edges and the garlic is soft and golden. The tomatoes should be slightly charred and their juices bubbling.
- Sauté the aromatics: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 6-8 minutes until soft and translucent, stirring occasionally.
- Squeeze the garlic: Once the tomatoes and garlic are done roasting, let the garlic cool for a few minutes. Then squeeze the roasted garlic cloves out of their skins directly into the pot with the onions. The cloves should pop out easily when squeezed.
- Add the roasted tomatoes: Transfer all the roasted tomatoes along with any accumulated juices from the baking sheet into the pot. Don’t leave any of those flavorful juices behind—they’re liquid gold!
- Add broth and seasonings: Pour in the vegetable broth, add the bay leaves (if using), sugar or honey, salt, pepper, and red pepper flakes if you want a little heat. Stir everything together and bring to a gentle boil.
- Simmer: Reduce heat to low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally. This allows all the flavors to meld together beautifully.
- Add fresh basil: Remove the bay leaves and tear in the fresh basil leaves. Stir them into the soup and let them wilt for about 1-2 minutes.
- Blend until smooth: Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid—never fill the blender more than halfway.
- Stir in cream: Return the blended soup to the pot (if you used a regular blender) and stir in the heavy cream. Warm through over low heat for 3-5 minutes, but don’t let it boil once the cream is added.
- Taste and adjust: Taste your soup and adjust the seasoning with more salt, pepper, or even a tiny bit more sugar if needed. The soup should be well-balanced—savory, slightly sweet, and perfectly creamy.
- Serve hot: Ladle the creamy roasted tomato soup into bowls and garnish with fresh basil leaves, a drizzle of cream or olive oil, cracked black pepper, or even some homemade croutons. Serve immediately with your favorite crusty bread or a classic grilled cheese sandwich!
Notes
- For a lighter version: Use half-and-half instead of heavy cream, or substitute with full-fat coconut milk for a dairy-free option.
- Make it vegan: Skip the cream and use full-fat coconut milk or cashew cream instead. Use vegetable broth to keep it plant-based.
- Extra flavor boost: Add a splash of balsamic vinegar (about 1 tablespoon) right before serving for extra depth, or stir in a tablespoon of tomato paste while sautéing the onions for more concentrated tomato flavor.
- Texture preference: If you prefer a chunkier soup, blend only half of it and leave some texture. For ultra-smooth soup, pass it through a fine mesh strainer after blending to remove any remaining seeds or skin pieces.
- Roasting tip: Don’t skip the roasting step! This is what gives the soup its incredible depth of flavor. The caramelization is essential.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 245
- Sugar: 12g
- Sodium: 625mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg