Creamy Roasted Tomato Soup Recipe

For many, amid countless soup variations, tomato soup is no doubt one of the first that come to mind when thinking about a bowl of pure comfort. In this version, we've roasted the tomatoes with garlic and onion on a baking sheet, which caramelizes the natural sugars in the tomatoes, leading to a sweet yet savory flavor.

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Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Making tomato soup this way makes it taste so much better than using canned tomatoes and is as simple as spreading them onto a baking sheet and roasting them. The tomatoes release their juices while roasting, and that, with the caramelized tomato flesh, provides a base for a delicious soup. Plus, tomatoes are loaded with health benefits that I love to incorporate in my routine."

Keep reading to learn how to make this creamy roasted tomato soup. It's sure to be your new favorite way to make it.

Gather the ingredients for this creamy roasted tomato soup

To make this recipe, start by picking up some tomatoes on the vine. While you're in the produce aisle you can also grab an onion, garlic, and fresh basil. For the soup broth we're using a combination of vegetable broth and heavy cream. Then check your pantry for some basics: olive oil, salt, pepper, sugar, and dried thyme.

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Step 1: Preheat the oven

Preheat the oven to 400 F.

Step 2: Prepare the tomatoes for roasting

Add the tomatoes, onion, garlic, oil, ½ teaspoon salt, and pepper to a large bowl and stir.

Step 3: Roast the tomatoes

Spread this mixture onto a large baking sheet and bake for 45 minutes, stirring halfway.

Step 4: Blend the vegetables

Add the roasted tomatoes, broth, and basil to a large blender and blend until smooth.

Step 5: Add the final ingredients

Return the blended soup to a large soup pot and add the remaining salt, sugar, thyme, and cream and stir. Simmer over low heat for about 10 minutes.

Step 6: Serve the soup

The creamy roasted tomato soup is ready to serve. Top with fresh basil to garnish.

How can I customize this roasted tomato soup?

Since tomatoes are the main event in this soup, you have some flexibility with the type of tomatoes you use. "I've used tomatoes on the vine here because they are typically picked when they are fully ripe. This means they have reached their peak flavor, and their natural sugars are at their sweetest. They also tend to be juicier, and this moisture content can help maintain the right level of moisture during the roasting process, preventing the tomatoes from drying out. However, if your store doesn't carry them or you happen to grow your own type of tomatoes, you can use other varieties," Hahn explains.

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If you have dietary restrictions, there are a few changes that you can make. For starters, if you are on a sugar restricted diet, feel free to leave out the sugar or use a natural sweet source like maple syrup. If it's a vegan soup you're after, just substitute any dairy-free milk for the heavy cream, or you can omit the cream altogether.

What can I pair with the roasted tomato soup?

Serve slices of crusty artisan bread or homemade garlic bread for dipping into the soup. The contrast of textures and flavors works wonderfully. Homemade or store-bought croutons add crunch and extra flavor to the soup. Consider making croutons with different seasonings or herbs for added variety.

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To create a balanced and satisfying meal a classic combination like a grilled cheese sandwich with gooey, melted cheese and crispy bread is the perfect complement to creamy tomato soup. You can also get creative by adding ingredients like bacon, avocado, or caramelized onions to your grilled cheese.

Of course, any standard protein will pair nicely, and vegetarian options like a lentil loaf, seared tofu, or barbecue tempeh work great too. Cooked lentils can be stirred into the soup for a plant-based source of protein. Red or brown lentils work well for this purpose.

Creamy Roasted Tomato Soup Recipe

5 (32 ratings)

This delicious, creamy soup is as simple as roasting some veggies, blending, and simmering!

Prep Time
10
minutes
Cook Time
55
minutes
servings
6
Servings
soup and bread
Total time: 1 hour, 5 minutes

Ingredients

  • 12 tomatoes on the vine, quartered
  • ½ onion, chopped
  • 4 chopped garlic cloves
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • 2 cups vegetable broth
  • ¼ cup fresh basil + more for topping
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried thyme
  • ½ cup heavy cream

Directions

  1. Preheat the oven to 400 F.
  2. Add the tomatoes, onion, garlic, oil, ½ teaspoon salt, and pepper to a large bowl and stir.
  3. Spread this mixture onto a large baking sheet and bake for 45 minutes, stirring halfway.
  4. Add the roasted tomatoes, broth, and basil to a large blender and blend until smooth.
  5. Return the blended soup to a large soup pot and add the remaining salt, sugar, thyme, and cream and stir. Simmer over low heat for about 10 minutes.
  6. The creamy roasted tomato soup is ready to serve. Top with fresh basil to garnish.

Nutrition

Calories per Serving 168
Total Fat 12.2 g
Saturated Fat 5.3 g
Trans Fat 0.2 g
Cholesterol 22.4 mg
Total Carbohydrates 14.2 g
Dietary Fiber 3.3 g
Total Sugars 9.6 g
Sodium 612.7 mg
Protein 3.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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