Description
This Roasted Tomato Soup is a cozy, creamy take on a classic comfort dish. Made with oven-roasted tomatoes, garlic, herbs, and finished with a swirl of cream, it’s the perfect homemade alternative to canned soup. Ideal for chilly days, busy weeknights, or anytime you crave a warm, velvety bowl of goodness.
Ingredients
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10 large tomatoes (approx. 1.4 kg), quartered
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4 tbsp olive oil, divided
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1 tsp salt, divided
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Pepper to taste
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1 large onion, diced
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4 garlic cloves, minced
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950 ml vegetable or chicken broth (low sodium)
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1 tbsp dried basil
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1 tbsp Italian seasoning
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2 tbsp sugar
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240 ml heavy cream
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Fresh basil and Parmesan cheese for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C). Spread tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with ½ tsp salt and pepper. Roast for 50–60 minutes.
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In a large pot, heat remaining olive oil over medium heat. Sauté onion 5–6 minutes. Add garlic and cook 1 minute more.
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Add roasted tomatoes (with juices), broth, basil, Italian seasoning, sugar, and remaining salt. Simmer 10–15 minutes.
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Use an immersion blender or blend in batches until smooth.
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Stir in heavy cream. Warm through for 5 more minutes on low heat.
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Serve hot with optional garnish of fresh basil and Parmesan.
Notes
For dairy-free version, use coconut milk or omit cream.
Ripe, fresh tomatoes give best flavor, but canned can be substituted in a pinch.
Add red pepper flakes or cayenne for heat.
Skip cream if freezing; add it after reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Entrées
- Method: Roasted + Blended
- Cuisine: American