If you’re craving something that feels like a warm hug in a bowl, this Creamy Roasted Tomato Soup Recipe is exactly what your weeknight dinners need. Bringing together the natural sweetness of roasted tomatoes and the richness of heavy cream, this soup is a perfect balance of comfort and sophistication. It’s simple to make, packed with vibrant flavor, and guaranteed to become a fast favorite whenever you want a soothing yet elegant meal.
Ingredients You’ll Need
Each ingredient in this Creamy Roasted Tomato Soup Recipe plays an essential role, whether it’s building depth of flavor, adding velvety texture, or brightening up the color. With just a handful of fresh and pantry staples, you’ll have everything on hand for a gratifying soup.
- Fresh Tomatoes: Use ripe tomatoes halved and roasted to boost their natural sweetness and concentrate flavor.
- Onion: Finely chopped to provide a savory base that enhances the soup’s complexity.
- Garlic: Minced and sautéed to add a subtle pungency that wakes up the entire dish.
- Vegetable Broth: Low-sodium to keep the saltiness in check while lending a gentle savory backdrop.
- Heavy Cream: This is what gives the soup its signature smooth and luscious texture.
- Olive Oil: Used both for roasting tomatoes and sautéing aromatics, it brings a fragrant fruitiness.
- Salt and Black Pepper: To season and balance all the flavors perfectly.
- Fresh Basil: Roughly chopped and sprinkled on top to add a fresh herbal note and beautiful color contrast.
How to Make Creamy Roasted Tomato Soup Recipe
Step 1: Prepare and Roast the Tomatoes
Start by preheating your oven to 400°F (200°C). Wash the fresh tomatoes well, cut them in half, and arrange them cut side up on a baking sheet. Roasting these tomatoes brings out their natural sugars and adds a slight caramelized flavor that’s simply irresistible.
Step 2: Season and Roast
Drizzle olive oil generously over the tomato halves and sprinkle them with salt and black pepper. Place the baking sheet in the oven and roast for 25 to 30 minutes until the tomatoes are soft, fragrant, and starting to caramelize. This step is crucial for developing a deep and rich tomato flavor in your soup.
Step 3: Sauté Onions
While the tomatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 to 7 minutes, stirring occasionally until the onions are translucent and tender. This base layer of softness and sweetness sets the stage for the soup’s wonderful depth.
Step 4: Add Garlic
Next, add the minced garlic to the pot and sauté for another 1 to 2 minutes. Be attentive here—garlic burns easily, so stir constantly to release its aroma without letting it become bitter.
Step 5: Combine Roasted Tomatoes and Broth
Add your beautifully roasted tomatoes into the pot with the onions and garlic. Pour in the vegetable broth and stir everything together so the flavors begin mingling into a delicious harmony.
Step 6: Simmer the Soup
Bring the mixture up to a gentle boil, then reduce the heat to let the soup simmer for 15 to 20 minutes. This simmering allows all the components to meld beautifully and the flavors to intensify.
Step 7: Puree Until Smooth
Using an immersion blender, puree the soup directly in the pot for convenience and speed, or carefully transfer in batches to a countertop blender. Blend until silky smooth—this creamy texture is key to the soul-soothing quality of the soup.
Step 8: Add Cream
Return the pureed soup to low heat and gently stir in the heavy cream. This is when the soup transforms into a luxuriously creamy and velvety masterpiece that will warm you up with every spoonful.
Step 9: Season and Heat Through
Season the soup with additional salt and black pepper to taste, then let it heat through for another 5 minutes, ensuring every drop is perfectly flavored and piping hot.
Step 10: Garnish and Serve
Finish by stirring in chopped fresh basil for an herbal brightness. Serve your Creamy Roasted Tomato Soup Recipe hot, garnished with extra basil leaves or a light drizzle of olive oil for that final flourish.
How to Serve Creamy Roasted Tomato Soup Recipe
Garnishes
Simple garnishes like torn fresh basil or a drizzle of good quality olive oil elevate the soup both visually and in flavor. A sprinkle of freshly cracked black pepper or a swirl of cream can also add a delightful finishing touch that makes every bowl feel special.
Side Dishes
This soup pairs beautifully with classic grilled cheese sandwiches, crusty artisan bread, or even a crisp green salad for a light, refreshing contrast. It’s perfect for a quick lunch or cozy dinner that feels indulgent yet balanced.
Creative Ways to Present
For a bit of fun, serve the soup in rustic bread bowls, or top with homemade croutons and a dusting of Parmesan cheese. You could also pour it off-white cups, sprinkle with chili flakes for a subtle heat, or add a basil pesto swirl for a pop of color and flavor twist.
Make Ahead and Storage
Storing Leftovers
Your Creamy Roasted Tomato Soup Recipe keeps well in the fridge for up to 3 days when stored in an airtight container. The flavors will deepen overnight, so leftovers can be even more delicious the next day.
Freezing
If you want to save soup for longer, this recipe freezes nicely for up to 3 months. Just be sure to cool it completely before transferring to freezer-safe containers. When thawed and reheated, the texture might be a touch different, but still wonderfully comforting.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the soup appears too thick after reheating, stir in a splash of broth or cream until you reach the desired consistency.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! While fresh tomatoes provide the best flavor and brightness, canned roasted or fire-roasted tomatoes can be a convenient and tasty alternative when fresh tomatoes are out of season.
Is it possible to make this soup vegan?
Yes, you can swap out the heavy cream for coconut milk or any plant-based cream to keep it creamy without dairy. Just be sure to adjust the seasoning accordingly to balance the flavors.
How can I make the soup spicier?
Add a pinch of red pepper flakes while sautéing the garlic or a dash of smoked paprika to infuse the soup with a gentle kick of heat that complements the tomato’s sweetness.
Can I prepare the roasted tomatoes in advance?
Definitely. Roasted tomatoes can be made a day or two ahead and refrigerated. This makes the soup even easier to pull together quickly when you need a speedy dinner.
What’s the best way to store leftover soup?
Store your soup in airtight containers in the fridge for up to 3 days or freeze portions in freezer-safe containers for longer storage. Always cool the soup completely before refrigerating or freezing to keep the best quality.
Final Thoughts
This Creamy Roasted Tomato Soup Recipe is one of those magical dishes that feels both elegant and cozy, perfect for sharing on chilly evenings or whenever you want a comforting treat. It’s simple, full of vibrant flavors, and versatile enough to make your own. I hope you love making and savoring it as much as I do—trust me, once you try it, this soup will be calling your name again and again!
Print
Creamy Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy tomato soup recipe is a perfect quick and easy weeknight dinner. Featuring roasted fresh tomatoes blended with aromatic garlic and onions, the soup is enriched with heavy cream for a velvety texture and garnished with fresh basil for a burst of flavor. It’s comforting, flavorful, and wholesome, ready in just about 45 minutes.
Ingredients
Vegetables
- 2 pounds Fresh Tomatoes (Ripe, halved and roasted)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 handful Fresh Basil (Roughly chopped, for garnish)
Liquids & Oils
- 4 cups Vegetable Broth (Low-sodium recommended)
- 1 cup Heavy Cream (For creaminess)
- 2 tablespoons Olive Oil (For sautéing and roasting)
Seasonings
- Salt, to taste
- Black Pepper, to taste
Instructions
- Prepare the Tomatoes: Preheat your oven to 400°F (200°C). Wash and cut the tomatoes in half, then place them cut side up on a baking sheet.
- Roast the Tomatoes: Drizzle the halved tomatoes with olive oil and sprinkle with salt and pepper. Roast them for 25-30 minutes until they are softened and caramelized.
- Sauté Onion: In a large pot over medium heat, heat olive oil. Add the finely chopped onion and sauté for 5-7 minutes, until translucent.
- Add Garlic: Add the minced garlic to the pot and sauté for 1-2 minutes more, being careful not to burn it.
- Combine Tomatoes and Broth: Add the roasted tomatoes to the pot along with the vegetable broth. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes to blend the flavors.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.
- Add Cream: Return the pureed soup to the pot over low heat. Stir in the heavy cream until fully incorporated and heated through.
- Season Soup: Taste and season the soup with additional salt and black pepper as needed. Heat for another 5 minutes over low heat.
- Garnish and Serve: Stir in chopped fresh basil just before serving. Serve the soup hot, garnished with extra basil or a drizzle of olive oil for an added touch.
Notes
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and ensure vegetable broth is vegan.
- Use low-sodium vegetable broth to control salt content.
- If you prefer a chunkier texture, blend only half the soup.
- Roasting tomatoes enhances their natural sweetness and adds depth to the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream.
