Soups & Stews > Creamy Soups > Vegetable Cream Soups > Cream of Tomato Soup Recipe

Creamy Roasted Tomato Soup

Indulge in the rich flavors of this creamy roasted tomato soup. Roasting the tomatoes enhances their natural sweetness, creating a deeply satisfying and comforting soup perfect for any occasion.

Prep Time
15 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 lbs Ripe Tomatoes
  • 2 tbsp Olive Oil
  • 1 medium, chopped Yellow Onion
  • 4 cloves, minced Garlic
  • 4 cups Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1/4 cup, chopped Fresh Basil Leaves
  • 1 tsp, or to taste Salt
  • 1/2 tsp, or to taste Black Pepper
  • 1 tsp, (optional) Sugar

Roasting the Tomatoes

Preheat your oven to 400°F (200°C). Cut the tomatoes in half and toss them with 1 tablespoon of olive oil, salt, and pepper. Arrange them cut-side up on a baking sheet. Roast for 30-35 minutes, or until the tomatoes are softened and slightly caramelized.

Sautéing Aromatics

While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Simmering the Soup

Add the roasted tomatoes to the pot with the onion and garlic. Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 15 minutes to allow the flavors to meld.

Blending and Finishing

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot. Stir in the heavy cream and fresh basil. Season with salt, pepper, and sugar (if using) to taste. Heat through, but do not boil.

Serving Suggestions

Serve hot, garnished with a swirl of cream, a sprinkle of fresh basil, or croutons.

Nutrition Facts Estimated per 100g of product

Calories: 60 kcal
Protein: 1g
Fat: 4g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g

Other Considerations for Nutrition

This soup is relatively low in calories and fat. To make it even healthier, consider using low-fat milk or Greek yogurt instead of heavy cream. Adjust salt content to your preference.

← Creamy Roasted Butternut Squash Soup Creamy Tomato Soup →

FAQ

  • Can I use canned tomatoes?

    Yes, you can use canned tomatoes in a pinch. Use about 28 ounces of crushed tomatoes and reduce the vegetable broth by about 1 cup. Roasting fresh tomatoes provides the best flavor.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some space at the top of the container as the soup will expand when frozen. Thaw overnight in the refrigerator before reheating.
  • How long will the soup last in the refrigerator?

    This soup will last for 3-4 days in the refrigerator when stored properly in an airtight container.
  • Can I make this soup vegan?

    Yes, you can easily make this soup vegan by substituting the heavy cream with coconut cream or cashew cream. You can also use a plant-based butter substitute for the olive oil if desired.