Creamy Roasted Tomato Soup

I was standing in my kitchen one rainy October afternoon, staring at a pile of overripe tomatoes from the farmers market, when the idea hit me. Instead of letting them go to waste, I tossed them onto a tray with garlic and onions, cranked up the oven, and let the heat work its magic. The smell that filled the house was so warm and inviting that my neighbor knocked on the door asking what I was making.

The first time I made this for my family, my kids actually asked for seconds without being prompted. My youngest, who usually picks tomatoes out of everything, dipped her spoon in cautiously and then went quiet for a moment before declaring it tasted like a hug. That became the running joke every time I make it now.

Ingredients

• Ripe tomatoes: The riper, the better. I once used tomatoes that were almost too soft to slice raw, and they roasted into the sweetest, most flavorful base I ever tasted.
• Onion and garlic: Roasting these alongside the tomatoes mellows their sharpness and adds a subtle sweetness that you just cant get from sauteing.
• Carrot: This was a happy accident. I threw one in to use it up, and it added a natural sweetness and body that balanced the acidity perfectly.
• Olive oil: Dont skimp here. It helps everything caramelize and adds richness that carries through the whole soup.
• Thyme: Fresh is lovely, but dried works beautifully too. I keep both on hand and use whichever I grab first.
• Tomato paste: Just one tablespoon deepens the tomato flavor and gives the soup a gorgeous color.
• Vegetable broth: Homemade is wonderful, but a good quality store-bought broth works just fine. I always taste it first to make sure its not too salty.
• Heavy cream: This is what makes the soup velvety and luxurious. I have also used coconut cream when cooking for my dairy-free friend, and it was just as silky.

Instructions

Prep and arrange:

Line your baking tray and lay out the tomatoes cut side up so they roast evenly. Tuck the onion, carrot, and garlic around them, then drizzle everything generously with olive oil and sprinkle with salt, pepper, and thyme.

Roast until golden:

Slide the tray into a hot oven and let the vegetables roast for about half an hour. You will know they are ready when the edges start to char slightly and the whole tray smells like concentrated summer.

Simmer together:

Scrape everything into a large pot, including all those caramelized juices. Stir in the tomato paste and broth, then let it bubble gently for ten minutes so the flavors can get to know each other.

Blend until silky:

Use an immersion blender right in the pot, or work in batches with a countertop blender. I prefer the immersion blender because it means one less dish to wash and no risk of hot soup splattering everywhere.

Finish with cream:

Stir in the cream off the heat, taste, and adjust the seasoning. If you reheat it, keep the flame low so the cream does not break or curdle.

Serve warm:

Ladle into bowls and top with fresh basil, croutons, or an extra swirl of cream. I like to serve it with crusty bread for dipping.

Save

There was one evening last winter when I made a double batch of this soup and delivered jars of it to a few friends who were going through rough patches. One of them texted me later that night saying it was exactly what she needed. That is when I realized this recipe was not just about food anymore.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and the flavors actually deepen overnight. I store it in glass jars or airtight containers, and I always make extra because it disappears fast. When reheating, warm it gently on the stovetop over low heat, stirring occasionally to keep the cream from separating.

Variations I Love

Sometimes I add a pinch of smoked paprika or a splash of balsamic vinegar just before serving for a little extra complexity. My sister swears by stirring in a handful of fresh spinach at the end for color and nutrition. You can also blend in roasted red peppers if you have them on hand for a slightly sweeter, more vibrant soup.

Serving Suggestions

This soup is perfect on its own, but it really shines when you pair it with something crunchy or toasty. I almost always serve it with a grilled cheese sandwich on the side, or sometimes just a thick slice of sourdough brushed with garlic butter and toasted until golden.

• Top with homemade croutons tossed in olive oil and herbs for added texture.
• Drizzle with a little pesto or herb oil for a pop of color and flavor.
• Serve alongside a simple green salad dressed with lemon and olive oil to balance the richness.

Save

This soup has become my go-to whenever I need something that feels like wrapping up in a warm blanket. I hope it brings you the same kind of comfort it has brought to my table.

Recipe Questions & Answers

→ What type of tomatoes work best?

Ripe, juicy tomatoes are ideal as roasting intensifies their sweetness, enhancing the soup's flavor.

→ Can I use a blender instead of an immersion blender?

Yes, a countertop blender works well; blend in batches to avoid overflow and ensure a smooth texture.

→ How long should I roast the vegetables?

Roast for 30–35 minutes until vegetables soften and develop caramelized edges for richer taste.

→ Is there a dairy-free alternative to heavy cream?

Coconut cream or plant-based alternatives can replace heavy cream for a vegan-friendly option.

→ What herbs complement this soup?

Thyme is traditional, but fresh basil as garnish adds a bright, fresh note to the creamy base.

→ Can I add extra flavor elements?

A pinch of smoked paprika or a splash of balsamic vinegar can deepen and brighten the soup's profile.