Creamy Roasted Tomato Soup (Printable version)

Velvety blend of roasted tomatoes, garlic, and herbs finished with cream for rich, comforting flavor.

# What you need:

→ Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 5 cloves garlic, peeled
04 - 1 medium carrot, peeled and sliced

→ Seasonings & Oils

05 - 3 tbsp olive oil
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper
08 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
09 - 1 tbsp tomato paste

→ Liquids

10 - 3 cups vegetable broth
11 - 1/2 cup heavy cream (or coconut cream for dairy-free)

→ Garnish (optional)

12 - Fresh basil leaves
13 - Croutons
14 - Extra drizzle of cream

# How To:

01 - Set oven to 400°F and line a large baking tray with parchment paper.
02 - Place tomatoes cut side up, onion, carrot, and garlic on the tray. Drizzle with olive oil and season with sea salt, black pepper, and thyme.
03 - Roast for 30 to 35 minutes until vegetables are tender and caramelized at the edges.
04 - Transfer roasted vegetables and their juices to a large pot. Add tomato paste and vegetable broth. Simmer over medium heat for 10 minutes to develop flavors.
05 - Remove from heat and blend soup to a smooth consistency using an immersion blender or in batches with a countertop blender.
06 - Stir in heavy cream or coconut cream. Season with additional salt or pepper if needed. Reheat gently without boiling.
07 - Ladle soup into bowls and garnish with fresh basil, croutons, and a drizzle of cream if desired.

# Expert Advice:

01 -
  • The roasting transforms ordinary tomatoes into something deep and almost sweet, with caramelized edges that make store-bought soup taste flat in comparison.
  • It comes together with pantry staples and feels fancy enough for company but easy enough for a weeknight when you need comfort in a bowl.
  • You can make it dairy-free or vegan without losing any of that silky, luxurious texture.
02 -
  • Do not skip the roasting step. I tried making this by just simmering raw tomatoes once to save time, and it tasted thin and one-dimensional compared to the roasted version.
  • If you use a countertop blender, let the soup cool slightly and blend with the lid vented to avoid pressure buildup. I learned this the hard way when soup sprayed across my ceiling.
  • Add the cream after blending and off the heat. Boiling cream can cause it to separate and ruin that smooth, dreamy texture.
03 -
  • Use the ripest tomatoes you can find. Even the ones that are starting to wrinkle or bruise will roast into something incredible.
  • Taste your broth before adding it. If it is too salty, it will throw off the whole soup, and there is no easy way to fix it after the fact.
  • If you want a chunkier texture, blend only half the soup and stir the smooth part back into the chunky part for a rustic, hearty version.

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