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Creamy Roasted Tomato Soup Recipe

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3.9 from 7 reviews

This Creamy Roasted Tomato Soup is a luscious, comforting dish made from a medley of fresh roasted tomatoes, garlic, and herbs, blended into a smooth, velvety soup enriched with heavy cream. Perfect for a cozy lunch or dinner, it delivers deep roasted flavors balanced with fresh basil and thyme, making it an ideal pairing for a grilled cheese sandwich or enjoyed on its own.

Ingredients

Vegetables & Herbs

  • 3-1/2 pounds fresh ripe tomatoes (assorted varieties)
  • 4 cloves garlic, lightly smashed and peeled
  • 1 large yellow onion, peeled and cut into wedges
  • 4 sprigs fresh thyme
  • 1 teaspoon fresh thyme leaves
  • 1 sprig fresh oregano
  • 1/2 cup basil leaves, torn

Liquids & Fats

  • 1/3 cup olive oil
  • 2-3 cups chicken or vegetable broth, plus additional if needed
  • 1/2-3/4 cup heavy cream

Seasonings

  • Kosher salt, to taste
  • Freshly-ground black pepper, to taste
  • 1-3 teaspoons granulated sugar (optional, if needed)

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) and line a rimmed half-sheet baking pan with foil to make cleanup easier.
  2. Prepare Tomatoes: Remove the stems from the tomatoes. Cut plum or Roma tomatoes in half, slice vine or slicing tomatoes into wedges, and leave cherry tomatoes whole.
  3. Assemble for Roasting: Place the tomatoes on the prepared baking pan along with the garlic cloves and onion wedges. Drizzle the olive oil over everything, season with salt and pepper, and toss gently to coat. Tuck the fresh thyme sprigs and oregano underneath and between the tomatoes.
  4. Roast Vegetables: Roast the mixture for about 1 hour until the tomatoes, onions, and garlic are soft, caramelized, and bubbling. Remove and discard the herb sprigs.
  5. Transfer & Simmer: Move the roasted vegetables and their pan juices into a large, heavy-bottomed pot. Add 2 cups of broth, then bring the mixture to a boil. Once boiling, reduce heat and let it simmer gently for 25 minutes.
  6. Add Fresh Herbs: Stir in the torn basil leaves and the reserved teaspoon of fresh thyme leaves. Simmer for another 3-5 minutes until the basil is wilted and fragrant.
  7. Blend Soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot to puree until smooth. Exercise caution with hot liquids to avoid splattering.
  8. Strain (Optional): For a silky texture, strain the blended soup through a fine mesh sieve to remove seeds and skin remnants.
  9. Finish Soup: Return the soup to the pot, stir in heavy cream, and season with additional salt, pepper, and sugar as needed to balance acidity and flavor.
  10. Serve: Ladle the soup into bowls and garnish as desired with croutons, fresh herbs, cracked pepper, or a swirl of cream. Serve hot or chilled, perfect alongside a grilled cheese sandwich.
  11. Storage: Store leftovers in a tightly covered container in the refrigerator for 3-4 days.

Notes

  • When blending hot soup, blend in small batches and hold the lid with a kitchen towel to prevent burns from splatters.
  • Adjust sugar quantity based on tomato acidity to achieve a balanced flavor.
  • Use low sodium broth to control salt levels more effectively.
  • The soup can be enjoyed hot or chilled depending on preference.
  • Garnish options include croutons, fresh herbs, cracked black pepper, or a swirl of cream for added richness.
  • For a classic pairing, serve with a grilled cheese sandwich.

Find it online: https://simpleplatter.com/creamy-roasted-tomato-soup-recipe/