What are some recipes that feel like a warm hug on a chilly day?What is roasted tomato soup? is absolutely one of them for me. I remember the first time I made it; it was one of those frantic weeknights where dinner seemed like a far-off dream. I had a carton of cherry tomatoes staring at me, a little wilted but full of potential, and I just thought, “What if I roasted them?” Little did I know, I was about to unlock a flavor explosion that would become a staple in our home. It’s so much richer and more complex than any canned soup, and honestly, the smell that fills the kitchen while it’s roasting is pure magic. Forget those bland, watery versions; this is the real deal. It’s become my go-to when I need something comforting, and it’s surprisingly easy to whip up, even on a busy schedule. It’s the kind of soup that makes you want to curl up on the couch with a good book and just savor every single spoonful. If you’ve ever had a store-bought tomato soup and thought, “it’s okay, but…” then prepare to have your mind changed. This one’s a game-changer.
What is Creamy Roasted Tomato Soup?
What makes this a good thing?creamy roasted tomato soup so special? Think of it as the ultimate comfort food elevated. Instead of just boiling tomatoes, we’re roasting them first. This process caramelizes their natural sugars, bringing out an incredible depth of flavor that’s both sweet and wonderfully tangy. We then blend those roasted beauties with some aromatics and a touch of cream (or a dairy-free alternative, more on that later!) to achieve that luxuriously smooth, velvety texture that dreams are made of. It’s essentially a super-charged, intensely flavorful tomato soup that’s miles away from anything you’ve likely had from a can. It’s pure, unadulterated tomato goodness, amplified by a little bit of kitchen wizardry. It’s the kind of dish that makes you feel like you’re eating at a fancy restaurant, but you made it yourself, right in your own kitchen. It’s simple, honest, and utterly delicious.
How to Make Creamy Roasted Tomato Soup
Quick Overview
This recipe is all about embracing the delicious simplicity of roasting. We’ll toss ripe tomatoes and some aromatics with olive oil and seasonings, roast them until they’re tender and slightly charred, then blend everything together with a touch of cream for that signature lusciousness. It’s a hands-off approach that yields maximum flavor with minimal effort. You’ll be amazed at how quickly you can go from raw ingredients to a steaming bowl of pure comfort. The roasting step is key here; it’s what gives the soup its deep, complex flavor profile and beautiful color.
Ingredients
For the Roasted Base:
2.5 pounds ripe tomatoes (Roma or vine-ripened work beautifully, halved or quartered if large)
1 large yellow onion, roughly chopped
4-5 cloves garlic, smashed (no need to peel!)
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground Black Pepper to taste
For the Creamy Finish:
3-4 cups vegetable or chicken broth (low sodium is best so you can control the salt)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1 tablespoon fresh basil, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven roaring. Preheat it to 400°F (200°C). Grab a large baking sheet – or two, if your tomatoes are packed in there. You want them to have a little breathing room so they roast instead of steam. Line the baking sheets with parchment paper if you have it; it makes cleanup a breeze! Lay out your halved or quartered tomatoes, chopped onion, and those smashed garlic cloves onto the baking sheet. No need to be precise here, just get them in a single layer.
Step 2: Season and Roast
Drizzle everything generously with olive oil. Then, sprinkle with dried oregano, dried basil, a good pinch of salt, and a few grinds of black pepper. Give it all a gentle toss right there on the baking sheet to make sure everything is coated. Now, pop those trays into your preheated oven. We’re going to roast these beauties for about 30-40 minutes. You’re looking for the tomatoes to be soft, slightly collapsed, and just starting to get a few lovely little caramelized, browned edges. The onions should be tender and sweet.
Step 3: Blend the Magic
Once everything is beautifully roasted, carefully remove the baking sheets from the oven. Let them cool for just a few minutes so you can handle them. Now, transfer all those roasted veggies, including any juices from the pan (that’s where the flavor is!), into your blender. If you don’t have a high-powered blender, you might want to do this in batches. Add about 3 cups of your broth to the blender to start. Be cautious when blending hot liquids; fill your blender only about halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel. Blend on low speed, gradually increasing as needed, until the soup is completely smooth and velvety.
Step 4: Simmer and Finish
Pour the blended soup back into a large pot or Dutch oven. Place it over medium-low heat. Now, stir in the heavy cream (or coconut milk if you’re going dairy-free). Let the soup gently simmer for about 5-10 minutes to allow the flavors to meld and the soup to heat through. Don’t let it come to a rolling boil, especially after adding the cream. Taste the soup and adjust seasonings as needed. You might need a little more salt or pepper, or even a tiny pinch of sugar if your tomatoes were a bit tart.
Step 5: Serve and Enjoy
Ladle that gorgeous, creamy soup into bowls. Garnish with a swirl of extra cream, a sprinkle of fresh basil leaves, or even some crunchy croutons if you like. Serve immediately and prepare for the compliments!
Ingredients
For the Roasted Base:
2.5 pounds ripe tomatoes (Roma or vine-ripened work beautifully, halved or quartered if large)
1 large yellow onion, roughly chopped
4-5 cloves garlic, smashed (no need to peel!)
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste
For the Creamy Finish:
3-4 cups vegetable or chicken broth (low sodium is best so you can control the salt)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1 tablespoon fresh basil, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven roaring. Preheat it to 400°F (200°C). Grab a large baking sheet – or two, if your tomatoes are packed in there. You want them to have a little breathing room so they roast instead of steam. Line the baking sheets with parchment paper if you have it; it makes cleanup a breeze! Lay out your halved or quartered tomatoes, chopped onion, and those smashed garlic cloves onto the baking sheet. No need to be precise here, just get them in a single layer.
Step 2: Season and Roast
Drizzle everything generously with olive oil. Then, sprinkle with dried oregano, dried basil, a good pinch of salt, and a few grinds of black pepper. Give it all a gentle toss right there on the baking sheet to make sure everything is coated. Now, pop those trays into your preheated oven. We’re going to roast these beauties for about 30-40 minutes. You’re looking for the tomatoes to be soft, slightly collapsed, and just starting to get a few lovely little caramelized, browned edges. The onions should be tender and sweet.
Step 3: Blend the Magic
Once everything is beautifully roasted, carefully remove the baking sheets from the oven. Let them cool for just a few minutes so you can handle them. Now, transfer all those roasted veggies, including any juices from the pan (that’s where the flavor is!), into your blender. If you don’t have a high-powered blender, you might want to do this in batches. Add about 3 cups of your broth to the blender to start. Be cautious when blending hot liquids; fill your blender only about halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel. Blend on low speed, gradually increasing as needed, until the soup is completely smooth and velvety.
Step 4: Simmer and Finish
Pour the blended soup back into a large pot or Dutch oven. Place it over medium-low heat. Now, stir in the heavy cream (or coconut milk if you’re going dairy-free). Let the soup gently simmer for about 5-10 minutes to allow the flavors to meld and the soup to heat through. Don’t let it come to a rolling boil, especially after adding the cream. Taste the soup and adjust seasonings as needed. You might need a little more salt or pepper, or even a tiny pinch of sugar if your tomatoes were a bit tart.
Step 5: Serve and Enjoy
Ladle that gorgeous, creamy soup into bowls. Garnish with a swirl of extra cream, a sprinkle of fresh basil leaves, or even some crunchy croutons if you like. Serve immediately and prepare for the compliments!
What to Serve It With
This creamy roasted tomato soup is so versatile, it pairs beautifully with a surprising array of dishes. For Breakfast, believe it or not, a small bowl can be a delightful, light start to the day, especially when paired with a perfectly brewed cup of coffee. I sometimes even add a tiny dollop of plain yogurt to it for a little tang. For Brunch, it’s a winner alongside fluffy scrambled eggs, crispy bacon, or even a mini quiche. Presentation is key here – serve it in cute little ramekins! As a light Dessert, I know it sounds unusual, but a tiny shot glass of chilled tomato soup can be surprisingly refreshing after a rich meal, especially in warmer months. It’s a palate cleanser with a twist. But honestly, my favorite way is for Cozy Snacks or a light lunch. It’s absolutely divine with a gooey, classic Grilled Cheese sandwich. The salty, cheesy goodness of the sandwich just melts into the rich tomato soup. Crusty sourdough bread is also a must-have for dipping; it’s practically non-negotiable in my book. My family also loves it with a side of garlic breadsticks – talk about comfort food heaven!
Top Tips for Perfecting Your Creamy Roasted Tomato Soup
Over the years, I’ve picked up a few little tricks that I think really elevate this creamy roasted tomato soup from good to absolutely unforgettable. Let’s talk Zucchini Prep – wait, no zucchini in this soup! My apologies, that’s from another recipe that’s stuck in my head. For the tomatoes, the key is really letting them roast properly. Don’t crowd the pan! If you have too many tomatoes, they’ll steam instead of roast, and you won’t get those lovely caramelized bits. I always use two baking sheets if I need to. When it comes to MIXING ADVICE, especially when blending, remember to be careful with hot liquids. Blend in batches if your blender isn’t super powerful, and always vent the lid. For a silky smooth texture, a high-speed blender is your best friend, but a good immersion blender will also work wonders, just give it a bit more time. My personal trick for that extra creamy texture is to add the cream *after* blending and just warm it through gently; boiling it can sometimes make it separate. For Ingredient Swaps, if you can’t find good ripe tomatoes, good quality canned San Marzano tomatoes (drained and then roasted slightly before blending with other aromatics) are a decent substitute, though the flavor won’t be quite as vibrant. For a dairy-free version, full-fat coconut milk works like a charm, giving you that lovely richness without any dairy. Just make sure it’s the canned stuff, not the carton beverage! Baking Tips? The oven temperature is pretty standard, but keep an eye on your tomatoes; roasting times can vary depending on your oven and the size of your tomatoes. You’re looking for that slight charring on the edges – that’s where the deep flavor comes from. Glaze Variations? Well, there’s no actual glaze on this soup, but if you’re feeling adventurous, a swirl of balsamic glaze or a drizzle of good quality extra virgin olive oil right before serving can add a lovely finishing touch. I’ve also found that a pinch of smoked paprika stirred in with the cream adds a subtle smoky depth that’s fantastic, especially on a cold day.
Storing and Reheating Tips
This creamy roasted tomato soup is wonderfully forgiving when it comes to storing and reheating, which is part of why I love it so much! Stored properly, it stays delicious for days. At Room Temperature, I wouldn’t recommend keeping it out for more than two hours, as it’s a dairy-containing soup. Once cooled completely, you can store it in an airtight container in the Refrigerator for up to 4 days. The flavors actually tend to deepen a bit overnight, which is lovely! When you’re ready to reheat, the best way is on the stovetop. Pour the soup into a saucepan over medium-low heat and stir gently until it’s heated through. Avoid boiling it, as this can sometimes cause the cream to separate. If it seems a little thick after refrigeration, you can add a splash more broth or water to reach your desired consistency. For Freezer Instructions, this soup freezes beautifully! Once it’s completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags. Leave a little headspace in containers as liquids expand when frozen. It can be stored in the freezer for up to 3 months. To thaw, transfer it to the refrigerator overnight and then reheat on the stovetop. If you’re reheating from frozen, you can place the frozen soup directly in a saucepan over low heat, stirring frequently as it melts and heats. Glaze Timing Advice? Since there isn’t a glaze on this soup, just worry about reheating the soup itself. For garnishes like fresh basil or a swirl of cream, add those just before serving for the best presentation.
Frequently Asked Questions
Final Thoughts
I truly hope you give this creamy roasted tomato soup a try. It’s one of those recipes that just brings so much joy and comfort, not just from eating it, but from the process of making it too. The aroma filling your home while the tomatoes roast is simply divine. It’s a reminder that simple ingredients, treated with a little bit of care and patience, can create something truly magical. It’s perfect for a cozy night in, a delightful lunch, or even as an impressive starter for a dinner party. If you loved this recipe, you might also enjoy my [link to another Soup Recipe] or my [link to another comforting meal recipe] for more ideas on how to bring deliciousness to your table. I can’t wait to hear how your soup turns out! Please leave a comment below with your thoughts or any variations you tried. Happy cooking!
Creamy Roasted Tomato Soup
Ingredients
Main Ingredients
- 1.36 kilograms Roma tomatoes halved
- 1 medium onion quartered
- 4 cloves garlic peeled
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups vegetable broth
- 0.5 cup heavy cream
- fresh basil for garnish (optional)
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss the halved tomatoes, quartered onion, and whole garlic cloves with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized, and the onion is tender.
- Transfer the roasted vegetables to a blender or food processor.
- Add the vegetable broth and blend until smooth.
- Pour the blended soup into a pot and heat over medium heat. Stir in the heavy cream and warm through, but do not boil.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh basil if desired.
Notes
Featured Comments
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“New favorite here — creamy. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the hearty really stands out. Thanks!”
“Made it tonight and wow — creamy! Will definitely make creamy roasted tomato soup again.”
“Packed with flavor and so simple. Exactly what I wanted from creamy roasted tomato soup.”
