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The Best Creamy Roasted Tomato Soup Recipe

Close-up of vibrant roasted tomato soup topped with a swirl of cream and black pepper.
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Make this rich, velvety roasted tomato soup at home. Roasting the tomatoes, garlic, and onion builds deep flavor, creating a comforting meal perfect for pairing with grilled cheese sandwiches.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a large baking sheet.
  3. Drizzle the vegetables with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.
  4. Roast for 30 to 35 minutes, or until the tomatoes are slightly caramelized and soft.
  5. Remove the baking sheet from the oven. Squeeze the roasted garlic pulp out of the skins into a small bowl.
  6. Transfer the roasted tomatoes, onion, and roasted garlic pulp to a large pot or Dutch oven.
  7. Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
  8. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  9. Stir in the heavy cream and chopped fresh basil. If the soup tastes too acidic, stir in the optional sugar.
  10. Heat the soup gently until warmed through. Do not boil after adding the cream.
  11. Taste and adjust salt and pepper as needed before serving. Serve hot with Gruyère toasts or your favorite grilled cheese sandwich.

Notes

  • Roasting the vegetables is the key step; do not skip it for the best flavor depth.
  • For an even silkier texture, press the blended soup through a fine-mesh sieve before adding the cream.
  • You can substitute half-and-half for heavy cream if you want a slightly lighter soup.
  • Make ahead: This homemade tomato soup freezes well for up to three months. Cool completely before storing.

Nutrition

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