There’s nothing quite like homemade creamy tomato soup on a chilly fall day. This recipe takes the classic comfort food to the next level by creating a rich depth of flavor through the roasting of fresh garden tomatoes, garlic cloves, onions and seasonings. Creating this delicious soup is simple and easy, requiring only a few essential ingredients and a bit of time. In this post, we will share with you an easy and delicious recipe for creamy roasted tomato soup.
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After playing around in the kitchen for ages, I’ve finally cracked the code for the most epic Creamy Roasted Tomato Soup ever. I remember the first time I ever made tomato soup and my husband said “hey, please don’t make it like this ever again.” It was terrible, bitter and I am pretty sure we ended up tossing it and eating sandwiches for dinner. It took many tries, but I have finally found the perfect mix of ingredients to give it the flavor punch I was shooting for.
Ingredients Needed for Your Tomato Soup
The first step in making this creamy roasted tomato soup recipe is to gather all the necessary ingredients. You will need either medium-sized roma tomatoes, heirloom tomatoes, plum tomatoes, or cherry tomatoes. Or a mix of any of these listed tomatoes. I prefer roma or heirloom tomatoes, but as long as they’re fresh tomatoes the kind really doesn’t matter. You’ll also want to grab a large head of garlic. Additionally, you will need yellow onions, salt, olive oil, oregano, basil, black pepper, chicken broth (CLICK HERE if you’d like to learn how to make your own), and heavy cream.
Cooking Your Tomato Soup
Preheat your oven to 350°F while you cut up your tomatoes and onions and place them on a baking tray in a single layer. I like to use a 9×13 glass dish. Afterward, drizzle the olive oil over the tomatoes and garlic while adding salt, black pepper, and a good pinch of red pepper flakes. Then, place the tray in the preheated oven for 45-60 minutes or until the tomatoes are soft and fragrant.
Once the tomatoes are roasted, remove them from the oven and allow them to cool down. Pour the roasted tomatoes and roasted garlic cloves and a handful of fresh basil leaves (or dried basil) into a large dutch oven or pot. Add about 4 cups of chicken broth and a cup of heavy cream. Simmer on low heat for 10 minutes.
Using an immersion blender, blend the soup until it reaches a smooth and creamy texture. This is much easier than trying to blend hot liquids in a traditional blender. If you do not have an immersion blender, a hand blender or the traditional blender can work.
After blending, taste your soup. If it is too acidic, you can add a bit more cream to balance out the acidity. If it is not thick enough, continue to simmer the soup on low heat until it reaches your desired creaminess. Additionally, you can add some grated parmesan cheese for a nutty flavor.
Once you’ve achieved your desired consistency and seasoning, remove the pot from the heat and let it cool down. If you aren’t eating the soup immediately, store it in an airtight container and refrigerate for later.
This recipe for creamy roasted tomato soup is a great option for anyone looking for a simple and easy-to-make meal to soothe the body and soul on a cold day. The great thing about this recipe is its versatility; by swapping out types of tomatoes, you can create a different flavor profile every time! Additionally, this soup can last up to a week in the refrigerator, making it a great option for meal prep. Serve it with homemade croutons, garlic bread or a grilled cheese sandwich for a delicious twist on a classic dish! Give this recipe a try and let us know how you like it!
Creamy Roasted Tomato Soup
- 1 9×13 baking dish
- 1 large pot
- 1 Immersion Blender
- 6 medium tomatoes
- 1 medium onion
- 1 head garlic
- 3 cups chicken broth/ stock
- 1/2 cup heavy cream
- 2 tbsp olive oil or avocado oil
- 1 tsp salt
- 1 tsp oregano
- 1 tsp pepper flakes/ cayenne optional
- 1 tsp black pepper
- 1 tsp basil
- Preheat oven to 350 degrees.
- Cut tomatoes into quarters and place on 9×13 dish.
- Chop onions and place in dish with tomatoes.
- Peel the garlic and place whole cloves in the dish with the tomatoes and onions.
- Season with dried seasonings.
- Bake at 350 degrees for approximately 45 minutes. You want the vegetables softened and slightly brown or "roasted."
- Place the chicken broth/stock in a large pot or dutch oven and bring to a simmer.
- Add the tomatoes, onions and garlic to the chicken stock and allow to simmer for 10 minutes.
- Use an immersion blender to blend tomatoes, onions and garlic into chicken stock.
- Once you have reached the desired consistency with the blender, add in heavy cream and stir.
- Top with parmesan, croutons or extra seasonings.