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Roasted tomato soup with a drizzle of fresh cream.

Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup is a heartwarming bowl of comfort, perfect for any season. Made with roasted tomatoes and infused with the gentle flavors of sautéed onions and garlic, it's a homemade delight that brings a gourmet touch to your dinner table.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8 servings
Calories: 529kcal
Author: Deborah Rainford

Ingredients

  • 2 lbs (1 kg) of Roma tomatoes, halved
  • 1 (1) large onion, finely chopped
  • 4 (4) garlic cloves, minced
  • 3 tablespoons (3 tablespoons) olive oil, divided
  • Salt and pepper to taste
  • 4 cups (1 l) chicken or vegetable broth
  • ¼ cup (6 g) fresh basil leaves, chopped
  • 1 teaspoon (1 teaspoon) sugar, optional
  • ½ teaspoon (½ teaspoon) baking soda, optional, to reduce acidity
  • ½ cup (125 ml) heavy cream, optional, for creaminess
  • Fresh basil leaves, for garnish

Instructions

Roasting the Tomatoes:

  • Preheat the oven to 400°F (200°C).
  • Place the halved tomatoes on a baking sheet.
  • Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
  • Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.

Sautéing the Onions and Garlic:

  • While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
  • Add the chopped onion and garlic and sauté gently until soft and translucent, about 5-7 minutes. Continue to cook them for a further 5 minutes until they start to caramelize.

Making the Soup:

  • Add the roasted tomatoes and broth to the pot with the onions and garlic.
  • Bring to a simmer over medium heat and cook for 10 minutes.
  • Stir in the chopped basil, sugar (if using), and baking soda (if using).
  • Use an immersion blender or regular blender to puree the soup until smooth.
  • Return to the heat and stir in the heavy cream (if using). Cook for an additional 5 minutes, or until heated through.
  • Adjust seasoning as needed and serve hot, garnished with fresh basil leaves.

Notes

  • Tomato Choice: Different tomato varieties, such as beefsteak or cherry tomatoes, can be used.
  • Vegan Options: For a vegan version, use vegetable broth and substitute heavy cream with a vegan alternative.
  • Acidity Adjustment: Adding a small pinch of baking soda can balance the flavor if the soup is too acidic.
  • Freezing: Soup can be frozen for up to 3 months. Thaw and reheat gently.
    Serving Suggestions: Perfect with grilled cheese sandwiches or a crisp salad.

Nutrition

Calories: 529kcal | Carbohydrates: 31g | Protein: 8g | Fat: 40g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 20189mg | Potassium: 311mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1203IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 0.4mg
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