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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup Recipe turns ripe Roma tomatoes into a velvety, deeply flavored soup through slow roasting. Sweet caramelized tomatoes, mellow roasted garlic, fresh basil, and a touch of cream blend into a rich, comforting bowl that tastes far more luxurious than its simple ingredients suggest.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian-inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Roma tomatoes, halved
  • 1 whole garlic head, top sliced off
  • 1 medium onion, quartered
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves
  • 1 tbsp balsamic vinegar
  • 1 pinch sugar

Equipment

  • large baking sheet
  • parchment paper
  • blender
  • large pot

Method
 

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Arrange the tomatoes cut-side up on the sheet. Add the garlic head and onion quarters.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Roast for 40–45 minutes until tomatoes collapse and edges caramelize, and garlic is soft.
  5. Squeeze the roasted garlic into a blender. Add tomatoes, onion, and pan juices.
  6. Blend until smooth, gradually adding vegetable broth.
  7. Pour into a pot over medium heat. Stir in cream, basil, balsamic vinegar, and sugar.
  8. Simmer for 10 minutes, stirring occasionally. Adjust seasoning and serve hot.

Notes

For ultra-smooth soup, strain after blending. Swap cream with coconut milk or cashew cream for a vegan version. Freeze well for up to 3 months. Add balsamic vinegar at the end to brighten flavors.