Creamy Roasted Tomato Soup with Herbs

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Rich, smooth, and packed with deep savory flavor, this Creamy Roasted Tomato Soup with Herbs brings cozy comfort in every spoonful. Whether you’re cuddled up on a rainy afternoon or serving it alongside a gooey grilled cheese sandwich, this soup is more than just a classic—it’s a full sensory experience. Roasting the tomatoes intensifies their natural sweetness and gives the soup its rich depth, while fresh herbs and cream turn it into something truly elegant.

Unlike store-bought versions, this homemade recipe allows you to control the ingredients and customize it to your taste. You can keep it dairy-free, go extra garlicky, or blend in more herbs depending on what you crave. And the best part? It only takes a handful of pantry staples and a little roasting magic to make this from scratch.

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Preparation Phase & Tools to Use

Before we jump into ingredients and cooking, make sure you have the right tools on hand. Each one plays a key role in crafting the perfect creamy texture and roasted flavor:

• Baking Sheet: This is where the tomatoes, garlic, and onions get roasted to golden, caramelized perfection. Choose a rimmed sheet to catch all the flavorful juices.
• Blender or Immersion Blender: For achieving that smooth, velvety finish. A high-speed blender works best, but an immersion blender offers less mess.
• Large Saucepan or Dutch Oven: After blending, the soup simmers here with broth and cream to bring all the flavors together.
• Fine-Mesh Sieve (Optional): If you want ultra-smooth soup, strain out any remaining tomato skins or seeds.
• Ladle & Storage Containers: A ladle makes serving easy, and airtight containers will help you store leftovers for up to 5 days.

With everything set, you’re just a few steps away from a bowl of warmth and indulgence.

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Ingredients for the Creamy Roasted Tomato Soup with Herbs

Each ingredient in this soup plays a role in creating its deep flavor and smooth texture. Here’s what makes this soup unforgettable:

• Roma Tomatoes: Roasting these brings out their natural sweetness and reduces acidity, giving the soup a rich tomato base.
• Garlic Cloves: Roasted garlic adds a mellow, earthy note that blends seamlessly with the tomatoes.
• Yellow Onion: Caramelizes in the oven and adds depth and subtle sweetness.
• Olive Oil: Used to roast the vegetables, helping them brown beautifully and intensify in flavor.
• Vegetable Broth: Adds savory depth without overpowering the fresh tomato flavor.
• Heavy Cream: Makes the soup ultra-creamy and indulgent. You can substitute with coconut cream for a dairy-free option.
• Fresh Thyme and Basil: These herbs lift the flavor and bring brightness to every bite.
• Salt and Cracked Black Pepper: Essential for seasoning and balancing the acidity.

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How To Make the Creamy Roasted Tomato Soup with Herbs

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). On a lined baking sheet, place halved Roma tomatoes, garlic cloves (still in their skins), and sliced onions. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, until caramelized and slightly charred.

Step 2: Blend Until Smooth

Once roasted, transfer the tomatoes, onions, and peeled garlic into a high-speed blender. Add a splash of vegetable broth and blend until smooth. If you’re using an immersion blender, combine everything in a large saucepan.

Step 3: Simmer and Season

Pour the blended mixture into a saucepan or Dutch oven. Stir in the rest of the vegetable broth and bring to a simmer over medium heat. Add chopped thyme and basil. Let it cook for about 10 minutes to let the herbs infuse the soup.

Step 4: Add the Cream

Lower the heat and stir in the heavy cream. Simmer for another 5 minutes, stirring occasionally. Taste and adjust seasoning with more salt and cracked pepper as needed.

Step 5: Serve Warm

Ladle the soup into bowls and garnish with a swirl of cream, roasted tomato slices, and a sprinkle of herbs or cracked pepper.

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Serving and Storing This Creamy Roasted Tomato Soup with Herbs

This soup shines both as a cozy starter or the star of the show. Serve it piping hot with a crusty slice of sourdough or a gooey grilled cheese sandwich for a classic pairing. For a lighter option, try it with a fresh green salad or roasted chickpeas for crunch.

To store, allow the soup to cool completely before transferring to airtight containers. It keeps well in the fridge for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop.

Frequently Asked Questions

How do I make this soup dairy-free?

Swap the heavy cream with full-fat coconut milk or any unsweetened plant-based cream alternative. It still turns out silky and satisfying.

Can I use canned tomatoes instead of fresh?

Yes, but the flavor won’t be quite as rich. Use fire-roasted canned tomatoes to mimic the depth you get from roasting fresh ones.

Is this soup suitable for freezing?

Absolutely. Just skip adding the cream before freezing. Stir it in when reheating to preserve the best texture.

What herbs work well besides thyme and basil?

Oregano, rosemary, or even a touch of tarragon can complement the tomato base beautifully.

Can I make it spicy?

Add a pinch of red pepper flakes during blending or a splash of hot sauce when serving for a gentle heat kick.

How can I thicken the soup without cream?

Blend in a cooked potato or a scoop of cooked white beans for a dairy-free, thickened texture.

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Want More Soup Ideas with a Twist?

If you love this Creamy Roasted Tomato Soup with Herbs, you’ll probably enjoy these other cozy bowls too:

• Creamy Alfredo Lasagna Soup with cheesy pasta richness in every bite.
• Hearty Creamy Ditalini Soup for cold-weather comfort.
• Moroccan Sweet Potato Soup if you’re craving something bold and spiced.
• Rich Creamy Mushroom Stroganoff for earthy, umami-packed satisfaction.
• Pan-Seared Mediterranean Cod in Tomato Basil Sauce for a protein-packed twist on tomato-based meals.

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And let me know in the comments how yours turned out. Did you go extra herby or swap in coconut milk? Did you serve it with grilled cheese or crusty sourdough?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with flavor and ease.

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