Description
This Creamy Roasted Tomato Soup with Herbs is a warm hug in a bowl—rich, velvety, and full of roasted flavor. With slow-roasted tomatoes, fresh garlic, and a touch of cream, it’s the ultimate comfort food for cozy nights. Easy to freeze, fully customizable, and far better than anything in a can.
Ingredients
6–7 Roma tomatoes, halved
1 medium yellow onion, sliced
4 garlic cloves, unpeeled
2 tablespoons olive oil
2 cups vegetable broth
1/2 cup heavy cream
1 teaspoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange halved tomatoes, onion slices, and garlic cloves on the sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast for 30–35 minutes, until caramelized and slightly charred.
4. Remove garlic skins and transfer all roasted vegetables into a blender. Add a splash of broth and blend until smooth.
5. Pour mixture into a large saucepan or Dutch oven. Stir in the remaining broth.
6. Add thyme and basil. Simmer over medium heat for 10 minutes to infuse flavors.
7. Lower heat and stir in the heavy cream. Simmer for 5 more minutes.
8. Taste and adjust salt and pepper as needed.
9. Serve hot with a drizzle of cream and fresh herbs, if desired.
Notes
For a dairy-free version, substitute heavy cream with full-fat coconut milk.
Want it thicker? Blend in a cooked potato or scoop of white beans.
Fire-roasted canned tomatoes can be used in a pinch—roast them slightly for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: creamy tomato soup, roasted tomato, vegetarian soup