Creamy Roasted Tomato Soup
This Creamy Roasted Tomato Soup 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.
Equipment
- large baking sheet
- parchment paper
- blender
- large pot
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
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Arrange the tomatoes cut-side up on the sheet. Add the garlic head and onion quarters.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 40–45 minutes until tomatoes collapse and edges caramelize, and garlic is soft.
- Squeeze the roasted garlic into a blender. Add tomatoes, onion, and pan juices.
- Blend until smooth, gradually adding vegetable broth.
- Pour into a pot over medium heat. Stir in cream, basil, balsamic vinegar, and sugar.
- 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.