Creamy Roasted Tomato Soup
Deeply flavorful roasted tomato soup with a velvety smooth texture. Roasting the tomatoes, garlic, and onions concentrates their natural sweetness and adds a subtle smoky depth. Finished with a touch of fresh cream, this comforting bowl is perfect with a grilled cheese sandwich on a chilly day.
For 4 servings
- prep
Preheat oven and prepare vegetables.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange halved tomatoes, quartered onion, and garlic cloves on the sheet. Drizzle with 2 tablespoons olive oil and season with a pinch of salt and pepper. Toss to coat evenly, placing tomatoes cut-side down.
TIPPlacing the tomatoes cut-side down helps them caramelize beautifully without drying out. - roast · ~30 min
Roast the vegetables until caramelized.
Roast for 25-30 minutes, until the tomatoes are shriveled, blistered on top, and the onions have golden edges. The garlic should feel soft and lightly browned. Remove from oven and let cool slightly, about 5 minutes.
TIPDon't skip the cool-down — blending hot liquids directly can be dangerous. Let them rest briefly. - saute · ~2 min
Deepen the flavor with tomato paste.
In a large pot over medium heat, warm 1 tablespoon olive oil. Add the tomato paste and stir constantly for 1-2 minutes until it darkens to a deep red and smells rich and sweet. This step removes the raw canned taste and builds complexity.
- mix · ~2 min
Blend the roasted vegetables with water.
Carefully transfer the roasted vegetables and all their juices from the baking sheet into a blender. Add 2 cups of water and blend until completely smooth. You may need to do this in batches depending on the size of your blender.
TIPAn immersion blender works great here and saves you transferring hot liquid between containers. - simmer · ~10 min
Simmer the blended soup.
Pour the blended mixture into the pot with the sautéed tomato paste. Stir in the remaining 0.25 teaspoon salt. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the soup has thickened slightly and the flavors meld.
TIPIf the soup seems too thick, add a splash more water until it reaches your preferred consistency. - mix
Finish with cream and season.
Remove the pot from heat. Stir in the fresh cream until fully incorporated. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed.
- garnish
Ladle into bowls and garnish with basil.
Ladle the hot soup into bowls. Tear fresh basil leaves and scatter over each serving. Drizzle a tiny bit of extra cream on top for a pretty swirl, if desired. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Place tomatoes cut-side down on the baking sheet to maximize caramelization and flavor.
- 2Let roasted vegetables cool for 5 minutes before blending to avoid steam burns and splatter.
- 3Cook the tomato paste until it darkens and smells sweet to remove any raw, tinny taste.
- 4Use an immersion blender directly in the pot for easier blending and less cleanup.
- 5Adjust soup consistency with extra water after simmering if it becomes too thick.
- 6Stir in the cream off the heat to prevent curdling and keep the soup velvety smooth.
Adapt it for your goals.
Vegan & Dairy-Free
Replace the fresh cream with full-fat coconut milk or a rich cashew cream. The soup remains luscious and creamy, perfect for plant-based diets.
Spicy Roasted Tomato SoupSpicy Roasted Tomato Soup
Add 1/2 teaspoon red pepper flakes or a chopped chipotle pepper in adobo sauce along with the tomato paste for a warm, smoky heat.
Herb InfusedHerb-Infused
Toss a few sprigs of fresh thyme or a small sprig of rosemary onto the baking sheet with the vegetables before roasting for an aromatic twist.
Roasted Red Pepper VariationRoasted Red Pepper Variation
Swap half the tomatoes with halved red bell peppers and roast alongside. This adds natural sweetness and a vibrant orange-red color to the soup.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are loaded with lycopene, a powerful antioxidant that may support heart health. Roasting tomatoes makes the lycopene more easily absorbed by the body.
Low-Calorie and Satisfying
This soup is naturally low in calories while being filling thanks to the high water content of tomatoes and onions, making it a great starter or light meal.
Source of Vitamin C and A
Fresh tomatoes provide a good dose of vitamin C for immune support and vitamin A for healthy vision, especially when consumed with the olive oil for better absorption.
Frequently asked questions
For the deepest roasted flavor, fresh tomatoes are best. However, you can substitute with canned whole peeled tomatoes—just drain them well and roast with a bit more olive oil.
