Creamy Roasted Tomato Soup

$- 2 lbs ripe tomatoes, quartered - 1 large onion, chopped - 4 cloves garlic, whole - 2 tablespoons olive oil - Salt and pepper to taste - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream - Fresh basil leaves for garnish What can I use instead of heavy cream? You can try coconut milk or cashew cream. Both options give a rich taste. How do I choose the best tomatoes? Look for ones that feel heavy and smell sweet. Ripe tomatoes have a bright red color and firmness. Can I use vegetable broth instead of chicken broth? Yes, vegetable broth works great here. It gives a nice flavor without meat. {{ingredient_image_1}} To start, you need to roast the tomatoes, onion, and garlic. First, preheat your oven to 400°F (200°C). On a large baking sheet, spread out the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle salt and pepper to taste. Roast these for about 25-30 minutes. You want the tomatoes caramelized and the onions tender. After roasting, remove the pan from the oven. Let the veggies cool for a few minutes. Once cool enough to handle, squeeze the garlic from its skins and throw away the skins. This garlic will add a sweet flavor to your soup. Now, it’s time to combine the ingredients in a pot. In a large pot, mix the roasted tomatoes, onions, garlic, 4 cups of vegetable broth, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Bring this mixture to a simmer over medium heat. Let it cook for about 10 minutes to blend the flavors well. For a smooth texture, use an immersion blender to blend the soup. If you don’t have one, carefully transfer the soup to a regular blender in batches. Blend until it is silky and smooth. Next, you’ll want to incorporate cream and adjust the seasoning. Return the blended soup to the pot, and stir in 1 cup of heavy cream. Heat it over low heat until warmed through. Taste the soup and add more salt and pepper if needed. For serving, ladle the soup into bowls and garnish with fresh basil leaves on top. This simple touch makes the dish even more inviting. Enjoy your creamy roasted tomato soup! - Ensuring even roasting: Cut tomatoes into equal sizes. This helps them cook at the same rate. Spread them out on the baking sheet without crowding. Leave space for air to flow. - Seasoning adjustments before roasting: Use olive oil generously to coat the tomatoes and onion. This gives them a rich flavor. Sprinkle salt and pepper evenly. You can also add a pinch of sugar to enhance sweetness. - Using an immersion blender vs. traditional blender: An immersion blender is easy for this soup. You blend right in the pot. A traditional blender works too, but be careful with hot soup. Blend in small batches and let steam escape. - Tips for achieving the perfect soup consistency: Start blending on low speed. This helps avoid splatters. Blend until smooth, but you can leave some bits for texture if you like. If the soup is too thick, add a bit more broth. - Adding spices for extra flavor: Try adding a pinch of red pepper flakes for heat. A dash of smoked paprika brings a nice depth. Experiment with spices like cumin for a unique twist. - Incorporating fresh herbs vs. dried herbs: Fresh basil adds bright flavor at the end. Dried herbs work well during cooking. They release their flavor slowly. Use about three times the amount of fresh herbs compared to dried. Pro Tips Use Ripe Tomatoes: For the best flavor, select ripe tomatoes. They should be slightly soft to the touch and have a rich color. Enhance Flavor with Fresh Herbs: While dried herbs are convenient, try adding fresh basil or oregano during the last few minutes of cooking for a vibrant flavor boost. Adjust Creaminess: If you prefer a lighter soup, you can substitute half-and-half or milk for some of the heavy cream. Serve with Crusty Bread: This soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a comforting meal. {{image_2}} To make this soup dairy-free, replace the heavy cream with coconut cream or cashew cream. Both options add a rich, creamy texture without dairy. You can also use silken tofu blended until smooth for a protein boost and a creamy base. You can enhance the soup by adding vegetables like carrots or bell peppers. Just chop them and roast them with the tomatoes. They add sweetness and nutrition. You can also incorporate protein options like beans. White beans or chickpeas will make the soup more filling. For a Mediterranean twist, sprinkle in some feta cheese before serving. It adds a nice salty flavor. If you like spice, add red pepper flakes to give it a kick. Start with a pinch and adjust to your taste. To store any leftover soup, let it cool first. Pour it into an airtight container. This helps keep the soup fresh. In the fridge, it stays good for about 3 to 4 days. Always check for any off smells before you eat it. You can freeze creamy roasted tomato soup for later use. To do this, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. When you are ready to enjoy it, thaw it overnight in the fridge. Reheat on the stove or microwave. To keep the flavor and texture, avoid freezing it with the cream. Instead, add the cream when you reheat it. This gives you a smooth and creamy soup. When it’s time to reheat your soup, use low heat on the stove. Stir it gently to avoid sticking. You can also use a microwave, but stir halfway through. This helps heat it evenly. To prevent separation of ingredients, stir well as it heats. If you notice any separation, blend it again until smooth. This way, you get a creamy texture every time! You can change the soup's thickness easily. For a thicker soup, blend it longer. You can also add more heavy cream or a bit of cornstarch mixed with water. If you want it thinner, add more vegetable broth. Always taste and adjust after you add. Yes, you can use canned tomatoes. Look for whole peeled tomatoes for the best taste. Drain the tomatoes before using them. You may want to cut back on the broth since canned tomatoes have more liquid. The soup will still be delicious! This soup pairs well with many sides. Consider grilled cheese for a classic combo. You can also serve it with crusty bread or a fresh salad. For a fun twist, add croutons or a sprinkle of cheese on top. Enjoy! In this guide, we covered a delicious creamy roasted tomato soup recipe. You learned about key ingredients and helpful substitutes. I also shared step-by-step instructions for making, blending, and serving. You discovered tips for roasting and enhancing flavors, as well as variations like vegan options. Lastly, I discussed storage methods to keep your soup fresh. Making this soup is easy and fun. You can impress friends and family with your skills! Enjoy your cooking journey and share this tasty dish with others.$

A rich and flavorful soup made with roasted tomatoes, onions, and garlic, finished with heavy cream.

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 lbs ripe tomatoes, quartered
1 large onion, chopped
4 cloves garlic, whole
2 tablespoons olive oil
to taste salt and pepper
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup heavy cream
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, spread out the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for about 25-30 minutes, or until the tomatoes are caramelized and the onions are tender.
Remove from the oven and let cool for a few minutes. Once cool enough to handle, squeeze the garlic from its skins and discard the skins.
In a large pot, combine the roasted tomatoes, onions, garlic, vegetable broth, dried basil, and dried oregano. Bring to a simmer over medium heat and cook for 10 minutes.
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh basil leaves on top.

Notes

For a vegan version, substitute heavy cream with coconut cream or a non-dairy alternative.

Keyword creamy, soup, tomato