Creamy Roasted Tomato Soup Recipe

For many, amid countless soup variations, tomato soup is no doubt one of the first that come to mind when thinking about a bowl of pure comfort. In this version, we've roasted the tomatoes with garlic and onion on a baking sheet, which caramelizes the natural sugars in the tomatoes, leading to a sweet yet savory flavor.

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Making tomato soup this way makes it taste so much better than using canned tomatoes and is as simple as spreading them onto a baking sheet and roasting them. The tomatoes release their juices while roasting, and that, with the caramelized tomato flesh, provides a base for a delicious soup. Plus, tomatoes are loaded with health benefits that I love to incorporate in my routine."

Keep reading to learn how to make this creamy roasted tomato soup. It's sure to be your new favorite way to make it.

To make this recipe, start by picking up some tomatoes on the vine. While you're in the produce aisle you can also grab an onion, garlic, and fresh basil. For the soup broth we're using a combination of vegetable broth and heavy cream. Then check your pantry for some basics: olive oil, salt, pepper, sugar, and dried thyme.

Preheat the oven to 400 F.

Add the tomatoes, onion, garlic, oil, ½ teaspoon salt, and pepper to a large bowl and stir.

Spread this mixture onto a large baking sheet and bake for 45 minutes, stirring halfway.

Add the roasted tomatoes, broth, and basil to a large blender and blend until smooth.

Return the blended soup to a large soup pot and add the remaining salt, sugar, thyme, and cream and stir. Simmer over low heat for about 10 minutes.

The creamy roasted tomato soup is ready to serve. Top with fresh basil to garnish.

Since tomatoes are the main event in this soup, you have some flexibility with the type of tomatoes you use. "I've used tomatoes on the vine here because they are typically picked when they are fully ripe. This means they have reached their peak flavor, and their natural sugars are at their sweetest. They also tend to be juicier, and this moisture content can help maintain the right level of moisture during the roasting process, preventing the tomatoes from drying out. However, if your store doesn't carry them or you happen to grow your own type of tomatoes, you can use other varieties," Hahn explains.

If you have dietary restrictions, there are a few changes that you can make. For starters, if you are on a sugar restricted diet, feel free to leave out the sugar or use a natural sweet source like maple syrup. If it's a vegan soup you're after, just substitute any dairy-free milk for the heavy cream, or you can omit the cream altogether.

Serve slices of crusty artisan bread, homemade garlic bread, or even cheesy air fryer garlic bread for dipping into the soup. The contrast of textures and flavors works wonderfully. Homemade or store-bought croutons add crunch and extra flavor to the soup. Consider making croutons with different seasonings or herbs for added variety.

To create a balanced and satisfying meal a classic combination like a grilled cheese sandwich with gooey, melted cheese and crispy bread is the perfect complement to creamy tomato soup. To take your grilled cheese to the next level, try using coconut oil instead of butter for the ultimate crispy crust. Or try the trick many people swear by and switch up your butter for mayo to make a heavenly grilled cheese. You can also get creative by adding ingredients like bacon, avocado, or caramelized onions to your grilled cheese.

Of course, any standard protein will pair nicely, and vegetarian options like a lentil loaf, seared tofu, or barbecued tempeh work great too. Cooked lentils can be stirred into the soup for a plant-based source of protein. Red or brown lentils work well for this purpose.

If you happen to have any leftovers of this creamy tomato soup, you can store them in an air-tight container in the fridge and they will be good for 3 days. If you've used used a non-dairy substitute like coconut milk the leftovers will last even longer — up to 5 to 7 days. You can also freeze the soup and it will be good for up to one month. Package it in an airtight container or freezer bag, and be sure to leave at least one inch at the top to account for expansion. In fact, you might consider making a double batch of soup, because this roasted tomato soup makes a delicious and convenient option to grab out of the freezer when you're looking for a quick and satisfying lunch or dinner any time of the year.

You can reheat leftovers in the microwave or on the stovetop. If the soup is frozen, for best results put it in the fridge the night before you will be using it to give it time to thaw. Hahn advises not to leave it on the counter for more than 1 hour. If you have frozen it in a mason jar, you can set the jar in a pot of boiling water to thaw out quicker.