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Classic Creamy Tomato Soup with Roasted Tomatoes

A close-up of a white bowl filled with vibrant orange creamy tomato soup, sitting on a light marble countertop.
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This is the best creamy tomato soup recipe, made rich and velvety by roasting the tomatoes first. It is an easy homemade tomato soup that tastes gourmet and pairs perfectly with grilled cheese.

Ingredients

Scale
  • 2 lbs ripe tomatoes (Roma or heirloom recommended)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1/4 cup fresh basil leaves

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  2. Roast for 30 to 35 minutes, until the tomatoes are slightly charred and soft. Remove from the oven and let cool slightly. Squeeze the roasted garlic from its skins.
  3. Transfer the roasted vegetables, roasted garlic, vegetable broth, tomato paste, and sugar to a large pot. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to combine.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and silk smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
  5. Stir in the heavy cream and fresh basil. Heat gently for 2 minutes, but do not boil after adding the cream. Taste and adjust salt and pepper as needed.
  6. Serve this rich and velvety soup hot, perhaps with your favorite grilled cheese sandwich.

Notes

  • For an extra layer of flavor, use high-quality canned whole peeled tomatoes if fresh tomatoes are not in season.
  • If you want a vegan creamy tomato soup, substitute the heavy cream with full-fat coconut milk or a cashew cream base.
  • This blended tomato soup freezes well for up to three months. Cool completely before storing.

Nutrition

Find it online: https://carlacooking.com/creamy-tomato-soup-recipe/