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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

Alicia
This comforting and nourishing creamy roasted tomato soup is the perfect meal for busy weeknights. By roasting fresh tomatoes with aromatic garlic, onion, and herbs, their natural sweetness is intensified. The addition of heavy cream creates a velvety, luxurious texture that is balanced by the brightness of fresh basil. It is a simple, whole-food dish that is easy to prepare, deeply satisfying, and perfect for batch cooking or meal prep.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Healthy Dinner
Cuisine Mediterranean
Servings 6 servings
Calories 195 kcal

Ingredients
  

  • 3 lbs fresh ripe tomatoes, halved
  • 1 large yellow onion, cut into wedges
  • 6 cloves garlic, peeled
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F and line a rimmed baking sheet with foil.
    Foil-lined dark baking sheet on a white marble countertop, ready for roasting vegetables and chicken.
  • Place tomatoes, onion wedges, and garlic on the baking sheet, drizzle with olive oil, salt, and pepper.
  • Tuck thyme and oregano sprigs between vegetables and roast for 60 minutes until soft and caramelized.
    Fresh tomatoes, onion wedges, garlic cloves, thyme, and oregano roasting on a baking sheet until caramelized.
  • Remove herb stems from the baking sheet.
  • Transfer roasted vegetables and juices to a large pot, add vegetable broth, and bring to a boil.
    Roasted tomatoes and vegetables simmering in broth before being blended into a smooth creamy soup.
  • Reduce heat and simmer for 25 minutes.
  • Stir in fresh basil leaves and simmer for 2 minutes.
  • Use an immersion blender or standard blender to puree the soup until smooth.
  • Stir in the heavy cream and serve warm.

Notes

Store in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. For a vegan alternative, substitute the heavy cream with full-fat canned coconut milk or a plant-based cream.