Creamy Roasted Tomato Soup

I made this soup on a Sunday afternoon when the kitchen was cold and I had a bag of tomatoes starting to wrinkle on the counter. The oven warmed the whole room, and by the time they were roasted, the smell alone had already made the day better. I blended it all up with cream and ate two bowls standing at the stove.

I brought a pot of this to a friend who was sick, and she texted me later asking for the recipe. She said it tasted like someone actually cared, which stuck with me. Now I make it whenever I need something that feels like a hug in a bowl.

Ingredients

• 1.5 kg ripe tomatoes, halved: Use the ripest ones you can find, even if theyre a little soft. The oven will turn them into something sweet and jammy.
• 1 large onion, quartered: Roasting mellows the sharpness and adds a natural sweetness that balances the acidity of the tomatoes.
• 5 cloves garlic, peeled: Whole cloves roast into soft, buttery flavor without any bitterness.
• 1 medium carrot, peeled and sliced: This adds a subtle earthiness and a hint of natural sweetness that rounds out the soup.
• 3 tbsp olive oil: Enough to coat everything lightly so it roasts instead of steams.
• 1 tsp sea salt: Brings out all the flavors while the vegetables roast.
• 1/2 tsp freshly ground black pepper: Just enough warmth without overpowering the sweetness.
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves: Fresh is better if you have it, but dried works just fine and still smells amazing.
• 1 tbsp tomato paste: Deepens the tomato flavor and adds a little richness to the broth.
• 750 ml vegetable broth: Use a good quality one, it makes a noticeable difference in the final taste.
• 120 ml heavy cream or coconut cream: This is what makes it velvety. Coconut cream works beautifully if youre avoiding dairy.
• Fresh basil leaves, croutons, extra cream for garnish (optional): These arent necessary, but they make it feel special when youre serving it to someone.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps cleanup easy and prevents sticking.

Arrange and Season:

Lay out the tomatoes cut side up, along with the onion, carrot, and garlic. Drizzle everything with olive oil, then sprinkle the salt, pepper, and thyme over the top so every piece gets seasoned.

Roast Until Caramelized:

Roast for 30 to 35 minutes, until the edges are dark and the juices have pooled on the tray. The smell will tell you when its ready.

Simmer with Broth:

Scrape everything into a large pot, including the sticky bits from the tray. Add the tomato paste and vegetable broth, then simmer on medium heat for 10 minutes to let the flavors blend together.

Blend Until Smooth:

Take the pot off the heat and use an immersion blender to puree it all until its completely smooth. If youre using a countertop blender, work in batches and be careful with the steam.

Stir in Cream and Adjust:

Pour in the cream and stir it through. Taste it now and add more salt or pepper if it needs it. Warm it gently if its cooled down, but dont let it boil once the creams in.

Serve and Garnish:

Ladle it into bowls and top with fresh basil, croutons, or an extra swirl of cream if you like.

Pin this

I served this once with grilled cheese sandwiches cut into strips for dipping, and my nephew didnt say a word until his bowl was empty. That quiet kind of eating is the best compliment I know.

Make It Your Own

If you want a little smokiness, add a pinch of smoked paprika before roasting. A splash of balsamic vinegar at the end brightens everything up if the tomatoes werent quite ripe enough. Ive also stirred in a spoonful of pesto once and it was incredible.

Storage and Reheating

This keeps in the fridge for up to four days and actually tastes better the next day once the flavors settle. Reheat it gently on the stove, adding a splash of broth if it thickened up. It also freezes well for up to three months, just leave out the cream until you reheat it.

Serving Suggestions

This soup feels right with crusty bread, buttered toast, or a simple grilled cheese. Ive also served it as a starter before pasta and it worked perfectly. If youre feeding kids, let them dip things in it, it makes the whole meal more fun.

• Pair it with a crisp green salad dressed simply with lemon and olive oil.
• Serve it in mugs if youre eating outside or want something cozy and portable.
• Top with a handful of grated Parmesan if youre not keeping it dairy-free.

Pin this

This soup has become one of those recipes I turn to when I need something simple that still feels like I made an effort. It works every single time.

Recipe Questions & Answers

→ What is the best way to roast the vegetables?

Arrange halved tomatoes, onion, carrot, and garlic on a parchment-lined baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Roast at 200°C (400°F) for 30-35 minutes until caramelized.

→ Can I make this soup dairy-free?

Yes, substitute heavy cream with coconut cream or a plant-based alternative to maintain creaminess without dairy.

→ How do I achieve a smooth texture?

Use an immersion blender or a countertop blender to puree the soup until completely smooth after simmering the roasted vegetables.

→ What herbs complement the flavor best?

Thyme works wonderfully, either dried or fresh. Fresh basil used as garnish adds a fragrant touch to the finished dish.

→ How can I enhance the depth of flavor?

Add a pinch of smoked paprika during roasting or a splash of balsamic vinegar after blending for brightness and complexity.