Creamy Roasted Tomato Soup (Printable)

Velvety blend of roasted tomatoes and herbs, finished with cream for a rich, smooth texture and flavor.

# What You'll Need:

→ Vegetables

01 - 3.3 pounds ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 5 cloves garlic, peeled
04 - 1 medium carrot, peeled and sliced

→ Seasonings & Oils

05 - 3 tablespoons olive oil
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
09 - 1 tablespoon tomato paste

→ Liquids

10 - 3 cups vegetable broth
11 - 1/2 cup heavy cream (or coconut cream for dairy-free)

→ Garnish (optional)

12 - Fresh basil leaves
13 - Croutons
14 - Extra drizzle of cream

# How to Make It:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange the halved tomatoes cut side up, quartered onion, sliced carrot, and garlic cloves on the tray. Drizzle evenly with olive oil and sprinkle with sea salt, black pepper, and thyme.
03 - Roast the vegetables for 30 to 35 minutes until tender and caramelized at the edges.
04 - Transfer the roasted vegetables and their juices into a large pot. Add tomato paste and vegetable broth. Bring to a gentle simmer over medium heat and cook for 10 minutes to blend flavors.
05 - Remove the pot from heat. Using an immersion blender, purée the soup until smooth, or blend carefully in batches using a countertop blender.
06 - Stir in the heavy cream or coconut cream. Adjust seasoning with salt and pepper to taste. Reheat gently if necessary, avoiding boiling after adding cream.
07 - Serve hot, garnished with fresh basil leaves, croutons, and an extra drizzle of cream if desired.

# Expert Suggestions:

01 -
  • The roasting brings out a sweet, caramelized flavor you cant get from canned tomatoes.
  • Its rich and creamy but still feels light enough to finish a full bowl without feeling heavy.
  • You can make it dairy-free and it still tastes like you spent hours on it.
02 -
  • Dont skip the roasting step, boiled tomatoes wont give you the same depth of flavor.
  • If you blend it while its too hot in a regular blender, the lid can pop off, so let it cool a minute and hold a towel over the top.
  • Once you add the cream, keep the heat low or it can split and look curdled even though it still tastes fine.
03 -
  • Roast the vegetables on the top rack of the oven so they get more color and caramelization.
  • If your tomatoes are pale or underripe, add a teaspoon of sugar to the roasting tray to help them along.
  • Use coconut cream from a can, not the drinking kind, it has the richness you need for a creamy finish.

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