Creamy Roasted Tomato Soup
Rated 5.0 stars by 1 users
Author
Founders
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
There's something deeply comforting about a bowl of tomato soup — especially when it's made from scratch with roasted tomatoes that have been coaxed into something rich, sweet, and deeply flavourful. This recipe is weeknight-simple but tastes like you spent all afternoon in the kitchen.
Roasting the tomatoes is the key step here. It concentrates their natural sugars, adds a gentle char, and builds a flavour base that no canned soup can replicate. A splash of cream at the end rounds everything out into something truly special.
Ingredients
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900 g (2 lbs) roma or vine tomatoes, halved
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1 medium yellow onion, quartered
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6 cloves garlic, unpeeled
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3 tbsp olive oil, divided
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Salt and freshly ground black pepper, to taste
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1 tsp dried oregano
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½ tsp chilli flakes (optional)
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2 cups (500 ml) vegetable or chicken broth
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¼ cup (60 ml) heavy cream (or coconut cream for dairy-free)
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1 tsp balsamic vinegar
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Fresh basil, for serving
Directions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Arrange the tomatoes and onion cut-side up on the baking sheet. Nestle in the unpeeled garlic cloves. Drizzle with 2 tbsp of olive oil, season generously with salt, pepper, and oregano. Add chilli flakes if using.
- Roast for 35–40 minutes, until the tomatoes are caramelised and slightly charred at the edges and the onion is soft and golden.
- Squeeze the roasted garlic out of its skins and transfer everything from the baking sheet — including all the juices — into a large pot or blender.
- Add the broth and blend until smooth using an immersion blender or a high-speed blender (work in batches if needed). Return to the pot over medium heat.
- Stir in the cream and balsamic vinegar. Taste and adjust seasoning. Simmer gently for 5 minutes.
- Serve hot, topped with fresh basil, a drizzle of olive oil, and crusty bread on the side.
Recipe Note
Tips & Variations
- Make it vegan: Swap heavy cream for full-fat coconut cream and use vegetable broth.
- Add depth: Stir in 1 tbsp of tomato paste before blending for extra richness.
- Storage: Keeps well in the fridge for up to 4 days or freeze for up to 3 months.
- Serve with: Grilled cheese, crusty sourdough, or a simple green salad.