Creamy Roasted Tomato Soup
Founders
4
10 minutes
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
- 900 g (2 lbs) roma or vine tomatoes, halved
- 1 medium yellow onion, quartered
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 tsp dried oregano
- ½ tsp chilli flakes (optional)
- 2 cups (500 ml) vegetable or chicken broth
- ¼ cup (60 ml) heavy cream (or coconut cream for dairy-free)
- 1 tsp balsamic vinegar
- 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.