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–+ servings
Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup That Warms Your Heart and Soul

This Creamy Roasted Tomato Soup is a comforting dish, perfect for chilly days with rich flavors and creamy texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Ripe Tomatoes Locally sourced for best flavor
  • 6 cloves Garlic Whole cloves, skins on
  • 2 tablespoons Olive Oil High-quality extra virgin
  • 1 teaspoon Sea/Kosher Salt
  • 1/2 teaspoon Cracked Black Pepper Freshly cracked recommended
  • 1 medium Diced Sweet Onion Can substitute with yellow onion
  • 1 teaspoon Dried Basil Fresh is preferable if available
  • 1 teaspoon Dried Oregano Fresh is preferable if available
  • 1 tablespoon Balsamic Vinegar Optional for flavor depth
  • 2 cups Vegetable Broth Homemade or high-quality store-bought
  • 1 teaspoon Fresh Thyme Substitute 1/4 tsp dried if fresh isn't available
  • 1 cup Heavy Cream Or coconut milk for dairy-free option
  • 1/4 cup Fresh Basil For garnish

Equipment

  • Dutch oven
  • baking sheet
  • Parchment Paper
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Wash and quarter ripe tomatoes, arrange them on the baking sheet with whole garlic cloves. Drizzle with olive oil and season with salt and pepper.
  3. Roast in the oven for about 1 hour until tomatoes are soft and caramelized.
  4. Heat olive oil in a Dutch oven, add diced onion, and sauté for 5-7 minutes until soft.
  5. Add dried basil and oregano, stir for 1-2 minutes, then deglaze with balsamic vinegar.
  6. Add vegetable broth and fresh thyme, bring to a gentle simmer for about 10 minutes.
  7. Squeeze out the roasted garlic cloves and add roasted tomatoes and garlic to the Dutch oven. Blend until smooth.
  8. Stir in heavy cream or coconut milk and simmer for a couple more minutes to heat through.
  9. Ladle soup into bowls and garnish with fresh basil leaves before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 1 week in the fridge or freeze in portions for up to 3 months.

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