Creamy Roasted Tomato Soup

There’s something undeniably comforting about a bowl of soup, especially when it’s the Creamy Roasted Tomato Soup that warms both the heart and the soul. I remember the first time I tasted a homemade tomato soup; it was on a chilly fall day, and the aroma filled the kitchen like a hug. As the leaves turned golden and the air turned crisp, I found myself craving that familiar essence of summer tomatoes. This recipe transforms simple ingredients into a vibrant, creamy masterpiece that brings together the flavors of roasted tomatoes, aromatic garlic, and fresh basil in a way that feels both nostalgic and invigorating.

Making this Creamy Roasted Tomato Soup is more than just cooking; it’s a journey that starts with the anticipation of the roast. You cut the tomatoes in half, and the bright red flesh is like a splash of color against the dull backdrop of fall. The sweet onion and fragrant garlic join the party, ready to meld into something magical. Every step of this process feels intentional and rewarding, and the result is a bowl of pure love, perfect for any occasion, be it a cozy family dinner or a quick lunch with friends.

As I stir the creamy blend, I can’t help but feel grateful for the simple pleasures in life, like enjoying a warm bowl of homemade soup on a crisp evening. The Creamy Roasted Tomato Soup is not just a meal; it’s a memory waiting to be made, a moment to share with loved ones. So, let’s dive into how we create this delightful dish together and savor the flavors that bring us home.

FAQ

Conclusion

The Creamy Roasted Tomato Soup is a wonderful celebration of simple ingredients and comforting flavors. I encourage you to try this recipe and experience the warmth and joy it brings to your table. Cooking should be an enjoyable journey, and this soup is a perfect way to share love and warmth with friends and family.

Creamy Roasted Tomato Soup

The ultimate comfort food, Creamy Roasted Tomato Soup is rich, creamy, and bursting with the flavors of roasted tomatoes, garlic, and basil. Perfect for chilly days, this easy weeknight dinner will warm you up and satisfy your cravings. Why not make it tonight?

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds plum or roma tomatoes
• 1 large sweet onion
• 1 head garlic, 10-14 cloves
• 3 tablespoons olive oil
• 32 ounce vegetable broth
• 1 bay leaf
• 2 fresh springs rosemary (or 1 tsp dried crushed rosemary)
• 1 teaspoon smoked paprika
• ½ cup heavy cream
• ¼ cup fresh chopped basil leaves
• 1 tablespoon granulated sugar (optional, as needed)
• salt and pepper

Equipment

• Blender
• Saucepan
• Wooden Spoon
• Oven
• Chef's Knife
• Peeler
• Baking Sheet

Method

 

1. Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
2. Cut the tomatoes in half. Cut the onion into large wedges (peels on to protect the underside). Then cut off the top of the head of garlic so that all the cloves are exposed.
3. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet. Drizzle with olive oil and salt and pepper liberally.
4. Roast in the oven for 35 to 45 minutes, until the tomatoes are very soft and the onions are crispy around the edges.
5. Carefully remove the papery charred onion skins and garlic skins. Use tongs to move the roasted produce to the blender. Add the juices. Cover and puree until smooth. (NOTE: Hot items in the blender can pop the top off due to extra pressure. Place a dish towel over the blender lid to be safe.)
6. Set a 5 to 6 quart pot over medium heat. Add the tomato puree, vegetable broth, bay leaf, rosemary, and smoked paprika. Bring to a simmer and simmer uncovered for 20 minutes, stirring occasionally.
7. Use tongs to remove the rosemary and bay leaf. (If you don’t like the texture of cooked rosemary leaves, you can puree the soup base again.)
8. Stir in the heavy cream and chopped basil. Taste, then salt and pepper as needed. If the soup tastes too acidic, stir in 1 tablespoon sugar. Serve warm.

Notes

• Tip: When tomatoes are out of season, they are often more acidic than sweet. If needed, add a little sugar to the soup to balance the flavor.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.