Creamy Roasted Tomato Soup: Weeknight Comfort in a Bowl

Name: Creamy Roasted Tomato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 3 pounds ripe Roma or vine tomatoes, halved (or about 10 medium tomatoes) (Roma or plum tomatoes are best for roasting); 1 large yellow onion, quartered; 6 cloves garlic, unpeeled (Roast unpeeled to avoid burning); 3 tablespoons olive oil; 1 teaspoon sugar (Optional — balances acidity); 1 teaspoon salt (Plus more to taste); 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes (Optional, for warmth); 3 cups vegetable broth ((or chicken broth)); 1/2 cup heavy cream or half-and-half (Or use 1/2 cup full-fat coconut milk for dairy-free); 2 tablespoons unsalted butter (Or olive oil for dairy-free); 1 handful fresh basil leaves, torn (Plus extra for garnish); 1 tablespoon tomato paste (Optional, for deeper tomato flavor)

There are weeks when life feels like a sprint and dinner needs to be a hug on a plate. Enter Creamy Roasted Tomato Soup — warm, bright, and forgiving. Whether you’re juggling work, kids, and last-minute plans, or you’re craving something cozy after a long day, this roasted tomato soup delivers big flavor with very little fuss. If you love a little garlic punch and the comfort of a silky soup, you’ll want this recipe on repeat. (And if you’re curious about a garlicky twist, I’ve experimented with a sister version that leans into roasted garlic—take a peek here for inspiration: https://foodkechn.com/creamy-roasted-tomato-and-garlic-soup/.)

Why this works: roasting the tomatoes concentrates their sweetness and adds a gentle char, while a splash of cream (or coconut milk for a lighter alternative) softens the acidity into something downright velvety. It’s the kind of dish that makes your kitchen smell like a bakery of sunshine — perfect for chilly evenings, sick days, or anytime you want a simple, impressive meal.

Why You’ll Love This Creamy Roasted Tomato Soup

Fast-ish prep, minimal hands-on time: mostly roasting and simmering.
Crowd-pleasing comfort: picky eaters usually give it a thumbs-up.
Flexible: easy to make dairy-free or more hearty with grilled cheese on the side.

Makes great leftovers and reheats like a dream.

Ingredients

3 pounds ripe Roma or vine tomatoes, halved (or about 10 medium tomatoes)
1 large yellow onion, quartered
6 cloves garlic, unpeeled
3 tablespoons olive oil
1 teaspoon sugar (optional — balances acidity)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for a little warmth)
3 cups vegetable broth (or chicken broth)
1/2 cup heavy cream or half-and-half (or 1/2 cup full-fat coconut milk for dairy-free)

2 tablespoons unsalted butter (or olive oil for dairy-free)
Handful fresh basil leaves, torn (plus extra for garnish)
1 tablespoon tomato paste (optional, for deeper tomato flavor)

Kitchen tools you’ll need

Baking sheet
Blender or immersion blender
Large saucepan
Aluminum foil or parchment paper
Oven (set to 425°F / 220°C)

Step-by-step Directions

Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Slice tomatoes in half and quarter the onion. Leave the garlic cloves unpeeled to roast gently without burning.
Toss and roast: Place tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and sugar (if using). Roast in the oven for 30–35 minutes, until the tomatoes are soft and slightly caramelized at the edges, and the garlic is golden.
Squeeze and scrape: Remove the garlic from the oven, let it cool briefly, then squeeze the garlic out of its skins into a bowl. The garlic should be soft and fragrant. Use a spatula to transfer roasted tomatoes and onions into the saucepan, scraping up any browned bits from the baking sheet.

Simmer and meld: Add the vegetable broth and tomato paste (if using) to the saucepan. Bring to a low simmer over medium heat for 10 minutes so the flavors meld. Taste and add more salt, pepper, or red pepper flakes if you want more kick.
Blend until silky: Carefully transfer the hot mixture to a blender (or use an immersion blender right in the pot). Blend until completely smooth. If using a countertop blender, hold the lid with a towel to avoid steam escaping, and blend in batches if needed.
Finish with cream and basil: Return the soup to low heat. Stir in the butter and heavy cream (or coconut milk) and torn basil leaves. Heat gently — don’t boil — until everything is warm and well combined. Adjust seasoning.

Serve: Ladle into bowls and garnish with a drizzle of olive oil or cream, a few torn basil leaves, and freshly ground pepper. Pair with crusty bread or a classic grilled cheese.

Quick timing: Prep 10–15 minutes, roast 30–35 minutes, simmer & finish 15 minutes. Total time roughly 60 minutes, mostly hands-off while the oven does its thing.

Cooking Tips & Tricks (Because Life Happens)

Tomato choice: Roma or plum tomatoes roast beautifully because they’re meaty and low-moisture. If you only have round tomatoes, they’ll still work — just expect slightly more liquid.
No blender? No problem. Use a potato masher or an immersion blender for a chunkier, rustic texture. A food mill also works for a silky finish.
Make it dairy-free: Swap heavy cream for full-fat coconut milk and butter for olive oil. The coconut will add a subtle sweetness, so reduce sugar if you’ve added it.

Too acidic? Add a pinch of baking soda (start with 1/8 teaspoon) or a small pat of butter. Both will soften the acidity without stealing the tomato flavor.
Make it heartier: Stir in cooked lentils or white beans, or serve over cooked rice for a filling weeknight dinner.
Freezer-friendly: Freeze in individual portions for easy lunches. Thaw overnight in the fridge and reheat gently on the stove.

Anna’s Note (A Little Kitchen Story)

My sister Patricia and I started tinkering with this on a blustery autumn afternoon, trying to impress our picky neighbor (who, I swear, grades every recipe). We roasted a double batch, and by the time we rang the doorbell, our neighbor was already at the window — the smell had pulled her downstairs. After one bowl, she declared it “soup for grown-ups and kids alike.” Now it’s our go-to when we want something comforting that doesn’t take the whole evening to make.

Variations to Make It Yours

Tomato Basil Soup: Add more fresh basil at the end and a squeeze of lemon for brightness.
Spicy Roasted Tomato Soup: Increase red pepper flakes or add a chipotle pepper in adobo while blending.

Roasted Veggie Boost: Roast carrots, red peppers, or zucchini with the tomatoes for extra depth of flavor. If you’re into roasted veg profiles, you might also enjoy this take on a roasted veggie tomato soup: https://foodkechn.com/roasted-veggie-tomato-soup/.
Creamier, Lighter, or Vegan: Choose heavy cream for richness, half-and-half for balance, or coconut milk for a dairy-free option.

FAQs (Short and Sweet)

Can I use canned tomatoes?

Yes. Use two 28-ounce cans of whole peeled tomatoes, drain some juice if you want a thicker soup, and roast them briefly in the oven with the same seasonings to deepen the flavor.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat on the stove over low heat. For longer storage, freeze in portions for up to 3 months.

Can I make this in a slow cooker?

Absolutely. Roast first if you can (for that caramelized flavor), then add to the slow cooker with broth and cook on low for 3–4 hours. Blend at the end and stir in cream.

Is this recipe kid-friendly?

Yes. If your kids are sensitive to chunks or spice, blend thoroughly and omit red pepper flakes. Serve with a grilled cheese for extra convincing power.

Pairing & Serving Ideas

Classic combo: grilled cheese with sharp cheddar — think oozy and golden.
Lighter pairing: simple arugula salad with lemon vinaigrette cuts the richness.
Garnish game: swirl a little pesto, add a sprinkle of Parmesan, or crispy fried shallots for texture.

Wine pick: a light-bodied Pinot Noir or a crisp Sauvignon Blanc complements the tomato acidity.

Make-Ahead & Meal Prep Tips

Roast tomatoes a day ahead and refrigerate. When you’re ready, simmer with broth and blend — dinner in 20 minutes.
Double the batch and freeze half. Soups like this are perfect for busy weeks.

Keep small silicone containers of garnishes (basil, cream) prepped so plating is effortless when hunger hits.

A Word on Ingredients and Quality

Good tomatoes make a difference, but this soup is forgiving. On days when fresh tomatoes aren’t ideal, canned San Marzano tomatoes are a reliable backup. Olive oil should be decent — not necessarily top-shelf, but flavorful enough to add a finishing touch. Fresh basil at the end brightens everything, so don’t skip it if possible.

Serving Sizes & Nutrition Snapshot

This recipe yields about 6 servings. It’s light on calories but satisfying. Add grilled cheese for extra protein and comfort. For a vegan version, use olive oil and coconut milk and you’ll have a warm, dairy-free delight.

Want to explore other cozy soups?

If you love roasting veggies for extra flavor, I’ve shared other soup ideas and roasted-vegetable inspiration on the site. You might enjoy browsing the roasted veggie collection for more weeknight wins.

Conclusion

If you’re after a cozy, reliable bowl that tastes a little fancy but is really easy, Creamy Roasted Tomato Soup is your new best friend. It’s forgiving, flexible, and reads like a warm note from your kitchen to your table. For more inspiration and alternative approaches, check out Half Baked Harvest’s take on the dish: Half Baked Harvest’s 6 Ingredient Creamy Roasted Tomato Soup and the fresh-tomato-focused version at Our Salty Kitchen’s Creamy Roasted Tomato Soup. Try it this week—you’ll have dinner on the table, and probably a happy crowd too.

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Creamy Roasted Tomato Soup is the perfect recipe for busy nights—fast, comforting, and delicious. Velvety, roast-flavored goodness in every spoonful.