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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup is the perfect recipe for busy nights—fast, comforting, and delicious. Velvety, roast-flavored goodness in every spoonful.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. Slice tomatoes in half and quarter the onion. Leave the garlic cloves unpeeled.
Roasting
  1. 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.
Simmering
  1. Remove the garlic from the oven, let it cool briefly, then squeeze the garlic out of its skins into a bowl.
  2. Transfer roasted tomatoes and onions into a saucepan, scraping up any browned bits from the baking sheet.
  3. Add vegetable broth and tomato paste (if using) to the saucepan. Bring to a low simmer for 10 minutes.
Blending and Finishing
  1. Carefully transfer the mixture to a blender and blend until smooth.
  2. Return the soup to low heat, stir in the butter and heavy cream (or coconut milk) and torn basil leaves. Heat gently.
Serving
  1. Ladle into bowls, garnish with a drizzle of olive oil or cream, torn basil leaves, and freshly ground pepper. Serve with crusty bread or grilled cheese.

Notes

Tomato choice: Roma or plum tomatoes are best; substitute with canned San Marzano if needed. Soup is forgiving and tastes great as leftovers.