Creamy Roasted Tomato Soup

$To make creamy roasted tomato soup, you need these key ingredients: - 2 pounds ripe tomatoes, halved - 1 medium onion, chopped - 4 cloves garlic, peeled - 3 tablespoons olive oil - Salt and pepper to taste - 2 cups vegetable broth - 1 teaspoon dried basil - 1 cup heavy cream or coconut cream You can adjust the flavor or texture with these options: - 1 teaspoon sugar (to balance acidity) - Fresh basil leaves for garnish If you need to swap ingredients, consider these ideas: - Use canned tomatoes instead of fresh ones for a quicker option. - Replace heavy cream with coconut cream for a dairy-free soup. - Swap vegetable broth for chicken broth if you prefer a meatier flavor. Each ingredient plays a role in making this soup rich and tasty. Adjusting them can help you create a dish that fits your taste perfectly. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 2 pounds ripe tomatoes, halved - 1 medium onion, chopped - 4 cloves garlic, peeled - 3 tablespoons olive oil - Salt and pepper to taste - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon sugar (optional) - 1 cup heavy cream or coconut cream - Fresh basil leaves for garnish Next, preheat your oven to 400°F (200°C). This step is key for roasting. While the oven heats, wash your tomatoes. Cut each tomato in half. Chop your onion and peel your garlic. Now that your oven is hot, grab a baking sheet. Place the halved tomatoes, chopped onion, and whole garlic cloves on it. Drizzle olive oil over the top. Sprinkle salt and pepper to add flavor. Roast in the oven for about 30 minutes. You want the tomatoes to get soft and a bit caramelized. The onions should be tender. This process brings out deep flavors in your soup. After roasting, take the baking sheet out of the oven. Let it cool for a few minutes. Then, transfer the roasted vegetables into a large pot. Add the vegetable broth and dried basil. If you like, add sugar to balance the acidity. Bring everything to a simmer over medium heat. Let it cook for about 10 minutes to blend the flavors. Now, take an immersion blender and puree the soup until it's smooth. If you do not have one, use a regular blender but do it in batches. Finally, stir in your heavy cream or coconut cream. Heat the soup gently but do not let it boil. Taste and adjust the seasoning with salt and pepper. The soup is ready to serve hot! To get a creamy texture, use heavy cream or coconut cream. After blending the soup, stir in the cream slowly. This helps keep the soup rich and smooth. If you want a lighter option, use half-and-half. For those who love a bit of tang, add a splash of lemon juice before serving. This brightens the flavors, making your soup stand out. Serve the soup in warm bowls. A drizzle of cream on top makes it look fancy. You can also add fresh basil leaves for color and flavor. Pair the soup with a slice of crusty bread. A grilled cheese sandwich is perfect too! This meal is all about comfort and warmth. For sides, consider a simple green salad. A mix of leafy greens and a light vinaigrette works well. You could also serve it with croutons for added crunch. If you want something heartier, try garlic bread. The flavors of garlic and tomato blend nicely. Enjoy your cozy meal with family or friends! Pro Tips Use Ripe Tomatoes: For the best flavor, choose ripe tomatoes that are in season. They will provide a sweeter and more intense flavor for your soup. Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. Adding a pinch of sugar can help balance the acidity of the tomatoes. Blend Smoothly: For an ultra-creamy texture, ensure that you blend the soup until completely smooth, which will enhance the overall mouthfeel. Garnish Creatively: Add a drizzle of balsamic reduction or a sprinkle of feta cheese on top for an extra burst of flavor and visual appeal. {{image_2}} You can make this soup dairy-free and vegan easily. Instead of heavy cream, use coconut cream. It adds a rich and creamy flavor without dairy. You can also choose cashew cream for an extra nutty taste. Just blend soaked cashews with water until smooth. This way, you keep the soup creamy and tasty! If you love heat, add some spice! Try mixing in a teaspoon of red pepper flakes or a dash of hot sauce. You can also roast jalapeño peppers with the tomatoes. This will give your soup a nice kick without covering the tomato flavor. Adjust the heat to your liking for a fun twist. Want to make your soup more filling? Add extra veggies like bell peppers, carrots, or spinach. You can roast them with the tomatoes, too. If you want protein, try adding cooked lentils or shredded chicken. These additions not only boost nutrition but also add more flavor. Just blend everything until smooth for a hearty delight! To keep your creamy roasted tomato soup fresh, store it in an airtight container. Wait until the soup cools down to room temperature before sealing it. This helps prevent condensation, which can make the soup watery. You can keep it in the fridge for up to four days. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. Label your containers with the date. You can freeze the soup for up to three months. When you're ready to enjoy it, just thaw it overnight in the fridge. Reheating is easy! If you stored the soup in the fridge, pour it into a pot and heat it over medium-low heat. Stir often to prevent it from sticking. If it’s frozen, thaw it first. You can also use the microwave. Heat in short bursts, stirring in between, until hot. Just be careful not to let it boil, as that can change the texture. Enjoy your warm, cozy soup! Yes, you can use canned tomatoes. They save time and still taste great. Look for whole or diced tomatoes in juice. Drain any excess liquid before using them in your soup. Canned tomatoes add a rich flavor. This option is great during winter when fresh tomatoes are not in season. Creamy Roasted Tomato Soup lasts about 4 to 5 days in the fridge. Make sure to store it in a tight container. If you want to keep it longer, consider freezing. That way, you can enjoy it later. To thicken the soup, try adding more cream. You can also use a cornstarch slurry. Mix equal parts cornstarch and cold water. Stir it into the soup while it simmers. Another option is to blend in some cooked potatoes. They add creaminess and bulk without changing the taste. This blog post covered how to make creamy roasted tomato soup. You learned about the key ingredients, easy steps, and creative variations. I shared tips for making it rich and delicious. Now you can customize it to fit your taste. Enjoy storing and reheating leftovers without ruining flavor. Try different ingredients to make it your own. This soup is simple, tasty, and sure to please everyone. Enjoy your cooking adventure!$

A rich and flavorful soup made with roasted tomatoes, onions, and garlic, finished with cream.

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Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 pounds ripe tomatoes, halved
1 medium onion, chopped
4 cloves garlic, peeled
3 tablespoons olive oil
to taste salt and pepper
2 cups vegetable broth
1 teaspoon dried basil
1 teaspoon sugar (optional, to balance acidity)
1 cup heavy cream or coconut cream for a dairy-free option
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, arrange the halved tomatoes, chopped onion, and whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for about 30 minutes, or until the tomatoes are slightly caramelized and the onions are tender.
Remove the baking sheet from the oven and let it cool slightly.
In a large pot, combine the roasted vegetables along with the vegetable broth, dried basil, and sugar (if using).
Bring the mixture to a simmer over medium heat, allowing the flavors to meld for about 10 minutes.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a standard blender.
Once pureed, stir in the heavy cream or coconut cream and heat the soup gently, without boiling it. Adjust seasoning with salt and pepper to taste.
Remove from the heat and serve hot.

Notes

Ladle the soup into bowls and drizzle with a bit more cream on top. Garnish with fresh basil leaves and a sprinkle of cracked black pepper for an appealing finish.

Keyword creamy, roasted, soup, tomato