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Roasted Tomato Soup

A bowl of creamy roasted tomato soup garnished with fresh basil and a swirl of cream, served with toasted bread.
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A velvety smooth tomato soup made with deeply flavorful roasted tomatoes, perfect for a comforting fall meal. This recipe is simple to make and can be prepared ahead.

Ingredients

Scale
  • 3 lbs Roma tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • Fresh basil, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved tomatoes, quartered onion, and unpeeled garlic cloves with olive oil, salt, and pepper.
  3. Roast for 30-40 minutes, or until the tomatoes are softened and slightly charred.
  4. Remove the garlic from its skin.
  5. Transfer the roasted tomatoes, onion, and garlic to a blender. Add the vegetable broth.
  6. Blend until completely smooth. For an extra smooth soup, you can pass it through a fine-mesh sieve.
  7. Pour the soup into a pot and stir in the heavy cream (or coconut milk).
  8. Heat gently over medium heat until warmed through. Do not boil.
  9. Serve hot, garnished with fresh basil. This soup pairs wonderfully with grilled cheese sandwiches.

Notes

  • For a deeper flavor, you can roast the tomatoes and onions on a sheet pan.
  • If you don’t have a high-powered blender, blend the soup in batches.
  • This soup is excellent for meal prep and can be stored in the refrigerator for up to 4 days.
  • Consider this a great alternative to meal planning services for a wholesome homemade option.

Nutrition

Find it online: https://www.purecookingjoy.com/roasted-tomato-soup/

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