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- 2 pounds ripe tomatoes, quartered - 1 onion, coarsely chopped - 4 cloves garlic, peeled - 2 tablespoons olive oil - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon dried basil - 1 teaspoon sugar - 3 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - Fresh basil leaves for garnish - Croutons (optional for topping) To get the best results, measure ingredients carefully. Use dry measuring cups for solids like sugar and spices. For liquids, use a liquid measuring cup. Always level off the top of dry ingredients for accuracy. Small changes in amounts can change the taste and texture of your soup. You can swap heavy cream with coconut cream if you want a dairy-free soup. For herbs, try fresh basil instead of dried for a brighter taste. If you like heat, add red pepper flakes. You can also replace the vegetable broth with chicken broth for more flavor. Don't be afraid to mix and match based on what you have at home! Start by preheating your oven to 400°F (200°C). This helps the tomatoes roast perfectly. Next, take a large baking sheet. Spread the quartered tomatoes, chopped onion, and whole garlic cloves on the sheet. Drizzle with two tablespoons of olive oil. Then, season them with one teaspoon of salt, half a teaspoon of black pepper, one teaspoon of dried basil, and one teaspoon of sugar. Toss the veggies together to coat them well. Place the baking sheet in the preheated oven. Roast for 25 to 30 minutes. Stir the vegetables halfway through to ensure even cooking. Look for the tomatoes to be caramelized and soft. This roasting deepens the flavor, making your soup rich and tasty. Once roasted, remove the baking sheet from the oven and let it cool for a few minutes. Transfer the roasted vegetables to a blender or a large pot. If you use a blender, add the three cups of vegetable broth. Adjust the broth for your desired soup thickness. Blend until smooth. If you're using a pot, an immersion blender works great for pureeing. After blending, stir in one cup of heavy cream or coconut cream for a dairy-free option. Heat the soup on medium-low until warm. Always taste and adjust the seasoning if needed. Now your creamy roasted tomato soup is ready to serve! Garnish with fresh basil leaves and croutons if you like. Enjoy your homemade delight! To get a silky-smooth soup, use a blender. Blend the roasted veggies until they are pureed. If you want to skip the blender, an immersion blender works well too. After blending, stir in the heavy cream or coconut cream for the final touch. This adds richness and creaminess. You can adjust the thickness by adding more vegetable broth. To boost the flavor, try adding fresh herbs like thyme or oregano. A pinch of red pepper flakes can add some heat. For a tangy twist, squeeze in some lemon juice. You can also mix in a splash of balsamic vinegar for a deeper taste. These small tweaks can elevate your soup to new heights. Serve this soup hot in a bowl. Add fresh basil leaves on top for a pop of color. Croutons make a great crunchy topping. For a complete meal, pair the soup with a grilled cheese sandwich or a fresh salad. Use a nice plate to present your dish well. A sprinkle of black pepper on top adds a nice finishing touch. {{image_2}} You can change up this creamy roasted tomato soup in fun ways. One popular twist is roasted tomato basil. Just toss in fresh basil leaves before blending. Another great choice is spicy tomato soup. Add a pinch of crushed red pepper or cayenne for heat. You can also mix in other veggies like carrots or bell peppers for added flavor. This soup can fit many diets. For a gluten-free option, just use gluten-free broth. To make it vegan, swap heavy cream for coconut cream. For a low-calorie version, use less cream or skip it altogether. The soup will still taste great with these changes. Using seasonal produce can make your soup even better. In summer, use fresh heirloom tomatoes for sweetness. In fall, add roasted butternut squash for a rich, warm flavor. Adjust your seasonings based on what you have. This keeps your soup fresh and exciting all year long. After making creamy roasted tomato soup, let it cool. Pour it into an airtight container. Store the soup in the fridge. It stays fresh for about 3 to 4 days. To reheat, pour it into a pot. Heat it on low, stirring often. You can also use a microwave. Heat in short bursts, stirring in between. This helps keep the soup smooth and creamy. If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top because soup expands when frozen. You can also use freezer bags. Just make sure to remove excess air. To thaw, place it in the fridge overnight. Reheat it on the stove, adding a splash of broth if needed. In the fridge, creamy roasted tomato soup lasts 3 to 4 days. In the freezer, it keeps well for about 3 months. However, for the best taste, try to eat it within 1 to 2 months. Always check for any off smells or changes in texture before eating. Proper storage helps keep the flavors fresh and delicious. Yes, you can use canned tomatoes. They are handy when fresh tomatoes are not in season. However, using fresh tomatoes gives the soup a bright taste. Canned tomatoes often have a different texture and flavor. If you choose canned, look for whole, peeled tomatoes without added sugars or preservatives. This choice can keep your soup delicious! To add heat, you can include crushed red pepper flakes. Start with a pinch and adjust to your taste. Another option is to add diced jalapeños or a splash of hot sauce. For those who love garlic, you can roast extra garlic cloves for a more intense flavor. Just remember to balance the spice with creaminess. This soup pairs well with many sides. Grilled cheese sandwiches are a classic choice. You can also serve it with a fresh salad or crispy croutons on top. A slice of hearty bread is perfect for dipping too. Don't forget to garnish with fresh basil for a lovely touch! In this post, I covered the key ingredients for creamy roasted tomato soup and how to use them. I shared measuring tips and ingredient swaps, so you can customize your soup. The step-by-step guide made it easy to roast and blend the perfect soup, while tips offered ideas for texture and flavor. I also gave variations for different diets and made sure to cover storage methods. Making this soup can be simple or creative. Enjoy the comforting taste all year round!

Creamy Roasted Tomato Soup

Indulge in the comforting goodness of creamy roasted tomato soup! This easy recipe highlights ripe tomatoes, aromatic garlic, and fresh basil, making it perfect for any occasion. With simple ingredients and a quick prep time, you’ll create a deliciously rich soup that warms the soul. Ready to elevate your meal? Click through to discover how to whip up this delightful dish and transform your dinner tonight!
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Ingredients
  

2 pounds ripe tomatoes, quartered

1 onion, coarsely chopped

4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried basil

1 teaspoon sugar

3 cups vegetable broth

1 cup heavy cream (or coconut cream for dairy-free)

Fresh basil leaves for garnish

Croutons (optional for topping)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, spread the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle with olive oil, and season with salt, pepper, dried basil, and sugar. Toss everything together to combine.

      Roast in the preheated oven for 25-30 minutes, or until the tomatoes are caramelized and softened, stirring halfway through.

        Remove the baking sheet from the oven and let it cool slightly.

          Transfer the roasted vegetables to a blender or a large pot. If using a blender, add the vegetable broth (adjust quantity depending on desired thickness). Blend until smooth. If using a pot, use an immersion blender to puree the mixture.

            Stir in the heavy cream (or coconut cream) into the pureed soup. Heat on medium-low on the stove until warmed through. Adjust seasoning to taste.

              Serve the soup hot, garnished with fresh basil leaves and croutons if desired.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6