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grilled cheese dipped into a bowl of roasted tomato soup

Roasted Tomato Soup

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There's no better way to use up fresh tomatoes than this creamy, flavorful Roasted Tomato Soup! Rich, creamy and comforting, this homemade tomato soup recipe is made with slow roasted tomatoes, onion, garlic, and cream for major deliciousness and the perfect velvety texture. Serve with crusty bread or grilled cheese sandwiches for dunking!
Course Main, Soup
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 296
Author Kim

Ingredients

  • 10 large tomatoes (about 3 pounds) ends trimmed and cut into quarters
  • 4 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • pepper to taste
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 cups vegetable or chicken broth (I like to use low sodium.)
  • 1 tablespoon dried basil
  • 1 tablespoon Italian seasoning
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • Fresh basil and parmesan cheese, optional for garnish

Instructions

  • Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up on a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450ºF for 30-35 minutes. Remove from oven and let cool.
  • In a large pot over medium-high heat, add 2 tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute.
  • Add the roasted tomatoes, including the juices, peels, and seeds.
  • Add the broth, basil, Italian seasoning, 1/2 teaspoon salt and sugar.
  • Take an immersion blender and blend up everything inside the pot. Or use a regular blender to blend it all. This may need to be done in batches, if using a blender. If using a blender, add the soup back to the pot.
  • Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream.
  • Garnish with fresh basil and parmesan cheese and serve hot with a grilled cheese sandwich and a yummy green salad. Enjoy!

Video

Notes

Depending on what blender you use, this soup could have bits of tomato peel or seeds. If that bothers you, strain it through a wire mesh strainer.
Storage: Store this creamy tomato soup in airtight containers in the fridge for up to 4-5 days. When you're ready to enjoy, reheat it in the microwave or on the stovetop.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 18g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 415mg | Potassium: 579mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2310IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 2mg