Creamy Roasted Tomato Soup is the perfect comfort food for any day of the week. It’s simple to make and bursting with flavor, making it a great choice for both busy evenings and cozy weekend lunches. This soup is not only delicious but also customizable, allowing you to adjust the spices and ingredients to match your personal taste.
Recipe Information
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 4 grams
Carbohydrates: 9 grams
Fat: 32 grams
Fiber: 2 grams
Sugar: 4 grams
Sodium: 580 mg
Why Make Creamy Roasted Tomato Soup
Creamy Roasted Tomato Soup is a fantastic choice for a hearty yet healthy meal. Tomatoes are rich in antioxidants, particularly lycopene, which is known for its heart-health benefits. This soup is also versatile; you can serve it alone or pair it with various sides to create a balanced meal. It’s a comforting and fulfilling option that brings warmth to your table, especially during colder months.
How to Make Creamy Roasted Tomato Soup Step by Step
Ingredients
5 cups fresh tomatoes (roughly chopped)
1 white onion (chopped)
4 garlic cloves (chopped)
1 tsp salt
1/2 tsp pepper
1 tsp sugar
Pinch red pepper flakes
1/4 cup olive oil
3/4 cup heavy cream
1/2 cup fresh basil (chopped)
Directions
In a baking dish, combine the tomatoes, onion, garlic, salt, pepper, sugar, red pepper flakes, and olive oil. Toss well. Roast at 425 degrees for 30-40 minutes. Add the tomato mixture to the blender and puree. Pour into a soup pot along with the heavy cream and the basil. Heat through over low-medium heat. Season with more salt and pepper if necessary.
How to Serve Creamy Roasted Tomato Soup
Creamy Roasted Tomato Soup pairs beautifully with a warm, crusty bread or a grilled cheese sandwich for an iconic cozy meal. You can also serve it alongside a light salad dressed with a vinaigrette for a refreshing contrast. For an elegant touch, try drizzling a bit of olive oil or a sprinkle of fresh basil on top before serving.
How to Store Creamy Roasted Tomato Soup
Once cooled, this soup can be stored in the fridge in an airtight container for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to use a freezer-safe container and leave some space at the top for expansion.
Expert Tips for Cooking Creamy Roasted Tomato Soup
- Choose ripe, in-season tomatoes for the best flavor.
- For an easy cleanup, line your baking dish with parchment paper before roasting.
- Adjust the spice level by adding more or fewer red pepper flakes according to your preference.
- Blend the soup to your desired consistency; for a chunkier texture, blend less.
- Don’t skip on the fresh basil; it adds a refreshing flavor that enhances the soup.
Delicious Variations of Creamy Roasted Tomato Soup
- For a spicy kick, add diced jalapeños or a dash of hot sauce during blending.
- Incorporate an array of herbs like thyme or oregano for an herbed roasted tomato version.
- Add a splash of lemon juice or zest for a bright citrus twist that complements the tomatoes.
Creamy Roasted Tomato Soup is not only a delightful dish that promises rich flavors but also showcases the beauty of simple ingredients. We encourage you to give this recipe a try; you’ll find it both easy to prepare and incredibly satisfying. Enjoy the comforting experience of a bowl of homemade soup that’s sure to warm your heart and nourish your soul.
Creamy Roasted Tomato Soup
Ingredients
Vegetables and Aromatics
- 5 cups fresh tomatoes, roughly chopped Choose ripe, in-season tomatoes for best flavor.
- 1 piece white onion, chopped
- 4 cloves garlic, chopped
Seasonings
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- pinch red pepper flakes Adjust according to spice preference.
Liquids
- 1/4 cup olive oil For roasting.
- 3/4 cup heavy cream
Herbs
- 1/2 cup fresh basil, chopped Do not skip for flavor enhancement.
Instructions
Roasting
- In a baking dish, combine the tomatoes, onion, garlic, salt, pepper, sugar, red pepper flakes, and olive oil. Toss well.
- Roast at 425°F for 30-40 minutes.
Blending
- Add the roasted tomato mixture to the blender and puree.
- Pour the mixture into a soup pot along with the heavy cream and basil.
Heating
- Heat through over low-medium heat, seasoning with more salt and pepper if necessary.
