Easy Roasted Tomato Soup
A comforting and delectable tomato soup made with fresh tomatoes, garlic, and cream, perfect for busy weeknights or leisurely weekends.
Ingredients
Main Ingredients
- 4 pounds Campari tomatoes (or tomatoes on the vine) Use high-quality, ripe tomatoes for best flavor.
- 3 tablespoons olive oil
- 1 large onion (cut into 8 pieces)
- 12 cloves garlic (halved or quartered if cloves are large)
- 1 tablespoon kosher salt (or more to taste)
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or use chicken stock)
- ¼ cup heavy cream (more for serving) Omit or substitute with coconut milk for vegan version.
- ½ cup fresh basil (loosely packed plus more for serving)
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (200°C). On a baking sheet, combine the Campari tomatoes, onion pieces, and garlic cloves.
- Drizzle with olive oil and sprinkle with kosher salt, oregano, and smoked paprika. Toss everything together to coat.
- Roast in the oven for about 25–30 minutes, until the veggies are caramelized and bursting with flavor.
Making the Soup
- Once roasted, transfer the veggies to a blender. Add the vegetable broth and blend until smooth.
- If you prefer a chunkier texture, pulse gently instead.
- Pour the blended soup into a pot over medium heat.
Seasoning and Serving
- Stir in the heavy cream and simmer for about 5 minutes to combine flavors.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh basil and a drizzle of extra cream if desired.
Notes
Serve with crusty bread or grilled cheese sandwiches. For a heartier option, consider adding a dollop of pesto for extra flavor. Store in the fridge for 4–5 days, or freeze for up to 3 months.