Creamy Roasted Tomato Soup
A creamy roasted tomato soup made from fresh tomatoes, garlic, and bell peppers, blended to silky perfection with cream and basil. A cozy classic made better.
Equipment
- Baking sheet
- - Blender or immersion blender
- - Large soup pot
- Whisk
- Ladle
Ingredients
- - 1 lb vine-ripened tomatoes halved
- - 2 lb heirloom tomatoes 3–4 large, halved
- - 1 red bell pepper quartered and seeded
- - 5 garlic cloves peeled
- - 1 small yellow onion quartered
- - 1 tbsp butter
- - 3 tbsp extra virgin olive oil
- - ¼ cup all-purpose flour
- - 1½ tbsp tomato paste
- - 4 cups chicken broth or bone broth
- - 1 tsp sugar adjust to taste
- - Sea salt and black pepper to taste
- - ¼ cup heavy cream or more, to preference
- - 1 tbsp fresh basil chopped (or 1 tsp dried)
- - Optional: More basil cream, or olive oil for garnish
Instructions
- **Preheat oven to 450°F (232°C).** Line a baking sheet with parchment or foil.
- **Roast vegetables:** Arrange tomatoes, pepper, garlic, and onion in a single layer. Drizzle lightly with olive oil. Roast for 30–40 minutes until charred and softened.
- **Cool and blend:** Let veggies cool for 10–15 minutes, then blend until smooth.
- **Make the roux:** In a large pot, melt butter and olive oil. Whisk in flour and cook for 1–2 minutes.
- **Add tomato paste and broth:** Stir in tomato paste, cook 1–2 minutes. Gradually whisk in broth, starting with 1 cup, then the rest along with the puréed veggies.
- **Season and simmer:** Add salt, pepper, and sugar to taste. Simmer gently.
- **Finish with cream and basil:** Stir in cream and basil. Simmer 5–10 more minutes.
- **Serve:** Garnish with cream, olive oil, and basil. Enjoy warm!
Notes
- For a vegan version, swap cream for coconut or cashew cream and use vegetable broth.
- Add red pepper flakes or smoked paprika for extra heat.
- Great with grilled cheese or crusty sourdough bread.
- Add red pepper flakes or smoked paprika for extra heat.
- Great with grilled cheese or crusty sourdough bread.