Creamy Roasted Tomato Soup
Creamy Roasted Tomato Soup is comforting, velvety smooth and bursting with the flavors of fresh roasted tomatoes, garlic and basil! Serve with a drizzle of cream or coconut milk and freshly chopped basil for the ultimate summer comfort food!
Servings: 6 servings
Calories: 117kcal
Equipment
Ingredients
- 3 lbs. roma tomatoes quartered lengthwise; see note 1
- 3 tablespoons olive oil divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 small onion chopped
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 2 cups vegetable stock
- heavy cream and freshly chopped basil, for serving optional
Instructions
- Preheat the oven to 400 degrees. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper, then place cut side up on a large rimmed baking sheet. Roast for 40-50 minutes, or until the tomatoes are softened and browned.3 lbs. roma tomatoes, 3 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- While the tomatoes roast, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the onion and cook for 5 minutes until softened, then add the garlic and red pepper flakes and cook for 30 seconds longer. Add the tomato paste, dried basil and vegetable stock and stir well, scraping up any brown bits from the bottom of the pan.1 small onion, 4 cloves garlic, 1/4 teaspoon red pepper flakes, 1 tablespoon tomato paste, 1 teaspoon dried basil, 2 cups vegetable stock
- When the tomatoes have finished roasting, scrape them into the soup pot along with any juices from the pan. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes. Remove from heat.
- Use an immersion blender to puree the soup to the desired consistency, adding up to 1/2 cup additional vegetable stock as needed to thin it out. Alternatively, you can puree the soup in a high powered blender and process it until smooth. Taste and adjust the seasoning as necessary.
- Stir in 1/4 - 1/2 cup heavy cream or coconut milk to make this soup extra creamy. You can also simply drizzle it over the top of the soup along with freshly chopped basil when serving as desired. Enjoy!heavy cream and freshly chopped basil, for serving
Notes
- Pro tip: Roma tomatoes are a great choice for roasted tomato soup as they have a meaty texture, slightly sweet flavor and low moisture content. Vine ripened, heirloom tomatoes and even cherry tomatoes can also be used, just keep in mind that the moisture content and flavor will vary depending on the variety you use.
- Roast the tomatoes 1-2 days in advance as a time saver on busy nights!
- This soup makes a great vegan option without heavy cream, or add creaminess with the addition of coconut milk as desired.
- Store roasted tomato soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 542mg | Potassium: 597mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2124IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 1mg