Roasted Tomato Soup (Easy, Creamy & Flavor-Packed)

There’s nothing cozier than a bowl of creamy roasted tomato soup fresh from your kitchen. Sweet, smoky, and rich with herbs, it’s simple comfort in every spoonful. Perfect for chilly nights or when you need something quick and wholesome, this soup will make your kitchen smell amazing and your heart warm.

Why You’ll Love This Tomato Soup

This roasted tomato soup delivers that deep, slow-roasted flavor without the fuss. The tomatoes caramelize beautifully, creating a naturally sweet and slightly smoky base that pairs perfectly with the creamy finish. It’s made with everyday pantry ingredients, yet the result tastes like it came from a fancy café. You’ll also love how flexible it is — you can use fresh or canned tomatoes, swap herbs, or make it dairy-free. The smooth, velvety texture feels like a hug in a bowl. Plus, it’s freezer-friendly, so you can enjoy it any time. Whether served with grilled cheese or a light salad, this soup is hearty, satisfying, and absolutely delicious.

Ingredients You’ll Need

Fresh Ingredients

Start with ripe Campari or vine tomatoes — they’re sweet and juicy, which keeps the soup naturally flavorful. The onion adds depth, while garlic brings that savory warmth you crave. Fresh basil ties everything together with its vibrant aroma. For the best flavor, choose tomatoes that are firm yet fragrant and slightly soft at the stem.

Seasonings & Add-Ins

A drizzle of olive oil helps caramelize the vegetables and adds richness. Kosher salt enhances every bite, while oregano and smoked paprika bring that earthy and smoky touch. If you like a little spice, you can sprinkle in some cayenne or crushed red pepper for heat.

Creamy & Liquid Components

Vegetable broth or chicken stock helps balance the texture and flavor — choose low-sodium if you prefer to control the salt. Heavy cream gives the soup its signature silky smoothness, but you can replace it with half-and-half, coconut milk, or even cashew cream if you want a lighter or vegan twist.

How to Make Roasted Tomato Soup

Step 1 – Roast the Vegetables

Preheat the oven to 450°F. Cut the tomatoes in half and place them in a large baking dish with onion and garlic. Drizzle with olive oil and season with salt, oregano, and smoked paprika. Roast for 30–40 minutes, tossing halfway through, until everything looks caramelized and fragrant. This step deepens the flavor and adds that signature sweetness.

Step 2 – Blend Until Smooth

Once roasted, transfer the tomatoes, onion, garlic, and all their juices to a blender or use an immersion blender directly in the pot. Blend until silky smooth. Be careful when blending hot ingredients — work in batches or let them cool slightly if needed.

Step 3 – Simmer and Season

Pour the blended mixture into a large pot. Stir in the broth and heavy cream, then let it simmer gently for about 10 minutes. Taste and adjust salt to your liking. If it’s too acidic, stir in a pinch of sugar. For a thicker texture, simmer longer or add a boiled potato before blending.

Step 4 – Serve and Garnish

Ladle the soup into bowls, drizzle with extra cream if you’d like, and top with fresh basil or a sprinkle of black pepper. Serve hot with grilled cheese or crunchy croutons for that perfect comforting meal.

Expert Tips for the Best Results

Always roast the tomatoes cut-side up to caramelize the edges and reduce excess moisture. Choose ripe, in-season tomatoes for a naturally sweet flavor. If your soup tastes slightly sharp, a tiny bit of sugar or cream will mellow it out. For extra smoothness, strain it through a fine mesh sieve before serving. Want a smoky twist? Add a pinch of chipotle or roasted red peppers. If you prefer it chunkier, pulse the blender only a few times. Finally, never rush the roasting — it’s where all the magic happens.

Ingredient Substitutions & Variations

Swap Roma or Plum tomatoes for Campari if that’s what you have. Shallots can replace onions for a milder, sweeter flavor. Use thyme or rosemary for a fresh herbal variation. To make it dairy-free, skip the cream and use coconut milk or soaked cashews for creaminess. For a spicy kick, add cayenne or red pepper flakes. You can also toss in roasted red peppers for a smoky variation or even carrots for added sweetness. Each tweak makes the soup feel new every time.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the fridge for 3–4 days. It tastes even better the next day! To freeze, let it cool completely, then pour into freezer-safe containers or bags and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat gently on the stove over medium-low heat. Stir occasionally and add a splash of broth or water if it thickens. Avoid boiling after adding cream to keep the texture smooth and rich.

Serving Suggestions

Pair this creamy tomato soup with a crispy grilled cheese sandwich — it’s the ultimate comfort combo. You can also serve it with garlic bread, a fresh green salad, or even as a starter before dinner. For a creative touch, serve it in mugs for cozy nights or drizzle herb-infused olive oil on top. Swirls of cream or a sprinkle of croutons also make it look gorgeous and inviting.

FAQs

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• Absolutely ultimate potato soup
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• Chicken pot pie soup recipe
• Spicy butternut squash and sweet potato soup

Conclusion

This roasted tomato soup proves that simple ingredients can make something truly special. The roasted flavors, creamy texture, and fresh basil bring comfort in every spoonful. It’s quick enough for weeknights yet cozy enough for weekends with family. Try it once, and it’ll become your go-to recipe for any season. Find even more comforting soup ideas on Pinterest.

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