This Creamy Roasted Tomato Soup recipe is a cozy meal any time of the year. Roast plum tomatoes along with lots of onions and garlic. Then simmer with canned crushed tomatoes, Italian spices, and chicken stock. Finish with a couple pats of butter and fresh cream of a delicious twist on a classic. Serve with grilled cheese for a tasty lunch or dinner.
This Creamy Roasted Tomato Soup recipe is a cozy bowl of goodness. And it is even better when served with a ooey gooey grilled cheese sandwich. It’s like a big warm hug.
Growing up, a frequent lunch was a bowl of Campbell’s tomato soup with some Polish kluski noodles. Even back in the day, I tinkered with recipes to make them my own. Instead of adding the recommended water to the condensed soup, I substituted whole milk to up the creaminess. My Roasted Tomato Soup recipe is a grown up version of my childhood favorite soup.
- plum tomatoes
- extra virgin olive oil
- kosher salt and freshly ground pepper
- basil and thyme
- reduced sodium chicken stock
- baking soda
This tomato soup recipe is perfect for any time of the year. Of course the most flavorful fresh tomatoes are available in the summer months. But by roasting the winter time tomatoes along with onions and garlic, it brings out a deep rich smokey flavor with a touch of sweetness.
I have made this soup many many times. The inspiration came from this Barefoot Contessa recipe. I love the idea of roasting the vegetables for extra intense tomatoey flavor. Taking it a step further, the onions and garlic are roasted too. I love creamy soups (like this Cream of Mushroom one) so some butter and cream add a velvety smoothness to my roasted tomato soup recipe.
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chef cooking tips for roasted tomato soup
- Let the tomatoes, onions, and garlic roast without disturbing them. That way they will get a nice char. It’s the char that adds the smokey flavor you want.
- Don’t rush the 20 minute simmer time. It will reduce and thicken the soup and enhance the flavor.
- A cooking tip to temper the acidity in a recipe is to add a bit of baking soda. Tomatoes are high in acid and the baking soda counteracts it.
- Use cream (light or heavy) in the soup instead of low fat or nonfat milk. The higher fat content in cream will make it less likely to curdle when adding to the hot soup.
Also, if you make the tasty tomato soup, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.Print
Creamy Roasted Tomato Soup is a cozy meal any time of the year. Roast plum tomatoes along with lots of onions and garlic. Then simmer with canned crushed tomatoes, Italian spices, and chicken stock. Finish with a couple pats of butter and fresh cream of a delicious twist on a classic. Serve with grilled cheese for a tasty lunch or dinner.
4 pounds plum tomatoes, cut in large chunks
2 medium onions, diced, about 3 cups
8 whole garlic cloves
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 (28 ounce) canned crushed tomatoes
1 tablespoon dried basil or 1/4 cup fresh basil leaves finely chopped
1/2 teaspoon dried thyme
4 cups chicken stock
1/8 teaspoon baking soda
2 tablespoons butter
1/2 cup cream
Preheat oven to 425 degrees F.
Place chopped tomatoes, onions and garlic in a large baking sheet. Drizzle with the extra virgin olive oil. Sprinkle with the kosher salt and pepper. Roast in the oven for 45 minutes.
In a large stock pot, place the roasted vegetables, canned crushed tomatoes, basil, thyme, and chicken stock. Bring to a boil. Then turn down the heat and simmer for 20 minutes.
Turn off the heat and add the baking soda, butter and cream. Stir to combine and season to taste.
Use cream (either light or heavy cream) instead of nonfat or low fat milk. Cream has a higher fat content which makes it less likely to curdle when added to hot liquids. Also make sure the cream is at room temperature before adding it.
- Category: appetizer or entree
- Method: roast and simmer
- Cuisine: American
- Serving Size: 1 cup
- Calories: 117
- Sugar: 8 g
- Sodium: 914 mg
- Fat: 6.2 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12.8 g
- Fiber: 3.6 g
- Protein: 3.2 g
- Cholesterol: 7 mg
Keywords: roasted tomato soup, tomato soup, soup