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Home » Cooking video » The Best Creamy Roasted Tomato Soup Recipe

The Best Creamy Roasted Tomato Soup Recipe

03.18.2020 · Amy Casey · 3 Comments

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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.

large bowl of soup made with roasted tomatoes

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.

side by side photos of raw and roasted tomatoes, onions and garlic for a roasted tomato soup recipe

the ingredients for roasted tomato soup

  • plum tomatoes
  • onions
  • garlic
  • extra virgin olive oil
  • kosher salt and freshly ground pepper
  • basil and thyme
  • reduced sodium chicken stock
  • baking soda
  • butter
  • cream

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.

  • raw tomatoes, onions and garlic to be roasted for soup

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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  • adding butter to soup
  • adding cream to tomato soup

chef cooking tips for making roasted tomato soup from scratch

  • 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 smoky 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.
roasted tomato soup recipe ~ 2 bowls of tomato soup

Also, if you make the tasty tomato soup recipe, 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.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.

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bowl of creamy tomato soup

Creamy Roasted Tomato Soup


  • Author: amycaseycooks
  • Total Time: 1 hour 15 minutes
  • Yield: 3 quarts 1x
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Description

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.


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Turn off the heat and add the baking soda, butter and cream. Stir to combine and season to taste.

Notes

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.

  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Category: appetizer or entree
  • Method: roast and simmer
  • Cuisine: American

Nutrition

  • 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

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Appetizers, Cooking video, Easy dinner recipe, Entrees, Gluten Free, Healthy recipe, How to cook, Make ahead, Recipes, Soup

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Welcome to amycaseycooks where I share recipes my personal chef clients love and family favorites made in my tiny Jersey shore kitchen. My lifelong love of food lead me to my personal chef business as well as sharing my recipes and cooking tips with you. Thanks for stopping by and I’d love to hear from you!

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