Best Ever Tomato Soup | Rich roasted tomatoes with a swirl of cream
A cozy, homemade roasted tomato soup bursting with deep flavor from oven-caramelized tomatoes, garlic, and herbs. Smooth, rich, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Ingredients
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3 lbs fresh Roma tomatoes, halved
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1 small yellow onion, sliced
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5–6 garlic cloves, unpeeled
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3 tbsp olive oil
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Salt and black pepper, to taste
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2–3 cups vegetable or chicken broth
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1/2 cup fresh basil leaves (or 1 tsp dried thyme)
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Optional: 1/3–1/2 cup heavy cream or coconut milk
Instructions
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Preheat oven to 425°F (220°C). Arrange halved tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
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Roast for 35–40 minutes until tomatoes are wrinkled and caramelized.
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In a large pot, sauté roasted garlic (squeezed from skin) and onion in a little olive oil. Add tomatoes, herbs, and broth. Simmer 10–15 minutes.
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Blend until smooth using an immersion blender or in batches.
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Stir in cream if using. Taste and adjust seasoning.
Notes
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For extra flavor, add a splash of balsamic vinegar before blending.
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Top with croutons, basil, or grilled cheese for serving.
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Freeze without cream and add upon reheating.