Roasted Tomato and Cream Soup
This Roasted Tomato and Cream Soup is beautiful, comforting, rustic, and satisfying. It’s the culinary equivalent of a cozy blanket on a chilly day. I would also suggest including a grilled cheese sandwich on the side, or even just a large slice of the toasty bread to soak up all the goodness with! So whether you serve this soup as a quick weeknight dinner, or for a special weekend meal – Enjoy every spoonful!
If you like this recipe, you will also love my: Kale and Sausage Soup (Portuguese Caldo Verde)
Fresh Ingredients
Tomatoes: Tomatoes are naturally sweet, and when roasted, their sugars will naturally caramelize, intensifying that sweetness. However, this is well balanced by other complementary elements in this soup, adding more flavor for more dimension. I use a combination of fresh and canned tomatoes for this soup, depending entirely on what I have in my kitchen.
Red Pepper: The slightly earthy and bitter tones of roasted red pepper, onion, and garlic bring a depth of flavor to this dish.
Parmesan: The cream and parmesan dial down the acidity and lend a beautiful richness.
Herbs and Spices: A sprinkle of basil, a dash of oregano, or a pinch of thyme – these herbs bring a fragrant dimension to the soup.
Roasted Tomato and Cream Soup typically use herbs like basil, oregano, and thyme, which infuse the soup with aromatic flavors. Additionally, I add dill to brighten those flavors, along with black pepper and red pepper flakes. These ingredients give the dish a hint of heat and complexity.
Getting Started
Preheat your oven to 450°F (232.22°C). Place the tomatoes, garlic, onions, and red pepper on an ungreased baking sheet, drizzle with olive oil, and season with herbs, salt, and pepper to taste. Roast your veggies for 15-20 minutes and allow them to cool before the next step.
Carefully scoop your roasted vegetables into a blender. (Make sure to pour in the juices from the pan – they provide additional flavor!) Begin blending on low and slowly work up to high speed to process out any chunks. (However, you can leave this as thick or thin as you prefer.) I whip mine in the blender over high speed until the mixture is smooth and silky, then I pour this into my soup pot.
Next, add your vegetable broth, sugar, parmesan, and cream to your puree and cook on medium-low heat for 20 minutes. You want to marry these flavors together. (Sugar helps balance the acidity of the tomatoes, compliments their natural sweetness, and rounds out that tomato flavor.)
Lastly, add salt and black pepper to taste, garnish, and serve with a drizzle of olive oil, heavy cream, and/or additional basil (if desired.) Enjoy!
Tips for Delicious Soup
- Use a variety of tomato kinds. I prefer at least a handful of cherry tomatoes as they bring a more complex flavor to this dish.
- Make it VEGAN! Use milk and parmesan substitutes, or switch to coconut milk and nutritional yeast.
- You can mix and match your vegetables for a whole different take! Try roasted chickpeas, squash, cauliflower, or zucchini. (It’s also a great way to get my kiddos to eat their veggies – I tell them it’s in there, and they don’t mind because it tastes SO amazing!)
- Try serving on the side of grilled cheese, avocado toast, a beautiful salad, or even top it with extra cheese and croutons!
If you’re searching for a comforting and healthy soup to warm your evening, look no further than my Roasted Tomato and Cream Soup recipe. You won’t be disappointed!
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Roasted Tomato and Cream Soup
Ingredients
- 2 ½ lb. Fresh Assorted Tomatoes (quartered and/or halved)
- 1 medium Onion (quartered)
- ½ medium Red Bell Pepper (sliced in half)
- 4 cloves Garlic (peeled and left whole)
- 2 tsp. Fresh Thyme (removed from stem) – can substitute 1/2 tsp dry thyme
- ¼ cup Olive Oil (extra virgin)
- 28 oz. Canned Tomatoes (Optional – can substitute fresh tomatoes)
- ½ tsp. Red Pepper Flakes (optional)
- 2 tsp. Fresh Basil (roughly chopped)
- 1 tsp. Dried Oregano (can substitute fresh oregano)
- 1 cup Milk (room temperature)
- 2 ½ cup Vegetable Broth (room temperature)
- 1-2 tsp. Sugar (optional) – balances acidity if needed
- ¼ cup Parmesan Cheese (freshly grated)
- Kosher Salt and Black Pepper (adjusted to taste)
Instructions
- Preheat Your Oven to 450℉ / 230℃. Line an ungreased sheet pan with the 2 ½ lb. Fresh Assorted Tomatoes, 1 medium Onion, ½ medium Red Bell Pepper, 4 cloves Garlic, sprinkle with 2 tsp. Fresh Thyme and toss with ¼ cup Olive Oil. Roast altogether for 15 minutes or until slightly charred. Remove from oven and let cool.
- Scoop the cooled roasted vegetables into a blender, and add the flavorful juice from the pan. Add the 28 oz. Canned Tomatoes, ½ tsp. Red Pepper Flakes, 2 tsp. Fresh Basil, 1 tsp. Dried Oregano and blend low for 1 minute. (Carefully cover the lid with a towel as the contents may still be slightly hot.)
- Gradually increase the blender to high, and blend until you reach a creamy consistency. Whip the purée for 3 minutes. Turn off the blender and pour the purée into a large soup pot.
- Add 1 cup Milk, 2 ½ cup Vegetable Broth, 1-2 tsp. Sugar and ¼ cup Parmesan Cheese to the purée, bring to a boil over medium-high heat and cook for 15 minutes.
- Add Kosher Salt and Black Pepper to taste, spoon the soup into bowls, let cool, serve, and enjoy!
Notes
Serving: 4 Servings | Calories 387kcal | Total Fat 21.7g | Saturated Fat 6.5g | Sodium 1040mg | Total Carbohydrate 35.7g | Dietary Fiber 7.5g | Total Sugars 13.7g | Protein 18.5g | Calcium 407mg | Iron 4mg | Potassium 1692mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)
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