Creamy Roasted Tomato Soup

Ingredients

• 1.36 kg (3 lb)plum or Roma tomatoes
• 1 largesweet onion
• 1 head (10–14 cloves)garlic
• 45 ml (3 tablespoons)olive oil
• 946 ml (32 ounces)vegetable broth
• 1bay leaf
• 2 fresh sprigs (or 1 teaspoon dried, crushed)rosemary
• 1 teaspoonsmoked paprika
• 120 ml (½ cup)heavy cream
• 60 ml (¼ cup)freshly chopped basil leaves
• 15 ml (1 tablespoon), optional as neededgranulated sugar
• To tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F). Set out a large, rimmed baking sheet.

2. 2

   Prepare the vegetables

   Halve the tomatoes and cut the onion into large wedges, leaving the skins on to protect the undersides. Slice the top off the garlic head to expose the cloves. Arrange the tomatoes, onions skin-side down, and garlic on the baking sheet; drizzle with olive oil and season generously with salt and pepper.

3. 3

   Roast until soft

   Roast for 35–45 minutes, until the tomatoes are very soft and the onion edges are crisp.

4. 4

   Blend the vegetables

   Carefully remove the charred papery skins from the onion and garlic. Transfer the roasted vegetables and their juices to a blender and blend until smooth. Cover the blender lid with a tea towel while blending, as hot ingredients can build pressure and force the lid off.

5. 5

   Simmer the soup

   Set a 5–6-quart pot over medium heat. Add the tomato purée, vegetable broth, bay leaf, rosemary and smoked paprika. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.

6. 6

   Remove the herbs

   Use tongs to take out the rosemary and bay leaf. If you prefer not to have cooked rosemary leaves in the soup, blend the soup base again.

7. 7

   Finish and season

   Stir in the heavy cream and chopped basil. Taste and adjust the salt and pepper; if the soup is too acidic, stir in 1 tablespoon of sugar. Serve warm.

What is roasted tomato soup?

Tomato soup is a familiar comfort food in American home cooking, often served simply or alongside a sandwich. In this version, roasting the tomatoes, onion and garlic builds a deeper flavour before they are blended into the soup.

Cream rounds out the tomatoes’ tang, while fresh basil brings a fragrant finish. The result is smooth and hearty without losing the bright flavour of the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 4g protein, 27g carbs, 22g fat.

The tomatoes and vegetable broth contribute most of the carbohydrates, while the olive oil and heavy cream provide much of the fat. The soup has relatively little protein from these ingredients, so serve it with a protein-rich sandwich or add a side of beans to make the meal more substantial.

Why roast the vegetables?

Tomatoes: Halving them gives their juices and surfaces plenty of contact with the hot tray, helping them soften and concentrate in the oven.

Onion and garlic: Keeping the onion skins on protects the wedges as they roast, while exposing the garlic cloves makes them easier to use once tender. Remove the papery skins before blending.

Blending hot ingredients safely

Hot vegetables and their juices can create pressure inside a closed blender. Follow the recipe’s precaution: cover the lid with a tea towel as you blend, and handle the jug carefully.

Blend the roasted ingredients with their juices until smooth before adding the broth. This gives the soup its silky base without leaving the vegetable pieces behind.

Getting the simmer right

Herbs and spices: The bay leaf, rosemary and smoked paprika simmer with the tomato purée and broth for 20 minutes, giving their flavours time to infuse.

Heat: Keep the soup at a gentle simmer and stir occasionally. Remove the bay leaf and rosemary before adding the cream and basil.

Balancing the flavour

Taste after adding the cream and basil, then adjust the salt and pepper. The tomatoes’ acidity varies, so add the optional sugar only if the finished soup tastes too sharp.

For a fresh finish, stir in the basil near the end rather than simmering it with the soup base. Serve the soup warm.

What to serve with it

A grilled cheese sandwich or crusty bread makes a classic partner and is useful for scooping up the smooth soup. For a lighter meal, serve it with a green salad or simply add a slice of bread.

A little extra chopped basil on top adds a fresh, aromatic touch at the table.

Recipe notes & tips

• Use a large rimmed baking sheet so the vegetable juices stay contained.
• Arrange the onion wedges skin-side down as directed to shield their undersides from the heat.
• Include all the juices from the baking sheet when transferring the vegetables to the blender.
• Blend carefully and cover the blender lid with a tea towel to help contain splashes.
• Remove the bay leaf and rosemary before serving, and taste before adding the optional sugar.
• Stir in the basil after simmering to preserve its fresh flavour.

Variations

• Use dried rosemary: Replace the fresh sprigs with 1 teaspoon of dried, crushed rosemary.
• Adjust the cream: Use less heavy cream for a less rich finish.
• Make it smoother: Blend the soup base again after removing the herbs if you prefer a very smooth texture.
• Add extra basil: Finish each bowl with more freshly chopped basil.
• Skip the sugar: Leave it out unless the finished soup tastes too acidic.

Common mistakes to avoid

• Blending with the lid unsecured: Hot soup can build pressure, so cover the lid with a tea towel and handle the blender carefully.
• Leaving on the papery skins: Remove the charred onion and garlic skins before blending for a smoother soup.
• Discarding the tray juices: Add them to the blender along with the roasted vegetables so their flavour is not lost.
• Boiling hard: Keep the soup at a gentle simmer for its 20-minute cooking time and stir occasionally.
• Adding sugar automatically: Taste first, then add the tablespoon only if the soup seems too acidic.
• Serving with the herbs still in: Use tongs to remove the bay leaf and rosemary before finishing the soup.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot; avoid a hard boil after adding the cream.

Frequently asked questions