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Creamy Roasted Tomato Soup

A velvety roasted tomato soup made with caramelized tomatoes, onion, and garlic, finished with cream for a smooth, luxurious texture. Perfect for cozy nights or an elegant starter.
Calories:
Author: Sandra Myers

Ingredients

  • 2 pounds ripe tomatoes halved
  • 1 large onion quartered
  • 4 garlic cloves peeled
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup vegetable or chicken broth
  • 1 cup heavy cream
  • Fresh basil leaves for garnish optional

Instructions

  • Preheat the oven to 400°F (200°C). Arrange halved tomatoes, onion, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  • Roast for 30–35 minutes until caramelized and lightly browned.
  • Let cool slightly, then transfer everything to a blender with the broth and blend until smooth.
  • Pour into a pot, stir in the cream, and simmer over medium heat for about 5 minutes.
  • Adjust seasoning and add more broth if you like a lighter texture.
  • Serve hot, topped with basil or a drizzle of cream, alongside crusty bread or a grilled cheese sandwich.