Cream Of Roasted Tomato Soup Recipe

There’s something comforting about a bowl of tomato soup, especially when it’s made from roasted tomatoes. The deep, rich flavors of tomatoes, caramelized and roasted to perfection, bring a warmth and depth that a simple stovetop version can never quite match. If you’re someone who enjoys a bowl of creamy, velvety tomato soup, you’re going to love this recipe for Cream of Roasted Tomato Soup. This dish takes the humble tomato and elevates it with roasted sweetness and a touch of cream to create a rich, flavorful experience in every spoonful. Perfect for a cozy night in or a light lunch, this soup brings together fresh ingredients and simple techniques for a result that’s both satisfying and heartwarming.

Cream Of Roasted Tomato Soup Recipe

This recipe is simple, yet full of layers of flavor. By roasting the tomatoes, you concentrate their sweetness, creating a rich base for your soup. The addition of cream creates a smooth texture, while herbs like thyme and basil add an aromatic touch that transforms this soup from basic to extraordinary. This is one of those dishes that gets better the longer it simmers, making it ideal for making ahead.

Ingredients Needed

To make this Cream of Roasted Tomato Soup, you’ll need a handful of basic ingredients that you may already have in your kitchen. Here’s the breakdown:

• Roma Tomatoes (about 10-12 medium-sized)

  • Roma tomatoes are the ideal variety for roasting because of their dense flesh and low moisture content, making them perfect for creating that deep roasted flavor.

• Extra Virgin Olive Oil (3 tablespoons)

  • Olive oil helps to roast the tomatoes to perfection and adds a layer of richness to the soup.

• Garlic Cloves (4-5 cloves, whole)

  • Roasting garlic alongside the tomatoes enhances its flavor, giving it a sweet and mellow taste, unlike its raw counterpart.

• Yellow Onion (1 medium, chopped)

  • A yellow onion provides a mild sweetness when cooked, balancing the acidity of the tomatoes.

• Fresh Basil (1/4 cup, chopped)

  • Basil adds freshness and a hint of peppery sweetness, complementing the roasted tomatoes perfectly.

• Fresh Thyme (2 teaspoons)

  • Thyme brings earthy notes that deepen the soup’s flavor profile.

• Vegetable Broth (3 cups)

  • Vegetable broth serves as the base liquid for the soup. It’s a lighter alternative to chicken broth but still brings in a savory depth.

• Heavy Cream (1 cup)

  • The heavy cream adds the “creaminess” to the soup, giving it that smooth, velvety texture.

• Salt and Pepper (to taste)

  • Essential for seasoning and enhancing the natural flavors of the tomatoes and herbs.

Cooking Instructions

Making this creamy roasted tomato soup is quite straightforward, though the roasting process brings out the complex flavors. Here’s how to do it:

1. Preheat the Oven: Start by heating your oven to 400°F (200°C). This temperature is perfect for roasting tomatoes, as it allows them to caramelize and develop rich, concentrated flavors.
2. Prepare the Tomatoes: Cut the roma tomatoes in half lengthwise. Arrange them on a baking sheet, cut side up. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place the garlic cloves (with their skins on) and onion pieces around the tomatoes.
3. Roast the Vegetables: Roast in the preheated oven for about 30-40 minutes, or until the tomatoes are soft and their skins are slightly charred. The garlic should also be golden and fragrant. This step enhances the natural sweetness of the tomatoes and gives the soup its deep, roasted flavor.
4. Sauté the Onions: While the tomatoes are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
5. Blend the Soup: Once the tomatoes are out of the oven, let them cool slightly. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions. Add the roasted tomatoes and their juices into the pot as well.
6. Simmer: Pour in the vegetable broth, fresh thyme, and basil. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This step allows all the flavors to meld together.
7. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Once blended, return the soup to the pot.
8. Add the Cream: Stir in the heavy cream and simmer for an additional 5 minutes to heat through. Taste and adjust the seasoning with salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish with a few extra fresh basil leaves, a drizzle of olive oil, or even some crispy croutons for added texture.

Ingredient Insights

Let’s take a closer look at why these ingredients work so well together:

• Roma Tomatoes: These tomatoes have fewer seeds and a thicker flesh, which is perfect for roasting. When they cook, they concentrate their sweetness, giving the soup a richer, more flavorful base than fresh tomatoes alone.
• Garlic and Onion: Roasting garlic and onion alongside the tomatoes adds a layer of sweetness and complexity. Roasted garlic turns from sharp to mellow, giving the soup a deep, savory flavor without the harshness of raw garlic.
• Herbs: Basil and thyme are aromatic herbs that bring freshness and earthiness to the soup. Thyme, in particular, is excellent with roasted tomatoes, enhancing their natural flavors.
• Heavy Cream: The cream balances the acidity of the tomatoes and gives the soup its signature creamy texture, making it indulgent and smooth.

Expert Tips

To make your cream of roasted tomato soup even more impressive, here are a few expert tips to elevate your dish:

• Roast at Different Temperatures: For an even richer flavor, try roasting the tomatoes at a higher temperature (around 450°F) for a shorter time. This intensifies the caramelization process, making the tomatoes even more flavorful.
• Add a Touch of Sugar: Sometimes, depending on the acidity of the tomatoes, the soup can be a bit tart. A pinch of sugar can help balance this out and bring a subtle sweetness to the soup.
• Use a High-Quality Olive Oil: Since olive oil is used in both roasting and finishing the soup, opt for a good-quality extra virgin olive oil for the best flavor.
• Garnish Creatively: While fresh basil is the classic garnish, feel free to top your soup with a dollop of sour cream or crème fraîche for an extra creamy texture. Croutons, parmesan, or even a drizzle of balsamic vinegar also make great additions.

Recipe Variations

If you’re looking to put your own spin on this soup, there are plenty of variations you can try:

• Spicy Roasted Tomato Soup: Add a pinch of red pepper flakes or a diced jalapeño during the sautéing of the onions for a spicy kick. You can even finish with a drizzle of hot sauce to up the heat.
• Vegan Version: Skip the heavy cream and use coconut cream or cashew cream for a dairy-free version. The coconut cream adds a slight sweetness that pairs beautifully with the roasted tomatoes.
• Roasted Tomato and Red Pepper Soup: For an extra layer of flavor, add one or two roasted red bell peppers along with the tomatoes. Blend them together to create a richer, slightly smokier soup.
• Herb Variations: If basil and thyme aren’t your thing, consider swapping them for rosemary or oregano for a different flavor profile. A hint of bay leaf can also bring a subtle depth to the soup.

Final Words

This Cream of Roasted Tomato Soup recipe is the kind of comfort food that’s both nourishing and sophisticated. By roasting the tomatoes, you draw out their natural sweetness, and the addition of cream creates a rich, indulgent texture. Whether you’re enjoying it on a cold winter’s day or serving it as a starter at a dinner party, this soup is sure to satisfy.