Craving something warm and comforting? This Creamy Roasted Tomato Soup is just what you need! Packed with fresh tomatoes, garlic, and a splash of cream, this dish warms your heart with every spoonful. Whether for a cozy night in or a dinner with friends, I’ll guide you step-by-step through making this delight. So, grab your apron, and let’s dive into the rich flavors of this satisfying soup!
Why I Love This Recipe
- Fresh Ingredients: This soup uses ripe tomatoes and fresh herbs, bringing vibrant flavors to your bowl.
- Comforting and Creamy: The addition of heavy cream (or coconut cream) makes this soup rich and satisfying.
- Simple Preparation: With easy roasting and blending steps, this recipe is perfect for a quick weeknight meal.
- Versatile Serving Options: Serve it with crusty bread or a side salad for a complete and delightful meal.
Ingredients
Main Ingredients
For this creamy roasted tomato soup, you need:
- 2 pounds ripe tomatoes
- 1 medium onion
- 4 cloves garlic
- 2 tablespoons olive oil
These ingredients form the heart of the soup. Ripe tomatoes bring vibrant flavors. The onion adds sweetness, and garlic gives depth.
Seasonings
You will also need:
- Salt and pepper
- 1 teaspoon dried basil
- 1 teaspoon sugar
Salt and pepper enhance the taste. Dried basil adds an herbal note, while sugar balances the acidity of tomatoes.
Liquids
The soup needs:
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream)
Vegetable broth keeps the soup rich. Heavy cream makes it creamy, but you can use coconut cream for a dairy-free option.
Garnish
Finish your soup with:
- Fresh basil leaves
Fresh basil adds a lovely touch and bright flavor. It makes the soup look and taste special.
Step-by-Step Instructions
Preheating and Preparation
1. Preheat oven to 400°F (200°C). This step gets your oven ready for roasting.
2. Arrange tomatoes, onion, and garlic on baking sheet. Halve the tomatoes and chop the onion. Place them on the sheet along with the peeled garlic cloves.
Roasting
3. Drizzle with olive oil and season. Pour olive oil over the veggies and sprinkle with salt, pepper, dried basil, and sugar. Toss everything well to coat.
4. Roast for about 30 minutes. Bake until the tomatoes are soft and caramelized, filling your kitchen with a lovely smell.
Blending and Serving
5. Combine roasted mixture in pot with broth. After roasting, place the vegetables in a large pot. Pour in the vegetable broth and bring to a boil over medium heat.
6. Blend until smooth and stir in cream. Use an immersion blender for a creamy texture. If using a regular blender, blend in batches. Then, add heavy cream or coconut cream.
7. Adjust seasoning and serve. Taste the soup and add more salt or pepper if needed. Serve hot, garnished with fresh basil leaves.
Tips & Tricks
Perfecting the Roast
To get that rich flavor, you want to caramelize your tomatoes. Caramelization happens when you roast the tomatoes until they are golden brown. This deepens the flavor and makes the soup taste amazing. Use ripe tomatoes for the best taste. They are sweeter and juicier than unripe ones. Look for tomatoes that feel heavy for their size. They should have a bright color and a slight give when pressed.
Blending Techniques
You can use either an immersion blender or a regular blender. An immersion blender is great because you can blend the soup right in the pot. This cuts down on mess. If using a regular blender, let the soup cool a bit first. Blend in small batches to avoid spills. No matter which blender you choose, blend until smooth. This step is key for a creamy texture.
Serving Suggestions
Serve your creamy roasted tomato soup hot in warm bowls. A drizzle of cream on top adds richness. Fresh basil leaves not only look nice but also add fresh flavor. Pair the soup with crusty bread. It’s perfect for dipping. You can also serve a simple salad on the side for a full meal. Enjoy the comforting warmth of this dish!
Pro Tips
- Choose the Right Tomatoes: For the best flavor, use ripe, in-season tomatoes. Heirloom varieties are particularly delicious for roasting.
- Enhance the Flavor: Add a splash of balsamic vinegar or a pinch of red pepper flakes to the roasting vegetables for an extra depth of flavor.
- Perfect Texture: For a creamier soup, blend in the cream while the soup is still warm to achieve a smooth and velvety consistency.
- Storage Tips: Store leftover soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months for a quick meal later.
Variations
Dairy-Free Option
You can easily make this soup dairy-free. Simply use coconut cream instead of heavy cream. Coconut cream adds a rich and smooth texture. It also gives a subtle sweetness. This swap keeps the flavor bright and fresh. Your soup will still be creamy and satisfying.
Flavor Enhancements
Want to spice things up? Add red pepper flakes or a pinch of paprika. These spices add warmth without overpowering the tomatoes. You can also include roasted red peppers or carrots. They add depth and a touch of sweetness. This way, you can create a unique flavor profile with each batch.
Customizing Texture
Feel like a chunky soup? You can make a chunky version by skipping the blender. Just leave some roasted tomatoes and veggies whole. You can also add cooked pasta or grains like quinoa or rice. This makes the soup heartier and more filling. Tailor the texture to your liking for a warm and comforting meal.
Storage Info
Refrigeration
To store creamy roasted tomato soup, let it cool completely first. Pour the soup into airtight containers. This keeps the soup fresh. It will last in the fridge for about 3 to 5 days. Just remember to label the containers with the date! When you are ready to eat, give it a stir and heat it up.
Freezing
If you want to keep the soup longer, freezing is a great option. You can freeze creamy roasted tomato soup for up to 3 months. Use freezer-safe containers or bags. Leave some space at the top for expansion. When it’s time to eat, take the soup out of the freezer. Thaw it overnight in the fridge or use the microwave for quick thawing. Reheat it gently on the stove. Stir well and enjoy!
FAQs
Common Questions
How can I make creamy roasted tomato soup vegan? To make this soup vegan, replace heavy cream with coconut cream. Use vegetable broth instead of chicken broth. These swaps keep the soup rich and creamy.
Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes. Choose whole or diced tomatoes in juice. Drain them slightly for a thicker soup.
What is the best way to reheat the soup? Reheat the soup on the stove over low heat. Stir often to prevent sticking. You can also use a microwave in short bursts, stirring in between.
Ingredient Substitutions
Alternatives for ingredients if not available If you don't have olive oil, use canola or avocado oil. For onion, shallots or leeks work well. If you lack basil, try oregano or thyme instead.
How to adjust flavor with different types of broth Vegetable broth adds a fresh taste. Chicken broth gives a deeper flavor. You can even use bone broth for added richness.
Serving Size
How many servings does this recipe yield? This recipe serves 4 to 6 people. It depends on portion size and if you serve sides.
Can I double the recipe for a larger group? Yes, you can easily double the recipe. Just use a larger pot and adjust cooking time as needed. Enjoy sharing this delicious soup!
In this blog post, we explored making creamy roasted tomato soup. We covered key ingredients like ripe tomatoes and garlic. I shared steps to roast, blend, and serve the soup perfectly. You learned tips for storing and customizing your soup to match your taste.
Enjoy this comforting dish, whether you stick to the classic recipe or explore variations. With simple adjustments, you can make it your own. Happy cooking!
