Best Roasted Tomato Soup | Creamy and Easy Recipe
Make the best roasted tomato soup: easy, creamy, flavorful, and homemade. A cozy tomato soup recipe made with roasted tomatoes and garlic for a rich, comforting taste.
Servings: 6
Calories: 168kcal
Equipment
Ingredients
- 3 lb Tomatoes any kind (read notes)
- 1 large Onion cut into quarters
- 1 Garlic head unpeeled, top sliced off
- Salt to taste
- Pepper to taste
- ½ teaspoon Chili flakes optional
- 2 tablespoons Olive oil
- 4 cups Water or vegetable stock
- 1 teaspoon Smoked paprika
- 2 tablespoons Tomato paste
- ½ cup Coconut cream or regular cream, optional – read notes
- Fresh basil leaves optional
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C). Place the tomatoes (quartered), onion quarters, and the whole garlic head with the top sliced off on a baking tray. Drizzle with olive oil, season with salt, pepper, and toss to coat. Roast for 35–45 minutes, or until the tomatoes are blistered and caramelized and the garlic is soft.
- Prepare the base: Transfer the roasted tomatoes and onions to the pot.
- Once cool enough to handle, squeeze the roasted garlic cloves out of their skins and add them to the large pot.
- Blend the base: Add smoked paprika, chili flakes, tomato paste, basil leaves, salt, pepper and pour in the water or vegetable broth. Use an immersion blender to blend until completely smooth. If using a countertop blender, work in batches.
- Simmer: Bring the soup to a gentle boil, then reduce heat to low. Simmer for 10–15 minutes to deepen the flavor. Taste and adjust seasoning. If needed, add sugar (1 teaspoon at a time).
- Finish with cream (optional): Stir in coconut cream or regular cream for extra richness. Add chopped basil if you like. And cook for a couple of minutes.
- Serve: Ladle into bowls and serve hot with toasted buttered bread or grilled cheese.
Video
Notes
- Tomatoes: Use any tomatoes you like, Roma, cherry, heirloom, vine-ripe, plum, San Marzano, or a mix. Mixing varieties adds depth and natural sweetness. Choose good-tasting tomatoes; dull or flavorless tomatoes = dull soup.
I personally like to combine several types. - Sugar: Some tomatoes are naturally acidic. If your soup tastes sour, add 1 teaspoon of sugar at a time (up to 1 tablespoon) to balance it.
- Cream (Optional):
- Coconut cream keeps the soup dairy-free and adds a light sweetness.
- Regular heavy cream makes the soup rich and velvety.
- Skip the cream entirely for a lighter, more tomato-forward soup.
- Consistency:
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- Too thick? Add more broth or water until it reaches your preferred texture.
- Too thin? Simmer longer to reduce and intensify the flavors.
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- Spices & Add-Ins: Add thyme, rosemary, oregano, or bay leaf while simmering. For a smoky flavor, increase smoked paprika or add a touch of chipotle.
- Garlic: Roasting garlic makes it sweet, soft, and nutty, never skip if you love deep flavor.
- Storage: Keep in the fridge up to 4 days in an airtight container or freeze up to 3 months (freeze without cream for best texture). Reheat gently on the stove; add a splash of water or broth if too thick.
Nutrition
Calories: 168kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 119mg | Potassium: 642mg | Fiber: 4g | Sugar: 24g | Vitamin A: 2195IU | Vitamin C: 34mg | Calcium: 39mg | Iron: 1mg