Creamy Roasted Tomato Soup — Comfort in a Bowl

Few things are as comforting as a warm bowl of tomato soup. But once you try Creamy Roasted Tomato Soup, you’ll never go back to the canned stuff again. Roasting the tomatoes brings out their natural sweetness and depth of flavour, while a splash of cream gives this soup its signature velvety finish.

This is the kind of recipe you’ll crave when the air turns crisp, your schedule feels busy, or you just need something cozy and satisfying — fast.

🍲 Creamy Roasted Tomato Soup Recipe

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

🍅 Ingredients:

• 2 lbs (about 8–10) ripe tomatoes, halved
• 1 medium yellow onion, quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• Salt & pepper, to taste
• 1 tsp dried basil (or 1 tbsp fresh)
• ½ tsp dried thyme
• 2 cups vegetable or chicken broth
• ½ cup heavy cream (or use coconut milk for dairy-free)
• 1 tsp sugar (optional, to balance acidity)

🔥 Instructions:

1. Roast the Vegetables Preheat oven to 400°F (200°C). On a baking sheet, toss tomatoes, onion, and garlic with olive oil, salt, pepper, basil, and thyme. Roast for 35–40 minutes until soft and slightly charred.
2. Blend the Soup Transfer roasted vegetables to a blender (or use an immersion blender). Add broth and blend until smooth.
3. Simmer & Add Cream Pour soup into a large pot. Simmer on low for 10 minutes. Stir in heavy cream and taste — adjust seasoning or add sugar if needed.
4. Serve Warm Ladle into bowls and serve with crusty bread or a grilled cheese sandwich.

🧊 Storage:

• Refrigerate for up to 4 days
• Freeze for up to 3 months (leave out cream if freezing, and add when reheating)

This Creamy Roasted Tomato Soup is proof that the simplest ingredients often make the best meals. Whether you’re meal prepping for the week or making dinner on a chilly night, this soup always hits the spot.