4.5 from 13 votes
By Melissa Erdelac · (updated March 2, 2021) · 6 Comments
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Two steps and you are done! This easy Creamy Roasted Tomato Soup recipe is made from scratch, using fresh tomatoes, yet it requires hardly any work! Flavorful roasted tomatoes, basil, and cream blends together to make a comfort food at it’s best!
I’ve been rescuing garden tomatoes from rotting on the vines like crazy. They’re very thankful to not go to waste outside(yes, my tomatoes confide in me like that).
However, now they’re giving me the stink eye from their new shelter because who can possibly consume that many tomatoes? What was the point of bringing them in if they’re going to just rot on my dining room table?
Well, Tomatoes, the problem is you can kind of be a labor-intensive, drag fest. Any recipe that remotely puts a dent in the mass of you requires blanching, peeling, de-seeding, and canning. Ugh. No time for that craziness.
Cream of Tomato Soup is a hands-off, easy recipe that won’t make you tomato grouchy. Simply throw tomatoes and seasonings on a baking sheet, roast for less than an hour, and blend it up.
How to Make Roasted Tomato Soup With Fresh Tomatoes
The easiest tomatoes to use for Cream of Tomato soup recipe are plum or Roma tomatoes because the pulp can easily be removed (see recipe video).
I have also substituted heirloom, yellow, or beefsteak tomatoes. Slice the tomatoes in half and scrape out seeds with a spoon. If the tomatoes are larger, they will have to be roasted a little longer.
Removing the pulp and roasting the tomatoes really concentrates the flavor and makes the simple ingredients shine.
If you would like a delicious recipe to enjoy year-round, check out this gluten-free tomato soup using canned tomatoes!
Can You Freeze Tomato Soup?
Yes, but leave out the half and half so the soup doesn’t curdle during reheating. Blend everything together without the cream (soup will be thicker). Let soup cool completely and ladle into freezer quart bags.
When ready to serve, defrost bags on counter or in refrigerator. Reheat gently on stove or microwave, adding cream, milk, or half and half towards end to desired consistency.
HOW TO MAKE Creamy roasted TOMATO SOUP
- Place fresh tomatoes, carrots, onions, and garlic on a baking sheet. Pour olive oil, brown sugar, and salt over vegetables and toss to combine.
- Roast the tomatoes and scrape everything into a saucepan or blender.
- Add water, half and half, and fresh basil. Blend until smooth and creamy.
expert Tips and Tricks
- Instead of using half and half to make this a Cream of Tomato Soup, use heavy cream for a richer soup, milk for a healthier version, non-dairy milk for vegan, or leave out the cream entirely and add an extra cup of water or vegetable broth.
- This soup easily blends together with an immersion blender right in the saucepan.If you don’t have an immersion blender, cool the vegetables slightly, and place all ingredients into a standard blender.
- Turn this soup recipe into a Cream of Vegetable Soup. Instead of mainly using tomatoes, add more carrots, peppers, cauliflower, broccoli, sweet potatoes, or any fresh vegetables on hand.
- Top Cream of Tomato Soup with freshly grated parmesan or these deliciousparmesan crisps.
SAVE THIS CREAM OF Roasted TOMATO SOUPRECIPE TO YOUR PINTEREST BOARD!
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Creamy Roasted Tomato Soup Recipe
This easy, homemade Cream of Tomato Soup recipe requires only two steps! Roasted tomatoes and basil blends together to make a creamy, classic, comfort food.
4.47 from 13 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 5 cups
Author: Melissa Erdelac
Ingredients
- 16 roma tomatoes, halved and seeds scooped out*
- 2 sweet onions, quartered
- 2 large, whole carrots, peeled
- 4 whole garlic cloves, peeled
- 3 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 1/4 cup fresh basil leaves
- 2 cups water
- 1 cup half and half
US Customary – Metric
Instructions
Preheat oven to 400ºF. On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.
In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper. Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven.
Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes, or until tomatoes start to char.
Scrape all the veggies and pan drippings into a sauce pan. Add basil, water, and half and half. Use animmersion blender to pureeeverything in the pot and heat gently over low heat. If you don't have an immersion blender, transfer ingredients to a blender.
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Recipe Notes
*To easily scoop out the seeds, I cut the tomato in half and take a spoon to scrape everything out. You will be left with just the outer shell of the tomato, with all the flesh inside removed.
Tips and Tricks for Making Cream of Tomato Soup Recipe
- Instead of using half and half to make this a Cream of Tomato Soup, use heavy cream for a richer soup, milk for a healthier version, non-dairy milk for vegan, or leave out the cream entirely and add an extra cup of water or vegetable broth.
- This soup easily blends together with an immersion blender right in the saucepan. If you don’t have an immersion blender, cool the vegetables slightly, and place all ingredients into a standard blender.
- Turn this soup recipe into a Cream of Vegetable Soup. Instead of mainly using tomatoes, add more carrots, peppers, cauliflower, broccoli, sweet potatoes, or any fresh vegetables on hand.
- Top Cream of Tomato Soup with freshly grated parmesan or these deliciousparmesan crisps.
Nutrition
Serving: 1cup | Calories: 213kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 519mg | Potassium: 685mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5965IU | Vitamin C: 33.2mg | Calcium: 98mg | Iron: 0.8mg
Course: Soup
Categories: Appetizers Baking Fall Gluten Free Grain Free Healthy(ish) Low Carb Quick and Easy Recipes Soups Spring Summer Vegetables Vegetarian Winter
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