Cream of Roasted Tomato Soup
Indulge in the velvety richness of Cream of Roasted Tomato Soup, a comforting blend of oven-roasted Roma tomatoes, caramelized garlic, and sweet yellow onion, elevated with fresh thyme and finished with a splash of heavy cream. This homemade tomato soup boasts a deeply savory flavor profile, thanks to the gentle roasting that brings out the natural sweetness of the ingredients. Perfect as both a light lunch or an elegant appetizer, this recipe comes together in just under an hour and serves four. Garnish with fresh basil leaves for a burst of brightness and serve with crusty bread for the ultimate cozy meal. Easy, wholesome, and irresistibly creamy, this soup is a must-try for tomato lovers everywhere!
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Recipe Information
Ingredients
- 8 whole Roma tomatoes
- 4 whole Garlic cloves
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 sprigs Fresh thyme
- 3 cups Vegetable broth
- 0.5 cups Heavy cream
- 1 teaspoon Sugar (optional)
- 6 whole Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C).
Cut the Roma tomatoes in half lengthwise and place them cut side up on a baking sheet lined with parchment paper.
Peel the garlic cloves and slice the yellow onion into thick wedges. Add them to the baking sheet alongside the tomatoes.
Drizzle the olive oil evenly over the tomatoes, garlic, and onion. Sprinkle with 1 teaspoon of salt, black pepper, and the fresh thyme sprigs.
Roast in the preheated oven for 30-35 minutes, or until the tomatoes are soft, slightly caramelized, and the garlic is golden.
Remove the thyme sprigs from the roasted vegetables and discard. Transfer the roasted ingredients, along with all the juices from the baking sheet, to a large pot.
Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Let it cook for 10 minutes to deepen the flavors.
Using an immersion blender, blend the mixture until smooth. Alternatively, transfer the mixture in batches to a countertop blender and puree until velvety.
Stir in the heavy cream and taste for seasoning. Add the remaining 0.5 teaspoon of salt and sugar, if needed, to balance the acidity of the tomatoes.
Simmer for an additional 5 minutes, stirring occasionally, to combine the flavors.
Serve the soup hot, garnished with fresh basil leaves and an optional drizzle of olive oil or additional cream.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 31.3 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2823 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
