Creamy Tomato Soup
A smooth and flavorful homemade tomato soup made with roasted tomatoes, garlic, and a touch of cream. Perfect for chilly days and easy to pair with grilled cheese or crusty bread.
Equipment
- Baking sheet
- - Blender
- Large soup pot
- Whisk
- Ladle
Ingredients
- - 1 lb vine-ripened tomatoes halved
- - 2 large heirloom tomatoes halved
- - 1 red bell pepper quartered and seeded
- - 5 garlic cloves peeled
- - 1 small yellow onion quartered
- - 1 tbsp butter
- - 3 tbsp olive oil divided
- - ¼ cup all-purpose flour
- - 1½ tbsp tomato paste
- - 4 cups chicken broth or vegetable broth
- - 1 tsp sugar or to taste
- - Sea salt and black pepper to taste
- - ¼ cup heavy cream
- - 1 tbsp fresh basil chopped (or 1 tsp dried)
- - Optional garnishes: extra cream olive oil, Parmesan, fresh basil
Instructions
- Preheat oven to 450°F (230°C).
- On a baking sheet, spread tomatoes, bell pepper, onion, and garlic. Drizzle with 1 tbsp olive oil.
- Roast for 30–40 minutes until veggies are softened and lightly charred. Let cool slightly.
- Blend roasted veggies in a blender until smooth. Set aside.
- In a large pot, melt butter with remaining olive oil over medium heat. Whisk in flour and cook for 1–2 minutes.
- Stir in tomato paste and cook for another 1–2 minutes.
- Gradually whisk in 1 cup broth. Once smooth, add remaining broth and blended veggies.
- Stir in sugar, salt, and pepper. Simmer 10 minutes.
- Stir in cream and chopped basil. Simmer another 2–3 minutes.
- Adjust seasoning to taste. Serve with garnishes of your choice.
Notes
- Make it vegan: Use vegetable broth and substitute coconut cream for dairy.
- Spice it up: Add red pepper flakes before blending.
- Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
- Spice it up: Add red pepper flakes before blending.
- Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.