This creamy roasted tomato soup is one of my favorite cozy meals to make when garden tomatoes are in season. Roasting the tomatoes with carrots, onion, and garlic brings out their natural sweetness and creates such a rich, comforting flavor. Serve it alongside a warm sourdough grilled cheese for the perfect fall dinner!
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 4–6
Ingredients
- 7 medium-to-large tomatoes, cored and quartered
- 2 medium carrots, peeled and sliced
- 1 medium yellow onion, cut into thick wedges
- 4–5 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup packed fresh basil leaves, roughly chopped
- ½ cup heavy cream, more or less to taste
Instructions
- Preheat the oven to 400°F.
- Add the tomatoes, carrots, onion, and garlic to a large rimmed baking sheet.
- Drizzle the vegetables with olive oil and season with the salt and black pepper. Toss until evenly coated, then spread everything into a fairly even layer.
- Roast for 40–50 minutes, stirring halfway through. The vegetables are ready when the tomatoes are soft and beginning to caramelize, the onions are browned around the edges, and the carrots are fork-tender.
- Transfer the roasted vegetables and all of the juices from the pan to a Dutch oven or large pot.
- Add the fresh basil, then use an immersion blender to blend everything until completely smooth. You can also carefully blend the vegetables in batches using a traditional blender. If using a traditional blender, remove the center insert from the lid and loosely cover the opening with a clean kitchen towel so steam can escape.
- Stir in the heavy cream. Bring the soup to a gentle simmer over medium-low heat and cook for 5–10 minutes, stirring occasionally. Avoid bringing it to a hard boil after adding the cream.
- Taste and add additional salt, pepper, or cream as desired. If the soup is thicker than you prefer, stir in a small splash of water or broth until it reaches your desired consistency.
- Serve warm with grilled cheese or toasted sourdough.
Notes
- Garden tomatoes naturally release plenty of liquid while roasting, so broth usually isn’t necessary.
- For a slightly lighter soup, begin with ¼ cup of heavy cream and add more to taste.
- This recipe makes enough for a typical family dinner with a little left over, especially when served with grilled cheese.
- Store leftovers in an airtight container in the refrigerator for up to four days.