Creamy Roasted Tomato Soup

This easy, homemade, creamy roasted tomato soup will bring so much comfort to your life!

 

This comforting creamy roasted tomato soup is rich, flavorful, and made with oven-roasted Roma tomatoes, garlic, and onions for depth and sweetness. It’s blended until silky smooth and finished with cream to make the perfect cozy meal, especially when paired with a cheesy, toasted grilled cheese croissant or with my Peinirli pizza boats!

Roasting tomatoes brings out their natural sweetness, and doing it at home is not only easy but also so much better than canned. I’ve been making this soup with the grilled cheese croissants below, but I recently served it at a Valentine’s Day lunch for girls with the Greek pizza boats I just posted on my YouTube channel. Most ladies love this type of food, and it was a huge success. So, if you’re thinking about a brunch or girls’ luncheon menu, this soup with either cheesy bite is it!

Why will this be such a hit?

Sharp garlicky,

Smokey oniony,

Sweet, herby,

Deep savory,

Rich and creamy,

Tomato soup.

What are the ingredients for roasted tomato soup?

Roma (plum) tomatoes -quartered or whatever tomatoes you have on hand will do. Even the ones that are too soft for salads will roast beautifully.

Onion -peeled and quartered, just to get it on the pan to roast and char a bit.

Garlic cloves -peeled, but you can leave them whole to get soft and sweet.

Olive oil -I use a delicious extra virgin oil to add flavor while roasting the veggies.

Salt and freshly ground black pepper -to season all the veggies and make the soup super flavorful.

Dried basil -melts into the soup, adding sweet, earthy herbiness.

Crushed red pepper flakes -optional for a kick of heat, but I encourage you to use them. It really rounds out the soup.

Tomato paste -tomato paste tends to be very acidic, but the sugar will balance that out. If you don’t want to use as much sugar as the recipe calls for, you can use less paste.

Sugar -it sounds like a lot of sugar, but the soup needs a good bit to balance the tomato paste. As I said, you can add less paste to add less sugar, or you can add carrots or red bell peppers to the veggies to roast for natural sweetness.

Heavy whipping cream -adds a ton of rich creaminess to the soup. You can use Greek yogurt or coconut milk as a lighter alternative to heavy cream.

Water -or vegetable broth to thin the puree of the vegetables to a nice soup consistency.

Fresh basil leaves -for garnish and to add beautiful green color, and to add more fresh basil flavor.

Grated kefalotyri -or Parmesan cheese for garnish with the fresh basil leaves.

What do I need for the grilled cheese croissant?

Croissant –we have a big family, so I like to get the big package at Costco. You can use regular-sized croissants, or the small ones would be fun for the kids.

Shredded mozzarella -or gouda cheese would add a little smokiness and still pair well with the tomato soup.

Feta cheese -crumbled from a block to add salty, creamy pockets to the cheesy filling.

Dried basil -or oregano if you prefer, to elevate the flavor of your grilled cheese with herbiness.

How do I prepare the vegetables?

Preheat oven to 450°F (230°C). Wash and quarter the Roma tomatoes and place them in a large roasting pan with the quartered onion and garlic cloves. Drizzle with olive oil and season with salt, pepper, dried basil, and red pepper flakes. Toss to coat and bake for 45–60 minutes, until edges are caramelized and vegetables are tender.

How do I turn this into soup?

Working in batches, puree the roasted vegetables with the tomato paste and broth (or water) until smooth. Pour the soup into a pot, add the sugar, and bring to a boil. Add more liquid to reach your desired consistency. Stir in the heavy cream and adjust salt and pepper. Add a splash of orange juice or balsamic vinegar for brightness.

How do I serve the soup?

For extra richness, blend in a knob of butter at the end. Then, garnish the creamy roasted tomato soup with fresh basil and grated cheese. Serve hot with grilled cheese croissants.

How do I make the grilled cheese croissant?

Preheat oven to 350°F (175°C). Slice the croissant in half horizontally. Layer the cheeses and herbs on the bottom half. Top with the other half. Toast in the oven on a parchment-lined tray for 5–6 minutes, until cheese melts and croissant is golden.

Can I freeze the soup for meal prep?

The tomato soup (without cream) freezes beautifully! Let it cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months.

Do you have more soup recipes?

Roasted Tomato & Red Pepper Soup

Mediterranean Red Lentil Soup

Creamy Roasted Cauliflower Soup

Instant Pot Butternut Squash Soup

Creamy Vegan Fasolada (White Bean) and Kale Soup

Chilled Cucumber & Greek Yogurt Soup

Watch the Video: