Tomato + onion + sweet red pepper + roasting = deliciousness. It also equals Creamy Roasted Tomato Soup.
Whether we’re in the deep freeze of winter or enjoying the final days of the summer season, the majority of us have access to those tasty gems known as plum tomatoes.
Believe me on this one …when those plentiful tomatoes are roasted along with a few companions, the outcome is awesome. Totally worth heating up your oven.
What you’ll need to make your batch of Creamy Roasted Tomato Soup…
- Fresh plum tomatoes – Trimmed & quartered. Plum tomatoes, also known as Roma tomatoes, are very meaty and not overly juicy. These tomatoes are suitable for roasting and are typically available year-round.
- Large onion – Cut lengthwise into wedges. White, yellow or sweet onion may be used.
- Red bell pepper – Coarsely chopped. It’s important to use well-shaped, firm peppers with a glossy exterior. Avoid any that have soft spots. The sweetness and texture of the red bell pepper is ideal for roasting.
- Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor.
- Salt & freshly ground black pepper
- Fresh garlic cloves – Peeled & halved.
- Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. For a vegetarian dish, substitute with vegetable broth or stock.
- Fresh basil leaves – Chopped. Highly recommend that you use fresh basil with its vibrant, sweet and peppery flavor. If you must substitute with dried basil, measure just one-third of the amount since the flavor is more concentrated and tends to be bitter.
- Fresh flat-leaf parsley – Chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture. If you only have dried parsley, use one-third of the recommended amount.
- Half & half – To finish, if a creamy soup is desired. For more richness, use heavy cream. For less richness, use whole milk.
- Croutons – Optional but highly recommended for serving.
Let’s make this as carefree as possible. Fully line your rimmed baking sheets with parchment paper.
The veggies will caramelize quite a bit. That’s a good thing …the more they caramelize, the deeper the flavor. With the parchment paper in place, clean up will be a breeze.
- Preheat oven to 400°F.
- Fully line two rimmed baking pans with parchment paper.
- Arrange the tomatoes, onion, and red bell pepper in a single layer on the lined baking pans.
- Drizzle the olive oil over the tomato mixture.
- Season with the salt and pepper.
- Roast the tomato mixture in the preheated oven for 30 minutes.
- Add the halved garlic.
- Continue roasting until the mixture is tender for an additional 15 minutes.
While the tomato medley is roasting, prepare the garlic cloves. They’ll be added to the mix during the last 15 minutes in the oven.
While you’re at it, you may as well chop the fresh herbs so they’re ready when it’s time to serve up the goodness.
After the garlic is added, get the chicken (or vegetable) broth heated up in a large pot or dutch oven. I always use my Le Creuset 5 1/2-Quart Dutch Oven on this …it works like a charm.
- Bring the broth to a boil in a large pot or dutch oven.
- Reduce the heat and gently simmer, covered.
Process your soup with the blender method…
- When ready, place half of the roasted tomato mixture into the blender.
- Cover and hold lid down.
- Pulse a few times before leaving on to blend until smooth.
- Add a small amount of the warm broth if extra liquid is needed.
- Pour the pureed tomato mixture into the pot with the broth.
- Puree remaining half of tomato mixture and add to stock mixture, mixing well.
- Simmer for 5 minutes until heated through.
Alternatively, process your soup with the immersion blender – always my preferred method…
- Transfer all of the roasted veggies directly to the hot broth.
- Using an immersion blender, process until the entire mixture is smooth.
- Simmer for 5 minutes to be sure it is heated through.
I highly recommend using an immersion blender. I’m all about the easiest possible clean-up, so the immersion blender is always my first choice.
Whichever method you choose, you’ll end up with a smooth well-blended full-flavored tomato soup.
- Stir in the chopped fresh herbs.
- For a creamier consistency, add half & half.
- For more richness, add heavy cream to taste.
- For less richness, add whole milk.
- Or serve the soup as it is.
- Offer some cream on the side to be added, if desired, to individual servings.
This soup is delicious just as it is. Light and healthy. If that sounds like what you’re looking for, just add your fresh herbs and dig in.
But maybe you like your tomato soup to be on the creamy side.
We’re here to help you with that. You can add some half & half or heavy cream to the pot, tasting as you go until you reach the desired consistency. Or, better yet, serve the soup with the cream on the side. That way everyone can decide how much creaminess they would like.
This soup happens to be naturally gluten-free.
And with a swap of broth from chicken to vegetable, you have a pot of goodness for the vegetarians in your crowd.
This Creamy Roasted Tomato Soup is created for dipping.
Don’t forget the topping of croutons.
Unless you have some grilled cheese sandwiches handy for dipping. That wouldn’t be a bad thing.
creamy roasted tomato soup
Roasting brings out the full flavor of the tomatoes. Enjoy as it is. Or add a touch of cream for extra richness.
Ingredients
- 3 pounds plum tomatoes, trimmed & quartered
- 1 large onion, cut lengthwise into 8 wedges (about 13 ounces)
- 1/2 cup red bell pepper, coarsely chopped (about 3 ounces)
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, peeled & halved
- 5 cups chicken broth (or vegetable broth)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- half & half or heavy cream, to finish (optional)
- croutons, for garnish (optional)
Instructions
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Preheat oven to 400°F. Fully line two rimmed baking pans with parchment paper.
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Arrange the tomatoes, onion, and red bell pepper in a single layer on the lined baking pans. Drizzle the olive oil over the tomato mixture. Season with the salt and pepper.
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Roast the tomato mixture in the preheated oven for 30 minutes; add the halved garlic. Continue roasting until the mixture is tender, an additional 15 minutes.
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Meanwhile, bring broth to a boil in a large pot or dutch oven. Reduce heat and simmer, covered.
-
When ready, place half of the roasted tomato mixture into the blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm broth if extra liquid is needed. Pour pureed tomato mixture into the pot with the broth. Puree remaining half of tomato mixture and add to stock mixture, mixing well. Simmer for 5 minutes until heated through.
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Alternatively, the roasted veggies can be transferred directly to the hot broth. Using an immersion blender, process until the entire mixture is smooth. Simmer for 5 minutes to be sure it is heated through.
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Stir in the chopped fresh herbs. For a creamier consistency, add half & half or heavy cream to taste. Or serve the soup as it is with the cream on the side to be added, if desired, to individual servings.
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More roasted goodness…
I’m Making this tonight!
Hi Laura! Hope you love it. Thanks for stopping by!