Creamy Roasted Tomato Soup

Roasting changes everything about tomato soup. The oven concentrates the tomatoes’ natural sugars and adds a gentle caramelized flavor that you simply cannot get from a can. Blended with roasted garlic and onion and finished with a splash of cream, this soup is silky, rich and comforting.

Ingredients

• 3 lb (1.4 kg) ripe tomatoes (Roma or vine-ripened), halved
• 1 large yellow onion, cut into wedges
• 1 whole head of garlic, top trimmed off
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or oregano
• 2 cups (480 ml) vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon sugar, if needed
• 1/2 cup (120 ml) heavy cream or half-and-half
• A handful of fresh basil leaves

Step-by-Step Instructions

1. Prepare to roast. Heat the oven to 400°F (200°C). Arrange the tomatoes cut-side up and the onion wedges on a large rimmed baking sheet. Drizzle the garlic head with a little oil and wrap it in foil, then place it on the sheet.
2. Season. Drizzle the tomatoes and onion with the olive oil and sprinkle with salt, pepper and dried thyme.
3. Roast. Roast for 40 to 45 minutes, until the tomatoes are soft, wrinkled and slightly caramelized at the edges.
4. Combine in a pot. Squeeze the soft garlic cloves out of their skins into a large pot. Add the roasted tomatoes, onions and all the juices from the pan.
5. Simmer. Add the broth and tomato paste. Bring to a simmer and cook for 10 minutes to blend the flavors.
6. Blend. Add the basil and blend with an immersion blender until very smooth. If using a countertop blender, work in batches, fill it no more than halfway, and vent the lid with a towel over the top to let the steam escape.
7. Finish. Stir in the cream. Taste and add sugar only if the soup tastes too acidic, then adjust the salt.

Choosing Tomatoes

Roma tomatoes are meaty with fewer seeds, which produces a thicker soup. Vine-ripened tomatoes are juicier and sweeter. Out of season, two 28-ounce (800 g) cans of whole peeled tomatoes, drained and roasted for 30 minutes, are a good substitute.

Tips for Success

• Scrape the pan. The browned juices on the baking sheet are full of flavor. Add a splash of broth to loosen them.
• For an extra smooth soup, pass it through a fine-mesh sieve after blending to remove the seeds and skins.
• Adjust thickness with more broth if too thick or a few minutes of simmering if too thin.

Variations

• Roasted red pepper: Add two red bell peppers to the baking sheet.
• Dairy-free: Use coconut milk or omit the cream and add an extra tablespoon of olive oil.
• Spicy: Roast a fresh chili with the tomatoes or add a pinch of chili flakes.

Storage and Freezing

Refrigerate for up to 5 days. Freeze for up to 3 months, ideally before adding the cream; stir the cream in after reheating.

Frequently Asked Questions

Do I need to peel the tomatoes?
No. Roasting softens the skins and blending breaks them down. Strain the soup if you prefer a perfectly smooth texture.

Why does my soup taste sour?
Tomatoes vary in acidity. A little sugar, a pinch of baking soda or an extra splash of cream will balance it.

What can I serve with tomato soup?
The classic choice is a grilled cheese sandwich. Croutons, a swirl of pesto, a spoon of Greek yogurt or a sprinkle of Parmesan are all excellent toppings.