Creamy Roasted Tomato Soup. When my mom and dad taught me how to make creamy soups without the heavy cream, you just never look back. I was raised on stews and soups in Bulgaria and we are known for it. Growing up, we had soup with every meal, and it’s always been a huge part of my culture. It also happens to be tomato season, the tomatoes are so much cheaper and sweeter. If you make garlic bread, grilled cheese, or toast some croutons, you are seriously living life. This soup could not be easier, it requires a few ingredients which you probably already have on hand and an incredible way to sneak those veggies in as your little ones would never know.
Creamy Roasted Tomato Soup
- 6 large tomatoes (3lbs) cut in half I used heirloom from the garden but you can use any
- salt to taste
- 1 red onion cut into slices
- 2 carrots halved
- fresh thyme is optional
- 4-5 tablespoons of olive oil
- 7 peeled garlic cloves
- 2 cups of vegetable broth
- Cut the tomatoes in half and place them on a baking sheet lined with parchment paper. Slice the onions, cut the carrots in half, and add them on the baking sheet as well. You don’t need to be precise because it will all get blended at the end. Season with salt, generous drizzle of olive oil, and optionally, thyme leaves. Give everything a nice massage and flip the tomatoes flat side down. All of the vegetables should be flat onto the baking sheet and not overlapping so they can roast evenly.
- Place the the garlic cloves onto a separate small piece of parchment paper, add a teaspoon of olive oil, wrap them up, and place it on the baking sheet as well. Bake at 400F for 45 minutes or until the vegetables are fully roasted and aromatic.
- Take that sheet pan out of the oven and let it cool a little. I like to take the skin off of the tomatoes as it peels easily but you don’t have to if you don’t want to. If there are any hard stems from the thyme you can discard those as well.
- Take the roasted garlic out of the parchment paper and add the roasted vegetables with all of the juices into a blender with 2 cups of warm vegetable broth and blend. You are more than welcome to add everything to a pot and blend it with a stick blender as well.
- How thick or thin you like the soup will be totally up to you, you are more than welcome to add more or less broth. Enjoy with grilled cheese, crostini, or croutons.
- This soup stores beautifully in the refrigerator up to four days or you can freeze it up to three months.