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
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.
Ingredients
- 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
Instructions
- 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.
Video
Notes
You can use any tomatoes of choice. You can use olive or avocado oil, you can also use store bought broth or simply make your own at home.
To make your own broth, add 6 cups of water to a pot with one peeled onion, two carrots, two teaspoons salt, two cloves of peeled garlic, two celery stalks, and boil it for 30 minutes.
You can use any veggies of choice to make broths with and use 2 cups of your own broth for this recipe.
Feel free to also add a sweet bell pepper or two or even a jalapeño pepper if you like some heat. You can roast any veggies on this sheet pan that you personally love. You can use a regular blender or a stick blender as well.
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
21 Responses
You are SO thorough!! Thank you for the generosity of your time. So much love in these recipes. Wow!
Thanks so much for leaving such a sweet comment ❤️
how many servings would you say this makes ??
2 large or 4 small
2 large servings
Thank you so much for explaining everything for someone who is new to cooking just made this and it’s delicious! And I usually hate soups! Lol a MUST try
Hiiii Casey! Thank you for trusting me
How many bowls of soup does this make? I am planning on making it for 5 people. Should I double the recipe?
Hi beautiful I would double it for 5 people
This was so yummy, thank you!!
My pleasure Renata 🙂
I make this with a mix of roma tomatoes/cherry tomatoes and I’ve had multiple people demand the recipe! It’s become a cold weather staple for me for sure, thanks so much!
So happy Nicola 🙁
I can’t wait to make this. I’m expecting a lot of garden tomatoes.
But how does it become creamy with no cream added?
Thank you
Fran
Hi Fran, please use the exact measurements and ingredients and you’ll see 🙂 You CAN add cream if you want but I don’t
This soup is delicious! I use my plethora of tomatoes from my garden. Even my 9 month old grandson gobbles this up! Love your recipes.
Love to hear this, Mary! So wonderful.
I made this, and love it thank you for taking the time and efforts for this lovely website, super great.
Thank you Sofia! That makes me so happy.
I love love love this recipe!! Could you add a red pepper to the pan and roast that with the other vegetables?
Definitely — that sounds delicious!