Creamy Roasted Tomato Soup
This Creamy Roasted Tomato Soup is bursting with flavors from the roasted tomatoes, onion and garlic. It’s rich, cozy, and a crowd pleaser. This soup can easily be made and frozen to keep on hand any time you’re craving a delicious creamy tomato soup.
Tomato soup is one of those soups I could eat all year round, especially when paired with a delicious grilled cheese. I didn’t eat fancy tomato soup growing up. My mom was never one to make her own tomato soup recipe. Honestly she hates cooking, which is quite funny, since I love it. She always bought canned tomato soup, usually Campbell’s. To be honest, it wasn’t that the soup itself was amazing. It was the memories I have that went with the soup. Even though my mom did not like cooking, she always made sure that food brought us together. I treasure those moments that we had growing up sitting around the table eating good food.
The thing that makes this roasted tomato soup different is just that – it’s roasted. Roasting the tomatoes, onion and garlic adds a new depth of flavor that just makes this soup over the top delicious. Now, let’s get to cooking it, shall we?
Here’s what you need to know…
You’ll begin making this homemade tomato soup by roasting the tomatoes, onion and garlic. Quarter the onion and tomatoes, then place on a sheet pan. Cut a head of garlic in half, horizontally (the garlic may not stay completely together, and that is okay). Place each garlic half into a square of aluminum foil. Add a drizzle of olive oil, and season with salt and pepper. Loosely wrap up the garlic, then place on the baking sheet with the tomatoes and onion. Roast the vegetables for 30 minutes in a 400F oven. Roasting the vegetables will help give flavor to the dish as well as get rid of excess moisture from the tomatoes so the soup will have a thicker consistency.
Remove the vegetables from the sheet pan with a slotted spoon, allowing excess liquid to drip off. Place into blender. Use one of the garlic head halves and squeeze the roasted garlic out of the shell, into the blender. Add in the fresh herbs and season with salt and pepper. Blend until smooth.
Add blended soup into large skillet over medium heat. Stir in cream and cheddar cheese and cook, stirring frequently to melt cheese and warm ingredients through. Taste soup and season with additional salt and pepper, if desired. I like to serve my soup with grilled cheese, but certainly you can just eat it as is.
This soup will stay good for 4 months in the freezer, or 3 days in the refrigerator.
If you make this tomato soup recipe, please let me know your thoughts in the comments and ratings below. I’d love to hear your feedback! It helps me improve my recipes. Also, make sure you find me on instagram or youtube, for the full cooking video for this soup as well as some fun behind the scenes.
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Creamy Roasted Tomato Soup
Description
This Creamy Roasted Tomato Soup is bursting with flavors from the roasted tomatoes, onion and garlic. It’s rich, cozy, and a crowd pleaser. This soup can easily be made and frozen to keep on hand any time you’re craving a delicious creamy tomato soup.
Ingredients
- 8 medium tomatoes, quartered
- 1 sweet onion, quartered
- 1 head garlic, cut in half horizontally
- 2 tablespoons olive oil
- 4 fresh sage leaves (or 1 teaspoon dried)
- 2 tablespoons fresh thyme (or 2 teaspoons dried)
- 1/4 cup fresh basil (or 4 teaspoons dried)
- Salt and pepper
- 3/4 cup heavy whipping cream
- 1 cup cheddar cheese, shredded
Pair it with this grilled cheese, if desired
Instructions
1. Preheat oven to 400F.
2. Add tomatoes and onion to large baking sheet with rim. Place each garlic head half on a square of aluminum foil. Drizzle with olive oil and season with salt and pepper. Loosely wrap up the garlic. Place garlic on baking sheet with tomatoes and onion. Roast for 30 minutes.
3. Remove tomatoes and onion from baking sheet with slotted spoon, allowing excess liquid to drip off, and place in blender. Remove the garlic head halves from aluminum foil and squeeze garlic out of shell. Add in fresh herbs and salt and pepper. Blend until smooth.
4. Add blended tomato soup to large skillet over medium heat. Add in cream and cheddar cheese. Cook over medium heat, stirring frequently until cheese is melted and everything is heated through. Season with additional salt and pepper if desired for taste.
5. Serve with a grilled cheese, if desired and enjoy!
