Easy Creamy Roasted Tomato Soup

This easy creamy roasted tomato soup is made with fresh roasted Roma tomatoes and pungent herbs. Incredibly easy, loaded with flavor and naturally plant-based, this will become one of your go-to soups!

What do you get when you combine fresh tomatoes, onions, garlic and basil with some veggie broth, and spices? Why, an easy creamy roasted tomato soup, of course! With a few simple ingredients, you’ll have your new favorite soup recipe! It’s winter here in New England which means this mama is dreaming up all the coziest soup dishes. Really delicious homemade tomato soup, even in all of its simplicity, is actually difficult to find. We’ve searched high and low, visited a number of restaurants and finally resolved to make our own after being constantly disappointed. Trust me when I say, we and you, will never have to look again!

This easy creamy roasted tomato soup uses a simple list of ingredients and can pair with a number of different options. Think: grilled cheese, fresh crusty bread, avocado toast, a sandwich, a salad (we’ve tried all of these ha!)… your imagination is the limit.

The Process

In all of my posts, I like to outline the process for each recipe so that you have the exact idea of what needs to be done in terms of preparation and cooking. The worst is when you start making something, only to realize it takes 2 hours and 30 minutes and you only planned for one hour. Yikes! So let’s begin!

The prep work is minimal. Wash and dry the tomatoes. Chop some onion and garlic. Measure out some liquids and spices. We’ll roast the tomatoes to really bring out that rich pungent flavor and while they’re roasting, we’ll sauté the onions and garlic. I have experimented with roasting the garlic on the same sheet pan as the tomatoes. Noy my favorite. I felt like the garlic roasted too much and it produced a slightly charred and smoky flavor to the soup. Instead, I love to sauté it with the onion in some olive oil. In my opinion, the trifecta of all kitchen aromas is the smell of onions and garlic sauteing in olive oil. Is there any better smell?! Nope!

If you choose to roast the garlic, place it on the pan after 25 minutes of the tomatoes roasting. That will give you 20 minutes to achieve some roasted, but not burnt, garlic!

Roasted tomatoes are such a beautiful sight. Vibrantly red and oozing with their delicious juices which we’ll capture in the soup! You can opt to scoop out the seeds but I find that it takes away from the meat of the tomatoes. If you have a powerful high speed blender or powerful handheld immersion blender, you won’t even need to worry about the seeds. When the roasting is finished, we’ll combine all the ingredients, blend them, and then simmer for a short while to incorporate all of the ingredients.

Tools of the Trade

As I mentioned previously, you’ll need a high speed blender or a handheld immersion blender. I have tried both and my personal preference is for the high speed blender. The blender does a fantastic job of breaking down those pesky seeds in order to achieve that super velvety texture. Some people enjoy a more rustic taste and texture, opting for a bit of seediness or chunkiness and that’s okay too. Try the handheld immersion blender to achieve that. Other than the blender, all you’ll need is a big pot, a roasting sheet pan. Don’t you love meals that don’t involve washing 36948652 dishes?!

For soups, I absolutely love using my cast iron enameled Dutch Oven. It heats and cooks evenly and it also looks gorgeous while serving. Linking it here for you!

Pairing Your Soup

As I mentioned previously, this tomato soup pairs wonderfully with several options. If you’re going for a light fare, the soup might be enough for you on its own. If you’re typically a more wholesome eater, then pairing with a more protein rich food might be a great option. One of our favorite pairings is freshly smashed avocado with a hint of sea salt and lime, smeared on fresh crusty bread with a drizzle of olive oil, a sprinkle of red pepper flakes and some microgreens. Additionally, grilled cheese is another popular option. If you’re plant exclusive, Miyoko’s makes some really good plant-based cheese; their mozzarella wheel tastes fantastic in a grilled cheese. For my plant-based friends, other sandwich ideas are: a grilled tofu sandwich, a hummus and veggie, sandwich, a smashed chickpea sandwich or a smoky tempeh sandwich. Move over deli meat; we’ve got new options in this town.

You may also opt for a salad. Need an idea? Try my Crunchy Healthy Broccoli Chickpea Salad or my White Bean and Farro salad for rich protein-packed salads.

Whatever you choose, you can’t go wrong. So give this easy creamy roasted tomato soup a go and let us know what you think! Cheers xoxo

Easy Creamy Roasted Tomato Soup

This easy creamy roasted tomato soup is made with fresh roasted Roma tomatoes and pungent herbs. Incredibly easy, loaded with flavor and naturally plant-based, this will become one of your go-to soups!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Soup

Servings 5 quarts

Equipment

• 1 Large pot
• 1 Sheet Pan for Roasting
• Cutting Board & knife

Ingredients

  

• 5 lbs roma tomatoes
• 1/4 cup olive oil + more for brushing the tomatoes
• 2 medium yellow onions
• 6-8 cloves of garlic
• 3/4 cup freshly packed basil leaves
• 1 cup full fat milk oat or coconut work well
• 2 cups veggie broth
• salt and pepper to taste
• 1 tablespoon dried oregano
• 1/2 tbsp dried parsley

Instructions

 

• Preheat the oven to 400 and line a roasting pan (or 2) with parchment paper or a silicon mat.
• Wash and dry the tomatoes. Slice them in half vertically and place them on the roasting pan.
• Spray or brush with olive oil and a sprinkle of salt and pepper. Roast for 45 minutes.
• While the tomatoes are roasting, chop the onion and mince the garlic into your big pot. Add the 1/4 cup olive oil and sauté about 7-10 minutes until a deep golden yellow and translucent. Then turn off the heat and set the pot aside.
• If you're using the handheld blender, add the tomatoes to the pot with the onions and garlic and all the rest of your ingredients. Blend until you achieve the desired consistency.

  If you're using a countertop high powered blender, add the tomatoes into the blender ( you will have to blend half at a time) with the onions and garlic. Add one cup of the veggie broth, basil leaves and spices and blend until smooth, at least 2-3 minutes. Pour the contents into the pot and then blend up the second half of the tomatoes with the remaining 1 cup of veggie broth and the cup of milk. Blend until smooth and then pour into the pot. Stir to combine.
• After your tomatoes have been blended, bring the soup to a boil. Then reduce the heat to medium low and simmer for about 10-15 minutes to allow the flavors to incorporate together, stirring occasionally to prevent sticking and burning.
• Turn off the heat and serve!

Notes

To fit all of the sliced tomatoes on one sheet pan, I use a 21″ x 15″ sheet pan. If you don’t have a large sheet pan of that size, you will need two 9×13 sheet pans. 

When prepping the tomatoes, you can brush with olive oil or even better, use a spray bottle to lightly coat. The spray bottle is less wasteful, uses less oil and is very quick.

If you are opting for roasted garlic instead of sautéed garlic, roast the tomatoes in the oven for 25 minutes. Then add the garlic to the sheet pan and roast the tomatoes and garlic for another 20 minutes.

Serve as is or you can top with some fresh chopped basil. 

Store in an airtight container and refrigerate. The soup will hold for 4-5 days in the refrigerator.

To freeze, use an airtight, freezer safe container. Use within 1 month for the best flavor. 

Keyword soup

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