Roasted Creamy Tomato Soup

5 from 1 vote

Roasted Creamy Tomato Soup

This Roasted Creamy Tomato Soup is simple to make, super creamy, and is made with fresh roasted tomatoes, basil, and parmesan cheese for an incredible rich, savory flavor that is so much better than the canned stuff! You only need a few ingredients to make this perfect soup!

Prep Time10

Cook Time50

Total Time55

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 391kcal

Author: Briana

Equipment

immersion blender

Ingredients

Roast tomatoes

4 pounds tomatoes quartered, any kind, even canned!
2 medium yellow onion quartered
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper to taste

Soup

4 tablespoons unsalted butter
8 cloves garlic minced
3-4 cups broth we used chicken broth, add broth slowly and to your preferred texture
2 teaspoons Italian seasoning
¼ teaspoon black pepper to taste
handful of fresh basil (optional)
1 cup heavy cream
1 cup Parmesan cheese freshly grated, about 3 ounces or to taste
1 tablespoon kosher salt to taste
olive oil, heavy cream, salt, pepper, parmesan & basil to garnish

Instructions

Preheat the oven to 425°F. Add tomatoes and onions to a baking sheet. Toss with olive oil, salt, and pepper. Roast for 30 minutes, until the tomatoes begin to wrinkle and char.
4 pounds tomatoes, 2 medium yellow onion, 2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper
In a stockpot over medium heat, melt butter. Add garlic cloves, and move around frequently to cook garlic until fragrant, about 1 minute.
4 tablespoons unsalted butter, 8 cloves garlic
Once the garlic is fragrant, add in broth or stock, along with salt, pepper, and Italian seasoning. Bring mixture to a boil, then reduce to a simmer and cover. Allow mixture to simmer for 10 minutes.
¼ teaspoon black pepper, 3-4 cups broth, 1 tablespoon kosher salt, 2 teaspoons Italian seasoning
Add in optional basil, and stir to wilt. Using a blender or an immersion blender, blend the mixture until smooth.
handful of fresh basil
Reduce heat to low, then stir in heavy cream to warm through. Slowly add in freshly grated parmesan cheese in batches, and stir to melt completely before adding more cheese.
1 cup heavy cream, 1 cup Parmesan cheese
Adjust seasonings to taste, then serve with heavy cream, olive oil, salt, pepper, basil, and parmesan. Enjoy!
olive oil, heavy cream, salt, pepper, parmesan & basil to garnish
Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Use the best-tasting ingredients you can find! Since this recipe has so few ingredients, use the best ones you can find. Whenever possible, use fresh, ripe, in-season tomatoes. With that being said, if tomatoes are out of season, opt for high-quality canned tomatoes instead.

Don't burn the garlic. Once the tomatoes and onions are roasted, this soup comes together very quickly. You will need to stir the garlic constantly to ensure it doesn't burn. If it burns, you'll need to start over, or you'll add a bitter flavor to the soup

Grate the Parmesan fresh and add it to the soup slowly. Be sure to grate the cheese yourself, and add it slowly in batches, ensuring it's completely melted before adding more. Pre-shredded cheese tends to have anti-caking agents and other additives that make it harder to melt smoothly, so grating it yourself ensures the best melt.

Don't boil once the cream is added! Be careful of heating the soup too quickly once cream is added. Gently simmer the soup once cream is added, or when reheating later. Heating too much can cause the cream to curdle.

Nutrition