Can I Make Roasted Tomato Soup Ahead of Time?

Yes. Roasted Tomato Soup is an excellent make-ahead recipe because the flavors continue to blend as it rests. Prepare the soup completely, let it cool, and store it in an airtight container in the refrigerator for up to five days. When you are ready to serve it, reheat the soup gently on the stovetop over medium-low heat. Stir occasionally to keep the cream and Parmesan evenly incorporated. If the soup has thickened in the refrigerator, add a small splash of chicken stock, vegetable broth, or cream until it reaches your preferred consistency.

What Are the Best Tomatoes for Roasted Tomato Soup?

Ripe, flavorful tomatoes are the best choice for Roasted Tomato Soup. Roma tomatoes, tomatoes on the vine, plum tomatoes, and other meaty varieties work particularly well because they have plenty of tomato flavor without excessive liquid. You can also combine different varieties. Mixing Roma tomatoes with juicy garden tomatoes or cherry tomatoes can create a more complex balance of sweetness and acidity. During summer, freshly picked tomatoes provide exceptional flavor. During cooler months, roasting is especially useful because oven heat concentrates the flavor of tomatoes that may be less sweet. Regardless of the variety, look for tomatoes that are deeply colored, fragrant, and free from bruised or spoiled areas.

Can I Make Roasted Tomato Soup Without Heavy Cream?

Absolutely. Heavy cream gives Roasted Tomato Soup its rich, silky texture, but the recipe can be adapted depending on your preferences. For a lighter tomato soup, use half-and-half or simply reduce the amount of cream. For a dairy-free version, full-fat coconut milk can provide creaminess, although it may add a mild coconut flavor. You can also leave out the cream completely and add a little extra stock. The roasted tomatoes, onion, garlic, tomato paste, and basil provide enough flavor to create a delicious soup even without dairy. If you omit both cream and Parmesan, taste the soup carefully before serving and adjust the salt, herbs, and seasoning as needed.

Roasted Tomato Soup: Easy Creamy Recipe

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 lbs ripe tomatoes, halved lengthwise if small or medium, or quartered if large; 1 large yellow onion, quartered and separated into smaller pieces; 8 garlic cloves, peeled and ends trimmed; 3 Tbsp extra-virgin olive oil; 2 tsp fine sea salt, plus more to taste; 1/4 tsp freshly ground black pepper, plus more to taste; 2 cups chicken stock, or vegetable stock if preferred; 4 Tbsp chopped fresh basil, plus more for serving, or 2 tsp dried basil; 1/2 cup heavy cream, plus more to taste; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 2 Tbsp tomato paste; 2 tsp sugar, plus more to taste

Description

Roasted Tomato Soup is a creamy, comforting homemade soup made with oven-roasted tomatoes, onion, garlic, fresh basil, Parmesan, tomato paste, and cream. Roasting the vegetables concentrates their natural sweetness and creates a rich, caramelized tomato flavor.

Ingredients

Scale

3 lbs ripe tomatoes, halved lengthwise if small or medium, or quartered if large
1 large yellow onion, quartered and separated into smaller pieces
8 garlic cloves, peeled and ends trimmed
3 Tbsp extra-virgin olive oil
2 tsp fine sea salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 cups chicken stock, or vegetable stock if preferred
4 Tbsp chopped fresh basil, plus more for serving, or 2 tsp dried basil
1/2 cup heavy cream, plus more to taste
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 Tbsp tomato paste
2 tsp sugar, plus more to taste

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Instructions

Preheat the oven to 400°F. Arrange the tomatoes, onion, and garlic in a single layer on a rimmed baking sheet with the cut sides facing up where applicable.
Drizzle the vegetables with olive oil and season with 1/2 teaspoon of the salt and the black pepper.
Roast for 45 to 50 minutes, or until the tomatoes and onions are tender and their edges begin to brown. Let the roasted vegetables cool for about 10 minutes.
Add half of the roasted vegetables to a blender or food processor with 1 cup of stock and 2 tablespoons of fresh basil. Blend until smooth, then transfer to a large soup pot or Dutch oven.
Blend the remaining roasted vegetables and any accumulated pan juices with the remaining 1 cup of stock and 2 tablespoons of basil. Pour the puree into the pot.
Bring the soup to a gentle simmer over medium heat. Stir in the heavy cream, Parmesan cheese, tomato paste, sugar, and remaining 1 1/2 teaspoons of salt.
Continue stirring until the Parmesan melts smoothly into the soup. Taste and adjust with additional cream, sugar, salt, or pepper as needed.
Serve the Roasted Tomato Soup warm and garnish with additional fresh basil and Parmesan cheese if desired.

Notes

The sweetness and acidity of fresh tomatoes vary, so adjust the sugar and heavy cream to taste after the soup has simmered.
If using dried basil, simmer it in the soup for 10 to 15 minutes before adding the cream and Parmesan.
For a vegetarian version, use vegetable stock instead of chicken stock.
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze cooled soup in a freezer-safe airtight container for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator.
Reheat gently on the stovetop while whisking until the soup reaches 165°F, or microwave covered to reduce splattering.
Each serving is approximately 1 to 1 1/2 cups.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner, Lunch, Soup
Method: Roasting, Blending, Simmering
Cuisine: American

Nutrition

Serving Size: 1 to 1 1/2 cups
Calories: 257 kcal
Sugar: 11 g
Sodium: 1096 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 32 mg