This Creamy Roasted Tomato Soup is honestly the best tomato soup I've ever tasted! It's got everything you'd want - rich creamy texture (but without adding too much cream), plenty of tasty tomato flavour and a lovely hint of basil. The tomatoes are roasted first before adding them to the soup, it's a really simple process and totally worth it for the flavour it adds. Get ready for tomato soup heaven!
This post may contain affiliate links. I earn from qualifying purchases.
Ingredient Tips & Equipment Information
- I use large tomatoes on the vine for this recipe. You could also use large salad tomatoes, or even beef tomatoes.
- Fresh ingredients, such as fresh garlic and fresh herbs, will make this recipe more flavoursome. But you can use dried or frozen ingredients if needed
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Creamy Roasted Tomato Soup
To roast the tomatoes, cut them into quarters, toss or drizzle in the oil, then roast for 25 minutes.
Meanwhile, cook the onion, garlic and celery on a low heat till soft. Add the roasted tomatoes, chopped herbs, sugar, salt, stock cube, water, balsamic glaze and double cream. Simmer for 15 minutes, then blend until smooth.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does this soup last and can it be frozen?
Once fully cooled, it will keep in the fridge in an airtight container for 3 days. It can also be frozen for up to 3 months. To defrost, put it in the fridge overnight, or on the kitchen counter. Depending on the temperature of your kitchen the time it takes to defrost will vary. Re-heat the soup either in a pan on a low heat, or in the microwave. Microwave in short blasts and stir regularly.
Can this recipe be made vegan?
Yes! The only non-vegan ingredient is the double cream, so you can swap this for a non-dairy cream like soy, coconut or oat cream. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made in a soup maker?
Most soup makers chop, cook and blend the ingredients. You will still need to chop up the tomatoes and roast them in the oven, but everything else can be done by your soup maker providing it offers all these features.
What can you serve with this soup?
- Garlic bread
- Your favourite bread, spread with butter or margarine
- Crackers
- Grilled cheese
More tips for making the Creamy Roasted Tomato Soup:
- If you like your tomato soup spicy, feel free to add fresh or dried chilli.
- Make sure to use a baking tray with a lip, or a roasting tin, when roasting the tomatoes as they will release a lot of liquid when they roast. You want to keep this liquid to add to the soup, and save yourself from cleaning the oven!
- You can garnish this soup with a drizzle of olive oil, a drizzle of cream, some fresh chopped basil leaves, grated cheese, or croutons. Or keep things simple and have it plain.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Chef's knives
- Food processor
- Garlic press
- Chopping boards
- Measuring spoons
- Kitchen scales
- Hand blender
- Ladle
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More savoury recipes...
Creamy Roasted Tomato Soup
Ingredients
- 1.5 kg Tomatoes
- 1 ½ tbsp Vegetable oil
- 1 White onion medium sized
- 2 Celery sticks
- 4-5 Garlic cloves I like a lot of garlic, feel free to use less (or more!)
- 10 Fresh basil leaves
- 3 sprigs Fresh thyme
- 1 tbsp Balsamic glaze
- 2 tbsp Tomato puree
- 1 tsp Sugar granulated or caster/superfine
- 35 ml Double cream or a dairy free cream
- 75 ml Water
- 1 Vegetable stock cube I used Oxo
- ½ tsp Salt
Instructions
- Pre-heat your oven to 200C Fan/425F/Gas Mark 7
- Cut the tomatoes into quarters and toss them in 1 tbsp of the vegetable oil
- Spread them out into a roasting tray, or a baking tray with a lip, and roast for 25 minutes
- Meanwhile, put a large soup pot on a low heat and add the remaining vegetable oil. Finely chop the onion, celery and garlic and add to the pot, cook until soft, around 5-10 minutes
- Remove the tomatoes from the oven and add them, including all liquid they've released, to the pot
- Add all of the other ingredients and simmer the mixture for 10-15 minutes
- Use a hand blender to blend the soup until smooth. Or transfer to a food processor and blend until smooth (check if you can add hot liquids to your food processor first as you may need to let the soup cool a little first)
- Serve immediately, or allow to cool and store in the fridge in an airtight container for 2-3 days, or in the freezer for up to 3 months
Notes
- I use large tomatoes on the vine for this recipe. You could also use large salad tomatoes, or even beef tomatoes.
- Fresh ingredients, such as fresh garlic and fresh herbs, will make this recipe more flavoursome. But you can use dried or frozen ingredients if needed
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Leave a review & recipe rating