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–+ servings
Creamy Roasted Tomato Soup

Savor Every Spoonful of Creamy Roasted Tomato Soup

Experience the comforting warmth of Creamy Roasted Tomato Soup, a delicious blend of roasted tomatoes and rich flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 cups Vine Ripe Tomatoes Fresh, locally sourced, or heirloom varieties
  • 1 head Garlic Keep cloves in their skins during roasting
  • 3 tablespoons Olive Oil Substitute with avocado oil for a higher smoke point
  • 1 teaspoon Sea or Kosher Salt Adjust based on dietary sodium restrictions
  • 1/2 teaspoon Cracked Black Pepper
  • 1 medium Sweet Onion Substitute with yellow onion if desired
  • 1 teaspoon Dried Basil Consider fresh herbs for a brighter taste
  • 1 teaspoon Dried Oregano Consider fresh herbs for a brighter taste
  • 2 tablespoons Balsamic Vinegar Optional but highly recommended
  • 4 cups Vegetable Broth For paleo/Whole30, choose chicken bone broth
  • 1 tablespoon Fresh Thyme Dried thyme can work in a pinch
For Creaminess
  • 1 cup Heavy Cream Substitute with full-fat coconut milk for dairy-free option
For Garnish
  • 1/4 cup Fresh Basil Freshly torn leaves

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • large Dutch oven
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Quarter the ripe tomatoes and peel the garlic cloves, spreading them on the baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast the tomatoes and garlic for about 1 hour, until soft and caramelized.
  4. While roasting, heat olive oil in a Dutch oven, add sautéed sweet onion for 6-7 minutes until soft.
  5. Stir in dried basil and oregano, then deglaze with balsamic vinegar.
  6. Pour in vegetable broth and toss in fresh thyme. Simmer for 10-15 minutes.
  7. Remove roasted garlic from skins and add both the roasted tomatoes and garlic to the simmering broth.
  8. Blend the soup with an immersion blender until smooth, adjusting thickness with more broth if needed.
  9. Ladle into bowls and garnish with freshly torn basil leaves.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 15gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

For best flavor, allow tomatoes to caramelize during roasting. Adjust consistency with more broth as desired.

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