Imagine a soup so rich, so velvety, and bursting with deep, caramelized tomato flavor that it instantly transports you to a cozy Italian kitchen. This Oven Roasted Creamy Tomato Soup isn't just another recipe—it's a culinary experience that elevates the humble tomato into a luxurious, creamy masterpiece. With just a few simple ingredients and a touch of roasting magic, you'll create a restaurant-quality dish that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup heavy cream
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Arrange halved tomatoes cut-side up on the baking sheet. Place quartered onion pieces and unpeeled garlic cloves around the tomatoes.
- Drizzle olive oil evenly over the vegetables. Sprinkle generously with salt and freshly ground black pepper to enhance the roasting flavors.
- Roast the vegetables in the preheated oven for 35-40 minutes, until the tomatoes are caramelized and slightly charred at the edges, and the onions are soft and golden brown.
- Remove the baking sheet from the oven. Let the vegetables cool for 5-10 minutes to make handling easier.
- Squeeze the roasted garlic cloves out of their skins into a large pot. Add the roasted tomatoes and onions to the same pot.
- Pour in the vegetable broth and use an immersion blender to puree the mixture until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Place the pot over medium heat and stir in the heavy cream. Simmer for 5-7 minutes, stirring occasionally, until the soup is heated through and reaches a desired consistency.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the soup into serving bowls and garnish with fresh torn basil leaves. Serve hot with crusty bread or croutons.
Tips
- Choose ripe, in-season tomatoes for the most intense flavor. Roma or vine-ripened tomatoes work best.
- Don't rush the roasting process—caramelization is key to developing deep, sweet flavors.
- For extra richness, use a combination of cream and half-and-half.
- If you prefer a smoother texture, strain the soup through a fine-mesh sieve after blending.
- Make sure to let the roasted garlic cool slightly before squeezing it out of its skin to avoid burning your fingers.
- Experiment with garnishes like crispy pancetta, croutons, or a drizzle of herb-infused olive oil.
- This soup freezes beautifully for up to 3 months—perfect for meal prep!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
