Creamy Roasted Tomato Soup

Fact: It is not soup season without a creamy and velvety tomato soup.

There’s nothing better than homemade tomato soup. If you’ve never tried making the classic at home, now is the time to do it. This Creamy Roasted Tomato Soup is perfect for both beginners and experts in the kitchen. With its velvety texture and hints of sweet basil and Parmesan, this is the recipe to make for cold, rainy days or chilly winter nights. The rich flavors will warm you from the inside out, making it a comforting choice any time of year.

WHAT YOU’LL NEED FOR CREAMY ROASTED TOMATO SOUP

TOMATO SOUP

• Tomatoes – There are good tomatoes to use for this, and then there are less ideal ones. I personally prefer using Roma or plum tomatoes. These are really meaty with fewer seeds and juice. Sometimes, I also mix in a few vine tomatoes. What not to use: Heirloom and beefsteak tomatoes aren’t the best choices here.
• Parmesan Cheese – You’ll need both the rind and the cheese for this recipe. While the rind is semi-optional, if you really want to infuse the broth with a salty Parmesan flavor, I recommend throwing in a rind for about 15-20 minutes.
• Onions – Yellow, Spanish, or white onions all work for this recipe.
• Garlic – Fresh only, 2 bulbs worth.
• Broth – I prefer using a good, flavorful chicken broth for this recipe. However, if you want to keep it vegetarian, feel free to use vegetable broth. I’m not a huge fan of boxed broth, as depending on the brand, they can taste a bit watered down. Instead, I make my own using Better than Bouillon so I can control the intensity.
• Basil – Fresh only!
• Heavy Cream – It needs to be heavy cream for a few reasons. First, nothing adds the same velvety texture as heavy cream, not even half and half, and don’t get me started on plant alternatives. Additionally, the soup will simmer for a few minutes on low, and heavy cream almost guarantees that your soup won’t break.

PARMESAN CROUTONS

• Loaf of Bread – I love using sourdough for this recipe, but any artisan loaf will work.
• Parmesan Cheese
• Olive Oil – Both regular and good extra virgin olive oil (EVOO) work here. Choose EVOO if you want your croutons to have a bit more flavor.

TOOLS NEEDED

• Large Sheet Pan – You’ll need something big to hold 4 1/2 lbs of tomatoes, one large onion, and two bulbs of garlic. I use a half baker’s sheet pan like this  Nordic Ware Half Sheet Pan. (*affiliate link)
• Dutch Oven or Soup Pot – Similar to the sheet pan, make sure your pot is large enough to hold all these ingredients along with the broth.
• Immersion Blender or Blender – Sorry, I know, I hate making soups that require lugging out the blender, but there’s really no way around it. I personally use an immersion blender for convenience, but a traditional blender will give you a smoother soup.

HOW TO MAKE CREAMY ROASTED TOMATO SOUP

ROASTED TOMATO SOUP

Roast the Tomatoes – Preheat the oven to 400°F. Start by prepping the ingredients. Cut the tops off the tomatoes, then cut them in half to expose the inner flesh and seeds. Roughly chop the onions and slice open the tops of the garlic bulbs. Place all the ingredients on the sheet pan and generously coat with about 2 tablespoons of extra virgin olive oil. Generously salt, 2 heavy pinches worth, and add the leaves from 3-4 thyme stems. Toss everything together to ensure all the ingredients are well coated.

Roast the sheet pan for 40-45 minutes. Remove from the oven and let it cool for a few minutes before moving on to the next step.

Just a tip! Although it’s photographed with the exposed side up, it’s actually better to flip the garlic bulbs upside down while roasting. This will ensure that the exposed garlic doesn’t brown—or worse, burn—and you’ll still be left with soft and sweet garlic.

Blend + Season – In the last 15 minutes of roasting, add the broth and Parmesan rind to the Dutch oven and bring to a simmer. Let it simmer on low for the remaining time, approximately 20 minutes. This step will infuse the broth with a ton of Parmesan flavor. It’s optional but highly recommended.

Once the tomatoes have cooled a bit, remove the skins—this should be relatively easy. Gently squeeze the garlic cloves out of their bulbs and discard the skins. Remove the Dutch oven from the heat and add the entire contents of the sheet pan to the pot + the chopped basil. Using an immersion blender, blend until smooth, or as smooth as you can get for a rustic tomato soup.

If you’re using a traditional blender, pour some of the broth (about a cup) into the blender along with the contents of the tray + basil, and purée until smooth. Then, add it back to the Dutch oven.

Finish – Bring the soup to a simmer and let it simmer for 5 minutes. Stir in the heavy cream and finely grated Parmesan cheese, and salt to taste, then continue to simmer on the lowest heat setting for another 3-5 minutes. Be careful not to overheat, as excessive heat can cause the soup to break. Once done, remove from heat and serve!

CHEESY HOMEMADE CROUTONS

Prep + Season – Preheat the oven to 400°F if it isn’t already set from roasting the tomatoes. Cut the bread into half-inch cubes—the amount is up to you. If you’re making enough croutons for the entire soup, you’ll need about half a sourdough loaf or more. Place the cubes on a sheet tray, drizzle with olive oil, and add a heavy pinch of salt. Toss to coat the bread evenly. Generously grate Parmesan cheese over the bread to cover it liberally.

Bake until Crispy – Place the tray in the oven for approximately 10-12 minutes, tossing the croutons midway through and turning the pan if needed. You’ll know they’re ready when the majority of the croutons are golden brown but not burnt. I also like to add a little extra Parmesan about a minute before taking them out, but that’s optional.

WHAT TO SERVE WITH CREAMY ROASTED TOMATO SOUP

Do I even need to tell you what the perfect pairing is? If you’re looking for something beyond the classic cheesy grilled cheese and tomato soup combo, here are a few ideas to round out the dish:

• Salad – Choose lighter salads such as my Beets & Greens or Pickled Red Cabbage Salad. This would also pair wonderfully with my Kale Caesar Salad.
• Sourdough Focaccia – Feeling ambitious? Imagine dipping a piece of warm sourdough focaccia into this creamy soup. Have I sold you yet? If you’re familiar with sourdough baking, I highly recommend checking out my Sourdough Focaccia. It’s become a staple in my household, and while it does require some advance planning, it’s absolutely worth it.
• Corn Bread – Cornbread isn’t just for the holiday season; it pairs beautifully with this creamy soup. Check out my Brown Butter Corn Bread for an easy and quick recipe to whip up.

STORING/REHEATING

This roasted tomato soup can be stored in an airtight container in the fridge for 3-4 days. To reheat, simply place it back in a saucepan and heat on low until warmed through, stirring occasionally. Croutons can be stored in a plastic bag or container on the counter for a few days. You can bring them back to life by placing them in a 350°F oven for a few minutes.

Craving more soup? Check out the recipes below!

Zuppa Toscana
Marry Me Chicken Soup
Creamy Chicken & Wild Rice