Creamy Roasted Tomato Soup
Experience the ultimate comfort food with this luxurious soup. By roasting fresh tomatoes, sweet onions, and a whole head of garlic, we extract a deep, caramelized flavor that is far superior to standard stove-top methods. Finished with a splash of heavy cream and fragrant herbs, this velvety soup provides a warm, soul-satisfying experience that is perfect for busy weeknights or sophisticated dinner parties alike.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
3 pounds plum or roma tomatoes, halved
1 large sweet onion, cut into wedges
1 head of garlic, top sliced off to expose cloves
3 tablespoons olive oil
32 ounces vegetable broth
1 teaspoon smoked paprika
1/4 cup fresh basil leaves
1 sprig fresh rosemary
1/4 cup heavy cream
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place halved tomatoes, onion wedges, and the head of garlic on a large rimmed baking sheet.
Drizzle everything with olive oil and season generously with salt and pepper.
Roast for 40-45 minutes until the tomatoes are charred at the edges and garlic is soft.
Remove the garlic cloves from their skins and transfer all roasted vegetables into a large pot.
Add the vegetable broth, smoked paprika, basil, and rosemary sprig to the pot.
Bring to a simmer for 10 minutes then remove the rosemary sprig.
Use an immersion blender to process until completely smooth.
Stir in the heavy cream and adjust seasoning before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For a vegan option, substitute heavy cream with full-fat coconut milk or cashew cream.
Find it online: https://cookingwithramsay.com/creamy-roasted-tomato-soup/