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Creamy Roasted Tomato Soup with Garlic and Herbs

Elina James
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Italian-American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 lbs (900 g) ripe tomatoes, halved
  • 6 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 cup vegetable or chicken broth
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • 1 tsp sugar (optional, to balance acidity)
  • ½ tsp dried thyme or 1 tsp fresh thyme
  • ½ tsp dried oregano or 1 tsp fresh oregano
  • ¼ cup fresh basil leaves, chopped
  • ½ cup heavy cream or half-and-half
  • Optional Garnish:
  • Fresh basil leaves
  • Croutons or toasted bread
  • Drizzle of cream

Instructions
 

  • Step 1: Roast Tomatoes and Garlic : Preheat oven to 400°F (200°C). Place halved tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and oregano. Roast for 25–30 minutes until tomatoes are soft and slightly caramelized. Allow garlic to cool slightly, then squeeze out roasted garlic cloves.
  • Step 2: Sauté Onion : In a large pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
  • Step 3: Combine and Simmer : Add roasted tomatoes, roasted garlic, and broth to the pot. Bring to a gentle simmer and cook for 10 minutes to meld flavors. Stir in sugar (if using) and adjust salt and pepper.
  • Step 4: Blend the Soup : Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Stir in heavy cream and chopped basil. Reheat gently if needed, but do not boil once cream is added.
  • Step 5: Serve : Ladle soup into bowls. Garnish with fresh basil, croutons, or a drizzle of cream. Serve hot with toasted bread or a grilled cheese sandwich.