Description

This Easy Roasted Tomato Soup is rich, creamy, and packed with flavor from oven-roasted tomatoes, garlic, and onion. With fresh basil, smoked paprika, and a swirl of cream, it’s the perfect comfort food for cozy nights. Quick enough for weeknights and elegant enough for entertaining, it pairs beautifully with grilled cheese or crusty bread.

Ingredients

Scale

4 pounds (1.8 kg) Campari tomatoes or vine-ripened tomatoes, halved
3 tbsp (45 ml) olive oil
1 large onion, cut into 8 pieces
12 garlic cloves, halved or quartered if large
1 tbsp (15 g) kosher salt, or more to taste
1 tbsp (5 g) dried oregano
1 tsp (2 g) smoked paprika
1 cup (240 ml) vegetable broth (or chicken stock)
¼ cup (60 ml) heavy cream (plus more for serving)
½ cup (12 g) fresh basil, loosely packed (plus more for garnish)

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Instructions

Preheat oven to 450°F (230°C).
Arrange tomatoes, onion, and garlic in a baking dish. Drizzle with olive oil, season with salt, oregano, and smoked paprika. Toss to coat. Roast 30–40 minutes, stirring halfway, until softened and caramelized.
Transfer roasted vegetables and their juices into a pot. Add basil. Blend with an immersion blender until smooth, or carefully blend in batches.
Stir in broth and heavy cream. Simmer for 5 minutes. Taste and adjust seasoning; add a pinch of sugar if needed.
Serve warm, drizzled with extra cream and garnished with basil.

Notes

Use ripe Campari or vine tomatoes for the best roasted flavor.

Add a pinch of sugar if the soup is too tangy.

Swap heavy cream with coconut milk for a dairy-free version.

Freeze without cream for longer storage; stir cream in after reheating.

Pairs perfectly with grilled cheese or garlic bread.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Soup / Main Course / Starter
Method: Roasting + Blending
Cuisine: American