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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

As the days grow cooler, there’s nothing quite like a warm, comforting bowl of homemade soup. This creamy roasted tomato soup brings together the rich flavours of oven-roasted tomatoes, garlic, and fresh herbs for a beautifully simple yet satisfying meal. Easy to prepare and full of flavour, it brings a little restaurant-quality cooking to the comfort of your own kitchen.

6 to 8 servings

Ingredients:
  • 3 lb (1.4 kg) ripe Roma or plum tomatoes, halved
  • 1 large sweet onion, quartered
  • 1 whole head of garlic, top sliced off
  • 3 tbsp (45 ml) olive oil
  • 3 cups (750 ml) low-sodium vegetable broth
  • 2 dried bay leaves
  • 2 sprigs fresh rosemary
  • 1 tsp smoked paprika
  • ½ cup (125 ml) fresh basil leaves, loosely packed
  • 1 tsp salt, or to taste
  • ½ tsp freshly ground black pepper
  • 1 tsp sugar (optional, depending on the sweetness of the tomatoes)
Directions:
  1. Roast the vegetables. Preheat the oven to 425°F (220°C) and prepare a large rimmed baking sheet. Arrange the halved tomatoes and onion, cut-side down, alongside the head of garlic. Drizzle generously with olive oil and season with salt and freshly ground black pepper. Roast until the tomatoes are beautifully softened and the onions are golden and lightly crisp around the edges.

  2. Prepare the roasted vegetables. Allow the roasted vegetables to cool slightly, just until they’re comfortable to handle. Gently remove the charred skins from the onion and squeeze the softened garlic cloves from their skins. Transfer everything to a blender, along with any flavourful juices left on the baking sheet.

  3. Blend the soup — choose your method.

    • Option A: Using a countertop blender. Allow the roasted vegetables to cool sufficiently for safe blending. Transfer the tomatoes, onion, garlic, and roasting juices to the blender. Following the manufacturer's instructions for warm ingredients, blend in batches if needed until smooth and velvety. Pour the blended mixture into a large pot.
    • Option B: Using an immersion blender. Transfer the roasted tomatoes, onion, garlic, and roasting juices directly into a large pot. Add the vegetable broth, then blend with an immersion blender until smooth and creamy. Keep the blender head fully submerged to avoid splashing.

4. Simmer the soup. If using a countertop blender, add the vegetable broth to the blended tomato mixture in the pot. If using an immersion blender, the broth will already be added. Stir in the bay leaves, rosemary and smoked paprika. Bring to a gentle simmer over medium-high heat, then reduce to medium. Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavours to develop.

5. Finish and season. Using tongs, remove the rosemary sprigs and bay leaves. Stir in the heavy cream and freshly chopped basil. Taste and adjust with salt and freshly ground black pepper. If the tomatoes are a little too acidic, add a touch of sugar to balance the flavours. Serve warm and enjoy!

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