Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup. When my mom and dad taught me how to make creamy soups without the heavy cream, you just never look back. I was raised on stews and soups in Bulgaria and we are known for it. Growing up, we had soup with every meal, and it’s always been a huge part of my culture. It also happens to be tomato season, the tomatoes are so much cheaper and sweeter. If you make garlic bread, grilled cheese, or toast some croutons, you are seriously living life. This soup could not be easier, it requires a few ingredients which you probably already have on hand and an incredible way to sneak those veggies in as your little ones would never know.

Creamy roasted tomato soup by the modern nonna creamy roasted tomato soup

Creamy Roasted Tomato Soup

Themodernnonnathemodernnonna
This soup could not be easier, it requires a few ingredients which you probably already have on hand and an incredible way to sneak those veggies in as your little ones would never know.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Servings 3

Ingredients
  

  • 6 large tomatoes (3lbs) cut in half I used heirloom from the garden but you can use any
  • salt to taste
  • 1 red onion cut into slices
  • 2 carrots halved
  • fresh thyme is optional
  • 4-5 tablespoons of olive oil
  • 7 peeled garlic cloves
  • 2 cups of vegetable broth

Instructions
 

  • Cut the tomatoes in half and place them on a baking sheet lined with parchment paper. Slice the onions, cut the carrots in half, and add them on the baking sheet as well. You don’t need to be precise because it will all get blended at the end. Season with salt, generous drizzle of olive oil, and optionally, thyme leaves. Give everything a nice massage and flip the tomatoes flat side down. All of the vegetables should be flat onto the baking sheet and not overlapping so they can roast evenly.
  • Place the the garlic cloves onto a separate small piece of parchment paper, add a teaspoon of olive oil, wrap them up, and place it on the baking sheet as well. Bake at 400F for 45 minutes or until the vegetables are fully roasted and aromatic.
  • Take that sheet pan out of the oven and let it cool a little. I like to take the skin off of the tomatoes as it peels easily but you don’t have to if you don’t want to. If there are any hard stems from the thyme you can discard those as well.
  • Take the roasted garlic out of the parchment paper and add the roasted vegetables with all of the juices into a blender with 2 cups of warm vegetable broth and blend. You are more than welcome to add everything to a pot and blend it with a stick blender as well.
  • How thick or thin you like the soup will be totally up to you, you are more than welcome to add more or less broth. Enjoy with grilled cheese, crostini, or croutons.
  • This soup stores beautifully in the refrigerator up to four days or you can freeze it up to three months.

Notes

You can use any tomatoes of choice. You can use olive or avocado oil, you can also use store bought broth or simply make your own at home.
To make your own broth, add 6 cups of water to a pot with one peeled onion, two carrots, two teaspoons salt, two cloves of peeled garlic, two celery stalks, and boil it for 30 minutes.
You can use any veggies of choice to make broths with and use 2 cups of your own broth for this recipe.
Feel free to also add a sweet bell pepper or two or even a jalapeño pepper if you like some heat. You can roast any veggies on this sheet pan that you personally love. You can use a regular blender or a stick blender as well.
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9 Responses

  1. You are SO thorough!! Thank you for the generosity of your time. So much love in these recipes. Wow!

  2. Thank you so much for explaining everything for someone who is new to cooking just made this and it’s delicious! And I usually hate soups! Lol a MUST try

  3. 5 stars
    How many bowls of soup does this make? I am planning on making it for 5 people. Should I double the recipe?

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