Creamy Roasted Tomato Soup
This one did not come from my abuela's kitchen. It came from mine, here in Arizona, on the evenings I want something cozy and unfussy. But the instinct behind it is pure family: take humble ingredients, in this case just tomatoes roasted until they go sweet and deep, and coax them into something that feels like a hug. Growing up around parents who cooked professionally, I learned that simple and special are not opposites. This creamy roasted tomato soup is how I prove it. Make it on a tired night, grab something crusty for dipping, and call it the soft landing you earned.
Ingredients
- 2 lbs tomatoes
- 1 red bell pepper
- 2 heads of garlic
- 3 celery
- 2 carrots
- 4 tablespoon olive oil
- salt and freshly ground pepper
- fresh basil handful
- fresh thyme handful
- 1 cup vegetables or chicken broth
- 1 teaspoon sugar
- ½ cup heavy cream
- fresh basil for garnish
Instructions
- Preheat the ovenSet your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the vegetablesCut tomatoes in half (and deseed if you want a smoother texture). Add them to the baking sheet along with onion quarters, garlic heads (halved crosswise), chopped carrots, celery stalks, and red bell pepper.
- Season and roastDrizzle everything with olive oil and season generously with salt and pepper. Toss to coat. Roast for 25 minutes, then broil for an additional 2 minutes to enhance caramelization.
- Blend the soupLet the roasted veggies cool slightly. Squeeze the garlic cloves out of their skins. Transfer everything—including any juices from the baking sheet—into a blender or food processor. Blend until smooth.
- Simmer with herbs and brothPour the mixture into a large pot over medium heat. Stir in the broth, fresh thyme, and basil. Simmer for 15–20 minutes to let the flavors develop.
- Finish with cream and seasoningRemove the thyme stems. Stir in heavy cream. Taste and adjust seasoning with salt, pepper, and sugar if needed.Pro Tip: Want a thinner soup? Add more broth until you reach your desired consistency.
- Serve and garnishLadle into bowls and top with fresh basil. Serve hot with grilled cheese, croutons, or crusty bread.