This creamy roasted tomato soup is made with fresh garden tomatoes, and so flavorful and delicious!
One of the most surprising things to me about owning my own home has been how fun it is to grow a garden! We moved into our home at the end of summer in 2018, so we didn’t plant anything that year, but the last two years we have planted a garden in our tiny backyard. This year especially, with everything going on in the world, it has been such a rewarding experience to watch things grow. I water the garden every morning, then walk around and look at all of my little plants, noticing a new blossom here or a ripening tomato there. I’m not a master gardener by any stretch, but it’s pretty amazing to me that I can make things grow!
This year we planted a ridiculous amount of tomato plants for our very small garden (twelve!) and we are finally getting to the point where we have fresh ripe tomatoes available every day. I planted a bunch of different varieties and sizes, and we’ve been enjoying our little cherry tomatoes for snacking and our big tomatoes for BLT’s, salads, and just eating cut into wedges with a little salt and pepper on top (yum!). I made this roasted tomato soup last year with tomatoes from our garden, and I can’t wait until we have enough to make it again this year!
This soup is so creamy and flavorful, and roasting the tomatoes before adding them to the soup creates a delicious depth of flavor. Tomato soup is one of my husband’s favorite foods (although he absolutely hates fresh tomatoes – go figure!) and he pronounced this one of the best tomato soups he’s ever had. If you don’t happen to have garden tomatoes on hand, you could definitely make this soup with store-bought tomatoes, although I would recommend using vine ripened tomatoes if possible, since they taste closer to garden tomatoes.
This soup freezes well, and makes enough for two meals for my family, so I love being able to cook once and have a delicious dinner for two nights. If you like a smoother soup, I would recommend straining the soup through a mesh strainer to get rid of any seeds or small pieces of tomato skin, but I like the soup either way. This recipe is a keeper!
Roasted Tomato SoupPrint Recipe
for the roasted tomatoes:
- 10-12 large tomatoes cut into quarters (or an equivalent amount of smaller tomatoes)
- 2 tablespoons olive oil
- salt and pepper to taste
for the soup:
- 2 tablespoons butter
- 1 large onion diced
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 1/4 cup chopped fresh basil or 1 tablespoon dried basil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup heavy cream
- Preheat the oven to 450. Place the tomatoes on a large rimmed baking sheet and drizzle with the olive oil. Sprinkle the tomatoes with salt and pepper. Roast 30-35 minutes, then remove and let cool slightly. Melt the butter in a large pot or dutch oven over medium heat. Add the onion to the pot and cook until softened, then add the garlic and cook until fragrant, 1-2 minutes. Add the roasted tomatoes and accompanying juice to the pot. Add the chicken broth, basil, sugar, and salt to the pot, and stir to combine. Using an immersion blender, blend the soup together until smooth. Bring the soup to a simmer, and simmer 30 minutes. Remove from heat and stir in the heavy cream. (For a smoother soup, strain the soup through a mesh strainer to remove seeds and bits of tomato skin.)