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Creamy Roasted Tomato Soup – Chef’s Pencil

Must Try

Divine, delicious, finger-lickin’ and plate-lickin’ good! This roasted tomato soup is so simple to make! Basically, the oven and blender do all the work, you just do the tasting!

Don’t think that creamy soup made with fresh tomatoes tastes the same as one made with roasted tomatoes. There is a noticeable difference when you use roasted tomatoes and add some garlic. The same goes for the creamy baked vegetable soup; it is simply a flavor upgrade.

If you want to get even closer to perfection, serve the soup with a warm butter and cheese sandwich. I would personally put cheddar cheese and maybe basil pesto between two slices of buttered, pan-fried bread.

Creamy Roasted Tomato Soup

Diana Oana

This soup is not to be missed, especially during garden tomato season. Served with grated Parmesan and croutons, it’s a delight.

Prep Time 10 minutes minsCook Time 35 minutes minsTotal Time 45 minutes mins

Course SoupCuisine International

Ingredients MetricUS Customary 1x2x3x1 kg fresh garden tomatoes1 large head of garlic30 ml olive oila few fresh basil leavessalt flakesFor serving:grated parmesancroutons/toast
Instructions Preheat the oven to 200°C/392° F.Place halved tomatoes in a baking pan.Add a head of garlic cut in half horizontally.Add a few fresh basil leaves and sprinkle with salt.Cover the pan with a lid or aluminum foil and put it in the preheated oven for 30-35 minutes. Remove the lid/foil 10 minutes before it’s done.Remove the garlic from its skin and transfer the entire contents of the pan to a blender.Blend the tomatoes until you get the desired consistency. You can add a little vegetable broth if necessary. Season the soup with salt.Ladle into soup bowls, grate Parmesan cheese over the top and serve with garlic toast!

Notes

Related: Roast Vegetable Soup with BasilRelated: Roasted Sweet Potato Soup w/ Ginger & CinnamonRelated: Gnocchi with Roasted TomatoesRelated: Veggie Cream Soup with Pesto & Dried TomatoesRelated: Roast Pepper Soup w/ Garlic Shitakes & Parsley Oil

Diana Oana
As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine.

I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.

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