Description

This Easy Roasted Tomato Soup is the ultimate comfort food! With roasted Campari tomatoes, garlic, onion, and a hint of smoked paprika, this soup is rich, savory, and slightly sweet. Blended to perfection with fresh basil and a splash of heavy cream, it’s smooth and creamy with a vibrant, aromatic flavor. Whether you’re enjoying it on a chilly day or pairing it with a grilled cheese sandwich, this soup will warm you from the inside out.

Ingredients

For the Soup:

4 pounds Campari tomatoes (or tomatoes on the vine)

3 tablespoons olive oil

1 large onion, cut into 8 pieces

12 cloves garlic, halved or quartered if large

1 tablespoon kosher salt (or more to taste)

1 tablespoon oregano

1 teaspoon smoked paprika

1 cup vegetable broth (or chicken stock)

¼ cup heavy cream (more for serving)

½ cup fresh basil, loosely packed (plus more for serving)

Cook Mode Prevent your screen from going dark

Instructions

Roast the Veggies:
Preheat the oven to 450°F (230°C). Cut the tomatoes in half and place them in a large casserole dish. Add onion and garlic to the dish. Drizzle with olive oil, then season with salt, oregano, and smoked paprika. Toss to coat. Roast for 30-40 minutes, tossing halfway through, until softened and caramelized.
Make the Soup:
Transfer the roasted veggies, including juices, to a pot. Add fresh basil and blend using an immersion blender until smooth. Alternatively, blend in batches using a regular blender.
Add Broth and Cream:
Stir in vegetable broth and heavy cream. Adjust the consistency with more broth if desired.
Season and Serve:
Taste the soup and adjust seasoning. If too acidic, balance with a spoonful of sugar. Garnish with chopped fresh basil. Serve with grilled cheese or a side salad.

Notes

Smoother Texture: For a velvety texture, blend longer for a super-smooth finish.
Vegan Version: Substitute heavy cream with coconut milk or cashew cream for a vegan option.
Herb Variations: If you don’t have basil, use thyme or oregano for a different flavor profile.
Storage: Store leftover soup in the fridge for up to 3 days. It also freezes well for up to 3 months—cool before storing

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup, Comfort Food
Method: Roasting, Blending
Cuisine: American