Creamy Roasted Tomato Soup Recipe: A Comfort Food Classic
- Sean-Jordan Baruch
- Jan 4
- 2 min read
Indulge in the ultimate comfort food with this Creamy Roasted Tomato Soup recipe. Made with ripe tomatoes, a touch of white wine, and a creamy finish, this soup is bursting with flavour and perfect for cozy evenings. Pair it with crusty bread or garlic croutons for a complete meal.
Ingredients:
• 3 lbs (1.35 kg) ripe tomatoes, quartered
• 1 large onion, finely chopped
• 5 garlic cloves, minced
• 1.5 cups (360 ml) double cream
• 3/4 cup (180 ml) white wine (optional for added depth)
• 3 cups (750 ml) chicken or vegetable stock
• 3 tbsp unsalted butter
• 3 tbsp olive oil
• 1.5 tsp sugar (to balance acidity)
• 1/3 cup (80 ml) tomato puree
• Salt & freshly ground pepper, to taste
• Fresh basil leaves, for garnish
• Parmesan cheese, finely grated, for garnish
• Crusty bread or garlic croutons, for serving
Instructions:
1. Roast the Tomatoes
Preheat the oven to 400°F (200°C).
Place the quartered tomatoes on a baking sheet, drizzle with 1.5 tablespoons olive oil, and season with salt and pepper. Roast for 25-30 minutes until softened and slightly caramelized.
2. Sauté the Aromatics
In a large pot, heat the remaining olive oil and butter over medium heat.
Add the onion and garlic, cooking until softened and fragrant (about 5 minutes).
3. Deglaze with White Wine
Pour in the white wine, stirring to scrape up any browned bits from the pot. Let it simmer for 2-3 minutes to reduce slightly.
4. Build the Base
Stir in the roasted tomatoes, tomato puree, and chicken or vegetable stock. Add the sugar to balance the acidity.
Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld.
5. Blend to Perfection
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.
6. Add Creamy Texture
Stir in the double cream and gently heat without boiling. Taste and adjust seasoning with salt and pepper.
7. Serve in Style
Ladle the soup into bowls. Garnish with a drizzle of cream, fresh basil leaves, and a sprinkle of Parmesan cheese.
Serve with crusty bread or garlic croutons for dipping.
Notes:
• This recipe serves 6 generous portions.
• For a vegan version, substitute the double cream with coconut cream, and use vegetable stock.
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