Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup Recipe

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Macrayla Evans


A favorite of my vegetarian daughter and her friends when paired with my Tuscan Portobello Melt sandwich.

★★★★★ 2 votes
Not sure
20 Min
1 Hr 10 Min


plum tomatoes, halved lengthwise, seeds removed
1/4 c
olive oil, divided
6 clove
garlic, coarsely chopped
salt and freshly ground pepper
spanish onion, diced or red onion
carrot, diced
3 c
vegetable stock
1 Tbsp
finely chopped fresh thyme
1 1/2 c
heavy cream ***can substitute 2% milk

How to Make Creamy Roasted Tomato Soup


  • 1Preheat oven to 325 degrees F.
  • 2Take the 1/4 cup of olive oil and remove 2 tablespoons
  • 3Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper.
  • 4Roast for 25 to 30 minutes, or until the tomatoes are soft.
  • 5Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.
  • 6Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
  • 7Place the cream in a small saucepan over medium high heat and cook until reduced by half.
  • 8Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
  • 9Note: Omit straining the soup if you like a thicker soup.

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About Creamy Roasted Tomato Soup

Course/Dish: Soups, Cream Soups
Dietary Needs: Vegetarian