A smooth and comforting tomato soup made from roasted tomatoes, fresh herbs, and finished with cream. Simple to prepare, full of rich flavor, and perfect for a cozy homemade meal.
We filmed a step-by-step video of this recipe on our family YouTube channel: https://youtu.be/SQhHIS3WCxs
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the tomatoes in a bowl and pour boiling water over them.
Peel off the skins.
Cut the tomatoes into large wedges.
Roast the tomatoes in the oven at 400°F (200°C) for 40 minutes.
While the tomatoes are roasting, slice the onion into thin half rings.
Heat olive oil in a heavy-bottomed pot and sauté the onion until soft.
Add the minced garlic and cook for about 1 minute, until fragrant.
Transfer the roasted tomatoes to the pot, along with their juices. Add 500 ml of water.
Season with salt, black pepper, thyme, and basil.
Simmer for 10 minutes.
Blend the soup until smooth using an immersion blender.
Turn off the heat and slowly pour in the cream in a thin stream, stirring gently.
If the soup tastes too acidic, add a small amount of sugar to balance the flavor.
Taste and adjust seasoning if needed.
Serve hot, optionally with croutons, pumpkin seeds, or grated cheese.
Roasting the tomatoes enhances their natural sweetness and adds depth to the flavor.
If you don't have fresh herbs, you can use dried thyme and basil, but reduce the quantity as dried herbs are more concentrated.
For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
Adding a pinch of sugar can help balance the acidity of the tomatoes if needed.
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones are not available. However, roasting fresh tomatoes gives a richer flavor.
What can I use instead of heavy cream?
You can use coconut cream, cashew cream, or any plant-based cream for a dairy-free alternative.
How can I make this soup spicier?
You can add a pinch of red chili flakes or cayenne pepper while sautéing the onions.
Can I skip peeling the tomatoes?
You can skip it, but I don’t recommend it. Tomato skins often don’t blend well and may end up floating in the soup, making the texture less smooth.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
...
