Creamy Roasted Tomato Soup
- Rimmed baking sheet
- Chef's knife
- Large pot
- Immersion blender
- Kitchen scale
INGREDIENTS
- 10 large plum tomatoes
- 1 red bell pepper
- 2 white onions
- 1 whole head garlic
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 5 tablespoons olive oil
- 2 tablespoons sugar
- 1 quart/1 liter boiling water
- 1/3 cup coconut cream or heavy cream, optional
- 1/2 cup fresh basil leaves
INSTRUCTIONS
- Heat the oven to 400°F/200°C (convection).
- Quarter the tomatoes and onions and spread them on a rimmed baking sheet. Slice the bell pepper into strips and add to the pan.
- Cut the top off the garlic head, place on a piece of foil, drizzle with olive oil and a pinch of salt, wrap tightly, and add to the pan.
- Drizzle the vegetables with olive oil, season with salt and pepper, and roast for about 1 hour, until the tomatoes are soft and beginning to caramelize.
- Remove from the oven and carefully squeeze the roasted garlic from its skins. Transfer all the vegetables to a large pot. Add the boiling water and bring to a simmer.
- Remove from the heat and puree with an immersion blender until smooth or to your preferred texture. Stir in the sugar and coconut cream or heavy cream, blending again until incorporated.
- Return to a gentle simmer, adjust the seasoning, and stir in the basil just before serving.
- Serve hot with toasted bread or croutons.
FAQ
How can I make the soup without cream?
You can use alternatives that still create a silky, rich texture. Coconut cream is a popular option because it adds body and subtle sweetness without overpowering the roasted tomato flavor. If you prefer a lighter soup, try blending in a cooked potato or a handful of cashews, which both provide natural creaminess when pureed. Another method is to simmer the roasted tomatoes longer to reduce excess liquid and intensify the flavor.
How long does this soup last in the refrigerator?
Up to 3 days. Allow the soup to cool fully before transferring it into an airtight container. If cream or coconut cream has been added, be sure to stir the soup well when reheating to maintain a smooth consistency. Reheat gently over low to medium heat, avoiding a rolling boil, which can cause dairy to separate.
How do I prevent the soup from being too acidic?
To balance this, sugar is often added in small amounts to round out the flavors, as in this recipe. Caramelizing the onions and slow-roasting the tomatoes helps develop sweetness that counters acidity as well. If you still find the soup too tangy, stirring in a splash of cream, coconut cream, or even whole milk will mellow the sharpness. Another tip is to add a pinch of baking soda while simmering, which neutralizes acidity without affecting flavor.
What are the best toppings to serve with creamy roasted tomato soup?
Fresh basil leaves add fragrance and brightness, while a drizzle of good olive oil gives richness. Croutons or a slice of toasted bread add crunch and make the soup more filling. Some cooks enjoy adding a spoonful of pesto for an herbaceous layer, or grated Parmesan for savory depth. For a dairy-free option, toasted pumpkin seeds or sunflower seeds work well as a crunchy garnish.
Can this creamy roasted tomato soup be made ahead of time?
After roasting the vegetables and blending the soup, allow it to cool completely before storing. It will keep in the refrigerator for up to 3 days. The flavors actually deepen over time, making it even more delicious the next day. If you are including cream or coconut cream, it is best to add it after reheating so the texture stays smooth. Reheat gently on the stovetop, stirring occasionally, until warmed through.
Can I freeze this creamy roasted tomato soup?
The soup freezes very well, making it convenient for future meals. To freeze, allow the soup to cool completely before transferring it into airtight containers or freezer-safe bags, leaving some space at the top for expansion. It can be frozen for up to 3 months. For best results, freeze the soup before adding cream or coconut cream, as dairy can sometimes separate when thawed. When ready to use, thaw overnight in the refrigerator and reheat gently on the stovetop, stirring in cream just before serving to restore smoothness and flavor.
What can I serve alongside the soup for a full meal?
The classic pairing is a grilled cheese sandwich, where the crisp bread and melted cheese complement the velvety soup. A fresh green salad with lemon vinaigrette provides balance with acidity and crunch. For a heartier meal, serve with focaccia, garlic bread, or roasted vegetables. Proteins like baked chicken or pan-seared fish also work well, creating a complete plate.
How do I adjust the texture of this creamy roasted tomato soup?
For a smooth, velvety finish, use an immersion blender or transfer the soup in batches to a high-speed blender. If you prefer a chunkier texture, pulse the blender briefly or mash the vegetables with a potato masher. To thin the soup, add extra boiling water or vegetable stock a little at a time until it reaches your preferred consistency. To thicken, let it simmer uncovered to reduce, or blend in cooked potatoes or soaked cashews.
