Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup


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Tomato soup recipes tend to focus on being roasted and spicy or being creamy and buttery. Why not both?! This soup is everything you can ever hope and dream of in a tomato soup, and of course it is best paired with a lovingly made grilled cheese sandwich.

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Chicago, IL

Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 3 pounds heirloom tomatoes
  • 1 bulb of garlic
  • 1 large white onion
  • 1/2 cup olive oil
  • 4 cups chicken stock
  • 1/2 cup tomato juice
  • 1 1/2 cups heavy cream
  • 1/4 cup basil
  • 1/4 cup parsley
  • 4 tablespoons butter
  • Salt and pepper, to taste

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Preheat oven to 450 degrees and wash the tomatoes. Cut the core out of the tomatoes and then cut them in half. Slice the onions and garlic. Place the tomatoes on a cookie sheet skin side down and also the onions and garlic.

Using a pastry brush, brush the olive oil onto the tomatoes, onions, and garlic. Sprinkle salt and pepper on top and roast for 25 minutes.

Remove the vegetables from the pan and into a large soup pot. Add in the chicken stock, tomato juice, and butter and boil for 15 minutes. Chop the basil and parsley and add them to the pot. Slowly pour in the heavy cream while pureeing the soup with an immersion blender until it reaches your desired consistency. Taste and season accordingly. Drizzle with cream and olive oil and serve immediately.

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