5 from 1 vote
Roasted Tomato soup is made with simple ingredients, that combined give one of the best tomato soups you will ever have. The grilled peppers and roasted garlic are what takes this soup to the next level.
Roasted Tomato Soup Recipe - Silky-Smooth and Creamy
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Roasted Tomato soup is made with simple ingredients, that combined give one of the best tomato soups you will ever have. The grilled peppers and roasted garlic are what takes this soup to the next level.
Course: Soup
Cuisine: American
Keyword: tomato soup
Servings: 4
Calories: 223 kcal
Author: Marina | Let the Baking Begin
Ingredients
  • 2 1/2 lb tomatoes 2.5 lb = about 5 large tomatoes
  • 1 head garlic , peeled
  • 1/2 onion , peeled, diced
  • 4 tbsp oil
  • 1 bell pepper (1 bell pepper = 5 baby bell peppers)
  • 1 1/2 tbsp sugar , granulated
  • 1 tsp black ground pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp Italian Seasoning (can be replaced with 4-5 fresh basil leaves)
  • 1/4 cup heavy cream, heated to a boil
  • 1 1/2 cup chicken broth (can be replaced with boiling water and 1 Tbsp Better than Bouillon )
  • 1/8 tsp cayenne pepper increase amount for extra spiciness (up to 1/4 tsp per recipe)
Instructions
  1. Line a baking pan with parchment paper. 

    Wash the tomatoes and peppers. Peel garlic cloves and the onion. Dice the onion to small cubes.

How to Roast the Tomatoes
  1. Cut the tomatoes into 6 wedges and arrange on the baking sheet. Toss the garlic cloves throughout the tomatoes. Drizzle with about 2 Tbsp of olive oil. Place in a preheated to 425 oven for about 20 -25 minutes, or until the tomatoes are well roasted with some charring on tops. 

How to grill the pepper
  1. Roast the pepper on the grill over medium heat, rotating on all sides until well softened and good grill marks develop. This step can be possibly omitted, instead just toss the cut up pepper with the tomatoes and roast together. 

While the vegetables are roasting:
  1. Add 3-4 tablespoons of oil to a skillet and heat over medium heat. Add the diced onion, then stirring periodically sauté until golden in color. Remove the caramelized onions to a separate bowl with only 2 tablespoons of oil. Discard or repurpose the rest of the oil.

Combine and blend until smooth
  1. To a blender add the roasted tomatoes and garlic, grilled pepper, sautéed onions with the oil, black pepper, salt, sugar, cayenne pepper, Italian seasoning, or basil and puree on high speed until completely smooth, about 2 minutes. 

  2. While continuing to blend, through the opening in the lid pour 1.5 cups of chicken broth, then 1/4 cup of heavy cream and taste for seasoning. Add another 1/2 cup of chicken broth for thinner consistency. 

Nutrition Facts
Roasted Tomato Soup Recipe - Silky-Smooth and Creamy
Amount Per Serving
Calories 223 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 630mg27%
Potassium 853mg24%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 13g14%
Protein 3g6%
Vitamin A 3295IU66%
Vitamin C 86.2mg104%
Calcium 49mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.