This is honestly the best tomato soup I've ever tasted! It's got everything you'd want - rich creamy texture (but without adding too much cream), plenty of tasty tomato flavour and a lovely hint of basil. The tomatoes are roasted first before adding them to the soup, it's a really simple process and totally worth it for the flavour it adds. Get ready for tomato soup heaven!
What's great about this recipe
- It's bursting with delicious flavour!
- It makes a tasty light lunch
- It freezes great so it's brilliant for stocking your freezer
- It's healthy, low calorie and full of goodness
- And it lasts three days in the fridge so it's perfect for meal prepping and planning ahead
What you will need
- Tomatoes - I use large tomatoes on the vine. You could also use large salad tomatoes, or even beef tomatoes
- Onion - a white onion is an essential flavour base for this soup
- Garlic - fresh garlic is always preferable, but if you're short on time you can use a ready made puree or frozen garlic too
- Celery - I like to add some celery to this soup for extra nutrition, bulk and flavour. If you don't like raw celery I can assure you that you won't be able to taste it (I don't like raw celery myself and I LOVE this soup!)
- Basil - again fresh basil is always preferable as it imparts more flavour, but if you can't get hold of it then dried and frozen basil are great alternatives
- Thyme - as above, fresh if possible, but it's not necessary
- Balsamic glaze - this is much sweeter than balsamic vinegar, but it still has a nice amount of tang
- Double cream - you only need a small amount of double or heavy cream to make this tomato soup perfectly creamy, a little goes a long way! Leftover cream can be frozen or used in another recipe. To make this soup dairy free, replace the double cream with a vegan cream like soy, coconut or oat cream
- Tomato puree - for extra tomato flavour, this is an essential ingredient
- Vegetable stock cube - this adds a fantastic flavour boost!
- Sugar & salt - basic kitchen items that you've hopefully already got in the cupboard. I used granulated sugar, or you can use caster/superfine sugar if you have it
How to make Creamy Roasted Tomato Soup
To roast the tomatoes, cut them into quarters, toss or drizzle in the oil, then roast for 25 minutes.
Meanwhile, cook the onion, garlic and celery on a low heat till soft. Add the roasted tomatoes, chopped herbs, sugar, salt, stock cube, water, balsamic glaze and double cream. Simmer for 15 minutes, then blend until smooth.
How long does this soup last and can it be frozen?
Once fully cooled, it will keep in the fridge in an airtight container for 3 days. It can also be frozen for up to 3 months. To defrost, put it in the fridge overnight, or on the kitchen counter. Depending on the temperature of your kitchen the time it takes to defrost will vary. Re-heat the soup either in a pan on a low heat, or in the microwave. Microwave in short blasts and stir regularly.
Can this recipe be made vegan?
Yes! The only non-vegan ingredient is the double cream, so you can swap this for a non-dairy cream like soy, coconut or oat cream.
Can this recipe be made in a soup maker?
Most soup makers chop, cook and blend the ingredients. You will still need to chop up the tomatoes and roast them in the oven, but everything else can be done by your soup maker providing it offers all these features.
What can you serve with this soup?
- Your favourite bread, spread with butter or margarine
- Grilled cheese
- Garlic bread
More tips for making the Creamy Roasted Tomato Soup
- If you like your tomato soup spicy, feel free to add fresh or dried chilli.
- Make sure to use a baking tray with a lip, or a roasting tin, when roasting the tomatoes as they will release a lot of liquid when they roast. You want to keep this liquid to add to the soup, and save yourself from cleaning the oven!
- You can garnish this soup with a drizzle of olive oil, a drizzle of cream, some fresh chopped basil leaves, grated cheese, or croutons. Or keep things simple and have it plain.
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting Kat's Veg Kitchen!
Creamy Roasted Tomato Soup
- 1.5 kg Tomatoes
- 1 ½ tbsp Vegetable oil
- 1 White onion medium sized
- 2 Celery sticks
- 4-5 Garlic cloves I like a lot of garlic, feel free to use less (or more!)
- 10 Fresh basil leaves
- 3 sprigs Fresh thyme
- 1 tbsp Balsamic glaze
- 2 tbsp Tomato puree
- 1 tsp Sugar granulated or caster/superfine
- 35 ml Double cream or a dairy free cream
- 75 ml Water
- 1 Vegetable stock cube I used Oxo
- ½ tsp Salt
- Pre-heat your oven to 200C Fan/425F/Gas Mark 7
- Cut the tomatoes into quarters and toss them in 1 tbsp of the vegetable oil
- Spread them out into a roasting tray, or a baking tray with a lip, and roast for 25 minutes
- Meanwhile, put a large soup pot on a low heat and add the remaining vegetable oil. Finely chop the onion, celery and garlic and add to the pot, cook until soft, around 5-10 minutes
- Remove the tomatoes from the oven and add them, including all liquid they've released, to the pot
- Add all of the other ingredients and simmer the mixture for 10-15 minutes
- Use a hand blender to blend the soup until smooth. Or transfer to a food processor and blend until smooth (check if you can add hot liquids to your food processor first as you may need to let the soup cool a little first)
- Serve immediately, or allow to cool and store in the fridge in an airtight container for 2-3 days, or in the freezer for up to 3 months
If you like this, check out more of my Soup recipes!
I'm linking this recipe up with Cook Blog Share.