Easy Creamy Roasted Tomato Soup

I have decided that there is absolutely so way to mess up the classic tomato and cheese combo. I’ve been racking my brain for hours (okay really just a few seconds) but still absolutely nothing comes to mind in where tomato and cheese could don’t pair well together. While you may be thinking of pizza or pasta, the most classic pairing I’m dreaming of is tomato soup and a grilled cheese sandwich. I honestly don’t think anyone could argue a homier, yummier, more comforting duo than this.

So after an entire week being stuck in bed with an awful sickness and not much of an appetite, you can only guess what first real food I just had to have. Still on the mend, I didn’t go for the full soup and sandwich lunch special, no bowl of tomato soup is complete without at least a bite of bread and cheese. So I topped this creamy goodness with a toasted crostini with cheese, and I. Will. Tell. You. When the bread soaks up the soup and you get a bite of it in the soup with the crispy cheese, there aren’t even words to describe just how amazing it is all together.

As most of the recipes I make, it makes a lot of soup. So this is perfect for a crowd, or to freeze for later. I know I can sleep well tonight knowing that I have two quarts of this liquid gold waiting for me in my freezer for finals week when I know I’m not gonna have it in me to cook but I’ll need to fuel my body with deliciousness.

Easy Creamy Roasted Tomato Soup

The only tomato soup recipe you'll ever need. This is a huge batch, and its freezer friendly, so feel free to adjust proportions accordingly to what you need
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: American, Italian
Keyword: Creamy, Dairy, Freezer Friendly, Kosher, Soup, Tomato, Tomato Soup
Servings: 3 quarts
Calories: 1kcal

Ingredients

  • 7 Large Tomatos Halved
  • 1 Head Garlic Halved
  • 2 tbsp Olive oil
  • 1 Large Yellow Onion Diced
  • 1/2 stick Butter
  • 2 sprig Thyme Just the leaves
  • 1 6 oz can Tomato Paste
  • 12 cups Vegetable Stock
  • 1/2 stick Butter
  • 1 tsp sugar
  • Kosher Salt to taste
  • Heavy Cream
  • Basil for garnish

Instructions

  • Place tomatoes and garlic on a sheet pan, drizzle olive oil and sprinkle kosher salt on top, then roast on 400F for 30 min
  • 15 minutes before the tomatoes are done, melt the butter in a large pot, add onions and sprinkle kosher salt. Begin to soften the onions on medium heat, once translucent, add thyme leaves, lower flame to medium low and cover the pot allowing the onion to caramelize
  • Remove tomatoes and garlic from the oven, remove garlic peel and discard, and add everything to the pot. Stir in tomato paste Allow to simmer together for about 10 minutes until tomatoes have mostly broken down
  • Pour in vegetable stock, add other half stick of butter, sugar, and raise heat and bring to a boil, then lower flame and let simmer on medium-low for 40 minutes.
  • Blend well with an immersion blender or in a stand blender (this step will be easier if the soup is allowed to cool for a bit first, but its not necessary)
  • Pour and stir in heavy cream slowly until desired creaminess is reached (start with half cup and go from there, READ RECIPE NOTE!!) and add salt to taste, simmer for another 10 minutes and serve hot! 

Notes

Only Stir in heavy cream right before serving, if freezing then do not add heavy cream before freezing or saving. When reheating, add in the heavy cream and serve. 
Best served with bread and melted cheese on top, or a grilled cheese sandwich, for ultimate yumminess 

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