Creamy Roasted Tomato Soup (with fresh tomatoes)
Has the weather taken a turn? Are you ditching your sandals and t-shirts in favor of cozy socks and warm sweaters? Then, my friend, it's time to make a giant pot of Creamy Roasted Tomato Soup! Fresh tomatoes are roasted with bell peppers, garlic, onion, and fresh thyme. Then it's all whizzed together and puréed with chicken broth and a touch of heavy cream. This comforting soup is like a giant warm hug and guaranteed to warm you up on the coldest winter nights.
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Servings: 6
Ingredients
- 3 pounds tomatoes, ends trimmed (and discarded), cut into quarters
- 1-2 red or yellow bell peppers, cut into large chunks
- 1 large onion
- 2 large heads of garlic
- 4-6 sprigs of fresh thyme
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable stock
- 2 tablespoons heavy cream
- 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
Instructions
- Thanks so much for stopping by my little corner of the internet!! I hope you love this recipe as much as my family does, and can't wait for you to make it! If you have any questions about this recipe, I've tried to answer them all in the post (you can scroll on up to read). If you still have questions, leave a comment below and I'll answer it ASAP!
- Preheat oven to 425°F.
- Place each head of garlic on foil, drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the head of garlic tightly in the foil.
- Place tomatoes and bell pepper on baking sheet.
- Cut onion in half. Quarter one half, and finely dice the other half. Add quartered half to sheet pan with tomatoes and bell peppers.
- Nestle the 2 packets of foil with garlic heads in between tomatoes, bell peppers and onions. Sprinkle generously with olive oil and season with salt and pepper. Roast until tomatoes and peppers shrink, become wrinkly and release their juices. The onions should also start to brown. This should take about 45 minutes - 1 hour.
- While vegetables are roasting, heat 2 tablespoons of olive oil in a soup pot or Dutch oven. Add diced onion and tomato paste and sauté over medium heat until the color of the tomato paste deepens into a dark red. This should take about 5-8 minutes. Remove Dutch oven from heat and set aside.
- When tomatoes, peppers and onions are done, remove from oven. Place Dutch oven or soup pot back on stove and, over medium heat, add 1 cup of broth to delgaze the pan. Use a wooden spoon to scrape the tasty bits off the bottom. Those bits have so much flavor and, by deglazing, you're incorporating that flavor back into the soup.
- Add the roasted vegetables, turn off the heat, and blend with an immersion blender until the mixture reaches a smooth consistency.
- Once the soup is puréed, turn the heat on low, stir in cream, and chopped fresh thyme. Continue to heat until the soup is nice and hot.
- Serve immediately in large bowls, topped with an extra swirl of cream.