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By The Modern Nonna
on Aug 13, 2022, Updated Oct 15, 2022
5 from 9 votes
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Creamy Roasted Tomato Soup. When my mom and dad taught me how to make creamy soups without the heavy cream, you just never look back. I was raised on stews and soups in Bulgaria and we are known for it. Growing up, we had soup with every meal, and it’s always been a huge part of my culture. It also happens to be tomato season, the tomatoes are so much cheaper and sweeter. If you make garlic bread, grilled cheese, or toast some croutons, you are seriously living life. This soup could not be easier, it requires a few ingredients which you probably already have on hand and an incredible way to sneak those veggies in as your little ones would never know.
Table of Contents
- Creamy Roasted Tomato Soup Recipe
Creamy Roasted Tomato Soup
This soup could not be easier, it requires a few ingredients which you probably already have on hand and an incredible way to sneak those veggies in as your little ones would never know.
5 from 9 votes
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Servings: 3
Author: The Modern Nonna
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Ingredients
- 6 large tomatoes (3lbs) cut in half, I used heirloom from the garden but you can use any
- salt to taste
- 1 red onion cut into slices
- 2 carrots halved
- fresh thyme is optional
- 4-5 tablespoons of olive oil
- 7 peeled garlic cloves
- 2 cups of vegetable broth
Instructions
Cut the tomatoes in half and place them on a baking sheet lined with parchment paper. Slice the onions, cut the carrots in half, and add them on the baking sheet as well. You don’t need to be precise because it will all get blended at the end. Season with salt, generous drizzle of olive oil, and optionally, thyme leaves. Give everything a nice massage and flip the tomatoes flat side down. All of the vegetables should be flat onto the baking sheet and not overlapping so they can roast evenly.
Place the the garlic cloves onto a separate small piece of parchment paper, add a teaspoon of olive oil, wrap them up, and place it on the baking sheet as well. Bake at 400F for 45 minutes or until the vegetables are fully roasted and aromatic.
Take that sheet pan out of the oven and let it cool a little. I like to take the skin off of the tomatoes as it peels easily but you don’t have to if you don’t want to. If there are any hard stems from the thyme you can discard those as well.
Take the roasted garlic out of the parchment paper and add the roasted vegetables with all of the juices into a blender with 2 cups of warm vegetable broth and blend. You are more than welcome to add everything to a pot and blend it with a stick blender as well.
How thick or thin you like the soup will be totally up to you, you are more than welcome to add more or less broth. Enjoy with grilled cheese, crostini, or croutons.
This soup stores beautifully in the refrigerator up to four days or you can freeze it up to three months.
Video
Notes
You can use any tomatoes of choice. You can use olive or avocado oil, you can also use store bought broth or simply make your own at home.
To make your own broth, add 6 cups of water to a pot with one peeled onion, two carrots, two teaspoons salt, two cloves of peeled garlic, two celery stalks, and boil it for 30 minutes.
You can use any veggies of choice to make broths with and use 2 cups of your own broth for this recipe.
Feel free to also add a sweet bell pepper or two or even a jalapeño pepper if you like some heat. You can roast any veggies on this sheet pan that you personally love. You can use a regular blender or a stick blender as well.
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Hi! I'm Sneji. Nice to meet you!
I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…
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23 Comments
This was absolutely delicious. I ended up using the leftovers as a pasta sauce and added some chicken and cheese which was also very tasty.
Reply
What a creative use of leftovers, Ashley! I love it! Thanks for your feedback! 😍
Reply