Creamy Roasted Tomato Soup
Cozy up with a bowl of this creamy roasted tomato soup, where the deep, caramelized sweetness of roasted tomatoes meets the fresh, bright flavor of basil. Whether you’re enjoying it as a light lunch or a satisfying dinner, this tomato soup is a delicious way to warm up on chilly days.
Why You’ll Love This Recipe
Easy to Make: Roasting all the vegetables together at one time on one pan not only gives you a deep and rich flavor, but it makes this simple to put together. You can have a comforting bowl of creamy tomato soup on the table in no time.
Full of Flavor: Roasting the tomatoes brings out their natural sweetness, making every spoonful rich and flavorful.
Dairy-Free: Using cashew cream gives it a luscious texture without any dairy, perfect for those with dietary restrictions. And those without dietary restrictions won’t feel like they are missing out at all because this is just as decadent and silky as if you used real cream.
Key Ingredients for Roasted Tomato Soup
Tomatoes: Fresh tomatoes are the star of this dish. Roasting them enhances their natural sweetness and adds a rich, caramelized flavor. Use Roma or vine-ripened tomatoes, or a combination of the two like I have for the best results.
Garlic Cloves: Roasted garlic becomes mellow and adds a rich, nutty flavor to the base.
Olive Oil & Balsamic Vinegar: A drizzle of olive oil and balsamic vinegar before roasting helps to caramelize the tomatoes and onions, deepening their flavor.
Fresh Basil: Tomatoes and basil are as classic a combination as peanut butter and jelly. Here basil adds a bright, herbaceous note that complements the roasted tomatoes. Use fresh basil for the best flavor.
Cashew Cream: You’ll have to plan ahead a little and soak your cashews for at least four hours. Or you can even do this step the day before and leave them to soak overnight. Blending soaked cashews with water creates a dairy-free cream that makes the soup velvety and smooth. It’s a great substitute for traditional heavy cream. If you don’t care to keep this recipe free of dairy, feel free to sub in regular heavy cream.
Fresh Thyme: Stirred in after roasting for a subtle, earthy note that pairs well with the roasted flavors.
Step by Step Instructions
Step 1: Prepare the Cashew Cream
Soak 1 cup of raw cashews in water for at least 4 hours or overnight. Drain and blend with ¾ cup of fresh water, 1 tablespoon lemon juice, and a pinch of salt until smooth. Set aside.
Step 2: Roast the Tomatoes, Onions, and Garlic Together
Preheat your oven to 400°F (200°C). Halve 2.5 lbs of tomatoes and place them on a baking sheet with 1 large onion (cut into wedges) and 6 whole garlic cloves. Drizzle with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Sprinkle with 1 teaspoon of dried Italian seasoning, salt, and pepper. Roast for 50 minutes, tossing once halfway through.
Step 3: Simmer and Blend
Transfer the roasted vegetables to a large pot. Add 4 cups of broth and bring to a simmer over medium heat. Simmer for 10 minutes to allow the flavors to meld. Stir in 1 cup of fresh basil leaves and 1 tablespoon of fresh thyme.
Step 4: Blend and Add Cashew Cream
Use an immersion blender to blend the soup until smooth, or allow to cool and carefully transfer to a blender in batches. Stir in ½ cup of cashew cream until creamy and well combined.
Step 5: Serve and Garnish
Serve hot with a drizzle of the reserved cashew cream, more fresh basil, and optionally chopped bacon. Enjoy with a slice of crusty bread.
Tips for the Best Creamy Roasted Tomato Soup
- Roast Everything Together: Roasting the tomatoes, onion, and garlic together ensures a deep, caramelized flavor without extra steps. It’s key for the perfect roasted flavor.
- Adjust the Consistency: If the soup is too thick, add a little more broth until you reach your desired texture.
- Season to Taste: Taste the soup before serving and adjust the salt and pepper as needed.
Creamy Roasted Tomato Soup
Ingredients
For the Soup:
- 2.5 lbs tomatoes Roma, vine-ripened, or a mix, halved
- 1 large yellow onion cut into wedges
- 6 garlic cloves peeled
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 4 cups vegetable broth
- 1 cup fresh basil leaves packed
- 1 tbsp fresh thyme leaves
- Additional salt and pepper to taste
For the Cashew Cream:
- 1 cup raw cashews
- 1 cup water for soaking
- ¾ cup fresh water for blending
- 1 tbsp lemon juice
- Pinch of salt
Optional Toppings: Crumbled Bacon, extra drizzle of cashew cream, drizzle of olive oil, fresh thyme and basil, cracked black pepper.
Instructions
Step 1: Make the Cashew Cream
- Soak the cashews: Place the raw cashews in a bowl and cover them with 1 cup of water. Let them soak for at least 4 hours, or overnight. Drain and rinse the cashews.
- Blend the cashew cream: Add the soaked cashews, ¾ cup fresh water, lemon juice, and a pinch of salt to a blender. Blend until smooth and creamy. Set aside.
Step 2: Roast the Tomatoes and Vegetables
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: On a baking sheet, place the halved tomatoes, onion wedges, and whole garlic cloves. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper, and dried Italian seasoning. Toss everything to coat evenly.
- Roast the vegetables: Roast for 50 minutes, tossing once halfway through, until the tomatoes are soft, slightly caramelized, and the onions are tender.
Step 3: Prepare the Soup
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
- Simmer for 10 minutes, allowing the flavors to meld.
- Add the fresh basil and thyme: Stir in the fresh basil leaves and fresh thyme, and cook for an additional 2 minutes. Remove from heat.
Step 4: Blend the Soup
- Blend the soup: Use an immersion blender directly in the pot to blend until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Add the cashew cream: Stir in about half of the cashew cream until the soup is creamy and well combined, reserving the rest to drizzle on top when serving. Adjust the consistency by adding more vegetable broth if necessary.
Step 5: Serve
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with a drizzle of cashew cream, crumbled bacon, fresh basil leaves, and a sprinkle of thyme if desired.
FAQs
Q: Can I use canned tomatoes instead of fresh?
A: While fresh tomatoes are best for this recipe, you can substitute with 2 (28 oz) cans of whole tomatoes if fresh aren’t available. The flavor will differ slightly, but it’s still delicious!
Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. If reheating in the microwave, you’ll want to cover so you don’t splatter tomato soap all over.
Q: Is this soup freezer-friendly?
A: Yes! Allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Enjoy This Cozy, Creamy Roasted Tomato Soup!
This soup is perfect for chilly nights or whenever you crave a warm, comforting meal. Its rich roasted flavor, creamy texture, and fresh basil make it a family favorite. Give it a try, and leave a review and comment below to let me know how it turns out!
