Name: Creamy Roasted Tomato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 kg cherry tomatoes, about 4 cups, the sweeter variety works best; 2 onions, roughly quartered; 1 head garlic, cloves separated and unpeeled; 2 tablespoons olive oil, plus extra for drizzling; 2 sprigs fresh rosemary, or 1 teaspoon dried rosemary; 1 teaspoon salt, adjust to taste; 250 ml water, or vegetable broth for a richer flavor; 150 ml heavy cream, or half-and-half for a lighter version; 1 tablespoon honey, balances acidity naturally; 1 teaspoon Italian herbs, or a mix of dried basil and oregano; 1/2 teaspoon chili flakes, optional, for a subtle heat; 1 handful fresh basil leaves, about 8 to 10 leaves, torn; Optional: balsamic vinegar, smoked paprika, Parmesan, feta, or croutons

Description

Creamy Roasted Tomato Soup is a silky, comforting blend of roasted cherry tomatoes, garlic, and onions finished with heavy cream and fresh basil for a restaurant-quality taste. Perfect for busy weeknights or meal prep, this simple yet elegant soup delivers deep, complex flavors with minimal hands-on effort.

Ingredients

Scale

1 kg cherry tomatoes, about 4 cups, the sweeter variety works best
2 onions, roughly quartered
1 head garlic, cloves separated and unpeeled
2 tablespoons olive oil, plus extra for drizzling
2 sprigs fresh rosemary, or 1 teaspoon dried rosemary
1 teaspoon salt, adjust to taste
250 ml water, or vegetable broth for a richer flavor
150 ml heavy cream, or half-and-half for a lighter version
1 tablespoon honey, balances acidity naturally
1 teaspoon Italian herbs, or a mix of dried basil and oregano
1/2 teaspoon chili flakes, optional, for a subtle heat
1 handful fresh basil leaves, about 8 to 10 leaves, torn
Optional: balsamic vinegar, smoked paprika, Parmesan, feta, or croutons

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Instructions

Preheat oven: Set your oven to 220°C (428°F) and allow it to fully heat for about 5 minutes.
Prepare vegetables: On a large baking sheet, spread the quartered onions, whole unpeeled garlic cloves, and cherry tomatoes. Drizzle everything with 2 tablespoons of olive oil, scatter the rosemary sprigs on top, and sprinkle with 1/2 teaspoon of salt.
Roast until caramelized: Place the baking sheet in the oven and roast for 40 minutes, stirring halfway through, until the tomatoes have burst, the onions are soft and golden, and the garlic is tender and slightly browned.
Cool slightly: Remove from the oven and let the vegetables rest for 2 to 3 minutes before transferring to your blending pot.
Transfer to pot: Carefully transfer all the roasted vegetables and every bit of pan juices to a large soup pot or Dutch oven, scraping the baking sheet to capture all the caramelized bits.
Squeeze the garlic: Once cooled enough to handle, squeeze the soft roasted garlic cloves out of their skins directly into the pot, discarding the papery skins.
Add seasonings and liquid: Pour in the 250 ml of water, add the honey, Italian herbs, chili flakes, and torn basil leaves to the pot.
Blend until smooth: Using an immersion blender, blend the soup for 2 to 3 minutes until completely smooth and creamy, working in batches if needed for thorough blending.
Simmer and cream: Place the pot over medium-high heat and bring the soup to a gentle simmer for 5 minutes, then stir in the 150 ml of heavy cream until fully combined, about 1 minute of stirring.
Serve hot: Ladle the soup into bowls and garnish with fresh basil, chili flakes, a drizzle of olive oil, or optional toppings like Parmesan or croutons.

Prep Time: 15 minutes
Cook Time: 50 minutes