This homemade creamy tomato soup is made with a selection of roasted tomatoes, herbs, garlic and onion, and cream (or coconut cream for vegan tomato soup). A simple, fresh tomato soup that packs a flavor punch in under 10 ingredients. Plus, this recipe is gluten-free and can be made keto, paleo, low sodium, and/or dairy-free with just a few tweaks!
Wash and roughly chop the onion and garlic, and slice the pepper in two.
Place them together with the tomatoes on a baking sheet or on a baking tray. Brush or drizzle with olive oil and roast for between 25-30 minutes at 240ºC/475ºF.
Once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). You could also pour the ingredients into a large pan and use an immersion blender.Taste the soup and adjust the seasonings if necessary- then serve!
The tomatoes and peppers come piping hot from the oven and as long as you don't add the vegetable stock and cream straight out of the fridge (room temperature is great), the soup will be hot enough to consume. If you still feel like it needs to be heated, then place it in a large pan and warm it up over medium heat.
How To Store
Store any leftover creamy tomato soup in an airtight container in the fridge for 3-4 days.This roasted tomato soup is also freezer-friendly and can be stored for up to 3 months. However, it’s worth noting that cream can curdle when being reheated so it may be best to omit the cream for now if you are making it specifically to freeze (you can add the cream in when reheating the soup).Reheat in the microwave or on the stovetop over medium heat.
The Tomatoes - You can use whatever tomatoes you have available to you, though certain varieties will lead to superior flavor. In the UK, the types of Franca, elegance, and various plum tomatoes like baby sweetheart, Mona Lisa, and Santa sweets all work very well. Roma tomatoes all work. If you’re running really low on time then you can use tinned tomatoes. I recommend using DOP ‘San Marzano’ tinned tomatoes for the ultimate flavor.
You may want to add a pinch of sugar to the soup. This will really help to balance the acidity of the tomatoes.
Adjust the amount of stock used in the soup depending on how thick you prefer it. If you’re worried about it being too thin then add half to begin then slowly increase while blending.
You can skin the tomatoes if preferred. Though it’s not necessary.
Add a little butter for even creamier results - feel free to use dairy or dairy-free butter if needed.
Feel free to add in some extra veggies to this soup - carrots and celery both pair wonderfully with tomato and aren’t too noticeable in flavor.