Creamy roasted tomato soup
Tomato soup is a winter classic, but can be enjoyed all year round. This simple recipe for creamy roasted tomato soup is a family favourite kids will love making and eating.
Creamy roasted tomato soup is comfort in a bowl. This recipe takes a simple tomato soup to new heights by roasting the tomatoes and adding a splash of cream. The result is a deliciously creamy, velvety soup filled with caramelised tomato flavour.
How can kids help to make this creamy tomato soup?
This is a really easy recipe that kids can enjoy helping to make. If your kids are a bit older and can use a sharp knife they can help to cut the tomatoes in half before drizzling a little oil on them and roasting them in the oven.
Once you’ve roasted the tomatoes your kids can help peel and chop the onion and garlic, and if they can be trusted around a cooker can stir it while the soup cooks.
Finally, one of my kid’s favourite jobs in the kitchen is to use our hand held blender. So, once your soup is ready, get your kids to puree the soup until it is nice and smooth.
Can I use tinned tomatoes for creamy tomato soup?
Absolutely! If fresh tomatoes aren’t in season or readily available, tinned tomatoes are a great alternative. Use two 400g (28-ounce) tins of whole peeled tomatoes (including their juices) instead of the fresh tomatoes. There’s no need to roast these tomatoes, simply add the tomatoes straight into the pan and follow the recipe from there.
Can I make the soup ahead of time?
Yes, you can make the soup ahead of time. Prepare the soup as directed, but don’t add the cream until you’re ready to serve the soup. Allow the soup to cool completely before putting it in your fridge or freezer. When you’re ready to serve, reheat the soup and then stir in the heavy cream.
What can I serve with creamy tomato soup?
Creamy tomato soup goes well with a variety of sides. I love serving it with some homemade bread, but you could also try a grilled cheese sandwich (cheese toastie), or even a salad.
Can I make this soup dairy-free?
Yes! To make this recipe dairy-free, you can substitute the cream with a non-dairy alternative like coconut cream, almond milk, or oat milk. Just make sure the non-dairy option you choose is unsweetened to maintain the savoury flavour of the soup.
Similar recipes
If you liked this creamy roasted tomato soup, you’ll love some of our other easy dinner and lunch recipes, or some delicious side dishes:
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Useful equipment
Chopping board
Tomato knife
Wooden spoon
Stick blender
Soup bowls
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Ingredients
1.25kg (2lb) tomatoes
1 onion
5 cloves of garlic
1 litre vegetable stock
1 teaspoon basil
1 tablespoon caster sugar
Salt and pepper to taste
115ml double cream
how to make homemade creamy tomato soup
Roast the tomatoes
Preheat your oven to 200C / 180 C Fan / 390F
Get your kids to cut the tomatoes in half (if they are old enough to be trusted with a sharp knife). Make sure your kids make a bridge over the top of knife to keep their fingers safe.
Arrange the tomato halves on a baking tray and drizzle over a little bit of oil.
Roast the tomatoes in your preheated oven for 35-45 minutes.
Prepare the other vegetables
Get your kids to help peel and dice the onion. Peel the garlic.
Cook the vegetables
Heat a little oil in a large pan, and then cook the onions over a medium heat for 5-10 minutes until they have softened. Get your kids to help crush the garlic and add that to your pan. Cook them for a further few minutes.
Add the tomatoes, the stock, sugar, basil and seasoning and bring it all to the boil. Once it’s boiling turn down the heat and let it simmer for a few minutes.
Blend the tomato soup
Remove the soup from the heat and using a hand held stick blender, blitz the soup until it is thoroughly pureed. Alternatively ladle the soup into a blender, a little at a time until it has all been pureed.
Add the cream and heat through before serving.
Creamy roasted tomato soup
Ingredients
- 1.25 kg tomatoes
- 1 onion
- 5 garlic cloves
- 1 litre vegetable stock
- 1 teaspoon basil
- 1 tablespoon caster sugar
- 115 ml (½ cup) double cream
Instructions
Roast the tomatoes
- Preheat your oven to 200C / 180 C Fan / 390F
- Cut the tomatoes in half and arrange thm on a baking tray and drizzle over a little bit of oil.
- Roast the tomatoes in your preheated oven for 35-45 minutes.
Prepare the other vegetables
- Peel and dice the onion. Peel the garlic.
Cook the vegetables
- Heat a little oil in a large pan, and then cook the onions over a medium heat for 5-10 minutes until they have softened. Crush the garlic and add that to your pan. Cook it for a further few minutes.
- Add the tomatoes, the stock, sugar, basil and seasoning and bring it all to the boil. Once it’s boiling turn down the heat and let it simmer for a few minutes.
Blend the tomato soup
- Remove the soup from the heat and using a hand held stick blender, blitz the soup until it is thoroughly pureed. Alternatively ladle the soup into a blender, a little at a time until it has all been pureed.
- Add the cream and heat through before serving.
Pin it for later
If you liked this creamy roasted tomato soup, you’ll love our Scotch broth as well as our other lunch and dinner recipes.
This recipe was first published in Nove 2017 and updated in August 2023.
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