Cozy Tomato Soup (Printable Version)

Rich, creamy tomato soup with roasted vegetables and herbs

# What You Need:

→ Vegetables

01 - 2 lbs ripe tomatoes, halved
02 - 1 medium yellow onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 medium carrot, peeled and sliced

→ Oils & Fats

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter

→ Liquids

07 - 3 cups low-sodium vegetable broth
08 - 1/2 cup heavy cream

→ Seasonings

09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1/4 tsp crushed red pepper flakes

→ Garnish

14 - Fresh basil leaves
15 - Extra heavy cream for drizzling

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the halved tomatoes, onion, garlic, and carrot on the prepared baking sheet. Drizzle with olive oil and sprinkle with 1/2 tsp salt and black pepper.
03 - Roast vegetables for 25–30 minutes until tomatoes are soft and edges are caramelized.
04 - In a large pot, melt butter over medium heat. Add the roasted vegetables, dried basil, thyme, and red pepper flakes. Stir for 2 minutes to blend flavors.
05 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes to develop depth.
06 - Using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer to a blender in batches.
07 - Stir in heavy cream, taste, and adjust seasoning with remaining salt and pepper as needed.
08 - Serve hot, garnished with fresh basil leaves and a swirl of cream if desired.

# Expert Tips:

01 -
  • Roasting the vegetables first transforms ordinary canned or fresh tomatoes into something extraordinary
  • The recipe comes together in under an hour but tastes like it simmered all day
  • Its incredibly forgiving and adaptable to whatever you have in your pantry
02 -
  • Blending hot soup requires caution and never filling the blender more than halfway to avoid messy accidents
  • The soup will thicken slightly as it cools, so the consistency right after blending is perfect for serving
  • If you only have regular vegetable broth, start with less salt and adjust at the end to avoid over-salting
03 -
  • Don't skip the carrot even though it seems like an unusual addition for tomato soup
  • For the smoothest texture, pass the blended soup through a fine mesh sieve
  • A splash of sherry or balsamic vinegar added at the end cuts through the richness beautifully

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