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Homemade Creamy Roasted Tomato Soup
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5 from 3 votes

Homemade Creamy Roasted Tomato Soup

Homemade Creamy Roasted Tomato Soup is easy enough for every day, and elegant enough for your special dinner party. In addition, it’s just as delicious cold as it is hot. One of the keys to this amazing soup is the roasting of the canned tomatoes. This concentrates the flavors. Another key is processing the soup in a blender to ensure that it’s perfectly smooth and creamy.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soup, Starter
Cuisine: American
Servings: 6 servings
Calories: 209kcal

Equipment

  • Blender

Ingredients

  • 2 (28 ounce) cans of whole tomatoes, drained with juice reserved (See Tip 1)
  • 2 Tablespoons light brown sugar
  • 2 cups chopped onion (1 large)
  • 1 cup chopped celery (about 3 to 4 stalks)
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 ¾ cups chicken broth (See Tip 2)
  • 1 Tablespoon Better than Bouillon Roast Chicken Base (See Tip 2)
  • 1 Tablespoon tomato paste
  • 2 Tablespoons medium dry sherry (See Tip 3)
  • ¾ cup heavy cream
  • Salt and freshly ground pepper to taste (See Tip 4)
  • Fresh basil leaves for garnish (Optional)

Instructions

  • Preheat the oven to 450°F. Line a rimmed baking sheet with non-stick aluminum foil. Set aside.
  • Drain the tomatoes, reserving the juice. Remove as many seeds from the tomatoes as possible. Pat the tomatoes dry with paper towels and spread in a single layer on the foil-lined baking sheet. Sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color, about 30 minutes. Remove from the oven; let the tomatoes cool slightly. (See Tip 5)
  • Cook the onions and celery in a large Dutch oven until tender, about 10 minutes. Add garlic; cook for 30 seconds or until garlic is fragrant. Add the flour, basil, oregano, thyme, and pepper and cook, stirring constantly, until thoroughly combined. Gradually add the chicken broth, reserved tomato juice, Better than Bouillon chicken base, and tomato paste. Whisk to combine. Bring the soup to a boil; reduce the heat to low, and cook covered for 30 minutes. (See Tip 6)
  • Add the roasted tomatoes; cook covered for 30 additional minutes. Cool the mixture slightly.
  • Working in batches, pureé the soup in a blender. Return the puréed soup to the Dutch oven. Add the sherry and heavy cream, stirring to combine. Season to taste with salt and pepper.
  • Yield: 6 servings.

Notes

  1. I prefer no-salt canned whole tomatoes and usually end up with about 2 ¾ to 3 cups of reserved juice. However, you can use regular canned whole tomatoes.
  2. I use low-sodium chicken broth. To make this soup vegetarian, you can substitute vegetable broth instead of chicken broth and the Better than Bouillon chicken base.
  3. Typically, I use either Dry Sack Sherry or Tio Pepe. 
  4. The Better than Bouillon Roast Chicken Base tends to be quite salty. Therefore, before adding any additional salt, carefully taste the soup. If you've omitted the chicken base or two substituted bouillon cubes, you'll probably need to add salt.
  5. I'm often asked whether it is essential to remove the seeds from the tomatoes. I've never made the soup without taking the extra step of removing the seeds. However, I suspect they would impact the soup's texture since they would likely remain whole even after the soup is pureéd. On another note, the tomatoes generally end up with some burned bits after being in the oven for 30 minutes because of the added brown sugar. While the burned bits do not impact the taste of the soup, I remove them because they affect the appearance of the soup.
  6. The actual cooking of the soup can start while the tomatoes are roasting in the oven.

Nutrition

Calories: 209kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 612mg | Potassium: 681mg | Fiber: 3g | Sugar: 11g | Vitamin A: 835IU | Vitamin C: 27.9mg | Calcium: 124mg | Iron: 3.1mg