Cozy Tomato Soup (Printable)

A rich, comforting bowl of roasted tomato goodness with herbs and cream.

# What You'll 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 (optional)

→ 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 - Place halved tomatoes, onion, garlic, and carrot on the prepared baking sheet. Drizzle with olive oil and season 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 roasted vegetables, dried basil, thyme, and red pepper flakes. Stir constantly for 2 minutes to blend flavors.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
06 - Using an immersion blender, puree the soup until completely smooth. If using a countertop blender, work in batches and carefully transfer hot soup.
07 - Stir in heavy cream until fully incorporated. Taste and adjust seasoning with remaining salt if needed.
08 - Ladle hot soup into bowls and garnish with fresh basil leaves and a swirl of cream if desired.

# Expert Tips:

01 -
  • The roasting step creates depth you cannot get from stovetop cooking alone
  • Its incredibly forgiving and comes out velvety smooth every single time
  • This soup freezes beautifully so you can always have comfort ready
02 -
  • Hot soup expands violently in blenders so either use an immersion blender or cool slightly and blend in batches with the vent open
  • The roasting time matters more than the exact minutes, look for deep charred spots on the tomatoes
03 -
  • Use canned fire roasted tomatoes in winter when fresh ones are disappointing
  • Add a splash of balsamic vinegar right at the end to really brighten all the flavors

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