This creamy roasted tomato soup is rich, comforting, and full of garden fresh flavor. Roasting the tomatoes, peppers, onion, and garlic brings out their natural sweetness, while fresh herbs and cream make it velvety smooth.
Comforting and light, this easy soup is perfect with crusty bread, focaccia, or a grilled cheese sandwich for dipping.
Preheat oven to 400°F (200°C).
Place tomatoes, onion, peppers (if using), and garlic bulb (or cloves) on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme sprigs. Toss lightly to coat.
Bake for 35-40 minutes, until tomatoes are blistered, onions are soft, and garlic is caramelized.
Remove thyme stems. Squeeze roasted garlic cloves out of their skins. Transfer all roasted vegetables into a blender or soup pot. Add broth and fresh basil. Blend until smooth using a countertop blender or handheld immersion blender.
Return soup to the pot (if blended separately). Bring to a gentle simmer for 10 minutes, adding more broth if needed for consistency.
Stir in heavy cream and sugar. Taste and add more seasoning as needed.
Ladle into bowls, garnish with extra basil, a drizzle of cream, or a sprinkle of black pepper.
This soup keeps well in the fridge for up to 4 days. For longer storage, skip adding the cream, let the roasted tomato base cool, and freeze it in airtight containers or freezer bags for up to 3 months. When ready to serve, thaw, reheat, and stir in cream just before serving. This helps maintain the best creamy texture.
If you have home canned tomatoes, you can skip the roasting step. Simply sauté the onion, peppers (if using), and garlic in a little olive oil until softened. Add your canned tomatoes, broth, and herbs, then simmer for 20-25 minutes. Blend smooth, finish with cream and fresh basil, and enjoy.
