Creamy Roasted Tomato Soup
This creamy roasted tomato soup is delicious and comforting and sure to hit the spot with every spoonful! This recipe uses canned tomatoes which means it's really easy to make and you can make it any time of the year! It is sure to be a hit whether it is enjoyed as an appetizer or light meal!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 28 ounce can whole peeled tomatoes
- 1 whole garlic bulb
- 1/2 onion, (cut crosswise so you can see the rings, leave stem and peel intact)
- 1 medium carrot
- 4 tablespoons extra light olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 cup organic chicken broth
- 1 cup whole full-fat milk
- 2 tablespoons tomato paste
- 1 teaspoon honey or sugar ((optional, if soup is too tart))
Instructions
- 1
Preheat oven 375 deg F.
- 2
Drain canned tomatoes through a fine strainer into a bowl. Reserve the tomato juices.
- 3
Drizzle 3 tablespoons of the extra light olive oil on baking sheet.
- 4
Cut tomatoes in half lengthwise and lay on a baking sheet, cut sides up.
- 5
Cut top off garlic bulb so cloves are exposed. Place cut-side down on the baking sheet.
- 6
Peel off outer layers of onion except for one papery layer and place cut-side down on the baking sheet.
- 7
Peel carrot and cut into chunks. Add the baking sheet.
- 8
Drizzle 1 tablespoon over the tomatoes, garlic, onion, and carrots. Season with sea salt, pepper, and Italian seasoning.
- 9
Roast for 30-40 minutes, making sure that the tomatoes do not burn.
- 10
Transfer roasted tomatoes and carrots to a medium-sized pot. Squeeze out roasted garlic and discard cloves skins. Remove outer skins of onion before adding onion to the pot.
- 11
Add chicken broth, milk, reserved tomato juices from the can, and tomato paste.
- 12
Bring mixture to a gentle boil over medium-high heat, breaking up the vegetable chunks with a spoon. Reduce heat and simmer for 10 minutes.
- 13
Remove pot from heat. Using either an immersion blender, or by transferring the soup to a stand blender, process the soup until smooth.
- 14
Season with salt and pepper to taste.
- 15
Ladle into bowls and top with extra-virgin olive oil and fresh cracked black pepper and grated cheese, if desired.