Creamy Tomato Soup

This simple Creamy Tomato Soup requires only a few ingredients you likely already have on hand, and it’s a fantastic way to sneak in some extra veggies for the kids without them noticing. Growing up in Bulgaria, we were raised on hearty stews and soups, with a bowl of soup accompanying every meal. This tradition has always been a huge part of our culture, and it’s especially delightful during tomato season when tomatoes are abundant, cheaper, and incredibly sweet. When our mom and dad taught us how to make creamy soups without the heavy cream, we never looked back.

What stands out

This Creamy Tomato Soup is a game-changer. You’ll love how straightforward it is to prepare, making it a weeknight meal. Using fresh, seasonal tomatoes ensures a naturally sweet and rich flavor while roasting all the veggies enhances the taste of vegetables. It’s a healthy, creamy soup without the heaviness or extra calories of cream, making it both light and satisfying. Whether served with a crispy grilled cheese sandwich, buttery Garlic Bread or crunchy croutons, this soup is to die for. Plus, it’s an excellent way to incorporate more vegetables into your diet, making it a hit with both kids and adults.

How to Prepare Creamy Tomato Soup

Cut tomatoes in half, slice onions, and halve carrots. Place on a parchment-lined baking sheet.

Add salt, olive oil, and optional thyme leaves. Massage and flip tomatoes flat side down. Ensure vegetables are not overlapping.

Place garlic cloves on a separate piece of parchment paper, add olive oil, wrap, and place on the baking sheet.

Bake at 400F (200C) for 45 minutes until vegetables are roasted and aromatic.

Let the vegetables cool slightly optionally peel tomato skins, and discard any thyme stems.

Add roasted vegetables and garlic to a blender with 2 cups of warm vegetable broth and blend. Alternatively, use a stick blender in a pot.

Add more broth if desired for a thinner soup.

Enjoy with grilled cheese, crostini, or croutons.

Refrigerate the Creamy Tomato Soup for up to four days or freeze in an air-tight container for up to three months.

Kitchen tip

Use any tomatoes you love! And feel free to make your own broth or use broth cubes.

Swaps

1. For a spicier soup, stir in a bit of hot sauce or smoked paprika when blending.
2. Add a splash of heavy cream or coconut milk when blending for a richer creamier texture.
3. Substitute or add other fresh herbs such as basil, rosemary, or oregano before roasting vegetables.
4. Feel free to add other veggies you like, such as a sweet bell pepper or even a jalapeño pepper if you like some heat.
5. Any type of broth will work in this soup, such as chicken, beef, or vegetable. You could also use homemade Vegetable Stock Cubes and make your own broth!
6. Instead of olive oil for the vegetables in your Creamy Tomato Soup, feel free to use avocado oil.

Serve it with

• A dollop of sour cream or Greek yogurt
• Some crusty bread such as our No Knead Peasant Bread
• A simple side salad with mixed greens
• A classic grilled cheese sandwich
• Some crunchy croutons on top of your Creamy Tomato Soup

Questions

What type of Salt Do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

strong Can we use canned tomatoes instead of fresh tomatoes?

Yes, you can use canned tomatoes for this Creamy Tomato Soup, but the flavor might differ slightly. If using canned tomatoes, drain them well and roast for a shorter time, about 25-30 minutes.

Can we use other types of broth for the soup?

Absolutely, you can use unsalted veggie broth, chicken broth, beef broth, or make your own at home.

What type of broth do you use?

How can we make our own broth for this Creamy Tomato Soup?

To make your own broth, add 6 cups of water to a pot with one peeled onion, two carrots, two teaspoons salt, two cloves of peeled garlic, two celery stalks, and boil it for 30 minutes. You can use any veggies of your choice to make broth with and use 2 cups of your broth for this recipe.

Ingredients

Makes 3 servings

• 6 large tomatoes (3lbs) cut in half, I used heirloom from the garden but you can use any
• salt, to taste
• 1 red onion, cut into slices
• 2 carrots, halved
• fresh thyme, optional
• 4 tablespoons olive oil, or avocado oil
• 7 garlic cloves, peeled
• 2 cups vegetable broth

Equipment

• Baking Sheet
• Measuring Cups + Spoons
• Redmond Real Salt
• Nakiri Knife
• Cutting Board
• Parchment Paper
• Blender

Method

1. Cut the tomatoes in half and place them on a baking sheet lined with parchment paper. Slice the onions, cut the carrots in half, and add them on the baking sheet as well. You don’t need to be precise because it will all get blended at the end.
2. Season with salt, generous drizzle of olive oil, and optionally, thyme leaves. Give everything a nice massage and flip the tomatoes flat side down. All of the vegetables should be flat onto the baking sheet and not overlapping so they can roast evenly.
3. Place garlic cloves onto a separate small piece of parchment paper, add a teaspoon of olive oil, wrap them up, and place it on the baking sheet as well. Bake at 400F (200C) for 45 minutes or until the vegetables are fully roasted and aromatic.
4. Take that sheet pan out of the oven and let it cool a little. We like to take the skin off of the tomatoes as it peels easily but you don’t have to if you don’t want to. If there are any hard stems from the thyme you can discard those as well.
5. Take the roasted garlic out of the parchment paper and add the roasted vegetables with all of the juices into a blender with 2 cups of warm vegetable broth and blend. You are more than welcome to add everything to a pot and blend it with a stick blender as well.
6. How thick or thin you like the soup will be totally up to you, you are more than welcome to add more or less broth. Enjoy with grilled cheese, crostini, or croutons.
7. This soup stores beautifully in the refrigerator up to four days or you can freeze it up to three months.