This creamy roast tomato soup recipe is prepared using fresh cherry tomatoes which gives this soup fantastic flavour. This soup is not only tasty but it is also very low in calories with a serving providing around 118 calories.
I have loved tomato soup for as long as I can remember and it is definitely now my favourite soup to make. I previously bought ready prepared tomato soups from supermarkets and I won’t knock any of them as they were all amazing but nothing beats home-made soups. With homemade soups, you can use fresh ingredients and you can prepare soups in bulks that you can meal prep or freeze.
There are 3 stages to preparing this soup. Firstly, the tomatoes are roasted with the other ingredients then it is blended. It is then added to a saucepan where more ingredients are added and the soup can thicken. It may seem like a lot of work but each step is easy and it really is worth it.
The creamy texture of the soup comes from the addition of soured cream which also adds to the tanginess of the soup. This soup goes perfectly with a grilled cheese toasty and can also be served as a starter so if like me you love creamy tomato soups then definitely give this recipe a try.
Ingredients for Creamy Roast Tomato Soup
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Garlic - use fresh garlic cloves.
- Onion - use a red onion.
- Tomatoes - I use cherry tomatoes on the vine as they are more flavoursome.
- Salt - I use fine sea salt.
- Black pepper - use good quality black pepper.
- Thyme - use fresh thyme.
- Olive oil - use extra virgin olive oil to drizzle on the tomatoes before roasting.
- Vegetable stock cube - or ready made vegetable stock.
- Sour cream - or creme fraiche to add a creamy texture to the soup.
- Paprika - to give the soup extra flavour and colour.
- Basil - for garnish (optional).
- Double cream - to drizzle (optional).
How to Make Creamy Roast Tomato Soup.
1. Preheat the oven to gas mark 4/350oF/ 180oC/160oC fan. Peel the garlic cloves and onion then cut the onion in half.
2. To a baking tray or roasting pan, add the cherry tomatoes, whole peeled garlic cloves, both halves of the onion, salt, black pepper and thyme. Drizzle on the olive oil and toss all the ingredients together. Roast in the oven for 35 - 40 minutes.
3. Remove from the oven and allow to cool for 10 minutes. After 10 minutes add all the ingredients from the tray to a blender, add the vegetable stock and blend until smooth. Do this in batches if your blender is small.
4. Pour the blended tomatoes into a saucepan on a low - medium heat and stir in the soured cream. Add the paprika then allow to simmer for 4 minutes.
5. Turn off the heat and allow to stand for 5 minutes before serving with Basil leaves and a drizzle of double cream. This is optional.
Recipe Tips
- This recipe makes 4 small portions or 2 – 3 larger portions.
- If using an immersion or hand blender then add all the roasted ingredients straight to a saucepan and blend.
Nutrition
Nutrition based on 1 serving: Calories: 118kcal | Fat: 7.4g | Saturates: 2.5g | Carbs: 10.6g | Sugar: 9.1g | Fibre: 3.6g | Protein: 3.1g | Salt 0.4g.
Storage
Store this soup in the fridge for up to 5 days. You can also freeze the soup for up to 3 months. Defrost thoroughly and reheat before use.
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Creamy Roasted Tomato Soup with Thyme
Ingredients
- 3 garlic cloves
- 1 medium red onion
- 700g cherry tomatoes
- ⅓ teaspoon salt
- ½ teaspoon black pepper
- 1 sprig thyme
- 1 tablespoon extra virgin olive oil
- ½ vegetable stock cube dissolved in 250ml boiling water
- 2 tablespoon soured cream
- ¼ teaspoon paprika
- Basil leaves optional
- Drizzle of double cream optional
Instructions
- Preheat the oven to gas mark 4/350oF/ 180oC/160oC fan. Peel the garlic cloves and onion then cut the onion in half.
- To a baking tray or roasting pan, add the cherry tomatoes, whole peeled garlic cloves, both halves of the onion, salt, black pepper and thyme. Drizzle on the olive oil and toss all the ingredients together. Roast in the oven for 35 - 40 minutes.
- Remove from the oven and allow to cool for 10 minutes. After 10 minutes add all the ingredients from the tray to a blender, add the vegetable stock and blend until smooth. Do this in batches if your blender is small.
- Pour the blended tomatoes into a saucepan on a low - medium heat and stir in the soured cream. Add the paprika then allow to simmer for 4 minutes.
- Turn off the heat and allow to stand for 5 minutes before serving with Basil leaves and a drizzle of double cream. This is optional.
Sarah J says
Lovely soup, thank you for sharing!