The only equipment you’ll need for this recipe is a 1 quart mason jar, baking pan and immersion blender. You could substitute a stand mixer or blender, if needed. This quick and easy creamy roasted tomato soup is delicious and takes less than 30 minutes to make. The recipe makes about 2 cups of soup or about 2-3 servings.
Curious what to do with all those summertime, homegrown tomatoes? Try this simple and delicious creamy tomato soup. Using just a few ingredients, you’ll be pleasantly surprised by all the wonderful aromas and flavors. This recipe is perfect for a quick small meal or side dish for two. It takes less than 30 minutes to make, which makes for an added bonus.
Ingredients
6 fresh medium-sized tomatoes, cut into quarters
1/2 yellow onion, cut into quarters
6-8 whole garlic gloves, crushed
2 tsp Italian seasoning
Pinch of salt and pepper
2 Tbsp olive oil
1/2 c heavy cream
Directions
Preheat oven to 400 F. Start by placing all ingredients (except heavy cream) into a 9 x 13 in baking dish. Using tongs, mix ingredients to coat evenly with spices and oil. Place baking dish into oven and bake for about 20 minutes or until you notice some browning on the veggies (see photo below).
Next, place all ingredients from baking pan into a quart-sized mason jar. Alternatively, you can place ingredients into a standing mixer or blender. Once ingredients are in the jar, use an immersion blender to puree the roasted veggies. Blend until smooth (about 30 seconds to 1 minute).
Once ingredients are blended, stir in the heavy cream. Additionally, you can pulse a few times to ensure an even mixture. Lastly, option to heat soup to desired temperature using either a microwave or stovetop. Serve soup in bowl topped with fresh or dried herbs, freshly grated parmesan, drizzle of olive oil, etc.
This post contains affiliate links, which means I make a small commission at no cost to you. See my full disclosure here.
Shop My Recommended Tools and Products For This Recipe
Immersion Blender: https://amzn.to/44wZNIR
Wide Mouth Mason Jars: https://amzn.to/4803DwW
Non-Stick, Non-Toxic Baking Pan (9×13): https://amzn.to/3r1di5O
Quick and Easy Creamy Roasted Tomato Soup
Ingredients
- 6 fresh medium-sized tomatoes, cut into quarters
- 1/2 yellow onion, cut into quarters
- 6-8 whole garlic gloves, crushed
- 2 tsp Italian seasoning
- Pinch of salt and pepper
- 2 Tbsp olive oil
- 1/2 c heavy cream
Instructions
Preheat oven to 400 F. Start by placing all ingredients (except heavy cream) into a 9 x 13 in baking dish. Using tongs, mix ingredients to coat evenly with spices and oil. Place baking dish into oven and bake for about 20 minutes or until you notice some browning on the veggies.
Next, place all ingredients from baking pan into a quart-sized mason jar. Alternatively, you can place ingredients into a standing mixer or blender. Once ingredients are in the jar, use an immersion blender to puree the roasted veggies. Blend until smooth (about 30 seconds to 1 minute).
Once ingredients are blended, stir in the heavy cream. Additionally, you can pulse a few times to ensure an even mixture. Lastly, heat soup to desired temperature using either a microwave or stovetop. Serve soup in bowl topped with fresh or dried herbs, freshly grated parmesan, drizzle of olive oil, etc.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 45mgSodium: 50mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 4g