Creamy Roast Tomato Soup

  • Average Rating: (0 / 5)
  • Serves: 6
  • Prep Time: 20m
  • Cook Time: 60m
  • Ready In: 1:20 h

This soup is simple but so flavourful – the tomatoes keep a lot of their flavour when they’re roasted in the oven! This recipe is totally loose – I made it up as I went along. If you have any variations, tips, etc, leave me a comment! I’ve been meaning to try this recipe for ages – just simple delicious tomatoes, some garlic and some stock- really easy, and, save for the splash of cream, really healthy!


  • 15 Vine Ripened Tomatoes
  • 1 Head Garlic
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 Cup Chicken Stock
  • 1/2 Cup Heavy Cream
  • Salt, to taste
  • Pepper, to taste


Step 1

Wash, core, and cut the tomatoes in half. Chop off the top of the head of garlic, leaving the cloves inside their papery skin. Arrange tomatoes and garlic on a cookie sheet, drizzling with olive oil - be especially generous on the garlic.

Step 2

Roast tomatoes and garlic in the oven for 40-50 mins at 400 degrees F.

Step 3

Transfer the tomatoes into a large pot. Let the garlic cool, then squeeze out all the roasted garlic goodness. Add the butter, salt and pepper, and chicken stock.

Step 4

Blend till smooth in a blender, or using an immersion blender.

Step 5

Before serving, add cream and let heat thoroughly.

Step 6

Serve with some Simple Sourdough Croutons sprinkled on top... Enjoy!

Photo Credit: timlewisnm, Flickr

Serve With

  • Alt

    Simple Sourdough Croutons

    These are super simple – just sourdough, salt and pepper and some garlic butter. Easy! Why buy croutons when you can make super easy, super delicious ...

    View Recipe

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