Creamy Roasted Tomato Soup for Two

This roasted tomato soup recipe makes two large servings of soup, and is the perfect way to make great use of those remaining summer tomatoes.  This takes the incredible, simple flavor of roasted tomatoes, and transforms it into a creamy, comforting tomato soup for two.

The key is to roast the tomatoes until they are softened and slightly shriveled on top.  This way, we get the best of both worlds: a touch of juicy, ripe tomatoes mixed with the savory, complex flavor of roasted tomatoes.  The juiciness of the tomatoes is key to making this soup, so we don’t want them to roast until they’re totally shriveled.

Ingredients for Roasted Creamy Tomato Soup for Two

• 12 oz. Roma Tomatoes 
• Salt & freshly cracked Black Pepper
• Olive Oil
• 1/2 cup chopped Onion white or yellow
• 2 cloves Garlic
• 1 cup Low-Sodium Chicken Broth or vegetable broth
• 1/2 tsp. Light Brown Sugar
• 1/4 tsp. Dried Basil
• 1/4 tsp. Greek Seasoning (I used Cavender’s, but there’s some good homemade recipes like here & here!)
• 1/4 cup Half & Half or heavy cream

For tomato soup, we want to remove the skins of the tomatoes before adding them into the soup. The skins of the tomato won’t easily break down in the soup, which results in little strips of it floating around in the soup. The same concept applies to the cores of the tomatoes, which is why we remove them first. The cores are tough and not easy to digest, and their texture isn’t consistent with the smooth creaminess of the soup. Removing both the cores of the tomatoes and the skins of the tomatoes ensures a luscious, creamy texture of the tomato soup.

How to Make Tomato Soup for Two

1. First, roast the tomatoes (see the directions above). This takes about thirty minutes total, then the tomatoes need to cool until they’re easy to handle.
2. While the tomatoes are cooling, warm one tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion with a pinch of salt and cook until lightly charred and very soft, about 12-15 minutes. Stir in the minced garlic and cook for one minute.
3. Once the tomatoes are cool enough to handle, peel the skins off of them.
4. Add the peeled tomatoes, chicken (or vegetable) broth, brown sugar, basil, and Greek seasoning to the saucepan. Stir to combine and bring to a boil.
5. Turn the heat back down to a simmer. Simmer the soup for 20 minutes.
6. Use an immersion blender or regular blender* to blend the soup until smooth. Turn off the heat from under the pan, and stir in the half and half**. Season with salt and pepper to taste.

*If using a regular blender (a stand-up blender), only blend half of the soup at a time and be sure to leave a small vent in the top of the blender to allow steam to escape from the soup.

**Heavy cream or coconut milk will also work as substitutions for half and half.

Another important key in this recipe is to season the soup from the beginning.  We do this by seasoning the tomatoes with salt and pepper before roasting them, and by seasoning the onions with salt before cooking them.  This helps develop a depth of flavor, and prevents over-salting the soup at the end.

Recipes to try with this Creamy Tomato Soup:

• Caramelized Onion & Havarti Grilled Cheese
• The Best & Unique Caesar Salad
• Easy Shredded Chicken Caesar Lettuce Wraps
• Turkey Pesto Grilled Cheese Sandwich
• Slow Cooker Pulled Pork French Dip Sliders
• Vermont Cheddar & Chive Drop Biscuits (SO good with soup!)
• or top them with these Toasted Croissant Croutons!

Wine Pairings for Tomato Soup

This tomato soup is really delicious with a glass of Sangiovese or Carménère!

Sangiovese is a classic Italian grape that is excellent with most tomato-based pastas and foods from Italy.  It’s also super affordable, and is a great option to keep around the house for pizza night, pasta night, or tomato soup night!

Carménère is a grape that is found all over the place.  It was originally a Bordeaux grape, but Chile has recently been a huge contender in producing it!  If you’ve never tried it, you absolutely need to.  There’s tons of red fruit notes, but the best part?  Bell pepper notes!  It sounds weird, but it’s so delicious.  It’s a fun and unique pairing to this tomato soup, and for many other foods!

If you make this soup, please tag me on Instagram so I can see your awesome creation!  And as always, feel free to reach out to me directly if you have any questions.  If you comment and rate this recipe below, I would also very much appreciate it!  I hope you enjoy!

xx Sara