Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

Ready in 1 hour
4.7 avg, 19 review(s) 89% would make again

Top-ranked recipe named "Creamy Roasted Tomato Soup"

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Rich, creamy and delicious.

"I tries this a couple of days ago having never made tomato soup before. I used a variety of tom's from our garden as we had a lot grow this year. I topped it off with a French Stick crouton like you do with French Onion soup. I didnt add cheese to it all so I could freeze some. Very easy to make and very delicious!"

- DaveyCrocket


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2 1/2 pounds tomatoes; mixed (I used cherry & Roma)
6 cloves garlic; peeled
2 small onions; sliced
1/4 cup sun-dried tomatoes; drained and chopped
24 ounces chicken stock; plus more if needed
2 bay leaves
1/4 cup fresh basil chopped; or more to taste
2 ounces Neufchatel cheese; softened
Olive oil cooking spray
Kosher salt
Freshly ground black pepper

Original recipe makes 4



Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Coat tops with olive oil cooking spray and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add chicken stock, bay leaves, and chopped sun-dried tomatoes. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Add basil leaves and Neufchatel cheese to the pot and stir until cheese is melted and incorporated. Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper.


Added on Award Medal

photo by Hildjd Hildjd

Creamy Roasted Tomato Soup photo by digigirltx digigirltx

Calories Per Serving: 177 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tomato Tomatoes Soup



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First time making homemade tomato soup. It was a success. I used grated Parmesean cheese and it worked great.
smccormi 1 year ago
Very good! My family will never eat canned tomato soup again.
Geis2003 1 year ago
Awesome! I have been making it all summer long so that I do not waste a single vine riped tomato from my garden. I freeze before putting the cream cheese in.
LMikoda 1 year ago
Added feta to soup. Really easy to make
Carolynanne 1 year ago
Tastes amazing and just as good if you don't have time to take seeds out just blend and you can not tell- cream also great instead of cheese
Sarahc101 2 years ago
Amazing. Use yellow cherry tomatoes for sweeter taste...
Dekmannj 2 years ago
Very good tomato soup! I would recommend it to anyone.
DavidfWeiser 3 years ago
It was really good, I made the portion smaller and added single cream instead of the cheese as I had never heard of it, but it was a hit with my housemates! The only annoying part was having to core all those tomatoes but would recommend it to people
Cath26 3 years ago
Excellent. I added a red bell pepper to the other vegetables. Nice smooth taste. Nice, rich taste.
LynnDavie1 3 years ago
This was beautiful. Family loved it. Made it again and omitted the cheese (I used goats cheese) much nicer with the cheese though. Def would make it again worth the effort
Trishandpaul 3 years ago
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