This silky Roasted Tomato Soup is built from herb-roasted tomatoes finished with a splash of cream and served with a simple cheesy bread. Roasted Tomato and Thyme Soup is comforting, fragrant, and perfect for cool, rainy days.
Lately life has been busy and baking has been sparse. Still, when the weather turns and tomatoes are abundant, this roasted tomato soup is one of the quickest ways to brighten a grey day. The recipe is straightforward: roast tomatoes with onion, garlic and thyme until caramelized, blend until smooth, and finish with stock and a touch of cream for richness.
On an autumn afternoon, with rain tapping the cobbles outside, I made this soup at home with a generous tray of ripe tomatoes. The oven caramelized their natural sugars while the garlic softened and the thyme released its herbal aroma. The result is a deep, concentrated tomato flavor with a gentle smokiness from the roasted garlic.
After roasting, the vegetables are blended until velvety smooth. If you prefer a thinner texture, the blended tomatoes can be served as-is; for a creamier, more soup-like consistency, warm the purée gently with chicken or vegetable stock and a splash of heavy cream. Taste and adjust seasoning with salt, pepper and a pinch of sugar to balance the acidity.
A butter-toasted slice of sourdough topped with fresh mozzarella and briefly broiled until bubbly makes an ideal accompaniment. Float the cheese-topped bread on the hot soup for a cozy, restaurant-style presentation that melds warm tomato and molten cheese with every spoonful.
The finished bowl is a warm, sunset-colored soup with a creamy mouthfeel, sweet roasted tomato notes and a subtle smokiness from the garlic. Fresh chives or a sprinkle of herbs add brightness, while the crisp, cheesy bread contributes texture and richness.
Roasted Tomato Soup
This roasted tomato soup is an elevated version of a classic roasted tomato sauce. It makes about two servings but scales easily — double or triple the ingredients when you want leftovers or a larger batch. It’s simple, comforting, and full of concentrated tomato flavor.
10 minutes
50 minutes
1 hour
Ingredients
- 1 ½ lbs (680 g) ripe tomatoes, halved (any variety: plum, cherry, etc.)
- 1 medium red onion or cipollini onion, quartered
- 1 small head garlic (or 4 cloves), top trimmed, skin on
- ½ tablespoon fresh thyme leaves (about 3 sprigs) or ½ teaspoon dried thyme
- 1 teaspoon natural cane sugar
- Fine sea salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (not extra-virgin)
- ½ cup (4 oz / 85 ml) chicken or vegetable stock (optional; use vegetable stock to keep vegetarian)
- 2 tablespoons heavy cream (optional)
To Serve:
- Generous slice of fresh artisanal bread (sourdough recommended)
- Unsalted butter, room temperature
- Fresh mozzarella
Instructions
- Preheat the oven to 375°F (190°C / Gas Mark 5).
- Arrange the halved tomatoes, quartered onion, whole garlic head, and thyme on a baking tray. Sprinkle with the sugar, season with salt and pepper, and drizzle with the olive oil.
- Roast for about 40 minutes, until the tomatoes have shrunk, the skins have wrinkled, and some juices have caramelized in the pan.
- Transfer the roasted tomatoes and onions to a blender or food processor. Squeeze the softened garlic out of its skins and add it, then pulse until smooth.
- If the purée is thinner than you prefer, simmer it in a saucepan with the stock and cream until warmed through and slightly thickened. Adjust seasoning to taste.
- Serve hot with toasted bread or cheese-topped bread.
- To make the cheese-topped bread: heat a cast-iron or oven-safe pan over medium heat, butter both sides of the bread and toast until golden. Top with torn fresh mozzarella and place under a broiler for a minute or two until the cheese is bubbly and golden. Float the bread on the soup and garnish with chives if desired.
Notes
To keep the recipe vegetarian, substitute chicken stock with a good-quality vegetable stock. The sugar helps caramelize the tomatoes and balance their acidity; omit only if you prefer.
Nutrition Information:
Yield:
2
Serving Size:
1 Bowl
Amount Per Serving:
Calories: 293Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 524mgCarbohydrates: 29gFiber: 6gSugar: 17gProtein: 11g