Looking for another soup recipe to add to your winter arsenal? Try this creamy, garlicky roasted tomato soup.
As the cold weather has begun to set in, this soup has become one of our favorites and I am sure it will be one of yours too. Why? I can make it ahead and finish it off on a weeknight for very minimal effort. Another reason? I can adapt it to fit our different palates. I prefer mine without any cream, so I will prep about half the soup with cream and half without and then we are all happy. You can add more or less garlic to your taste. You can add more or less sugar to your taste. See? Easy peasy.
Oh and one more reason that this tomato soup is one of our favorites? It is an excuse for us to make Easy Crusty Bread. In the winter, I make crusty bread about 4-6 times a month. If you haven’t tried it yet, give it a try. You won’t regret it.
Making it ahead
To make this tomato soup ahead, follow the recipe up through the step where you have peeled the roasted tomatoes and garlic. Place the tomatoes, garlic, and pan juices into a container and refrigerate it until ready to use (they should last about five days in the fridge). When you are ready to make the soup, put the tomatoes, garlic, and juices into a saucepan and continue with the recipe from that point forward. It takes only about 10-15 minutes from that point forward, making it a great weeknight meal.
Looking for more low sodium soups?
Try these:
PrintCreamy Roasted Tomato Soup
SODIUM COUNT: 38.6 mg per serving; 116 mg in the entire recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 3 1x
Ingredients
- 4 pounds fresh whole tomatoes
- 4 cloves garlic
- Olive oil*
- 4 Tbsp heavy cream
- Pinch of sugar ((optional, about ¼ to ½ teaspoon to taste)**)
- Black pepper (to taste)
Instructions
- Preheat the oven to 375°F. Prepare a baking sheet by lining it with tin foil. The tin foil is optional, but helps with cleanup.
- Core the tomatoes and slice them in half. Place them cut side down on the prepared baking sheet. Place the garlic (whole and unpeeled) on the baking sheet between the tomatoes. Splash a bit of olive oil on the garlic and tomatoes.*
- Roast the tomatoes and garlic in the preheated oven for about 1 hour, or until the tomato skin blisters and begins to shrink back. Remove the tomatoes and garlic from the oven and let cool for about 20 minutes, or until they are cool enough to handle.
- Once they have cooled, peel the tomatoes and garlic and place them in a saucepan along with all the pan juices. Discard the peels. At this point you can refrigerate the tomatoes and garlic for a few days and finish the soup on the day you are going to eat it.
- Heat the tomatoes and garlic in a saucepan and mash them with an immersion blender (or a potato masher if you prefer more chunks).
- Once the soup is just starting to simmer, stir in the cream and black pepper. Taste the soup and add sugar if necessary.**
Notes
NUTRITIONAL INFORMATION – Yield: 3 servings (roughly 1 1/3 cup to 1 ½ cups per serving)
Sodium: 38.6 mg, Calories: 225.0, Total Fat: 13.1 g, Saturated Fat: 5.5 g, Cholesterol: 27.4 mg, Carbohydrates: 25.9 g, Fiber: 7.3 g, Sugar: 16.3 g, Protein: 6.0 g.
* You can omit the olive oil if you are looking to reduce the fat a bit. You may not get the same level of browning and caramelization (flavor) if you choose to omit it. For the nutritional information, I have included 1 tablespoon of olive oil.
** Whether or not you need to add sugar will depend on the tomatoes that you use and your personal preferences. For the nutritional information, I have included ¼ teaspoon sugar.
We are a bit more generous with the garlic, and we add some parmesan cheese at the very end. It does add a bit of sodium, but I feel like the flavor it brings to the party is worth it, better than just adding straight salt.
I also never throw away the skins. After peeling them off I will either put them in the dehydrator for my husband to snack on like potato chips or I throw them into a bag in the freezer where I collect veggie scraps to make vegetable stock.
★★★★★
How would you go about this with canned tomatoes?
I doubt this will work with canned tomatoes, but you might be able to find a different recipe elsewhere that uses canned tomatoes and omit the salt.
This has become our favorite soup; simple to make and so tasty! I substitute sour cream for the heavy cream and garnish with basil. Great recipe, thank you!
★★★★★