Can I use canned tomatoes instead of fresh?

Totally get why you'd ask - sometimes fresh tomatoes just aren't in season! While roasting fresh tomatoes gives that incredible caramelized depth, you can substitute with 2 (28 oz) cans of whole peeled tomatoes in a pinch. Just drain most of the juice, spread them on the sheet pan with the onion and garlic, and roast as usual. The texture will be slightly different, but the flavor will still be delish. I've done this during winter grocery runs when the fresh tomatoes looked sad - it works!

How do I make this soup dairy-free?

Easiest swap ever! Instead of heavy cream, use full-fat coconut milk - I actually love the subtle tropical note it adds. For extra creaminess without dairy, blend in a small peeled potato with the roasted veggies, or stir in a tablespoon of cashew butter at the end. My vegan friends rave about these tweaks. I share more dairy-free tricks on my Pinterest, like these genius plant-based hacks .

Can I freeze roasted tomato soup?

Absolutely, and I do this all the time for meal prep! Just skip the cream before freezing (add it fresh when reheating). The soup base freezes beautifully for up to 3 months. Pro tip: freeze in portion-sized containers so you can grab single servings. To reheat, thaw overnight in the fridge, then warm gently on the stove while stirring in cream or coconut milk. Perfect for those "too tired to cook" nights!

Why roast the tomatoes instead of simmering?

Oh honey, roasting is the game-changer! That oven time concentrates the tomatoes' natural sweetness and gives them this incredible smoky depth you just can't get from boiling. It's like flavor alchemy - watery supermarket tomatoes transform into rich, jammy perfection. Plus, no standing over a hot stove babysitting! Just toss and roast while you prep the rest of your meal. Trust me, once you taste roasted tomato soup, you'll never go back to the basic simmered version.

Creamy Roasted Tomato Soup Recipe That’ll Blow Your Mind

Roasted Tomato Soup

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A creamy, flavorful tomato soup made with roasted tomatoes for a rich taste. Perfect for fall and pairs well with grilled cheese.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Yield: 4 servings 1x
Category: Soup
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 lbs ripe tomatoes, halved
1 onion, quartered
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1/2 tsp dried oregano
2 cups vegetable broth
1/2 cup heavy cream (or coconut milk for dairy-free)

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Instructions

Preheat oven to 400°F (200°C).
Toss tomatoes, onion, and garlic with olive oil, salt, pepper, basil, and oregano on a sheet pan.
Roast for 30-35 minutes until tomatoes soften and caramelize.
Transfer roasted vegetables to a blender. Add vegetable broth and blend until smooth.
Pour soup into a pot and stir in heavy cream or coconut milk. Heat gently.
Serve warm with grilled cheese or crusty bread.

Notes

For extra flavor, add a splash of balsamic vinegar before roasting.
Use an immersion blender for easier cleanup.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 8g
Sodium: 600mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg

Find it online: https://kitchenuser.net/creamy-roasted-tomato-soup-recipe/