Tomato soup simmering on the stove.
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Easy Creamy Roasted Tomato Soup

Prep Time5 mins
Cook Time30 mins
Course: Soup
Servings: 6 servings
Author: Jackelin


  • Preheat oven to 475°F
  • Drizzle 1 tablespoon of the olive oil all over a sheet pan. Place all of the sliced tomatoes and the peeled garlic on the sheet pan and toss to coat. Bake 20 minutes.
  • Meanwhile boil 2 cups of water and let stand until ready to use.
  • Heat the remaining tablespoon of oil in a stock pot over medium heat and add the onions and oregano. Sauté until translucent. Remove from heat until the tomatoes have finished cooking.
  • Once the tomatoes have baked for 20 minutes turn the oven to broil, and bake another 5 minutes. During the last minute, toss the basil leaves onto the pan.
  • Remove the pan from the oven and toss the tomatoes and their juice, garlic and basil into the pot. Add the boiled (hot) water to the pot and bring the whole thing to a boil. Lower the heat to medium low, cover and simmer for 5 minutes.
  • Allow the soup to cool a bit and then transfer to a blender in batches. Blend on high until smooth. Return the blended soup to the pot add the 1/2 and 1/2 (if using) and salt and simmer for another five minutes.
  • Sprinkle with freshly ground pepper and ladle into bowls. Garnish as you wish.


  • It's not necessary to boil the water, but if using cold tap water, adjust the simmer time up by another five minutes or so.