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A bowl of roasted tomato soup with a spoon sticking out.

Roasted Tomato Soup Recipe

A hug in a bowl, this roasted tomato soup recipe is one of my favorite comfort foods for fall! Made with roasted tomatoes, sautéed onion and garlic, fresh basil, and heavy cream, it's rich, savory, herbaceous, and creamy. Then, I add blended cottage cheese for a small boost of protein. I promise you don't taste it! It just makes the soup even more filling.
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 278 kcal

Equipment

  • 1 Large Pot
  • 1 Immersion Blender

Ingredients
  

  • 14 Roma tomatoes halved
  • 3 Tablespoons extra virgin olive oil divided
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 (28 ounce) can crushed tomatoes I use San Marzano
  • 1 cup fresh basil chopped
  • 1 Tablespoon sugar or to taste
  • 2 cups low-sodium chicken broth
  • ⅔ cup cottage cheese
  • ⅔ cup heavy cream

Instructions
 

  • Preheat the oven to 375°F.
  • Place the tomatoes on a baking sheet. Drizzle a tablespoon of olive oil on top, season with salt and pepper, and toss to combine and coat.
    14 Roma tomatoes, 3 Tablespoons extra virgin olive oil
  • Spread the tomatoes in a single layer. Roast for 1 hour. Then, remove from the oven and set aside.
  • In a large pot or Dutch oven, heat 2 tablepoons of oil over medium-high heat.
  • Add the onion, and sauté until softened, about 5 minutes.
    1 large yellow onion
  • Stir in the garlic, salt, and pepper. Continue to sauté until fragrant, about 1 minute.
    4 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon black pepper
  • Add the crushed tomatoes, basil, and sugar to the pot. Reduce the heat to low, and simmer for 10 minutes.
    1 (28 ounce) can crushed tomatoes, 1 cup fresh basil, 1 Tablespoon sugar
  • Add the stock and roasted tomatoes to the pot. Simmer for 30 minutes, stirring occasionally.
    2 cups low-sodium chicken broth
  • Add the cottage cheese.
    ⅔ cup cottage cheese
  • Use an immersion blender or transfer the soup to a large blender (working in batches) and blend until smooth.
  • Stir in the cream, season to taste, and getcha some of that!
    ⅔ cup heavy cream

Notes

Storage: Leftover roasted tomato soup will keep fresh in an airtight container in the fridge for up to 3-5 days. I don't recommend freezing this recipe! The cream and cottage cheese won't thaw well. 

Nutrition

Serving: 1servingCalories: 278kcalCarbohydrates: 23gProtein: 9gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 675mgPotassium: 906mgFiber: 5gSugar: 14gVitamin A: 2124IUVitamin C: 35mgCalcium: 117mgIron: 3mg
Keyword roasted tomato basil soup, roasted tomato soup, roasted tomato soup recipe
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