This is the silkiest Roasted Tomato Soup recipe, made with herb-roasted tomatoes and a splash of cream. The Roasted Tomato and Thyme Soup is finished with an easy, irresistible cheesy bread that complements the soup perfectly.
Recently, baking has slowed down to a few simple things—an occasional lemon drizzle cake, some cookies, and small treats here and there. As the days get busier and autumn begins to settle in, a bowl of roasted tomato soup feels exactly right.
I write this with a cup of tea and a notepad beside me. Outside, rain beads on the cobblestones and students hurry along with umbrellas and warm drinks. Some move quickly to class, others stroll more slowly, balancing umbrellas in one hand and coffee in the other. The weather has swung between steady rain and unexpectedly warm days—moments that make a cozy soup all the more welcome.
I first made this soup during a rainy week when I had a generous supply of ripe tomatoes and wanted something bright and comforting. I roasted the tomatoes with onions, garlic, thyme, a little sugar to encourage caramelization, and a drizzle of olive oil. The roasting concentrates the tomato flavor and adds a gentle smokiness from the caramelized garlic and charred edges.
After roasting, I blended the vegetables until smooth, then warmed the puree with a bit of stock and a splash of cream for richness. While the soup heated, I toasted a thick slice of sourdough in a cast-iron skillet with butter, scattered torn fresh mozzarella over the toast, and broiled it briefly until the cheese bubbled and browned at the edges. The melted mozzarella and crisp-edged bread make a satisfying floating garnish for the soup.
Ladle the soup into bowls, float the cheesy toast on top, and finish with a scattering of fresh chives. The soup is silky and velvety, with natural sweetness from the tomatoes and a faint roasted, smoky note from the garlic. The creamy texture balances the brightness, and the cheese-covered bread adds texture and indulgence.
Roasted Tomato Soup
This roasted tomato soup is a richer, more luxurious take on classic roasted tomato sauce. It makes about two generous servings; easily double or triple the quantities for more people. The roasted vegetables and thyme build deep flavor, while a touch of cream adds silkiness.
10 minutes
50 minutes
1 hour
Ingredients
- 1 ½ lbs / 680 g ripe tomatoes (use what you have; plum and cherry both work), halved
- 1 medium red onion or cipollini onion, peeled and quartered
- 1 small head of garlic, or four regular garlic cloves, skin on, top trimmed
- ½ tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon natural cane sugar
- Fine sea salt and freshly ground black pepper
- 1 tablespoon olive oil (not extra-virgin preferred for roasting)
- ½ cup / 4 fl oz / 85 ml chicken or vegetable stock (optional)
- 2 tablespoons heavy cream (optional)
To Serve:
- Generous slice of fresh artisanal bread (sourdough recommended)
- Unsalted butter, room temperature
- Fresh mozzarella cheese, torn
- Chives, finely chopped (optional)
Instructions
- Preheat the oven to 375°F / 190°C / Gas Mark 5.
- On a baking tray, combine the halved tomatoes, quartered onion, garlic head, and thyme. Sprinkle with the sugar and season with salt and pepper. Drizzle with olive oil and toss to coat.
- Roast for about 40 minutes, until the tomatoes have shrunk, their skins are wrinkled, and some juices have caramelized on the pan.
- Transfer the roasted tomatoes and onions to a blender or food processor. Squeeze the softened garlic from its skins and add it to the blender. Pulse until the mixture is smooth.
- If the soup is thinner than you prefer, pour the blended mixture into a saucepan and stir in stock and heavy cream to reach the desired consistency. Warm gently over medium heat until heated through and bubbly. Taste and adjust seasoning.
- For the cheese-topped bread: heat a cast-iron or oven-safe skillet over medium heat. Butter both sides of the bread and toast until golden brown. Top with torn fresh mozzarella and place briefly under the broiler until the cheese bubbles and browns at the edges.
- Ladle the hot soup into bowls, float the cheesy toast on top, and garnish with chopped chives if desired. Serve immediately.
Notes
To make this vegetarian, swap the chicken stock for vegetable stock. The sugar is optional but helps deepen the tomato sweetness through caramelization. Adjust cream and stock to achieve your preferred texture—skip the cream for a lighter soup.
Nutrition Information
Yield: 2
Serving Size: 1 Bowl
Amount Per Serving:
Total Fat: 16g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 40mg
Sodium: 524mg
Carbohydrates: 29g
Fiber: 6g
Sugar: 17g
Protein: 11g