Roasted Tomato Soup Recipe

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons light olive oil

2 onions, diced

3 stalks celery, diced

2 carrots, diced

5 garlic cloves, whole

10 tomatoes, whole

1/2 head cauliflower, diced

1 (16-ounce) can crushed tomatoes

2 teaspoons dried basil

2 cups water

1 cups heavy cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 pinch sugar


  1. Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.
  2. Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.
  3. Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!