American · Soups & stews

Creamy roasted tomato soup

Name: Creamy roasted tomato soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 cans (28 ounces each) whole peeled tomatoes, drained with juices reserved; 1 large yellow onion, cut in 1-inch wedges; 5 garlic cloves, peeled; 3 tablespoons olive oil; 1 1/4 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 2 cups low-sodium vegetable or chicken broth; 1 teaspoon dried thyme; 1 teaspoon sugar, only if needed; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1/3 cup loosely packed fresh basil leaves, torn

Whole tomatoes roasted with onion and garlic, then blended with stock, basil, butter, and just enough cream for a smooth grilled-cheese companion.

About 1 hrTotal

About 1 hrActive

$Cost

EasyDifficulty

Makes 6 servings

Equipment

Use another metal-shaft immersion blender and pulse off heat to preserve texture.
Best simple immersion blender
Braun MultiQuick 5 Immersion Hand Blender · MQ505
View at Amazon
Another workable path: Use another metal-shaft immersion blender and pulse off heat to preserve texture.
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How we chose
Research-backed · reviewed Aug 2026
We matched direct in-pot pureeing, one-hand control, splash protection, metal shaft, stable MQ505 identity, current manufacturer documentation, independent performance review, ownership burden, and the exact Amazon destination. Kwilt has not cooked saag with this blender.
Braun MultiQuick 5 Immersion Hand Blender · MQ505: The stainless PowerBell shaft, splash-control bell, slim grip, and simple two-speed control make it easy to pulse tender greens in place and stop before a textured saag becomes a liquefied sauce. Trade-off: The 350-watt motor and two speeds are modest beside newer premium models, and the whisk and beaker add pieces that may go unused.
Another workable path: Use another sound immersion blender with a metal shaft, removing the pot from active heat and pulsing briefly so the greens retain visible texture.
Sources
Braun MQ505 specifications
RTINGS MultiQuick 5 review
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 cans (28 ounces each) whole peeled tomatoes, drained with juices reserved
1 large yellow onion, cut in 1-inch wedges
5 garlic cloves, peeled
3 tablespoons olive oil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons tomato paste
2 cups low-sodium vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon sugar, only if needed
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup loosely packed fresh basil leaves, torn

Instructions

Heat oven to 425°F. Crush each drained tomato by hand onto a rimmed sheet pan. Add onion and garlic, drizzle with olive oil, and season with 1 teaspoon salt and the pepper. Roast 30 to 35 minutes, stirring once, until tomato edges darken and onion is tender.
Scrape the roasted mixture and all pan juices into a Dutch oven. Stir tomato paste in over medium heat for 1 minute, then add reserved tomato juices, broth, thyme, and remaining 1/4 teaspoon salt. Simmer uncovered 10 minutes.
Blend until completely smooth with an , or carefully blend in batches with the center cap removed and a towel held over the opening. Return to low heat.
Taste before sweetening; add the sugar only if the tomatoes remain sharply acidic. Stir in cream and butter and warm gently without boiling until silky and unified, 2 to 3 minutes.
Remove from heat, stir in basil, and adjust salt and pepper. Serve hot; the balanced sweetness and moderate cream are designed to leave room for grilled cheese rather than turn the soup into sauce.

North AmericaContemporary North American household cooking

From the table

About this recipe

Tomato soup moved from nineteenth-century preserved-tomato cookery into a modern North American comfort pairing with grilled cheese; roasting intensifies canned tomatoes without excessive sugar.

Cream of tomato soup became an American pantry comfort through canned soup, especially beside grilled cheese. Roasting reliable canned whole tomatoes concentrates their flavor in any season. This version keeps that childhood identity but uses cream as a finish, not the main flavor, and asks the cook to taste before adding sugar because tomato acidity varies by brand. This Kwilt version follows the reviewed household adaptation: Combine the convenience and review strength of canned-tomato soups with a hands-off roasting step that develops sweetness naturally, then keep sugar conditional and cream restrained.

Sources

Dinner does not stop at the recipe