Creamy Tomato Soup

Yield ~4 cups

Author Mya Allen

Prep time

10 Min

Cook time

1 Hour

Inactive time

45 Min

Total time

1 H & 55 M

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Creamy Tomato Soup

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Ingredients

• 6 roma tomatoes, quartered
• 1 red bell pepper, cut in large chucks
• 1 medium red onion, cut in 6
• 1 head garlic, peeled
• 3 sprigs fresh thyme
• 1/4 teaspoon smoked paprika
• 2 tablespoons olive oil
• 3 cups chicken or vegetable broth
• parmesan rind (optional)
• pinch crushed red pepper flakes or 1/2 teaspoon (or more to taste) Italian Bomba Hot Pepper Sauce (both optional)
• 3 tablespoons heavy cream or coconut milk

Instructions

1. Preheat your oven to 400 degrees.
2. Place tomatoes, pepper, onion, garlic and thyme in an even layer on a parchment lined baking sheet. Drizzle with olive oil and season with paprika, and salt and pepper, to taste. Roast in oven for 35-45 minutes until the vegetables are tender throughout and turning nicely golden on the edges.
3. When the vegetables are done, add them to a dutch oven along with the stock, parmesan rind (if using), and crushed red pepper flakes (if using). Bring to a simmer for 15 minutes, reducing heat as necessary to maintain a steady simmer.
4. Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Return blended soup to dutch oven and add the heavy cream. Season to taste.

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I added a parmesan rind (while incorporating my stock) for extra umami and richness. This is totally optional but a great way to enhance the flavor!

I like to freeze this soup in souper cubes so I can take out single serve portions as needed