Roasted Tomato Soup is so easy to make from scratch using fresh, juicy summer tomatoes! This herby flavor packed tomato soup can be made with or without cream and can be frozen for later!
Place the tomatoes, red bell pepper slices, onion and garlic into a large baking pan or oven safe skillet.
Mix the oregano, thyme, basil, salt and pepper together in a small bowl and sprinkle it around the top of the veggies.
Drizzle the oil overtop then bake for 45-60 minutes or until the veggies are starting to brown on top.
Once it’s cool enough to handle, squeeze the garlic out of its casing then add it along with the rest of the veggies and the chicken broth to a blender and blend until smooth then pour it all into a large soup pot. Or if you have an immersion blender add the veggies and chicken broth directly to a soup pot then use an immersion blender to blend until smooth.
Bring the soup to a low simmer over medium heat then pour in the heavy cream, reduce the heat to low-medium and stir and simmer for 15-20 minutes or until the soup has thickened a bit.
Add more salt to taste as needed then serve with bread, grilled cheese, parmesan cheese, and fresh basil as desired.
Notes
NOTE: This soup can be cooled and frozen in an airtight freezer safe container for up to 6 months.