Roasted Tomato Soup with Chile Cream

Roasted Tomato Soup with Chile Cream
Staff Writer
Roasted Tomato Soup

Miri Leigh

Roasted Tomato Soup

A fantastic seasonal recipe that uses tomatoes in this warm and creamy soup that's perfect for any night of the week. This tomato soup tastes even better served with a warm, crusty bread and a bottle of wine. 


For the tomato soup:

  • 4 pounds heirloom tomatoes, quartered lengthwise
  • 4 large garlic cloves, unpeeled
  • 1 tablespoon unsalted butter
  • 3 tablespoons finely chopped shallot
  • ½ teaspoon dried oregano, crumbled
  • Salt and pepper, to taste
  • 1 ½ cups low-sodium chicken or vegetable broth, plus more to thin the soup
  • ¼ cup heavy cream
  • Fresh lemon juice, to taste

For the chile cream:

  • 1 fresh serrano or jalapeño, minced 
  • 1 large garlic clove, peeled and mashed to a paste
  • ½ teaspoon salt
  • ½ cup crème fraîche or sour cream


For the tomato soup:

Preheat the oven to 350 degrees. Spread the tomatoes, skin side down, in 1 layer on 2 foil-lined sheet pans, nestling the garlic cloves between the tomatoes. Bake for 45 minutes to an hour, or until the tomatoes are very soft and their skin is dark brown. Remove from the oven and let the garlic and tomatoes cool in the pans. 

In a heavy saucepan over low heat, add the butter and then the shallots, oregano, salt, and pepper, to taste, stirring until the shallot are soft. Then add the tomatoes, garlic (skins discarded), and the broth. Bring the mixture to a simmer and cover for about 15 minutes. 

Then, in a blender or food processor, purée the soup in batches until it is very smooth. Run the soup through a sieve set over a clean bowl. Then whisk in the cream, any additional broth if the soup is too thick, the lemon juice, and any additional salt and pepper to taste*. 

For the chile cream:

In a blender or food processor, blend together the chile, garlic paste, salt, and the crème fraîche until combined. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. Ladle the soup into bowls and drizzle each with the cream. 

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.