You know that tomato soup that tastes like a warm hug in a bowl? Yeah, this is that. Creamy, dreamy, and so good it makes canned soup weep in shame. This recipe has officially become my go-to when I need something cozy but still elevated. Bonus: it’s stupidly simple to make, so you can look like you’ve got your life together without actually trying. Pair it with a gooey grilled cheese or eat it straight from the pot—I won’t judge.
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
Preheat your oven to 400 degrees.
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.
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.
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.
I like to freeze this soup in souper cubes so I can take out single serve portions as needed
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