Creamy Roasted Tomato Soup Recipe I LOVE For Meal Prep | My Secret Method For DELICIOUS Soup! 🍅🥣

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

Wash 20 Roman tomatoes under cold running water and let them air dry.

Remove the core of each tomato using a tomato corer or a paring knife, then cut each tomato into quarters.

Place the cut tomatoes into a large mixing bowl.

Add 2 tablespoons of olive oil, 10 turns of freshly cracked black pepper, 1 pinch of kosher salt, and 1 teaspoon of granulated sugar to the bowl with tomatoes. Toss gently to coat.

Prepare one whole head of garlic by cutting off the top to expose the cloves. Drizzle with oil and season with pepper and seasoned salt.

Place the tomatoes into two baking dishes and tuck the garlic into one of the corners of the dishes. Add fresh herbs on top of the tomatoes and season with more black pepper if desired.

Preheat the oven to 425 degrees Fahrenheit and roast the tomatoes for about an hour, tossing them halfway through the cooking time.

While the tomatoes are roasting, prepare homemade vegetable stock by placing 2 chopped onions, 1 chopped head of celery, and 4 chopped carrots into a tall stock pot. Fill the pot three-quarters full with water, add 5 cloves of garlic, a pinch of clove, and a handful of peppercorns. Bring to a boil, then reduce heat to medium-low and let simmer for about an hour.

After roasting, remove the tomatoes from the oven. Carefully place them into a large mixing bowl while they are still hot, and fish out any herb stems.

Strain the infused cream (made with rosemary, sage, and thyme) into the bowl with the tomatoes, discarding the solids.

Ladle out 2 cups of the vegetable stock into the bowl with the tomatoes and garlic. Use an immersion blender to puree the soup, adding stock gradually to achieve desired consistency.

Strain the pureed soup through a fine mesh strainer into a bowl to remove any pulp and seeds, using a spatula to push the soup through.

Taste the soup and adjust seasonings as desired, adding more pepper if needed.

Let the soup cool for about 20 minutes at room temperature before transferring it into three individual mason jars for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens