Preheat oven to 400ºF. On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper. Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven. Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes, or until tomatoes start to char.
Scrape all the veggies and pan drippings into a sauce pan. Add basil, water, and half and half. Use an immersion blender to puree everything in the pan and reheat gently over medium low heat. If you don't have an immersion blender, transfer ingredients to a blender. Pour back into pan to reheat. Serve with freshly cracked ground pepper.
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*To easily scoop out the seeds, I cut the tomato in half and take a spoon to scrape everything out. You will be left with just the outer shell of the tomato, with all the flesh inside removed. Tips and Tricks for Making Cream of Tomato Soup Recipe
Instead of using half and half to make this a Cream of Tomato Soup, use heavy cream for a richer soup, milk for a healthier version, non-dairy milk for vegan, or leave out the cream entirely and add an extra cup of water or vegetable broth.
This soup easily blends together with an immersion blender right in the saucepan. If you don't have an immersion blender, cool the vegetables slightly, and place all ingredients into a standard blender.
Turn this soup recipe into a Cream of Vegetable Soup. Instead of mainly using tomatoes, add more carrots, peppers, cauliflower, broccoli, sweet potatoes, or any fresh vegetables on hand.
Top Cream of Tomato Soup with freshly grated parmesan or these delicious parmesan crisps.