Nourishing and Creamy Tomato-Veggie Soup

December 27, 2018

Nourishing and Creamy Tomato-Veggie Soup

Creamy Tomato-Vegetable Soup

So savory, so rich and so full of flavors. It's the perfect rainy-day comfort food.

Prep Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Author Kate Mills


  • 3 large plum tomatoes halved lengthwise
  • 1 cup roughly chopped yellow onion
  • 1 small fennel bulb trimmed and roughly chopped
  • 1 large carrot peeled and chopped
  • 4 unpeeled garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp chopped fresh thyme
  • 1 tsp salt divided
  • 1/2 tsp freshly ground black pepper divided
  • 3 cups chicken stock
  • 1/3 cup heavy cream
  • 2 tbsp red wine vinegar
  • 1/4 cup torn fresh flat-leaf parsley


  1. Preheat oven to 375°F. Place tomatoes (cut side down), onion, fennel, carrot, and garlic cloves on a half-size (18- x 13- x 1-inch) rimmed baking sheet coated with cooking spray. Stir together oil and tomato paste in a small bowl. Add oil mixture, thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to tomato mixture; toss to coat. Bake in preheated oven until vegetables are tender and beginning to brown, about 35 minutes.

  2. Squeeze garlic from cloves into a blender; discard skins. Scrape vegetable mixture and any accumulated pan juices into a blender.

  3. Combine stock and cream in a large microwavable bowl; microwave on HIGH until hot, 2 to 3 minutes. Add stock mixture, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until very smooth, 30 seconds to 1 minute.

  4. Carefully pour soup into 4 bowls; top servings evenly with parsley.


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