My best friend makes this simple 4 ingredient bowl of comfort whenever she feels under the weather. Charring the vegetables brings out a deep sweet flavor that blends into a luxurious smooth finish.

This 4-ingredient roasted tomato soup is the exact bowl of comfort my best friend makes whenever she feels under the weather. It leans on simple pantry produce, but the secret is charring the vegetables in a hot oven until they’re deeply caramelized and a little blistered around the edges. That roasting step concentrates the natural sweetness of the tomatoes and onions, so when everything gets blended with a splash of cream, you end up with a silky, luxurious soup that tastes like it simmered all day. It’s the kind of recipe you can throw together after work with minimal effort, but it still feels special enough for a cozy weekend lunch.

Serve this roasted tomato soup very hot in wide, shallow white bowls so you can really show off that creamy swirl on top. I love it with a classic grilled cheese sandwich or just thick slices of crusty bread for dunking. A simple green salad with a bright vinaigrette helps balance the richness, and if you want to stretch the meal, add a side of roasted veggies or a quick sheet-pan of garlic bread. For a sick day situation, keep it extra simple: buttered toast, a mug of hot tea, and this soup in your favorite bowl.

Servings: 4

3 pounds ripe tomatoes, cored and quartered

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.

Spread the quartered tomatoes and sliced onion in a single layer on the prepared baking sheet. Drizzle with the olive oil, then sprinkle with the kosher salt and black pepper. Toss gently with your hands to coat everything evenly, then spread the vegetables back out so they have a little space to brown.

Roast the vegetables for 30 to 40 minutes, stirring once halfway through, until the tomatoes and onions are deeply softened, caramelized, and starting to char around the edges. You want some dark spots—that’s where the sweet, smoky flavor comes from.

Carefully transfer the hot roasted tomatoes, onions, and any juices from the pan into a blender. Start with 1/2 cup of water or vegetable broth if you like a slightly looser soup, or skip it for a very thick version.

Blend on high until completely smooth and velvety, about 1 to 2 minutes. If your blender is smaller, work in batches and return everything to the blender for a final quick blend at the end so the texture is consistent.

Pour the blended soup into a medium pot and set over medium heat. Stir in the heavy cream until fully combined, then taste and adjust seasoning with more salt and pepper if needed.

Bring the soup just to a gentle simmer, then reduce the heat to low and cook for 5 to 10 minutes, stirring occasionally, to let the flavors meld. If the soup is thicker than you like, whisk in a bit more water or broth, a splash at a time.