Tomato soup is one of those timeless comfort foods that warms you from the inside out. Whether you’re curled up on a rainy day or looking for a satisfying starter to a family dinner, this creamy roasted tomato soup hits all the right notes. Bursting with deep, slow-roasted flavors and finished with a luxurious swirl of cream, it’s everything you want in a bowl—simple, savory, and soul-soothing. This isn’t your average canned version—this is tomato soup elevated, with caramelized vegetables, fresh herbs, and a velvety texture that will make you wonder why you didn’t try it homemade sooner.
Table of Contents
💖 Why You’ll Love This Tomato Soup Recipe
- Restaurant-quality at home: With roasted heirloom tomatoes and a silky finish, this tomato soup feels gourmet without the fancy price tag.
- Simple ingredients, bold flavor: No hard-to-find items here—just fresh veggies, cream, and pantry staples come together for something magical.
- Perfect make-ahead meal: Roast the veggies ahead of time and blend when you’re ready. It reheats beautifully.
- Customizable heat: Add red pepper flakes or smoked paprika for a little kick, or keep it mellow for the whole family.
- Pairs with everything: Crusty sourdough, gooey grilled cheese, or even a scoop of rice—this soup plays well with others.
🛒 Ingredients
To make this flavorful tomato soup, you’ll need:
- 1 lb vine-ripened tomatoes, halved
- 2 lb heirloom tomatoes (about 3–4 large), halved
- 1 red bell pepper, quartered and seeded
- 5 garlic cloves, peeled
- 1 small yellow onion, quartered
- 1 tbsp butter
- 3 tbsp extra virgin olive oil
- ¼ cup all-purpose flour
- 1½ tbsp tomato paste
- 4 cups chicken broth (or bone broth for added richness)
- 1 tsp sugar (adjust to taste)
- Sea salt and black pepper, to taste
- ¼ cup heavy cream (or more for extra creaminess)
- 1 tbsp fresh basil, finely chopped (or 1 tsp dried)
- Optional garnishes: More fresh basil, olive oil drizzle, swirl of heavy cream
Pro Tip: Use fresh, ripe tomatoes for the best flavor. Avoid canned tomatoes—they won’t deliver the same roasted depth.
👨🍳 Instructions
Follow these steps to make a rich, creamy tomato soup that’s bursting with flavor:
- Preheat & prep:
Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper or foil. - Roast the vegetables:
Spread the halved tomatoes, quartered pepper, onion pieces, and garlic cloves in a single layer on the baking sheet. Drizzle with a bit of olive oil. Roast for 30–40 minutes, or until the veggies are slightly charred and caramelized. - Cool & blend:
Let the roasted vegetables cool for about 10–15 minutes. Transfer them to a blender or use an immersion blender to purée until smooth. - Make the roux:
In a large pot over medium heat, melt the butter and remaining olive oil. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth, golden paste. - Build the base:
Stir in the tomato paste and cook for another 1–2 minutes. Slowly whisk in 1 cup of broth until fully incorporated. Then add the remaining broth and your blended vegetable mixture. Stir well. - Simmer & season:
Bring the soup to a gentle boil. Season with salt, pepper, and sugar to balance the acidity. - Add cream & basil:
Lower the heat and stir in the heavy cream and chopped basil. Simmer for another 5–10 minutes, stirring occasionally. Taste and adjust seasoning if needed. - Serve:
Ladle into bowls and garnish with a swirl of cream, drizzle of olive oil, and a sprinkle of fresh basil. Serve hot with crusty bread or grilled cheese.
🕒 Recipe Details & Nutrition Facts
📋 Recipe Details
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4 bowls
- Estimated Cost: $10–$12 (depending on tomato season and broth choice)
- Cuisine: American
- Course: Soup, Starter, Main
🧮 Nutrition Facts (Per Serving – Approximate)
- Calories: 301 kcal
- Carbohydrates: 27g
- Protein: 7g
- Fat: 20g
- Saturated Fat: 7g
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 2g
- Cholesterol: 29mg
- Fiber: 6g
- Sugar: 14g
- Sodium: 966mg
- Potassium: 1038mg
- Vitamin A: 4195 IU
- Vitamin C: 89mg
- Calcium: 71mg
- Iron: 2mg
Note: These values are estimates and can vary based on ingredients used.
🔄 Tips & Variations
🔥 Expert Tips
- Roast at high heat: Don’t skip the roasting step! A hot oven (450–500°F) caramelizes the sugars in the tomatoes and peppers for a deeper, richer flavor.
- Balance the acidity: Add a teaspoon of sugar to mellow out overly tart tomatoes. Taste as you go and adjust.
- Use quality broth: Homemade chicken bone broth brings depth, but high-quality store-bought works too.
- Blend carefully: For an ultra-smooth soup, blend in batches or use an immersion blender directly in the pot.
🧑🍳 Flavor Variations
- Spicy kick: Add ¼ tsp of red pepper flakes or a pinch of cayenne during the simmering stage.
- Dairy-free: Swap the cream for coconut milk or cashew cream for a vegan-friendly version.
- Extra protein: Stir in cooked lentils, shredded chicken, or a spoonful of ricotta when serving.
- Herb twist: Try thyme or oregano instead of basil for a slightly different herbal note.
🍽 Serving Suggestions
- Pair with: Grilled Cheese Chicken Sandwich or Khachapuri Georgian Cheese Bread
- Top with: Croutons, shaved Parmesan, or a drizzle of balsamic glaze
Creamy Roasted Tomato Soup
Ingredients
Equipment
Method
- **Preheat oven to 450°F (232°C).** Line a baking sheet with parchment or foil.
- **Roast vegetables:** Arrange tomatoes, pepper, garlic, and onion in a single layer. Drizzle lightly with olive oil. Roast for 30–40 minutes until charred and softened.
- **Cool and blend:** Let veggies cool for 10–15 minutes, then blend until smooth.
- **Make the roux:** In a large pot, melt butter and olive oil. Whisk in flour and cook for 1–2 minutes.
- **Add tomato paste and broth:** Stir in tomato paste, cook 1–2 minutes. Gradually whisk in broth, starting with 1 cup, then the rest along with the puréed veggies.
- **Season and simmer:** Add salt, pepper, and sugar to taste. Simmer gently.
- **Finish with cream and basil:** Stir in cream and basil. Simmer 5–10 more minutes.
- **Serve:** Garnish with cream, olive oil, and basil. Enjoy warm!
Notes
– Add red pepper flakes or smoked paprika for extra heat.
– Great with grilled cheese or crusty sourdough bread.
❓ FAQs
What are the best tomatoes to use for tomato soup?
For rich flavor, use a mix of vine-ripened and heirloom tomatoes. Roma tomatoes also work well due to their low moisture and bold taste. Always choose ripe, juicy tomatoes for the best results.
Can I use canned tomatoes instead of fresh?
Yes, but the flavor won’t be quite the same. If you’re in a pinch, use fire-roasted canned tomatoes for a closer match to the roasted flavor.
How long does tomato soup last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this soup?
Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
How do I reheat without curdling the cream?
Warm the soup gently over low to medium heat, stirring frequently. Avoid boiling after the cream has been added.
Can I make this vegetarian or vegan?
Yes! Use vegetable broth and replace cream with coconut milk, oat cream, or cashew cream for a satisfying vegan version.
🧾 Conclusion
There’s nothing quite like a homemade bowl of tomato soup—especially when it’s roasted, creamy, and layered with real, bold flavor. This version transforms humble ingredients into a comforting, satisfying meal that’s both cozy and elevated. Whether you’re serving it with a grilled cheese on a chilly evening or making a big batch for meal prep, it’s bound to become a new go-to in your kitchen.