Oh, friend, let me tell you about a recipe that’s practically a member of my family. It’s the kind of dish that whispers comfort, warmth, and pure joy into your soul. You know how some smells just pull you right back to childhood? For me, it’s the rich, sweet aroma of this homemade tomato soup simmering on the stove. Forget those canned versions you grew up with – lovely in their own right, of course, a quick fix with a grilled cheese, but this creamy roasted tomato soup? It’s a whole different league. This isn’t just soup; it’s a culinary hug, a rainy-day savior, and honestly, the reason my kids actually *ask* for vegetables. I’ve tweaked and perfected this over the years, learning from every batch, every sniff, and every happy sigh from my family. Trust me, once you taste this velvety goodness, you’ll never look at a can of tomato soup the same way again. It’s surprising how simple something so incredibly delicious can be!
What is your favorite creamy roasted tomato soup?
At its heart, my favorite creamy roasted tomato soup is a celebration of ripe, sun-kissed tomatoes, transformed through the magic of roasting into something intensely sweet and deeply flavorful. Think of it as the sophisticated, cozy cousin to your everyday tomato soup. Instead of relying solely on stewed or fresh tomatoes, we give them a little sunbath in the oven first. This caramelizes their natural sugars, intensifying their taste and adding a beautiful depth that’s impossible to achieve otherwise. It’s essentially a velvety smooth soup, born from slow-roasted tomatoes, fragrant aromatics like garlic and onion, and then, a touch of cream (or a dairy-free alternative!) that marries all those wonderful flavors into a luxurious, spoonable masterpiece. It’s not chunky, it’s not watery; it’s just pure, harmonious bliss that’ll make your kitchen smell absolutely divine.
Why you’ll love this recipe?
What I love about this creamy roasted tomato soup is that it hits all the right notes, every single time. It’s a true kitchen her
- Flavor that Sings: What is the flavor that sings? This isn’t just “tomato-y” soup; it’s bursting with sweet, savory, and slightly tangy notes all at once. The roasting step is a game-changer – it pulls out all the glorious umami and sweetness from the tomatoes, giving it a depth that store-bought versions simply can’t compete with. My husband, who usually needs meat with every meal, will happily devour two bowls of this!
- Simplicity, Seriously: Don’t let the incredible flavor fool you into thinking it’s complicated. It’s deceptively easy. Most of the “work” is done by your oven, roasting those beautiful tomatoes. A quick sauté, a simmer, and a blend – that’s it! It’s a lifesaver on busy weeknights when I crave something homemade but don’t have hours to spend.
- Cost-Efficiency at its Best: Tomatoes, onions, garlic, broth, and a splash of cream – these are pantry staples! You don’t need fancy, expensive ingredients to make something spectacular. It’s incredibly budget-friendly, making it a regular rotation in our house, especially when tomatoes are in season.
- Versatility for Days: This isn’t just a lunch soup. It’s fantastic for a light dinner with a crusty baguette, a starter for a more elaborate meal, or even a comforting late-night snack when you’re curled up with a book. You can easily adjust the spice, the sweetness, or even make it completely dairy-free without sacrificing an ounce of flavor. It’s as adaptable as your favorite sweater, perfect for almost any craving or occasion. It stands out from other soups because of that deep, roasted flavor profile that just makes everything else pale in comparison.
How to Make My Favorite Creamy Roasted Tomato Soup
Quick Overview
Making this creamy roasted tomato soup is a breeze, honestly! We’re going to start by giving our star ingredient, the tomatoes, a beautiful roast in the oven. This step is non-negotiable for that incredible depth of flavor we’re after. While they’re getting happy and caramelized, we’ll build a foundational flavor base on the stovetop with some aromatics. Everything then comes together in one pot to simmer, allowing all those lovely tastes to meld. Finally, a quick blend makes it wonderfully smooth, and a touch of cream gives it that irresistible velvety texture. It’s simpler than it sounds, and the active cooking time is surprisingly short, making this a go-to for comfort without the fuss!
Ingredients
You’ll love how simple these ingredients are, yet they combine to create something so extraordinary. Quality matters here, especially for those beautiful tomatoes!
For the Star Tomatoes:
- 2.5 lbs (about 1.1 kg) ripe Roma tomatoes, halved or quartered (you want good, juicy ones for the best flavor!)
- 2 tablespoons olive oil (the good stuff, if you have it!)
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or Italian seasoning (optional, but I love the herby hint)
For the Aromatic Base:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (don’t rush chopping, small, even pieces are best)
- 4 cloves garlic, minced (fresh is always superior here!)
- 1/2 teaspoon red pepper flakes (for a gentle warmth, adjust to your liking)
For the Liquid Gold:
- 4 cups (about 950ml) vegetable broth or chicken broth (use a good quality, low-sodium one so you can control the seasoning)
For the Creamy Finish:
- 1/2 cup (about 120ml) heavy cream, half-and-half, or full-fat coconut milk (I’ve tested with almond milk and it made it creamier than I expected, too!)
For the Flavor Boosters:
- 1 teaspoon sugar (just a pinch helps balance the acidity, trust me!)
- 2 tablespoons fresh basil, chopped, plus more for garnish (the fresh basil makes all the difference at the end!)
- 1 tablespoon balsamic vinegar (a secret weapon for depth!)
Step-by-Step Instructions
Step 1: Prep & Roast Your Tomatoes
First things first, let’s get those tomatoes ready for their flavor transformation! Preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper for easy cleanup (you’ll thank me later!). Halve or quarter your ripe tomatoes, depending on their size, and arrange them cut-side up on the sheet. Drizzle them generously with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and if you’re using it, the dried oregano. Toss them gently to coat. Pop them into the hot oven and roast for about 30-40 minutes. You’re looking for them to be softened, slightly shriveled, and beautifully caramelized around the edges. This is where the magic really starts to happen – that roasted aroma will begin to fill your kitchen!
Step 2: Sauté the Aromatics
While your tomatoes are roasting away, grab a large Dutch oven or a heavy-bottomed pot. Heat 2 tablespoons of olive oil over medium heat. Add your chopped onion and a pinch of salt, then sauté, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes. Don’t rush this step; good things come to those who wait for perfectly softened onions! Next, add the minced garlic and red pepper flakes. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic – nobody wants bitter garlic in their soup!
Step 3: Build the Flavor Layers
Once your roasted tomatoes are out of the oven, carefully add them, along with all their glorious juices from the baking sheet, directly into the pot with the sautéed onions and garlic. Give everything a good stir, scraping up any delicious browned bits from the bottom of the pot. Pour in the 4 cups of vegetable or chicken broth. Add the 1 teaspoon of sugar and 1 tablespoon of balsamic vinegar. The sugar helps to balance the acidity of the tomatoes, and the balsamic vinegar adds another layer of sophisticated depth. This is a game-changer, trust me on this one!
Step 4: Simmer to Perfection
Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This simmering time is crucial! It allows all those incredible roasted tomato flavors to truly meld with the aromatics and broth, creating a harmonious and rich base for your creamy tomato soup. You’ll notice the liquid will deepen in color and the kitchen will smell absolutely divine. Stir it occasionally to prevent anything from sticking to the bottom.
Step 5: Blend for Ultimate Creaminess
Now for the fun part – getting that velvety smooth texture! Remove the pot from the heat. If you have an immersion blender, this is its moment to shine! Carefully place it into the soup and blend until it’s completely smooth and creamy. If you don’t have an immersion blender, no worries at all! You can carefully transfer the soup in batches to a regular blender. Make sure not to overfill it, and always remove the center cap of the lid (covering the opening with a kitchen towel to prevent splatters) to allow steam to escape. Blend until silky smooth, then return the blended soup to the pot.
Step 6: The Final Touch
Place the pot back on low heat. Stir in the 1/2 cup of heavy cream (or your chosen dairy-free alternative). Cook gently for another 2-3 minutes, just until the soup is heated through and the cream is fully incorporated. Do not bring it to a boil after adding the cream, as it can curdle. Taste and adjust the seasoning – you might want a little more salt, pepper, or even a tiny pinch more sugar if your tomatoes were particularly tart. This is your soup, make it perfect for *your* palate!
Step 7: Ladle Up & Enjoy!
Finally, stir in the fresh chopped basil right before serving. The aroma of fresh basil against the warm tomato soup is simply intoxicating! Ladle your beautiful, creamy roasted tomato soup into bowls. For an extra touch, garnish with a swirl of cream, a few more fresh basil leaves, or some homemade croutons. Serve immediately and watch it disappear. This is the moment you’ve been waiting for – a truly heartwarming, homemade bowl of goodness. My kids actually ask for seconds when this is on the menu!
What to Serve It With
This creamy roasted tomato soup is fantastic all on its own, but it truly shines when paired with the right companions. Here are some of our family’s favorite ways to enjoy it:
For Lunch: This is a classic pairing that never gets old! A perfectly golden, gooey grilled cheese sandwich is practically mandatory. I love making mine with sharp cheddar and a little provolone for extra stretch. Dunking it into this rich tomato soup is pure bliss. Alternatively, a simple side salad with a light vinaigrette makes for a fresh contrast. Sometimes, I’ll just serve it with some crusty garlic bread for soaking up every last drop.
For a Hearty Dinner: This soup can easily be the star of a weeknight dinner. We often serve it with a loaded chicken salad sandwich or a warm panini. For something a little lighter, a big green salad with plenty of crunchy veggies and a protein like grilled chicken or chickpeas makes it a complete meal. You could also offer a side of cheesy breadsticks or a simple focaccia. One time, I even served it alongside mini quiches, and it was a surprisingly elegant combination that disappeared fast.
As a Cozy Snack or Appetizer: On a chilly afternoon or when you need a little pick-me-up, a small bowl of this tomato soup is just the ticket. Pair it with some sophisticated cheese toasts – think sourdough with Gruyère and a sprinkle of fresh thyme. It also makes an excellent elegant first course for a dinner party, served in small espresso cups with a tiny basil leaf on top. It’s comforting without being too heavy, perfect when you’re craving something warm at 3 pm but don’t want to bake a whole cake!
Creative Toppings: Don’t limit yourself to just basil! A swirl of pesto, a sprinkle of grated Parmesan, homemade crunchy croutons, a dollop of crème fraîche, or even a few crispy bacon bits can elevate this soup to new heights. Sometimes, I’ll even add a drizzle of chili oil for a spicy kick. The possibilities are endless, so get creative and make it your own!
Top Tips for Perfecting Your Creamy Roasted Tomato Soup
I’ve made this creamy roasted tomato soup countless times, and I’ve picked up a few tricks along the way. These tips are my personal lessons learned, designed to help you make your best batch yet!
Tomato Selection: This is crucial! Always, always use ripe, in-season tomatoes if you can get them. Roma tomatoes are my go-to for their meatiness and lower water content, but any ripe, flavorful tomato like beefsteak or even cherry tomatoes will work beautifully. If it’s not peak tomato season, canned whole peeled San Marzano tomatoes are a fantastic substitute. Just drain them well and roast them briefly for that caramelized flavor. I learned this after trying to make it with sad, pale winter tomatoes – never again!
Roasting Secrets: Don’t overcrowd your baking sheet when roasting the tomatoes. Give them space to breathe so they can caramelize properly instead of steaming. Also, resist the urge to crank the heat too high; a moderate 400°F (200°C) allows them to sweeten and soften without burning. The browned bits on the pan are pure flavor gold, so make sure to scrape them into the pot!
Blending Wisdom: For the smoothest, silkiest tomato soup, blend it really well. An immersion blender is super convenient for this. If using a regular blender, work in batches and be cautious with hot liquids. The trick to avoiding a too-thick soup is making sure you have enough broth. If it feels too dense after blending, just whisk in a little more warm broth until it reaches your desired consistency. I prefer mine quite thick, but some like it a bit looser!
Creaminess Hacks: Heavy cream will give you the richest, most luxurious texture, but don’t be afraid to experiment! Half-and-half works wonderfully for a slightly lighter touch. For a dairy-free version, full-fat canned coconut milk is an excellent substitute – it adds a lovely richness without an overpowering coconut flavor, especially with all the other robust flavors in the soup. I tested this with almond milk and it actually made it even creamier than I expected for a non-dairy option, so don’t rule it out! A trick I learned: for an even richer texture without extra cream, you can add a cooked potato or a slice of bread before blending.
Seasoning Smarts: Taste, taste, taste! This is the most important rule in my kitchen. Always taste your soup before the final serving and adjust the salt, pepper, and sweetness. The sugar and balsamic vinegar are fantastic for balancing the acidity of the tomatoes, but depending on your tomatoes’ natural sweetness, you might need a little more or less. Don’t be shy with the fresh basil at the end – its bright, peppery notes cut through the richness beautifully.
Fresh Herb Magic: While dried oregano is great for roasting, fresh basil is truly best stirred in at the very end. The heat will bring out its aroma without cooking it into oblivion. If you don’t have fresh basil, a sprinkle of fresh parsley or even chives can work in a pinch for a fresh green element.
Storing and Reheating Tips
One of the best things about this creamy roasted tomato soup is how well it stores, making it perfect for meal prep or those days when you just need a quick, comforting bowl.
Room Temperature: I generally advise against leaving creamy soups at room temperature for more than 2 hours. This isn’t the kind of dish you want sitting out. If you’re going to eat it within an hour or so, just leave it in the pot with a lid on. But for longer, get it into the fridge!
Refrigerator Storage: Once cooled, transfer your creamy tomato soup to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. Sometimes the cream might separate a little upon cooling, but don’t worry, a good stir or a quick whisk during reheating will bring it right back together. This is perfect for packing lunches or having a quick meal ready to go.
Freezer Instructions: This soup freezes exceptionally well! If you plan to freeze it, I actually recommend freezing it *before* adding the cream. This helps prevent any texture issues when thawing and reheating. Simply blend the soup base, let it cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace. It will last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge or gently reheat on the stovetop. Once it’s warm, then stir in the heavy cream (or your preferred alternative) until heated through. If you’ve already added the cream and want to freeze it, you still can! The texture might be slightly different when thawed, sometimes a little grainy, but it’s still perfectly delicious after a good whisk. Just know it won’t be quite as perfectly smooth as if you added the cream fresh.
Reheating Advice: For best results, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until it’s hot but not boiling. If it seems a little thick after refrigeration, you can add a splash of broth, water, or even a little milk/cream to thin it out to your desired consistency. For smaller portions, the microwave works too – just stir it halfway through to ensure even heating.
Frequently Asked Questions
Final Thoughts
Honestly, this creamy roasted tomato soup isn’t just a recipe; it’s a feeling. It’s the warmth of coming home on a chilly day, the satisfaction of a meal made with love, and the joy of sharing something truly delicious with the people you care about. I’ve made this countless times, and it never fails to bring smiles to faces (and empty bowls to the sink!). The incredible depth of flavor from the roasted tomatoes, combined with that velvety smoothness, truly sets it apart. If you loved this recipe and are looking for more cozy comfort food, you might enjoy my ultimate grilled cheese recipe or my simple weeknight chicken noodle soup. Please give this roasted tomato soup a try – I can’t wait to hear how yours turns out! Don’t forget to leave a comment below with your thoughts, ratings, and any wonderful variations you come up with. Happy cooking, friend!
Cream of Tomato Soup
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil
- 0.5 medium yellow onion, finely chopped
- 0.5 tbsp minced garlic
- 28 oz can crushed tomatoes
- 0.25 tsp baking soda
- 1 tbsp dried parsley
- salt and pepper to taste
- 1 tbsp fresh basil, chopped
- 1 tbsp honey
- 3 cups skim or low fat milk adjust for desired consistency
Instructions
Preparation Steps
- Sauté the onion and garlic in the olive oil until translucent.
- Add the crushed tomatoes, baking soda, dried parsley, salt, and pepper. Stir well.
- Bring the mixture to a boil, then simmer over medium-low heat for 10 minutes.
- Add the honey and fresh basil. Adjust salt and pepper to taste.
- Stir in 2 to 3 cups of skim or low fat milk, depending on preferred thickness. Warm through and serve.
