Tomato Soup Recipe
Smooth and creamy tomato soup made with oven-roasted tomatoes, onion and garlic, then finished with a splash of cream.
Contains: Milk
Contains milk. Use a vegetable broth labeled gluten-free if you need the authored recipe to remain Gluten-Free, and check product labels if cooking for an allergy.
WHY IT WORKS
Why This Recipe Works
01
Roast for Deeper Flavor
Roasting the tomatoes, onion and garlic concentrates their flavor and adds browned edges before the soup is blended.
02
Blend Until Smooth
Blending the roasted vegetables with broth gives the soup a smooth body without needing flour or another thickener.
03
Finish with Cream
Adding the cream after blending keeps the tomato flavor bright while giving the finished soup a rounded, creamy texture.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 425°F. Use a large 18 by 13-inch rimmed sheet pan so the vegetables have room to roast rather than steam.
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Arrange the tomatoes cut-side up with the onion wedges and unpeeled garlic cloves on the sheet pan. Drizzle with 2 tablespoons (tbsp) olive oil, sprinkle with 3/4 teaspoon (tsp) kosher salt and the black pepper, then roast for 35 to 40 minutes, until the tomatoes are collapsed and browned around the edges.
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Let the garlic cool just enough to handle, then peel it. Heat the remaining 1 tablespoon (tbsp) olive oil in a Dutch oven or large saucepan over medium heat. Add the tomato paste and cook for about 1 minute, stirring, until it darkens slightly.
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Add the roasted tomatoes, onion, peeled garlic and any juices from the sheet pan. Pour in 3 US cups vegetable broth, bring to a gentle simmer and cook for 10 minutes.
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Blend the soup until smooth with an immersion blender. If using a countertop blender, work in batches, vent the lid and avoid overfilling it with hot soup.
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Return the soup to low heat if needed and stir in the heavy cream. Warm gently for 2 to 3 minutes without boiling. Add the remaining 1/4 teaspoon (tsp) salt, taste, and add a little more broth only if you want a thinner consistency.
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Serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the soup up to 3 days ahead, cool it promptly and refrigerate it in a covered container. Reheat gently over low to medium-low heat, stirring often, and avoid a hard boil after the cream has been added.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredient:
Replace1/2 US cup heavy cream
With1/2 US cup plant-based cream
Replace120 millilitres (ml) whipping cream
With120 millilitres (ml) plant-based cream
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
Make It Dairy-Free
Change the following ingredient:
Replace1/2 US cup heavy cream
With1/2 US cup plant-based cream
Replace120 millilitres (ml) whipping cream
With120 millilitres (ml) plant-based cream
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Ripe Roma or plum tomatoes work well because they are fleshy and relatively low in water. Use a gluten-free vegetable broth if you want the finished recipe to keep its Gluten-Free classification.
Useful Substitutions
White onion can replace yellow onion. Whipping cream can replace heavy cream in the same amount. Larger slicing tomatoes can also work, but they may release more liquid and need a little longer to roast.
INGREDIENT QUALITY
Quality Note
Choose ripe Roma or plum tomatoes that smell fresh and feel heavy for their size. Their fleshier texture and lower water content help the soup develop concentrated roasted flavor without becoming thin.
SPEND LESS
Cost-Saving Tip
Compare ripe Roma or plum tomatoes by price per pound and buy them loose when possible so you can choose only the amount you need. Standard ripe plum tomatoes work well; there is no need to pay extra for premium vine-on tomatoes.
COOKING TIPS
Tips
Give the Pan Space
Spread the tomatoes and onion in a single layer. Crowding the pan traps moisture and slows the browning that gives the soup its roasted flavor.
Roast Until Concentrated
The tomatoes should look collapsed and juicy with browned edges before they leave the oven. Pale, firm tomatoes need a little more time.
Blend Hot Soup Safely
An immersion blender is the simplest option. If using a countertop blender, work in batches, vent the lid and never overfill it with hot soup.
Add the Cream Last
Stir in the cream over low heat after blending. Warm the soup gently rather than boiling it hard once the cream has been added.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftovers promptly, refrigerate them in a covered container within 2 hours and use the soup within 3 to 4 days.
Freezing
For the smoothest texture, freeze the soup before adding the cream if you are planning ahead. Finished soup can also be frozen for up to about 3 months, although it may need whisking or reblending after thawing.
Reheat on the Stovetop
Warm the soup in a saucepan over low to medium-low heat, stirring often, until steaming hot throughout. Avoid a hard boil after the cream has been added.
Reheat in the Microwave
Heat individual portions in a microwave-safe bowl in short intervals, stirring between each one, until steaming hot throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Tomato Soup FAQs
Do I need to peel the tomatoes?
No. The tomato skins soften during roasting and blend into the soup. For an exceptionally smooth finish, you can pass the blended soup through a fine-mesh sieve.
Can I use canned tomatoes instead?
Not as a direct swap in this version. Roasting fresh tomatoes is central to the flavor and texture, so canned tomatoes are better suited to a different stovetop-style tomato soup.
Can I make tomato soup without the cream?
Yes. You can omit the cream for a lighter soup, although the finished texture will be less rich and creamy. Add extra broth only if the soup needs thinning.
Why roast the tomatoes first?
Roasting evaporates some of the tomatoes’ water and browns their edges, which concentrates their flavor before the soup is blended.
Can I freeze creamy tomato soup?
Yes. For the best texture, freeze it before stirring in the cream. If you freeze the finished soup, thaw it in the refrigerator and whisk or reblend it gently while reheating if it separates slightly.
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