Is there anything more comforting than a warm bowl of tomato soup on a chilly day? This isn’t just *any* tomato soup, though. This recipe delivers a depth of flavor that will rival your favorite restaurant version, but with the ease of making it right in your own kitchen. We’re talking roasted tomatoes, a touch of sweetness, and a creamy texture that’s simply irresistible. Forget the canned stuff – once you try this, you’ll never go back!
Why You’ll Love This Recipe
- Flavorful & Fresh: Roasting the tomatoes intensifies their natural sweetness and creates a richer, more complex flavor.
- Easy to Make: Despite the incredible taste, this recipe is surprisingly simple and requires minimal effort.
- Customizable: Feel free to adjust the seasonings to your liking, or add a swirl of cream or a sprinkle of herbs for extra flair.
- Perfect for All Ages: A classic comfort food that everyone will enjoy!
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth (or chicken broth)
- 1/4 cup heavy cream (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Roast the Vegetables: Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, oregano, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tomatoes are softened and slightly caramelized.
- Cool & Peel: Let the roasted vegetables cool slightly. Squeeze the roasted garlic cloves out of their skins.
- Blend: Transfer the roasted vegetables to a blender (or use an immersion blender). Add vegetable broth. Blend until smooth.
- Simmer: Pour the blended soup into a large pot. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally.
- Finish & Serve: Stir in heavy cream (if using). Taste and adjust seasonings as needed. Serve hot, garnished with fresh basil leaves (optional).
Expert Tips
- Tomato Selection: Use the ripest, most flavorful tomatoes you can find. Roma or plum tomatoes work particularly well.
- Roasting is Key: Don’t skip the roasting step! It makes all the difference in the flavor.
- Immersion Blender: An immersion blender makes cleanup a breeze, but a regular blender works just as well. Be careful when blending hot liquids!
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
Storage
Refrigerate: Leftover tomato soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Â
Print
Tomato Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy tomato soup recipe is smooth, creamy, and full of rich tomato flavor. Made with simple pantry ingredients, it comes together quickly for a cozy meal.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
2 (14-ounce) cans crushed tomatoes (or fire-roasted tomatoes for extra flavor)
2 cups low-sodium vegetable or chicken broth
1 teaspoon sugar (to balance acidity)
1/2 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream (or whole milk, optional for creaminess)
Fresh basil leaves or croutons, for garnish
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Stir in crushed tomatoes, broth, sugar, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
3. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
4. Stir in heavy cream or milk if desired, and adjust seasoning to taste.
5. Serve hot, garnished with fresh basil or croutons.
Notes
For a vegan version, omit cream or use coconut milk for richness.
This soup pairs perfectly with grilled cheese sandwiches.
If you prefer a chunkier soup, only blend half the mixture and leave the rest with texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg