Creamy Homemade Tomato Soup Recipe

Introduction

tomato soup recipe : Tomato soup gets a bad rap. Too many of us grew up on watery versions from a can—over-salted, overly sweet, and tasting like the tin they came in. But a real tomato soup? One made from scratch, with roasted tomatoes, caramelized onions, garlic, a touch of cream? That’s a different beast altogether. It’s rich, tangy, earthy, and comforting in a way no can could ever deliver.

This isn’t a meal you whip up just to warm your hands—it’s one that feeds your soul. Tomato soup done right is complex and rustic. It’s what you serve with a grilled cheese that doesn’t come from plastic wrap. It’s what you crave on a rainy day when you need something both nostalgic and nourishing.

The secret’s in the roasting. By roasting the tomatoes first, you concentrate their natural sugars and get that deep, roasted flavor that defines this dish. Blend that with sautéed onions, garlic, and a touch of cream and you’ve got a soup that tastes like it took all day—even if it didn’t. Whether you serve it on its own or as the ultimate sidekick to a sandwich, this tomato soup will remind you why some classics never go out of style.

Why You’ll Love This Recipe

• Rich roasted flavor – No watery soup here
• Simple ingredients – Pantry staples, nothing fancy
• Quick and easy – Ready in under an hour
• Creamy texture – Velvety smooth with a hint of richness
• Customizable – Make it dairy-free or spicy
• Perfect pair – Ideal with grilled cheese or crusty bread

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 (28 oz) cans whole peeled tomatoes, or 3 lbs fresh Roma tomatoes, halved
• 2 cups vegetable broth
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 tsp dried basil (or a few fresh leaves)
• Salt and black pepper, to taste
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Fresh basil and olive oil, for garnish

Instructions/Method

1. Roast the tomatoes (if using fresh): Preheat oven to 400°F. Spread halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 35–40 minutes until caramelized. If using canned, skip this step.
2. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5–7 minutes. Add garlic and cook for 1 minute more.
3. Tomato paste and herbs: Stir in tomato paste, basil, and sugar. Cook for 2 minutes to deepen the flavor.
4. Add tomatoes and broth: Add roasted or canned tomatoes with their juices. Pour in vegetable broth. Bring to a simmer and cook uncovered for 20 minutes.
5. Blend: Use an immersion blender to puree until smooth. Or transfer to a blender in batches, then return to the pot.
6. Add cream: Stir in heavy cream or coconut milk. Taste and adjust seasoning.
7. Serve: Ladle into bowls and garnish with a drizzle of olive oil and fresh basil.

Tips & Variations

• Make it vegan: Use coconut milk or oat cream instead of dairy.
• Add heat: Toss in a pinch of red pepper flakes for spice.
• Add protein: Stir in cooked white beans or top with crispy chickpeas.
• Make it chunky: Don’t blend completely—leave a bit of texture.

Note

Always taste your soup before serving. Canned tomatoes vary in acidity and salt levels, so adjust as needed with sugar, salt, or a squeeze of lemon.

Serving Suggestions

• Grilled cheese sandwich (classic combo)
• Crusty garlic bread or sourdough toast
• Side salad with balsamic vinaigrette
• Sprinkle with croutons or shredded parmesan

Nutrition Information

Per Serving (1.5 cups):

• Calories: 220
• Protein: 4g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 4g
• Sodium: 620mg
• Sugar: 7g

User Reviews/Comments

Maya T. – “Best tomato soup I’ve ever had. Roasting the tomatoes made all the difference.”

Joel K. – “I added coconut milk and some red pepper flakes—creamy and spicy. Loved it!”

Tess R. – “Simple ingredients, bold flavor. I’ll never go back to the canned stuff again.”

FAQs

Can I use canned tomatoes instead of fresh?
Absolutely. Just choose whole peeled or fire-roasted for best flavor.

Can I freeze this soup?
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.

How do I make it dairy-free?
Use coconut milk or a neutral dairy-free cream. Skip cheese-based toppings.

Can I use a blender instead of immersion?
Yes, but blend in small batches and let it cool slightly first to avoid splattering.

Is tomato soup good for meal prep?
Definitely. It stores well and tastes even better after a day in the fridge.

Conclusion

There’s a reason tomato soup has stood the test of time—it’s simple, soulful, and satisfying. But when you ditch the can and make it fresh, the flavor skyrockets. Roasting the tomatoes, building layers with garlic and onion, and finishing with just enough cream—this is how you elevate a classic. No preservatives, no shortcuts, just real food that hits the spot.

To learn more about the cultural and culinary role of the tomato, visit the Wikipedia page on tomatoes. This humble fruit has shaped cuisines around the world, and in a bowl of tomato soup, its power is on full display.

Print