There’s something timeless about a warm bowl of tomato soup. It’s nostalgic. It’s comforting. And when it’s homemade? Pure magic. This isn’t just any tomato soup—we’re talking deeply roasted tomatoes, golden garlic, a velvety finish of cream, and layers of rich, savory flavor in every spoonful.
Whether you’re curled up on a rainy day or looking for the perfect partner to your grilled cheese, this tomato soup is about to become your new favorite.
Why This Tomato Soup Wins Hearts
Most canned soups are loaded with salt and lack depth. This one? We roast our veggies to bring out their natural sweetness, blend them into silky perfection, and simmer with love. It’s minimal effort, maximum reward.
Ingredients You’ll Need
Here’s what goes into the magic:
- 2 lbs fresh tomatoes – ripe and juicy, halved
- 1 large yellow onion – for a mellow, sweet base
- 4–6 garlic cloves – roasted, because yum
- 2 tbsp olive oil – for that golden roast
- Salt & pepper – the basics, but essential
- 1 tsp dried oregano or thyme – pick your herb vibe
- 1 tsp sugar (optional) – balances acidity if needed
- 1 tbsp tomato paste (optional) – adds depth
- 2 cups vegetable broth – or chicken broth for more flavor
- 1/4 cup heavy cream – the dreamy, creamy finish
- Fresh basil – garnish like you’re on a cooking show
Step-by-Step: How to Make It
1. Roast First, Ask Questions Later
Preheat your oven to 400°F (200°C). Place halved tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and herbs. Roast for 30–35 minutes, until everything is slightly charred and your kitchen smells like heaven.
2. Blend It Smooth
Toss those roasted beauties into a blender. Add the broth and tomato paste. Blend until smooth. If you prefer some texture, pulse a few times instead of puréeing fully.
3. Simmer Down
Pour the blended mixture into a pot over medium heat. Stir in the cream. Let it simmer gently for 10–15 minutes. Taste. Adjust salt. Add sugar if it’s a little too tangy.
4. Serve & Slurp
Ladle into bowls. Add a swirl of cream, sprinkle of pepper, and fresh basil if you’re feeling fancy. Serve with buttery grilled cheese or crusty bread.
Tips & Twists
Spicy twist? Add a pinch of red pepper flakes before roasting. Vegan? Skip the cream or use coconut milk—it’s still amazing. Meal prep? Make a big batch and freeze leftovers for a quick weeknight meal.
Final Thoughts
This tomato soup isn’t just food—it’s a hug in a bowl. Once you try it, the store-bought stuff won’t stand a chance. So grab those tomatoes, crank up the oven, and let’s make something cozy together.
If you try this recipe, tag me—I’d love to see your bowl of comfort!
