Creamy Tomato Soup with Roasted Tomatoes: How To Make It
You can use fresh, you can use canned. You can find the cheapest Roma tomatoes at the grocery store or use heirlooms from your garden. I don’t care. But you have to roast them. And you have to use cream. It’s the law.
This is the best creamy tomato soup recipe. It’s a perfect way to use up lots of tomatoes or to make for lunch just because you want it.
Creamy Tomato Basil Soup
Ingredients
- 2 (28 ounce) cans whole tomatoes (or 20 small fresh tomatoes) cut in half, seeds mostly removed
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter
- 1 small onion finely
- 1 (8 ounce) can tomato paste
- 4 cups chicken broth
- 1 cup water or reserved tomato juice
- ½ cup heavy cream
- 2 tablespoons cooking sherry
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ½ tablespoon dried basil
- ½ teaspoon pepper
- pinch cayenne pepper optional
- 1 tablespoon fresh chopped basil
Instructions
- Roast the tomatoes. Preheat the oven to 425 and prepare a baking sheet by lining it with aluminum foil. Place tomatoes on the baking sheet, sprinkle the brown sugar on top, and roast for 30 minutes, until they look shriveled and the edges are starting to brown. When they are done, allow them to cool slightly and then remove from the foil and set aside.
- Cook the onion. Heat the butter in a large saucepan over medium heat until it foams, then add the onion and cook until softened, about 5 minutes. Add the tomato paste and stir to combine.
- Add liquid and blend. Pour in the chicken broth and water slowly, whisking to combine. Add the roasted tomatoes back into the soup. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes. Puree the soup right in the pot using an immersion blender, or puree in batches in the food processor (be careful not to splash yourself!)
- Add cream and seasoning. Add the cream, sherry, salt, pepper, nutmeg, and cayenne (if using), and heat for 15 minutes more. Serve in bowls, topped with fresh basil.
Notes
There’s something incredibly comforting about the creaminess of the soup paired with the rich flavor of roasted tomatoes.
The best part is playing around with either fresh or canned tomatoes depending on the season. In the summer, I love using fresh tomatoes right from the garden. In the cooler months, canned tomatoes do the trick and make everything just as delicious. It’s a year-round favorite in our house. Trust me, once you try it, you’ll understand why we love it so much.
Essentials For Your Soup
Here’s a look at some key items and why they’re important:
- Immersion Blender. This tool allows you to blend the soup directly in the pot, which is not only convenient but also reduces cleanup. If you don’t have one, a regular blender works fine, just be careful when transferring hot liquid.
- Cooking Sherry. Adding a splash of cooking sherry introduces a depth of flavor that complements the tomatoes beautifully. If you don’t have cooking sherry, a good dry white wine or even a little vinegar can work as a substitute.
- Heavy Cream. This ingredient adds the creamy texture that is essential for this soup. If you’re looking for a lighter option, half-and-half or even a milk alternative like coconut milk can be used, though the texture and flavor will be slightly different.
- Cayenne Pepper. A pinch of cayenne pepper adds just the right amount of heat to the soup, enhancing all the other flavors. If you prefer less spice, you can easily leave it out or adjust according to your taste.
How to Store Tomato Soup
Leftover soup will keep well, tightly covered in the fridge for 3-4 days.
Once you add cream to something, don’t freeze it. But you could make this soup through step 5, then freeze it. The best way to freeze soup is to fill gallon-sized freezer bags, lay them flat on a baking sheet, and once they have formed a flat frozen block, stack them up in the freezer. Make sure you add a note to the container to add the cream and seasonings before serving.
This doesn’t make a huge batch, so if I want some to freeze, I double the recipe and freeze half. You will need an extra baking sheet for the extra tomatoes.
(If you’d prefer to store tomato soup long term, try my pressure-canned tomato soup recipe.)
I hope you find this guide useful and feel inspired to try this comforting dish in your own kitchen. Whether you choose to stick with the traditional ingredients or tweak it with some substitutions, this recipe is sure to be a hit.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.