Save There is something deeply satisfying about the way roasted tomatoes fill the kitchen with an almost savory sweetness as they caramelize. I started making this soup on rainy Sundays when I needed something that felt like a warm hug but did not require hours of standing at the stove. The cream swirl on top is not just for looks it creates these beautiful ribbons that make every spoonful feel luxurious.
Last winter I served this to friends who had just moved into a new apartment and were still living amid half unpacked boxes. We sat on the floor with bowls balanced on knees and for an hour nobody mentioned the chaos around us. That is when I knew this soup was more than just dinner.
Ingredients
- Ripe tomatoes (1.5 lbs): Fresh ones give the brightest flavor but good quality canned tomatoes work beautifully in winter months
- Large onion: Sweet onions like Vidalia work wonders here but any yellow onion will caramelize nicely
- Garlic cloves: Roasting mellows the sharp bite into something sweet and mellow
- Olive oil (2 tbsp): This helps the vegetables roast evenly and adds richness to the base
- Smoked paprika: Optional but adds a subtle smoky depth that makes people ask what your secret ingredient is
- Vegetable broth (2 cups): Use a good quality broth you enjoy drinking on its own
- Heavy cream (½ cup): Adds velvety body without overpowering the tomato flavor
- Fresh basil: Stir it in at the very end to preserve its bright fresh taste
Instructions
- Roast the vegetables:
- Preheat oven to 425°F (220°C). Arrange tomatoes cut side up with quartered onion and garlic on a baking sheet. Drizzle with olive oil and season with salt pepper and smoked paprika.
- Caramelize to perfection:
- Roast for 25 to 30 minutes until tomatoes are softened and starting to brown at the edges. The kitchen will smell incredible.
- Make the croutons:
- Toss bread cubes with olive oil garlic powder salt and oregano. Spread on a separate baking sheet and bake for 8 to 10 minutes until golden and crisp.
- Build the soup base:
- Transfer roasted vegetables to a large pot. Add vegetable broth and tomato paste then bring to a gentle simmer for 5 minutes.
- Blend until smooth:
- Add fresh basil leaves and blend with an immersion blender until completely silky smooth. If using a countertop blender work in batches and be careful with hot liquid.
- Add the cream:
- Return soup to the pot and stir in heavy cream. Taste and adjust seasoning. Heat gently without boiling to prevent the cream from separating.
- Finish and serve:
- Ladle into bowls and create a pretty swirl with extra cream on top. Sprinkle generously with croutons and fresh basil leaves.
Save This soup has become my go to when someone needs cheering up. Something about that first spoonful the contrast between hot velvety soup and cool crisp croutons just makes everything feel a little more manageable.
Making It Your Own
I have discovered that a pinch of red pepper flakes in the roasting stage adds a gentle warmth that lingers beautifully. You could also add a splash of balsamic vinegar to the roasted vegetables before blending for extra depth.
Perfect Pairings
A grilled cheese sandwich is classic but honestly a simple green salad with sharp vinaigrette cuts through the richness perfectly. I have also served this alongside roasted vegetables for a lighter dinner option.
Storage and Make Ahead Tips
This soup actually tastes better the next day as the flavors have time to meld together. Store it in the refrigerator for up to 4 days but add the cream when you reheat it. The croutons are best stored in an airtight container at room temperature.
- Freeze the soup without the cream for up to 3 months
- Reheat frozen soup slowly then stir in cream at the end
- Make extra croutons they never last long anyway
Save Every bowl of this soup feels like a small act of comfort. I hope it brings you the same warmth it has brought to my kitchen table.
Recipe FAQ
- → Can I use canned tomatoes instead of fresh?
Yes, you can substitute canned whole or crushed tomatoes. However, fresh tomatoes develop a sweeter, more concentrated flavor when roasted. If using canned, consider roasting them first to achieve that caramelized depth.
- → How long does this soup keep in the refrigerator?
The soup stores well in an airtight container for 3-4 days. The flavors often deepen and improve overnight. Reheat gently over low heat, adding a splash of broth or cream if it has thickened too much.
- → Can I freeze this creamy tomato soup?
Freeze the soup before adding the cream for best results. Dairy can sometimes separate when frozen and reheated. Add fresh cream when you reheat the thawed soup. It will keep frozen for up to 3 months.
- → What can I serve with this soup?
A classic grilled cheese sandwich creates the perfect comforting meal. Crusty bread, garlic bread, or a simple green salad also pair wonderfully. The soup itself is substantial enough to enjoy as a light main course.
- → How do I make this dairy-free?
Replace heavy cream with full-fat coconut milk, cashew cream, or your favorite plant-based cream alternative. Coconut milk adds a subtle sweetness that complements the roasted tomatoes beautifully.
- → Why roast the tomatoes first?
Roasting at high temperature caramelizes the natural sugars in tomatoes, creating deeper, sweeter flavor notes that you can't achieve through simmering alone. The edges char slightly, adding complexity and richness to the finished soup.