The best homemade creamy tomato soup recipe features garden-fresh tomatoes, onions, garlic, chicken stock, and then garnished with fresh basil and a drizzle of heavy cream.
This late summer comfort food is a great recipe to use up the extra tomatoes that you will find at the local farmers' market. Your favorite grilled cheese is perfect for dunking in this creamy soup. This is the first homemade tomato soup recipe I made when I first was married. My husband loved it so much because it was an oven-roasted twist on the classic tomato soup that his mom would make.
Roasted tomato soup ingredients:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
- fresh tomatoes - any red tomatoes will do but I love fresh Roma tomatoes in this recipe
- garlic cloves - peeled and crushed. Another option would to use a few cloves of garlic confit, but don't add the confit garlic to the sheet pan, it is already roasted, just add it when you add the roasted tomatoes and onions to the pot.
- yellow onions - sliced. They bring a lovely sweetness to the soup when roasted.
- extra-virgin olive oil - used for roasting the tomatoes, garlic and onions.
- salt and pepper
- chicken broth - I try and use homemade but will use a box of stock in a pinch. Vegetable stock can easily be substituted.
- bay leaves - fresh if you have them, but I usually use dried bay leaves
- butter - unsalted
- fresh basil leaves
- heavy cream, optional but highly encouraged
How to make this easy soup recipe
- Oven roast tomatoes, onions, and garlic. (see instructions below)
- Pour your tomato puree in a large pot or dutch oven and add your bay leaves, butter, and stock.
- Bring to a boil, then reduce to medium heat and reduce the pureed soup by 25% while maintaining a gentle simmer. The soup will get thicker and more concentrated in flavor. If you would like it thicker just reduce it more.
- Remove the bay leaves.
- For a smoother soup, use an immersion blender, stick blender or food processor to further puree the soup for a silky texture.
- Reduce the pot to medium-low heat and stir in your cream and basil.
Roasting tomatoes instructions
- Wash and core your tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
- Roughly chop your onions. Try and keep them about the same size so they all cook at the same time.
- Place tomatoes on one half of the sheet pan cut side up.
- Spread your onions and garlic out in a single layer on your sheet pan/cookie sheet.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Roast in a 450* oven for 40 minutes.
Canning Instructions:
For using the water bath canning technique for canning this soup, leave out the butter and cream when making this recipe. Also, be sure to use vegetable stock in place of chicken broth when canning soup. These two ingredients can be added when you serve the tomato soup.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour the hot tomato soup into the hot, sterilized jars, filling the jars to within ¼ inch of the top.
- Remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any soup.
- Place on lids, and screw on rings.
- Place in a water bath canner and make sure to bring the water level to at least 1 inch above the tops of the jars.
- Bring the water to a rolling boil and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
- Store in a cool, dark place for up to a year.
Garnishes for tomato soup:
This is my favorite tomato soup and I love how all the roasted vegetable flavors come together. Here are some suggestions on what to serve as a garnish to this delicious soup.
- additional basil
- shredded parmesan cheese
- garlic croutons
- goldfish crackers
- grilled cheese bites
- saltine crackers
- roasted corn salsa
- chopped, crisp bacon
- crab meat
FAQ's and Tips
Yes! This easy tomato soup recipe can easily be doubled. When you are doubling, or tripling, this recipe you are able to separate out the individual ingredients, garlic, onions and tomatoes to roast them on their own sheet trays. This soup is great for a crowd.
Chef Tip
If you are making a single recipe you are able to put the tomatoes, garlic, and onions on the same tray. But when I do a double recipe I have to use 2 sheet pans
Puree the soup in small batches in a food processor or blender if you don't have an immersion blender.
Appetizer Recipes
- Cranberry Salsa
- How Many Appetizers Per Person: Serving Guide & Easy Recipes
- Caramelized Onion Dip with Bacon
Ingredients
- 2½ Pounds fresh tomatoes
- 6 cloves Garlic peeled
- 2 small yellow onions sliced
- ½ Cup Olive Oil
- Salt and pepper
- 1 quart chicken stock
- 2 Bay Leaves
- 4 Tablespoon Butter
- ½ Cup chopped fresh basil leaves optional
- ¾ Cup Heavy Cream optional
Instructions
- Wash and core the tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
- Roughly chop your onions. Try and keep them about the same size so they all cook at the same speed.
- Place tomatoes on one half of the sheet pan cut side up.
- Spread your onions and garlic out in a single layer on your sheet pan/cookie sheet.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Roast in a 450* oven for 40 minutes.
Pureeing the tomato soup
- Scrape all the oven roasted tomatoes, onions, garlic and olive oil into the food processor.
- Puree the mixture until it is of a chunky consistency.
- If you are making a single batch they all should fit in one food processor.
- If doing a double batch, puree in batches.
- Put your tomato/onion pure in a largish stock pot and add your bay leaves, butter and stock.
- Bring to a boil and reduce by 25%. The soup will get thicker and more concentrated in flavor. If you would like it thicker just reduce it more.
- Remove the bay leaves.
- For a smoother soup, use an immersion blender to further puree the soup for a silky texture.
- Lower the heat and stir in your cream and basil. The picture below is without cream and basil. My husband does not appreciate the basil and I can do without the cream. Personally, I LOVE it with both. I hope you enjoy this as much as I do.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
as seen in:
This post originally appeared August 6, 2009. Photos have been updated.
Ursula says
Hello. If you can this soup, don’t you have to add additional salt or citric acid to the jars before processing?
Thank you.
Noel says
I doubled the recipe. Can I can this in pint or quart jars? How many jars? Also, should I leave out the basil and bay leaves?
Kayla says
We have tomatoes coming out of our ears right now so I thought I would try this. Made just one batch and tried it last night and OMG it’s great! I’ve spent all day today quadrupling the recipe to can! Thank you!
Sarah Mock says
That is so great to hear Kayla! I had some of this recipe that I froze and reheated for dinner. Grilled cheese with goat cheese in the middle to go along with it.
If you get a chance can you give the recipe card stars to go along with your comment?
Thanks!
Kassie Cartwright says
Thanks
Kristyn Merkley says
My family loves trying new soup recipes! This looks super tasty!
Sarah says
Enjoy! My family LOVES this soup and can't get enough of it when tomatoes are fresh.
Sarah Walker Caron says
Sounds delightful. Roasted tomatoes are the best tomatoes.
Anna says
So tasty and flavorful! This soup is a must for the fall!
Sarah says
Thank you! It is a family favorite in my house.
Jamielyn says
Yum, this looks SO delicious! Need to try soon!
Sarah says
Please do! With tomatoes fresh these days so much soup is waiting to be made.
Kim says
Now THAT's homemade soup! Looks delicious!
Sarah says
Thank you Kim!
Erin says
YUM!!! I love this delicious version!!! This looks totally awesome!
Sarah says
Thank you Erin. I appreciate you stopping by.
Julie Blanner says
Hello fall! This looks so tasty!
Sarah says
I KNOW!!! Pass the spoon and pull on the riding boots.
Britni says
Pair this with grilled cheese and oh my, so good!!
Sarah says
You are so right!I like to float grilled cheese bites in this soup.
JENN says
Basically the ultimate comfort food! I love making a big batch and freezing some for later!
Sarah says
SAME! February me thanks August me when I have delicious soup in my freezer in February.
Lisa Byrd says
Well, this looks like something more creative and fun than plain old spaghetti sauce. I will certainly be making this tomorrow. Can you post a good sauce recipe next? :) I have an inordinate amount of tomatoes and we do love spaghetti around here.