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Easy Creamy Tomato Soup

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An easy, rich Creamy Roasted Tomato Soup. The ultimate comfort food filled with tomatoes, basil, garlic, and perfect alongside a hot grilled cheese.

Are you ready to use all those garden fresh tomatoes?

This soup is the ultimate, DELICIOUS tomato soup. It’s creamy and loaded with tomatoes and basil. Yum!

Whether it’s enjoyed with a slice of cheesy garlic toast, a nice melty grill cheese sandwich, or all by its self, this tomato soup will satisfy and comfort your innermost foodie desires. Seriously!

It’s a great pick any night, but especially when tomatoes are fresh from the garden.  Either way, you can’t go wrong with this creamy, herb-filled {easy-to-make} tomato soup filled with delicious roasted tomatoes.

When I make this, I make a HUGE batch and freeze the leftovers.  Just a heads up. The step-by-step pictures are from when I tripled the recipe.  The printable recipe will make about 4 servings. 🙂  You can find the full printable recipe at the bottom of this post.

Here’s a quick video to show you how easy this soup is to make.  I used my BlendTec blender (which I love) to finish the soup.  I was quick and easy!

 

HOW DO I ROAST TOMATOES?

  1. Start by rinsing and cutting the tomatoes in half (or leave whole if they are cherry tomatoes).
  2. Give each tomato half a little squeeze over your sink or garbage to seed it.
  3. Place tomatoes cut side down on a cookie sheet.
  4. Drizzle tomatoes with olive oil and sprinkle with salt and pepper.
  5. Roast in the oven at 400°F until skins begin to blacken.

Here’s how the smaller tomatoes look before and after roasting.

HOW DO I ROAST GARLIC AND ONIONS?

  1. Quarter the onions and place on a cookie sheet.
  2. Separate the garlic cloves but leave the skins on until after roasting. This helps the garlic cloves retain moisture during roasting.
  3. Drizzle the onion quarters with olive oil and sprinkle with salt and pepper.
  4. Roast at 400°F until edges of onions and garlic begin to blacken (about 25-35 minutes).

MAKING CREAMY TOMATO SOUP:

Once the veggies and garlic are roasted to your liking, pull the tomato skins off. They should slip right off. If only small tomatoes are used, feel free to skip this step.

Now, grab the blender (or immersion blender). Blend tomatoes, onions, and garlic until smooth. If you prefer chunkier tomato soup, feel free to pulse until the desired consistency is met.

At this point you have two options:

Speed method… add remaining ingredients to the blender and enjoy

OR

Simmer method… pour the veggie puree into your stockpot and simmer.

While the tomato base is simmering, blend fresh basil until smooth.  Add to the simmering tomato base.

Now here’s the tricky part. Adding salt and sugar. Depending on how ripe (or not) the tomatoes are, sugar will probably be needed. Start by adding a teaspoon at a time until the desired flavor is achieved. Add salt (start with 1 teaspoon and go from there).

PRO TIP #1: You can always add more seasoning and sugar but you can’t take it away so… proceed with caution. 😉

PRO TIP #2: Note on the SALT, right before finishing the soup, grated Parmesan cheese will be added which is salty in nature. Do not over salt the soup before it’s finished.

Lastly, add the grated Parmesan cheese and cream.

Soup is done!

If you’re like me, you’ll serve it hot with a side of cheesy garlic toast that’s ready to be dipped. YUMMMMM!

An added bonus with this soup, it’s freezer friendly! If you’re like me and end up with leftovers, freeze it for a quick and easy meal later.

PRO TIP #3: If you are planning on making extra to freeze, skip the cream at the end and plan on adding it in when you reheat.

Need a quick dessert to go with your tomato soup? Try one of these:

  • EASY CHOCOLATE MOUSSE IN 5 MINUTES
  • VANILLA OREO TRUFFLES
  • RASPBERRY DELIGHT CUPS
  • 5-MINUTE NO-BAKE CHERRY CHEESECAKE
  • EASY ANDES MINT FUDGE

Looking for other delicious soup recipes? Check out this rich Crockpot French Onion Soup or this hearty Slow Cooker Rosemary Beef Stew.

HERE’S THE FULL PRINTABLE RECIPE. ENJOY!

Creamy Roasted Tomato Basil Soup

Yield:
4 to 6 servings
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes

Creamy Roasted Tomato Basil Soup that's a rich, creamy, herb-filled tomato-based soup full of roasted fresh tomatoes and garlic.


Ingredients

  • 7-8 large tomatoes, halved and seeded, 3-4 lbs
  • 1 large onion, quartered, (2 small onions)
  • 8-10 cloves garlic
  • 2 Tablespoons olive oil
  • 1 cup packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup cream
  • sugar to taste
  • salt and pepper to taste
  • 2 cups hot chicken broth, optional, if desiring a thinner soup

Instructions

  1. Place halved tomatoes (or cherry/grape tomatoes), onions, and garlic (still in skins) on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast tomatoes, onions, and garlic at 400 degrees for 25-35 minutes until tomato skins and onion edges begin to blacken.
  3. Once roasted, pull tomato skins off. They should slip right off.
  4. Blend tomatoes, onions, and garlic in blender (I absolutely love my Blendtec) or using an immersion blender until pureed.
  5. Pour into stock pot and simmer on low while preparing basil.
  6. Place basil in blender and puree. Add to simmering tomato base.
  7. Add sugar (1 teaspoon at a time) until desired flavor is reached.
  8. Add Parmesan cheese and cream.
  9. Add salt and pepper to taste.
  10. If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.

Notes

  • Depending on how ripe, or not, the tomatoes are, the amount of sugar will vary.
  • If you are looking to speed up the cooking process you may finish soup in blender (such as a BlendTec blender that has a soup setting). Puree tomato, onion, and garlic. Add basil right in. Add cheese and cream. Serve.
  • If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.
  • FREEZING- if you choose to freeze this soup, it is best if you omit the cream and add that in when reheating.

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Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 256Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 674mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 7g

*This post contains affiliate links. In order to support this blog and continue providing free content, I may receive a commission from purchases you make through the links in this post.  This comes at no cost to you. It just helps me keep the delicious recipes coming. 🙂

*This post was sponsored by BlendTec but all opinions here are my own.  I only support/promote products I love.

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