This tomato soup is warm, cozy, and packed with flavor! Made with fresh tomatoes and herbs, it’s perfect for a chilly day or as a comforting snack.
I love to enjoy it with a grilled cheese sandwich for dipping—it’s like a warm hug on a plate! 🍅❤️ Seriously, who can resist that combo?
Key Ingredients & Substitutions
Olive Oil: This gives a nice flavor when sautéing. You could swap it for avocado oil or even butter if you prefer a richer taste.
Onion: A small onion adds sweetness. If you’re avoiding onions, you can skip them or use shallots for a milder flavor.
Garlic: Fresh garlic adds depth. You might use garlic powder if you’re in a pinch, but fresh is best for that robust taste.
Fresh Tomatoes: Ripe plum or Roma tomatoes are great, but if they’re out of season, canned whole tomatoes work well too! Just adjust the cooking time since they are already softened.
Cherry Tomatoes: Roasting these enhances their sweetness. Grape tomatoes are a great substitute if you can’t find cherries.
Broth: Vegetable broth keeps it light and fresh, while chicken broth adds more richness. Choose according to your diet preference.
Heavy Cream: This makes the soup creamy. For a lighter version, use half-and-half or coconut milk for a dairy-free option.
Fresh Basil: Adds a fresh flavor. If you don’t have fresh basil, dried basil works fine, just use less than you would fresh.
How Do You Achieve a Smooth and Creamy Texture?
The secret to a perfect creamy tomato soup lies in pureeing it well. You have two options: using an immersion blender or transferring the soup to a blender in batches. Here are some tips:
- Make sure to let the soup cool slightly before blending to avoid splatters.
- If using a regular blender, only fill it halfway and vent the lid slightly to allow steam to escape.
- Blend until completely smooth to achieve that dreamy, creamy texture.
After blending, stir in the cream gently and warm it up without letting it boil, preserving that lovely creamy consistency.
How to Make Creamy Tomato Soup with Roasted Cherry Tomatoes and Basil
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) ripe tomatoes, chopped (preferably plum or Roma)
- 1 cup cherry tomatoes (some whole for roasting)
- 3 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil leaves, for garnish
- Crusty bread or toasted baguette slices, for serving
How Much Time Will You Need?
This creamy tomato soup takes about 10 minutes of prep time and around 40 minutes total, including cooking time. You’ll spend about 20 minutes roasting the tomatoes and simmering the soup, plus a little time blending. After that, it’s ready to enjoy!
Step-by-Step Instructions:
1. Roast the Cherry Tomatoes:
Preheat your oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper until they’re well coated. Spread them out on a baking sheet in a single layer and roast for 15-20 minutes, until they blister and become soft. Set aside a few of the roasted tomatoes for garnishing your soup later.
2. Sauté the Onion and Garlic:
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add in the finely chopped onion and sauté for about 5-7 minutes until it becomes translucent and soft. Next, add the minced garlic and cook for another minute, stirring until it’s fragrant.
3. Cook the Fresh Tomatoes:
Now, add the chopped ripe tomatoes to the pot. Let them cook for 10-15 minutes, stirring occasionally, until they break down and release their juices. Your kitchen will start to smell amazing!
4. Add the Broth:
Pour in the vegetable or chicken broth, and bring the mixture to a simmer. Let it cook for an additional 15 minutes to allow all the flavors to meld together. At this point, you could taste and add the optional sugar if you find the soup a little acidic!
5. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s smooth. If you don’t have an immersion blender, you can transfer the soup to a standard blender in batches—just make sure it’s cool enough to prevent any hot splashes!
6. Add Cream and Season:
Once blended, stir in the heavy cream or coconut milk. Season with salt, and pepper according to your taste. Gently heat the soup without boiling it.
7. Serve and Enjoy:
Ladle the creamy tomato soup into bowls and garnish with those lovely roasted cherry tomatoes and fresh basil leaves. If you like, drizzle a little extra cream or olive oil on top for a finishing touch.
Enjoy your warm, comforting bowl of tomato soup with some crusty toasted bread on the side. It’s perfect for dipping and makes for a delightful meal!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes can be a great option, especially if fresh tomatoes are out of season. Use about 1 can (28 oz) of whole or diced tomatoes and adjust the simmering time since they’re already soft.
How Can I Make This Soup Vegan?
It’s easy! Simply replace the heavy cream with coconut milk or a plant-based cream alternative. Also, ensure you’re using vegetable broth to keep it vegan-friendly.
How Do I Store Leftover Tomato Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Freeze This Tomato Soup?
Yes! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the fridge before reheating, and blend again to restore creaminess if needed!
