Tomato Soup Recipe
A cozy, deeply flavorful tomato soup made with roasted tomatoes, sautéed aromatics, broth, basil, and a touch of cream for silky richness — perfect for pairing with grilled cheese.
Ingredients
- For the Base
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves minced garlic
- 1–2 teaspoons red pepper flakes
- Salt and pepper to taste
- Tomatoes & Broth
- 2 pounds fresh tomatoes Roma or vine-ripe, halved
- 1 28-oz can peeled tomatoes
- 3 cups vegetable broth or chicken broth
- Flavor Enhancers
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- ½ cup fresh basil leaves
- For Creaminess Optional but Recommended
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- For Serving
- Fresh basil
- Extra parmesan
- Crusty bread or grilled cheese sandwich
Instructions
- Roast the Tomatoes (20 Minutes)
- Preheat your oven to 425°F.
- Arrange the halved fresh tomatoes on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Roast until soft, caramelized, and slightly blistered.
- Sauté Aromatics
- In a large pot, heat 2 tablespoons olive oil over medium heat.
- Add chopped onion and cook until translucent (about 5 minutes).
- Stir in the minced garlic, red pepper, and tomato paste. Cook another minute until fragrant.
- Combine Tomatoes + Broth
- Add the roasted tomatoes (including the juices!), peeled tomatoes from the can, and broth of your choice.
- Season generously with salt and pepper.
- Add the sugar to balance acidity.
- Simmer (15 Minutes)
- Bring the pot to a gentle boil.
- Reduce heat and simmer uncovered.
- Blend Until Smooth
- Use an immersion blender or carefully transfer to a blender.
- Blend until silky smooth—or leave a little texture if you prefer.
- Add Cream + Basil
- Once blended, stir in heavy cream, fresh basil, and parmesan cheese.
- Taste and adjust seasoning.
- Serve Warm
- Ladle into bowls and top with more basil or parmesan.
- Pair with a grilled cheese sandwich.
Notes
- Roasting the tomatoes is the key step that builds depth of flavor.
- If freezing the soup, omit the cream and add it only when reheating.
- Adjust red pepper flakes depending on how spicy you want the soup.
- If the soup tastes too acidic, add an extra pinch of sugar.
- Use an immersion blender to avoid transferring hot soup in batches.