I’ve made a lot of soups in my kitchen, but tomato soup is the one I keep coming back to every fall.
This cozy, rich tomato soup recipe is one of the simplest ways to turn a handful of pantry staples into a comforting bowl that tastes like it took hours to make.
Instead of reaching for the canned stuff, I roast fresh cherry tomatoes until they turn sweet and jammy, then blend everything into a silky, flavorful soup.
In this post, I’ll walk you through the ingredients, the step-by-step method, and my favorite ways to serve it for a complete meal.
Tomato Soup Recipe Ingredients
Roasting fresh tomatoes with garlic and onion creates a naturally sweet, rich soup with minimal effort and simple pantry ingredients.
Servings: 4 Total Time: 30 minutes (Prep: 10 minutes | Cook: 20 minutes)
Ingredients
- 2 pounds cherry tomatoes (about 6 cups)
- 1 medium yellow onion, cut into wedges
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups vegetable broth (plus more if needed)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon sugar (only if the tomatoes taste very acidic)
- ¼ cup heavy cream (optional, for a creamier soup)
- Fresh basil leaves, for garnish (optional)
Kitchen Tools
- Large baking sheet
- Parchment paper (optional)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon, ladle, and soup bowls
Steps to Make Tomato Soup
Follow these steps in order, and you’ll have a warm, restaurant-style bowl of tomato soup ready in about 30 minutes.
Step 1. Heat the Oven
Preheat the oven to 425°F (220°C) while you prep the vegetables. A hot oven is what helps the tomatoes blister and caramelize instead of just steaming, so don’t skip preheating fully.
Step 2. Prepare the Vegetables
Wash the cherry tomatoes, cut the onion into large wedges, and peel the garlic cloves.
Spread everything out on a large baking sheet in a single layer so each piece gets direct heat and roasts evenly, rather than steaming in a crowded pile.
Step 3. Season Before Roasting
Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle on the salt, pepper, dried oregano, and dried basil.
Toss everything with your hands or a spoon until it’s evenly coated, then spread it back into one layer. This takes about 2 minutes and helps the seasoning stick instead of pooling on the pan.
Step 4. Roast the Vegetables
Roast for 20 minutes, or until the tomatoes burst and wrinkle, the onion turns soft with lightly browned edges, and the garlic looks golden and smells sweet.
If your oven runs hot, check at the 15-minute mark so the garlic doesn’t burn, since burnt garlic can turn the whole soup bitter.
Step 5. Blend Everything
Transfer the roasted vegetables to a large pot along with the tomato paste and vegetable broth.
Blend until smooth using an immersion blender directly in the pot, or carefully blend in batches using a countertop blender.
If you’re using a countertop blender, let the mixture cool slightly first, and fill it only halfway, since hot liquid can build pressure and pop the lid off.
If the soup feels too thick, add extra broth ¼ cup at a time until it reaches the consistency you like.
Step 6. Simmer the Soup
Place the pot over medium-low heat and cook for 5 to 8 minutes, stirring occasionally so nothing sticks to the bottom.
Taste the soup and add more salt or pepper as needed. If the tomatoes taste very tart, stir in ¼ teaspoon of sugar to round out the acidity.
Step 7. Make it Creamy and Serve
For a creamier soup, stir in ¼ cup of heavy cream during the last 2 minutes of cooking. Keep the heat low and don’t let the soup boil after adding the cream, since boiling can cause it to separate.
Ladle the soup into bowls, top with fresh basil if you’d like, and serve while hot.
What to Pair Tomato Soup With
Tomato soup tastes even better alongside the right sides, so here are a few classic pairings that balance its rich, tangy flavor perfectly every time.
- Grilled cheese sandwich: melted cheese and crispy bread make the ultimate dipping pair.
- Garlic bread: crunchy, buttery bread soaks up every drop of soup.
- Caesar salad: crisp romaine and tangy dressing balance the soup’s richness.
- Crusty sourdough: perfect for scooping up the last spoonful.
- Parmesan crisps: add a salty, crunchy contrast to the smooth texture.
- Fresh basil garnish: brightens the flavor with a pop of herbal freshness.
The Bottom Line
It’s an easy recipe, so I always tell beginners not to stress over exact measurements, since a little more broth or a pinch of sugar can fix almost anything.
I love keeping a batch in my fridge for busy weeknights when I just want something warm and simple.
Give this recipe a try, then let me know in the comments how you like to serve your bowl.
Frequently Asked Questions
1. Can I Use Canned Tomatoes Instead of Fresh Cherry Tomatoes?
Yes, canned whole or crushed tomatoes work well when fresh ones are out of season. Skip the roasting step and simmer them directly with the onion and garlic for a similar depth of flavor.
2. What Can I Use Instead of Heavy Cream for a Dairy-Free Version?
Coconut milk, cashew cream, or unsweetened oat milk all work as substitutes. Each adds a slightly different flavor, so start with a small amount and adjust to taste before serving.
3. Why Does My Soup Taste Too Acidic Even After Adding Sugar?
Overly acidic soup usually means the tomatoes weren’t roasted long enough to caramelize. A splash of baking soda, used sparingly, can also neutralize excess acidity without adding noticeable sweetness.
4. Can I Double This Recipe for a Larger Crowd?
Yes, simply double every ingredient and use two baking sheets so the vegetables still roast in a single layer. Simmer in a larger pot and blend in batches for the best texture.
