Creamy Homemade Tomato Soup
A velvety, roasted tomato soup made from scratch with fresh and canned tomatoes, garlic, and a touch of cream. Richer and more flavorful than anything from a can, and simple enough for any weeknight.
Homemade tomato soup is one of those recipes that genuinely surprises people the first time they make it from scratch. The difference between the canned version and this one is not subtle – it is the difference between something flat and something with actual depth. The key is roasting the fresh tomatoes first. Thirty minutes in a hot oven concentrates their sugars, drives off excess water, and develops a caramelized quality at the edges that simmering alone never produces. That roasted base is what gives the finished soup its color and its flavor.
This recipe uses both fresh and canned tomatoes, which is the most reliable approach regardless of season. Fresh Roma tomatoes go into the oven; a can of whole peeled tomatoes goes in with the broth. The canned tomatoes add body and consistency, and they are already at peak ripeness. In summer, when good vine tomatoes are genuinely excellent, you can increase the fresh proportion and skip the canned entirely. In winter, the reverse works too – all canned, with a tablespoon of tomato paste to punch up the flavor. The recipe holds up either way.
The cream is optional but worth including. A few tablespoons stirred in at the end rounds off the acidity and gives the soup a silkier texture without making it heavy. If you want to keep it dairy-free, a drizzle of good olive oil on top at serving does something similar. A small pinch of sugar helps balance the acidity of the tomatoes regardless of which fat you use.
One mistake that shows up often: not blending long enough. A minute in a standard blender feels like plenty, but another thirty seconds makes a real difference to the final texture. For a truly smooth result, pass the blended soup through a fine-mesh strainer after blending – it removes any remaining skin fragments and gives the soup that restaurant-level finish you see in the photo.
If you enjoy tomato-forward soups, our Spanish Gazpacho uses raw tomatoes to completely different effect – same vegetable, entirely different outcome and season. For something more substantial with tomato broth as the base, our Classic Italian Minestrone builds on a similar sofrito and is a meal on its own.
Ingredients for Creamy Homemade Tomato Soup
- 1 kg (2.2 lb) fresh Roma tomatoes, halved lengthwise
- 4 tablespoons olive oil, divided
- 1 large onion, roughly chopped
- 5 garlic cloves, smashed
- 2 tablespoons tomato paste
- 400g (14 oz) can whole peeled tomatoes, with juices
- 750ml (3 cups) vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 120ml (1/2 cup) heavy cream
- Fresh basil leaves, for serving
How to Make Creamy Homemade Tomato Soup
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1
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper. Place the fresh tomatoes cut-side up, drizzle with 2 tablespoons of the olive oil, season generously with salt and pepper, and roast for 30-35 minutes until the edges are caramelized and the tomatoes have collapsed and released most of their liquid.
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2
While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large heavy pot over medium heat (about 175°C / 350°F on a thermometer, or just a moderate flame). Add the onion and cook, stirring occasionally, for 8-10 minutes until softened and translucent.
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3
Add the garlic and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and smells fragrant.
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4
Add the roasted tomatoes (scrape in all the juices from the pan), the canned tomatoes with their juices, vegetable broth, sugar, and dried thyme. Stir to combine and bring to a gentle simmer (about 90°C / 195°F).
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5
Simmer uncovered for 15 minutes to let all the flavors come together.
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6
Remove from the heat and blend the soup until completely smooth. Use an immersion blender directly in the pot, or transfer in batches to a standing blender (fill no more than halfway, hold the lid down firmly with a folded kitchen towel). For the smoothest result, pass the blended soup through a fine-mesh strainer back into the pot, pressing with a spatula.
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7
Return the pot to low heat (75°C / 165°F). Stir in the heavy cream. Taste and adjust salt, pepper, and sugar as needed.
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8
Ladle into bowls and garnish with fresh torn or chiffonade basil. Serve hot with crusty bread.
Nutrition (per serving)
- Carbs 15g · 28%
- Protein 3g · 6%
- Fat 16g · 67%
Tips & FAQ
Can I make this soup dairy-free?
Can I use all canned tomatoes instead of fresh?
Why is my tomato soup bitter or too acidic?
Can I freeze this soup?
What is the best way to get a very smooth texture?
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