- Tomato soup is a comforting, nostalgic dish that feels like a warm hug on chilly evenings.
- Roasting tomatoes adds deep, caramelized sweetness and layers of flavor versus canned shortcuts.
- A touch of cream, balanced seasoning, and a pinch of sugar produce silky, well-rounded texture and taste.
- Recipe is versatile—easily vegan, spicy, or creamy—and offers many tasty variants and serving options.
- Stores well: refrigerate up to 5 days, freeze up to 3 months; reheat gently to preserve texture.
Last Updated on November 17, 2025 by Souhail
There’s just something magical about a steaming bowl of tomato soup on a chilly New York evening. The aroma alone feels like a warm hug after a long day. Tomato soup has always been my go-to comfort food — it’s simple, soulful, and wonderfully nostalgic. Whether you grew up dipping crispy grilled cheese into it or savoring it on its own with a swirl of cream, this recipe will take you right back to that cozy feeling.
What I love about this version is how it balances freshness and depth. The roasted tomatoes bring a natural sweetness, while garlic, onions, and a hint of basil elevate it into something truly special. It’s a perfect dish for any time of year, but especially during fall and winter when you crave something warming and nourishing. Plus, it’s surprisingly easy to make from scratch — no canned soup shortcuts here!
So grab your favorite pot, roll up your sleeves, and let’s make the most flavorful tomato soup you’ve ever tasted.
Table of contents
Why You’ll Love This Tomato Soup Recipe
If there’s one word to describe this soup, it’s comfort. Every spoonful feels like a cozy embrace — rich, tangy, and creamy all at once. What makes this tomato soup truly shine is its simplicity paired with layers of flavor that come from using fresh, quality ingredients and just the right cooking technique.
Here’s why it works so well:
- Roasted tomatoes for deep flavor: Instead of relying on canned soup, we roast fresh tomatoes until they’re caramelized and slightly sweet. This step makes a world of difference.
- A touch of cream for silkiness: Just enough to add a luxurious mouthfeel without overwhelming the fresh tomato flavor.
- Balanced seasoning: A dash of sugar (yes, really!) offsets the natural acidity of the tomatoes.
- Versatile and customizable: You can easily make it vegan, spicy, or extra creamy depending on your mood.
- Perfect make-ahead meal: It stores and reheats beautifully, which means dinner can be ready in minutes on busy nights.
If you love cozy bowls of goodness like this, you’ll definitely want to check out my Butternut Squash Soup Recipe next — another velvety classic for soup lovers.
Pro Tips for Making the Best Tomato Soup
Making tomato soup from scratch might sound fancy, but it’s actually one of the easiest ways to impress yourself (and others) in the kitchen. Here’s how to get it perfect every time:
- Use ripe tomatoes. Plum or Roma tomatoes are ideal because they’re sweet and meaty. If they’re not in season, you can use good-quality canned San Marzano tomatoes.
- Roast, don’t rush. Let the tomatoes and onions roast until they develop those slightly browned edges — that’s pure flavor magic.
- Balance acidity with a pinch of sugar. It won’t make the soup sweet; it simply smooths out the tanginess.
- Blend well. Use an immersion blender for silky texture. If you like it chunkier, pulse it lightly for some texture.
- Don’t skip the garnish. A drizzle of olive oil, a swirl of cream, or even crunchy croutons can turn a simple bowl into something restaurant-worthy.
And here’s a fun trick — serve it with a slice of crusty bread or even alongside Lasagna Soup for the ultimate comfort meal duo.
Variants of Tomato Soup
Tomato soup is like a blank canvas waiting for your creativity. Here are a few versions you can try:
- Classic Creamy Tomato Soup: Add extra heavy cream or coconut milk for a richer texture.
- Spicy Tomato Basil Soup: Stir in crushed red pepper flakes or a bit of harissa for warmth and depth.
- Roasted Red Pepper Tomato Soup: Blend in roasted red peppers for smoky sweetness — a beautiful twist.
- Vegan Tomato Soup: Swap butter for olive oil and cream for coconut milk or cashew cream.
- Indian-Inspired Tomato Soup: Add cumin, garam masala, and a touch of ginger for an aromatic version that pairs wonderfully with naan.
For another cozy and creamy option, try the Roasted Butternut Squash Soup — it has a similar comforting vibe with an earthy sweetness.
Serving Suggestions
This soup pairs beautifully with so many dishes. My favorite way to enjoy it is with a classic grilled cheese sandwich — that crunchy, buttery bread dipping into creamy soup is pure nostalgia. You can also serve it with garlic toast, a side of Caesar salad, or even Amish Stuffed Cabbage Rolls for a heartier meal.
For a dinner party, serve tomato soup in small mugs or bowls as an appetizer — it’s elegant and comforting all at once.
Storage and Reheating Instructions
Once cooled, store the soup in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months — just leave a little space at the top of your container to allow for expansion.
To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or water. Avoid boiling it, as that can change the texture of the cream.
How To Make It
Tomato Soup
4
servings10
minutes35
minutes210
kcalThis tomato soup is everything you want in a comforting bowl — creamy, tangy, and made from scratch with simple ingredients. It’s perfect for chilly evenings, light lunches, or cozy dinners with grilled cheese on the side.
Keep the screen of your device on
Ingredients
2 lbs ripe tomatoes (Roma or plum), halved
1 medium onion, roughly chopped
4 cloves garlic, peeled
2 tbsp olive oil
1 tbsp butter
1.5 cups vegetable broth
0.5 cup heavy cream (or coconut milk for vegan option)
1 tsp sugar
1 tsp salt (adjust to taste)
0.5 tsp black pepper
1 tsp dried basil (or a handful of fresh basil leaves)
Optional: croutons, cream, or olive oil for garnish
Directions
- Start by preheating your oven to 400°F (200°C). Place your halved tomatoes, chopped onion, and peeled garlic cloves on a baking sheet. Drizzle everything generously with olive oil and sprinkle a bit of salt and pepper on top. Roast them in the oven for about 25 minutes, or until the tomatoes start to caramelize and the edges of the onions are lightly browned.
- Once roasted, remove the tray from the oven and let it cool for a few minutes. Meanwhile, melt the butter in a large pot over medium heat. Add the roasted veggies to the pot, making sure to scrape in all those flavorful juices from the pan — that’s where the magic is.
- Pour in the vegetable broth and bring the mixture to a gentle simmer for about 10 minutes to let the flavors meld together. Then, turn off the heat and use an immersion blender to puree everything until smooth and creamy. (If you’re using a regular blender, do it in batches and be careful with the steam!)
- Once the soup is smooth, stir in the cream and a pinch of sugar to balance the acidity of the tomatoes. Taste and adjust seasoning as needed — maybe a bit more salt, pepper, or basil if you like it herby.
- Serve the soup warm, topped with a drizzle of cream, some crunchy croutons, or a splash of olive oil. Grab your favorite bread or grilled cheese, and enjoy the coziest bowl of soup you’ll ever make.
Notes
- For a smoky twist, add a roasted red pepper or a dash of smoked paprika before blending.
- Want it vegan? Replace butter with olive oil and cream with coconut milk.
- Add a few fresh basil leaves before blending for extra aroma and depth.
- If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
- To thicken the soup naturally, simmer it longer after blending to let it reduce slightly.
Nutrition Facts
- Total number of serves: 4
- Calories: 210kcal
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 700mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 8g
- Protein: 4g
Like this recipe?
Follow @wikitasty on Pinterest
FAQs
Absolutely! Just use high-quality canned tomatoes (like San Marzano). Roast them slightly less, and they’ll work beautifully.
Easy — just swap the butter for olive oil and use coconut milk or cashew cream instead of heavy cream.
Tomatoes can vary in acidity. Add a pinch of sugar or a splash of cream to balance the flavor.
Yes! It freezes wonderfully. Just cool it completely and store it in airtight containers for up to 3 months.
Simmer it uncovered for a few extra minutes, or stir in a spoonful of tomato paste for a thicker consistency.
Grilled cheese is the classic pairing, but it’s also amazing with crusty garlic bread, a side salad, or stuffed cabbage rolls.
Closing Thoughts
If you’re looking for a recipe that’s both soothing and easy to make, this tomato soup will never let you down. It’s simple, heartwarming, and full of flavor — everything a homemade soup should be.
Once you’ve tried it, I’d love to hear what you think! Leave a comment or tag me with your delicious bowl on social media. And if you’re craving more cozy recipes, try my Lasagna Soup or Chicken Tortilla Soup next — they’re guaranteed to keep you warm and happy.