For a vegan version, substitute the butter with olive oil and the heavy cream with cashew cream or coconut cream. Adjust the amount of sugar to balance the acidity of the tomatoes, depending on their ripeness. Roasting the garlic along with the tomatoes mellows its flavor and adds a subtle sweetness. Garnish with fresh basil leaves, a swirl of cream, or homemade croutons.
Homemade Tomato Soup
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PREP TIME30 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 55 mins
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SERVING16 People
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VIEWS34
Experience the pure essence of summer with this deeply flavorful homemade tomato soup. Roasting the tomatoes brings out their natural sweetness, creating a rich and velvety texture that will warm you from the inside out. A comforting classic elevated with simple techniques.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol14 mg
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Fiber2 g
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Protein2 g
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Saturated Fat3 g
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Sodium1180 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepArrange halved tomatoes cut-side up on one or two large baking sheets. Scatter unpeeled garlic cloves around the tomatoes. Drizzle with olive oil and sprinkle generously with coarse sea salt. (5 minutes)
03
StepRoast in the preheated oven for 1 hour, or until tomatoes are softened and slightly caramelized. Remove from the oven and allow to cool slightly in the pan. (60 minutes)
04
StepWhile the tomatoes are roasting, melt butter in a large stockpot or Dutch oven over medium-low heat. Add diced onion, sugar, and dried oregano. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. (7 minutes)
05
StepOnce the roasted tomatoes are cool enough to handle, peel the roasted garlic cloves and add them to the pot with the onions. Add the roasted tomatoes and any accumulated juices from the baking sheet to the pot. Pour in vegetable stock. Bring to a simmer, then cover and cook for 20 minutes, allowing the flavors to meld. (25 minutes)
06
StepCarefully puree the soup in batches using an electric blender or an immersion blender, taking caution with hot liquids. If using a regular blender, vent the lid slightly and cover with a towel to prevent splattering. (10 minutes)
07
StepFor an extra smooth and refined texture, force the pureed soup through a fine-mesh strainer into another clean pot, discarding any solids. (10 minutes)
08
StepStir in heavy cream and season the soup with salt and freshly ground black pepper to taste. Heat gently. Serve hot, garnished as desired.
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Sarai Labadie
Jun 8, 2025This recipe is a game-changer! The roasted tomatoes make all the difference.
Terrance Jerde
Mar 31, 2025I used an immersion blender, and it worked great. Less cleanup!
Bethel Abshire
Feb 13, 2025So easy to make and tastes incredible. My kids devoured it!
Jeff Kovacek
Feb 9, 2025The straining step is a must for the smoothest texture.
Rashad Gutkowski
Jan 8, 2025I added a pinch of red pepper flakes for a little heat - so good!
Dexter Schinner
Jan 6, 2025I halved the recipe, and it was perfect for a smaller batch.