This tomato soup recipe is the one I turn to on grey evenings and cold winter afternoons. It is smooth, rich and gently sweet, with a deep roasted flavour that tastes like it simmered for hours, even though it is ready in under an hour. A swirl of cream at the end makes it velvety without hiding the tomatoes.
What sets this version apart is roasting. Fresh tomatoes, onion and garlic go into a hot oven until their edges blister and caramelise, which concentrates their sweetness and adds a smoky depth that a pot alone cannot achieve. A little tinned tomato keeps the colour vivid, even when fresh tomatoes are pale.
Why This Version Is Worth Making
- Big, roasted flavour: caramelised tomatoes taste deeper and sweeter than boiled ones.
- Simple ingredients: tomatoes, onion, garlic, stock and a few herbs.
- Freezer-friendly: make a big batch and enjoy it for weeks.
- Adaptable: easily made vegetarian, vegan or with a desi spice twist.
Key Ingredients and Substitutions
- Fresh tomatoes: ripe, red tomatoes give the best result. Plum or vine tomatoes are ideal. In winter, when fresh ones lack flavour, rely more on tinned.
- Tinned tomatoes: good-quality whole or chopped tomatoes add colour and body. Two tablespoons of tomato paste also boost depth.
- Onion and garlic: roasted alongside the tomatoes until soft and sweet.
- Stock: vegetable or chicken. Use a low-salt stock so you control seasoning.
- Cream: optional. Single cream, a spoon of butter, or coconut milk for a dairy-free version.
- Herbs: fresh basil is classic. Dried oregano or thyme work well too.
- Sugar: a small pinch balances acidity if your tomatoes are sharp.
Tomato Soup Recipe: Roasted, Creamy and Full of Flavour
International · Soup · Easy
Ingredients
- 1 kg ripe tomatoes, halved
- 1 large onion, quartered
- 6 garlic cloves, unpeeled
- 3 tbsp olive oil
- 1 x 400 g tin chopped tomatoes
- 1 tbsp tomato paste
- 500 ml (2 cups) vegetable or chicken stock
- 15 g (a small handful) fresh basil leaves
- 60 ml (1/4 cup) single cream, optional
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp sugar, if needed
Method
- Heat the oven to 200°C (180°C fan, 400°F).
- Spread the tomatoes, onion and garlic on a large tray, drizzle with olive oil and season with salt and pepper.
- Roast for 35 to 40 minutes until the tomatoes are wrinkled and lightly charred at the edges.
- Squeeze the garlic from its skins into a large pot and add the roasted vegetables and tray juices.
- Add the tinned tomatoes, tomato paste and stock; simmer gently for 10 to 15 minutes.
- Remove from the heat, add the basil and blend until smooth; strain if you want it extra silky.
- Return to low heat, stir in the cream and season with salt, pepper and sugar if needed.
- Serve hot with a swirl of cream, basil and croutons or grilled cheese.
Step-by-Step Guide
Roasting the vegetables
Halve the tomatoes and lay them cut side up on a large tray with the quartered onion and unpeeled garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast at 200°C (180°C fan, 400°F) for 35 to 40 minutes. You want the tomato skins wrinkled and the edges dark in places. Do not crowd the tray, or the vegetables will steam instead of roast; use two trays if needed.
Building the soup
Squeeze the soft garlic out of its skins into a large pot. Add the roasted tomatoes, onion and all the juices from the tray, scraping up any sticky bits, as they hold a lot of flavour. Stir in the tinned tomatoes, tomato paste and stock. Bring to a gentle simmer and cook for 10 to 15 minutes so everything melds.
Blending until smooth
Take the pot off the heat, add the basil and blend with a stick blender until silky. If using a countertop blender, let the soup cool slightly first and fill the jug no more than halfway, holding the lid with a towel, as hot liquid expands and can push the lid off. For an extra-smooth, restaurant-style finish, pass the soup through a sieve to remove seeds and skin.
Finishing and seasoning
Return the soup to low heat and stir in the cream. Taste carefully. Add salt, a pinch of sugar if it is too sharp, or a splash of water or stock if it is too thick. A tiny drop of vinegar can brighten a flat soup. Do not let it boil hard after adding cream.
Tips for the Best Results
- Roast until properly coloured; it is the step that makes this tomato soup recipe special. Pale tomatoes mean a pale-tasting soup.
- Rotate the tray halfway through roasting so everything colours evenly.
- Salt the tomatoes before roasting; it draws out moisture and intensifies flavour.
- Add basil after cooking to keep its fresh aroma.
- A parmesan rind simmered in the soup adds savoury depth; remove before blending.
- If you do not have an oven, cook the tomatoes, onion and garlic slowly in a wide pan until jammy.
Variations
Desi masala tomato soup: fry a teaspoon of cumin seeds, a little grated ginger and a green chilli in butter, add half a teaspoon of garam masala, and stir this into the soup before blending. Finish with coriander instead of basil.
Roasted red pepper: roast two red peppers with the tomatoes for extra sweetness and a smoky edge.
Vegan: use vegetable stock and coconut milk or a handful of soaked cashews blended in for creaminess.
Spicy: add chilli flakes before roasting or a spoon of harissa while simmering.
Chunky: skip blending part of the soup, or add cooked pasta or lentils for a more filling bowl.
Serving, Storage and Reheating
Ladle into warm bowls and top with a swirl of cream, a few torn basil leaves, cracked black pepper or crunchy croutons. Grilled cheese sandwiches are the classic partner, but garlic bread, toasted naan or a simple green salad work beautifully too. For a party, serve small cups as a starter.
Cool the soup quickly and refrigerate in a covered container for up to 4 days. It freezes very well for up to 3 months; for the best texture, freeze it before adding cream and stir the cream in when reheating. Thaw overnight in the fridge and reheat gently on the stove, stirring often, until steaming hot throughout. A splash of water helps if it has thickened.
Frequently Asked Questions
Can I make this tomato soup recipe with only tinned tomatoes?
Yes. Use three 400 g tins and roast them drained on a tray for 25 minutes, or simply simmer them longer with sautéed onion and garlic. It will be less smoky but still delicious.
How do I make the soup less acidic?
A pinch of sugar, a little butter or cream, and roasting all mellow the acidity. Some cooks add a small pinch of bicarbonate of soda, but use very little or it will taste soapy.
Do I need to peel the tomatoes?
No. Roasted skins blend easily, and straining removes any remaining bits if you want a very smooth soup.
Can I make it without cream?
Absolutely. It is rich enough from roasting. Stir in a knob of butter or a spoon of olive oil for a silky finish.
Is it suitable for children?
Yes, it is mild and slightly sweet. Skip the chilli and serve with toast soldiers or cheese sandwiches.
A Bowl Worth Coming Home To
Good tomatoes, a hot oven and a little patience are all this tomato soup recipe asks for. Make a big pot on the weekend, freeze some portions, and you will have comfort ready on the busiest weeknights. Once you have tasted the roasted version, it is hard to go back to the tin.
