Roasted tomatoes are the secret to this creamy tomato soup!! I wanted to put my own spin on classic tomato soup, so instead of tossing the tomatoes straight into the pot, I roast them with a red bell pepper and then broil them until they get a nice char. It gives the soup a depth of flavor you can never get from raw or boiled tomatoes. Then everything gets blended with cream until it’s silky smooth, with basil layered in the whole way through.

I still remember the first time I made this for my family. (I always find it exciting to make food that is a bit new to us, to see their reaction.) Of course, they loved it, and now it has become an annual fall tradition for me to make a huge batch of it every year.

Serve this creamy tomato soup with my Garlic Bread Grilled Cheese for dipping! This recipe is from my cookbook, I Sleep in My Kitchen.

Few Tips ᝰ.ᐟ

• Roast your tomatoes and bell pepper, then broil them! Roasting gives the soup a depth of flavor you just can’t get from raw or boiled tomatoes, and those few minutes under the broiler give them a nice char, which adds a little smokiness to the whole pot.
• I use basil three ways in this soup. I know cooking fresh basil early isn’t the usual move, but I sauté it with the tomato paste so its flavor goes deep into the base of the soup. The dried basil adds that warm, savory, herby background, and fresh leaves on top give you that bright, peppery flavor we all love basil for.
• Start with 2 cups of broth, and if you like your soup a little thinner, add up to another ½ cup.
• Taste and adjust! Cooking doesn’t have to be strict, so add more salt, a pinch more cayenne, or another spoonful of brown sugar if your tomatoes are on the acidic side. The onion and garlic powder are optional, but I love the extra flavor they add.
• An immersion blender is the easiest way to get it super smooth right in the pot. If you’re using a regular blender, let the soup cool slightly first, blend in batches, and don’t fill it more than halfway, since hot soup expands as it blends.
• This soup is great to make ahead! Keep it in the fridge and reheat it on the stove before serving.

Creamy Tomato Soup Process ✮⋆˙

Creamy Tomato Soup

Roasted tomatoes are the secret to this creamy tomato soup!! A depth of flavor you can never get from raw or boiled tomatoes.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Soup

Cuisine American

Servings 6 servings

Ingredients

  

• 6 large tomatoes (such as Romas), chopped
• 1 red bell pepper chopped
• 1/4 cup unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 onion minced
• 6 garlic cloves minced
• 1 (6-ounce) can tomato paste
• 2 tablespoons chopped fresh basil plus whole or chopped leaves for garnish
• 2 to 2 1/2 cups chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon dried oregano
• 1 1/2 teaspoons fine sea salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon onion powder (optional)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried basil
• 1/2 teaspoon ground white pepper
• Cayenne pepper
• 2 cups heavy cream plus more for garnish

Instructions

 

• Preheat the oven to 425°F.
• Arrange the tomatoes and bell pepper in an even layer on a sheet pan. Roast until tender, about 20 minutes. Turn the oven to broil and broil until the tomatoes develop a nice char, about 3 minutes.
• Meanwhile, in a large pot, heat the butter and oil over medium heat until the butter melts. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Add the tomato paste and fresh basil and sauté for 2 to 3 minutes.
• Transfer the roasted tomatoes and bell pepper to the pot. Add the broth and stir to combine. Add the brown sugar, oregano, salt, black pepper, onion powder (if using), garlic powder (if using), dried basil, white pepper, and cayenne to taste. Adjust the seasonings as needed. Cooking doesn’t have to be strict, so tailor it to your preference.
• Cook until the flavors have melded, about 15 minutes. Use an immersion blender to puree the soup until smooth. (Or allow the soup to cool slightly, then blend in batches in a standard blender. Once blended, return the soup to the pot.) Add the cream and simmer for 5 minutes until incorporated. At this point, you can either keep the soup warm on the stove (cover it to retain the heat) or refrigerate it and reheat it before serving.
• Ladle the tomato soup into bowls, drizzle with some heavy cream, and garnish with fresh basil leaves. Serve with the grilled cheese on the side—dipping in the soup is encouraged!

Notes

Tomatoes: Romas are my go-to here, but any ripe tomatoes will work.

Broth: Start with 2 cups and add up to another ½ cup if you like it thinner.

Spice: The cayenne is to taste, so start with a small pinch and add more at the end if you want more heat.

Optional: The onion powder and garlic powder are optional, but they add an extra layer of flavor.

Make ahead: Make the soup ahead, keep it in the fridge, and reheat it on the stove before serving.

Keyword creamy tomato soup, roasted tomato soup, tomato soup