Creamy Roasted Tomato Soup
Creamy Roasted Tomato Soup is a rustic soup that beats all other tomato soups. Bold, rich, and creamy, this soup has slow roasted tomatoes with sauteed onions and garlic, fresh basil, balsamic vinegar, and cream for a depth of flavor like no other. This is your last stop for tomato soup recipes!
Searching for the Best Tomato Soup
Tomato soup is one of those comfort foods that is just so enticing. It’s like, you’re not thinking about, “I’m in the mood for a nice bowl of tomato soup.” But, when it’s there, it’s just irresistible. You’re sitting there anticipating the smooth, creamy, delicious, first taste to touch your mouth, and that first spoonful crosses your lips and it taste like someone put some tomatoes in a blender, tossed it in the microwave, plopped it in a bowl and sent it out to you. What a downer!
My family loves tomato soup. So we have had so many great and awesome versions. But we needed to make one for ourselves so we can have the best tomato soup at without needing to go out to get it.
My Creamy Roasted Tomato Soup
When it comes to soups, my wife is Queen of soups and stews. So when she set out to copy her favorite tomato soup (Panera’s), there was no stopping her. She finally came up with the best tomato soup I’ve ever had. She uses canned fire-roasted diced tomatoes which make a world of difference in the flavor.
As I was looking at my social media accounts, I saw many making the same Roasted Tomato Basil Soup claiming to be Panera copycat recipes. But, literally . . . they were all the same! I needed to correct the Matrix glitch of everyone, not copying Panera, but copying each other. So I looked at my wife’s recipe to see what the difference was. Then I added my own spin.
First, the fire roasted tomatoes. That’s big flavor. So I fire roasted my tomatoes & cooked some under the broiler. I use sweet onions, and lots of them, as well as a bunch of garlic.
There are 2 things I don’t see in other recipes. First, my wife uses baking soda. That cuts the acidity and aftertaste. Second, I added white balsamic vinegar. This adds a sweetness that others try to mimic with sugar.
Lastly, I add more cream than others. This is not a Panera copycat – this is so . . . much . . . better!
What Ingredients Are in Creamy Roasted Tomato Soup?
- Roma Tomatoes
- Olive Oil
- Butter
- Sweet Onions
- Garlic, smashed
- Fire Roasted Diced Tomatoes
- White Balsamic Vinegar
- Sugar
- Chicken Stock
- Baking Soda
- Fresh Basil
- Heavy Cream
Ingredient Notes
Roma Tomatoes – also known as plum tomatoes, they are perfect for sauces, soups and stews. San Marzano are also an excellent choice.
Fire Roasted Diced Tomatoes – regular diced tomatoes will work well. I’ve even used a 28 ounce can of whole San Marzano tomatoes.
White Balsamic Vinegar – the vinegar help to sweeten things up a bit. You can use regular balsamic vinegar if you don’t have white available.
Baking Soda – this is needed to cut down on the acid taste and any aftertaste.
How Is Creamy Roasted Tomato Soup Made?
- Heat the oven to 400° F. Line a sheet pan with aluminum foil.
- Cut the stem side off the tomatoes and slice them in half lengthwise. Arrange the pieces on the sheet pan cut side up.
- Drizzle some olive oil on top of each tomato half and season with salt and pepper.
- Place the sheet pan in the oven and roast for 1 hour. Remove them from the oven and let cool slightly. Once you can handle them, remove the skins.
- Once the tomatoes are finished roasting, heat 1 tablespoon of olive oil in a stock pot or Dutch oven over medium heat. Add the onions and season with salt and pepper. Sauté until soft and translucent, about 5 minutes.
- Next, add in the garlic and cook for another 2 minutes, stirring often to keep the garlic from burning.
- Add in the diced tomatoes, roasted tomatoes, fresh basil, and balsamic vinegar and mix well. Using an immersion blender or a regular blender, blend everything to as smooth of a consistency as you like.
- NOTE: If using a standing blender, you might have to do this in batches. Return everything to the pot once all the ingredients have been blended)
- Now add in the chicken stock and bring the soup up to a boil. Add in the baking soda and lower the heat to medium-low. Allow the soup to simmer for 20 minutes, stirring often to prevent burning. Taste to see if you need to add any additional salt or pepper.
- Add in the heavy cream and warm for about 5 minutes.
- Serve with croutons, toast, garlic bread, or grilled cheese.
Can I Freeze Creamy Roasted Tomato Soup?
Yes, absolutely! Make a bunch of this and freeze it so you have some available for those days you’re craving it. Just be sure to let it cool completely before freezing it. It will last up 6 months in the freezer.
If you are making a batch specifically to freeze the entire thing, I recommend leaving out the heavy cream. I breaks apart when defrosting the soup leaving you with chucky bits of cream. Here’s how I do it:
- First, I use freezer safe container that are labeled with the amount of liquid in it. Then it’s just a small amount of simple math to know how much cream to add in when I defrost it. You can even write the amount of cream needed directly on the container.
- Defrost the soup in the microwave or stove.
- When you are ready to heat it, add in the needed amount of cream and heat it slowly.
What Can I Do with the Leftovers?
Leftovers will keep in the fridge for about 1 week.
Useful Kitchen Tools
I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.
Other Amazing Recipes That You’ll Love!
Three Bean Pasta é Fagioli with Beef
Creamy Roasted Tomato Soup
Ingredients
- 10 Roma Tomatoes, sliced in half lengthwise
- 4 Tablespoons Olive Oil, divided
- 2 Tablespoons Butter
- 2 cups Sweet Onions, diced
- 8 cloves Garlic, smashed
- 2 14.5 ounce cans Fire Roasted Diced Tomatoes
- 1/2 cup Fresh Basil, rough chopped
- 1 Tablespoon White Balsamic Vinegar
- 1 Tablespoon Sugar
- 2 cups Chicken Stock
- 1/2 teaspoon Baking Soda
- 1 cup Heavy Cream
Instructions
-
Heat the oven to 400° F. Line a sheet pan with aluminum foil.
-
Cut the stem side off the tomatoes and slice them in half lengthwise. Arrange the pieces on the sheet pan cut side up.
-
Drizzle some olive oil on top of each tomato half and season with salt and pepper.
-
Place the sheet pan in the oven and roast for 1 hour. Remove them from the oven and let cool slightly. Once you can handle them, remove the skins.
-
Once the tomatoes are finished roasting, heat 1 tablespoon of olive oil in a stock pot or Dutch oven over medium heat. Add the onions and season with salt and pepper. Sauté until soft and translucent, about 5 minutes.
-
Next, add in the garlic and cook for another 2 minutes, stirring often to keep the garlic from burning.
-
Add in the diced tomatoes, roasted tomatoes, fresh basil, and balsamic vinegar and mix well. Using an immersion blender or a regular blender, blend everything to as smooth of a consistency as you like.
NOTE: If using a standing blender, you might have to do this in batches. Return everything to the pot once all the ingredients have been blended)
-
Now add in the chicken stock and bring the soup up to a boil. Add in the baking soda and lower the heat to medium-low. Allow the soup to simmer for 20 minutes, stirring often to prevent burning. Taste to see if you need to add any additional salt or pepper.
-
Add in the heavy cream and warm for about 5 minutes.
-
Serve with croutons, toast, garlic bread, or grilled cheese.
Recipe Notes
Roma Tomatoes - also known as plum tomatoes, they are perfect for sauces, soups and stews. San Marzano are also an excellent choice.
Fire Roasted Diced Tomatoes - regular diced tomatoes will work well. I've even used a 28 ounce can of whole San Marzano tomatoes.
White Balsamic Vinegar - the vinegar help to sweeten things up a bit. You can use regular balsamic vinegar if you don't have white available.
Baking Soda - this is needed to cut down on the acid taste and any aftertaste.
