A Simple, Perfect Tomato Soup Recipe
This roasted tomato soup recipe makes two large servings of soup, and is the perfect way to make great use of those remaining summer tomatoes. This takes the incredible, simple flavor of roasted tomatoes, and transforms it into a creamy, comforting soup for two.
The key is to roast the tomatoes until they are softened and slightly shriveled on top. This way, we get the best of both worlds: a touch of juicy, ripe tomatoes mixed with the savory, complex flavor of roasted tomatoes. The juiciness of the tomatoes is key to making this soup, so we don’t want them to roast until they’re totally shriveled.
Another important key in this recipe is to season the soup from the beginning. We do this by seasoning the tomatoes with salt and pepper before roasting them, and by seasoning the onions with salt before cooking them. This helps develop a depth of flavor, and prevents over-salting the soup at the end.
Ingredients for this soup:
- Roasted Tomatoes (any large tomatoes will work, but I recommend Roma [plum].)
- Salt (preferably Diamond kosher), & freshly cracked black pepper
- Olive Oil
- White or Yellow Onion
- Fresh Garlic
- Low-Sodium Chicken Broth
- Light Brown Sugar
- Dried Basil
- Greek Seasoning (I used Cavender’s, but there’s some good homemade recipes like here & here!)
- Half & Half (or heavy cream)
Tips for making the best roasted tomato soup:
- Use bright, ripe tomatoes. The entire focus of this soup is the tomato flavor, so use the best ones! Look for tomatoes that are rich in color, and slightly soft.
- Season the tomatoes well. Sprinkle the tomatoes with salt and freshly cracked pepper before roasting them, and don’t be shy. Salt brings out the flavor of the tomato, so just a little more in this step will reward you in the end.
- Use low sodium (or reduced sodium) chicken stock. Stocks and broth can have a lot of sodium. Too much sodium can throw off the balance of flavor in this soup, so use low sodium (or reduced sodium) stock to better control the flavor.
- Don’t be afraid to season it at the end, too. If you’re afraid over over-seasoning this soup, don’t be. Just be sure to taste, season a little, and then taste again. I’m not suggesting that you overload your soup with salt, but the salt helps to coax out the tomato flavor. Because this soup is pretty simple, you really want that roasted tomato flavor to shine through. And salt (I HIGHLY recommend using Diamond kosher salt! You can use more of it, because it’s half as “salt-y” as regular salt. It’s perfect for so many recipes!
Recipes to try with this Tomato Soup:
- Caramelized Onion & Havarti Grilled Cheese
- The Best & Unique Caesar Salad
- Easy Shredded Chicken Caesar Lettuce Wraps
- BLT Sliders with Caramelized Onions & Arugula
- Ultimate BLT Sandwich
- Slow Cooker Pulled Pork French Dip Sliders
- Verymont Cheddar & Chive Drop Biscuits (SO good with soup!)
- Small Batch Garlic & Herb Rolls
- Shredded Pork French Dip Sandwiches
- or top them with these Toasted Croissant Croutons!
This tomato soup is really delicious with a glass of Sangiovese or Carménère! Sangiovese is a classic Italian grape that is excellent with most tomato-based pastas and foods from Italy. It’s also super affordable, and is a great option to keep around the house for pizza night, pasta night, or tomato soup night!
Carménère is a grape that is found all over the place. It was originally a Bordeaux grape, but Chile has recently been a huge contender in producing it! If you’ve never tried it, you absolutely need to. There’s tons of red fruit notes, but the best part? Bell pepper notes! It sounds weird, but it’s so delicious. It’s a fun and unique pairing to this tomato soup, and for many other foods!
If you make this soup, please tag me on Instagram so I can see your awesome creation! And as always, feel free to reach out to me directly if you have any questions. If you comment and rate this recipe below, I would also very much appreciate it! I hope you enjoy!
Creamy Roasted Tomato Soup for Two
- 12 ounces tomatoes (I used 3 large Roma tomatoes)
- olive oil
- 1/2 cup chopped white or yellow onion
- 2 cloves garlic minced
- salt & freshly cracked pepper
- 1 cup low sodium chicken broth*
- 1/2 tsp. light brown sugar
- 1/4 tsp. dried basil
- 1/4 tsp. greek seasoning
- 1/4 cup half-and-half**
- Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
- Cut the tomatoes in half, and remove the cores. Place the tomatoes, cut side up, onto the prepared baking sheet. Lightly drizzle olive oil over the tomatoes, then sprinkle each of them with salt and pepper. Roast for 30 minutes at 375 F. Remove from the oven, and set aside.
- Warm one tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion with a pinch of salt, and cook until lightly browned, about fifteen minutes. Stir in minced garlic, and cook for one minute.
- Once the tomatoes are cool enough to handle, remove the skins.
- Add peeled tomatoes, chicken broth, light brown sugar, dried basil, and greek seasoning to the saucepan. Stir to combine, then bring to a boil.
- Turn the heat back down to a simmer, and simmer for 20 minutes.
- Use an immersion blender or regular blender*** to blend the soup until smooth in texture. Turn off the heat, and stir in the half and half. Season with salt and pepper to taste, if necessary.
- Serve hot!