Creamy Roasted Tomato Soup has a rich, full flavor and is silky smooth. Full of roasted tomatoes, basil, and bacon, this flavorful homemade tomato soup is the epitome of comfort food.
Generously seasoned and a snap to prepare, you won’t find a better fresh tomato soup recipe anywhere. I have tried several homemade tomato soup recipes over the years. And, while I have enjoyed all of them, I do think this is the best tomato soup recipe with fresh tomatoes.
We like it so much I have made it twice this week. Soup is the ultimate one-pot meal; it is easy to prepare and can be made ahead. Fresh tomato soup is the perfect dish to warm you up on a cold, damp winter day. Plus, it’s hard to go wrong with roasted tomatoes.
Cold weather or not, this creamy roasted tomato soup makes a tasty, quick, light, and healthy weeknight dinner or lunch. It’s hands down a much better alternative to canned!
Here’s what you will need:
Fresh tomato soup ingredients are tomatoes, onion, garlic, olive oil, bacon, chicken stock, tomato paste, heavy cream, kosher salt, ground black pepper, and fresh basil.
What kind of tomatoes to use?
You can use any tomatoes you like in this soup recipe. If you use heirloom tomatoes or yellow tomatoes, the soup might be a different color, but it will still be delicious. Cherry or grape tomatoes might work in a pinch, but I don’t think the soup would have the deep tomato flavor.
Here’s how to make it:
Preheat the oven to 400 degrees F.
Core the tomatoes and cut them into quarters. If very large, cut them into eighths.
Cut the onion into large pieces. (Smaller pieces will burn while being roasted.)
Peel the garlic and leave whole
Place the tomatoes, onion, and garlic in a large bowl and add the olive oil. Toss until all surfaces are coated in olive oil. Pour out on a rimmed baking sheet and roast the vegetables for 25 minutes. Stir once after about 15 minutes.
While the tomatoes are roasting, chop up the bacon and place it in a Dutch oven or large saucepan over medium-low heat. Cook the bacon until it is almost done, and the fat has rendered.
Add the roasted vegetables and any juices and stir to combine.
Add the chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes.
Add the tomato paste and simmer covered for another 15 minutes.
Remove the soup from the heat and use an immersion blender to puree the soup until it is smooth and creamy.
Add the cream, basil, salt, and pepper and stir to combine. Taste and add more salt and pepper if needed.
Optional, garnish with a few croutons and additional chopped basil. Serve hot.
What to serve with it:
Pair fresh tomato soup with a crispy grilled cheese sandwich, and it’s a match made in heaven.
Sharon’s tips:
- Leftover soup can be stored covered in the refrigerator for several days.
- If making ahead, make the soup up to the point of adding the tomato paste and store covered in the refrigerator for several days. Before serving, add the cream, basil, salt, and pepper. Heat over medium heat until hot and serve.
- Since this recipe only calls for three tablespoons of tomato paste, you might want to consider purchasing it in a tube instead of a can. With a tube of tomato paste, you can use the amount you need, then store the rest in the refrigerator until you need it again. No more cans of half-used tomato paste lurking in the back of your refrigerator.
- Instead of buying chicken stock in a box, I like and recommend jarred Better Than Boullion Reduced Sodium Roasted Chicken Base. You can find it next to regular chicken stock. No, this is not a sponsored post. I just like the convenience of using this product and making only the amount of chicken stock I need.
- If you don’t have an immersion blender, you can use a regular blender to puree the soup. You will have to do it in batches, and be sure to place a dish towel over the lid to prevent any hot liquid or steam from escaping.
- If, by chance, your tomatoes aren’t as sweet as they should be, add a teaspoon of sugar to the soup.
Related recipes:
If you like tomatoes as we do, you might also like these popular tomato recipes: Easy Baked Fresh Tomato Casserole, Tomato Salad with White Acre Peas, Spinach and Orzo Stuffed Tomatoes, Tomato Cobbler with Cornmeal-Cheddar Biscuits, Classic Southern Tomato Pie, Sweet and Spicy Tomato Jam, Southern Cucumber and Tomato Salad, and Spaghetti with Fresh Cherry Tomato Sauce.
If you are looking for the best soup recipes for a chilly fall evening, a quick family dinner, or when you want a big bowl of soup, check out my incredibly quick and easy soup and chili recipes: Southern Chicken and Dumplings, Easy Creamy Southern Sweet Potato Soup, Hearty Chicken Chili with a Twist, Crockpot Chicken Tortilla Soup, Creamy Homemade White Bean Soup with Broccoli, Creamy Leftover Turkey and Wild Rice Soup, and Traditional Irish Potato Soup
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
Creamy Roasted Tomato Soup Recipe
Ingredients
- 4 tomatoes large
- 1/2 red onion
- 5 cloves garlic whole, peeled
- 3 tablespoons olive oil
- 2 slices bacon
- 4 cups chicken stock reduced sodium
- 3 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh basil chopped
- Optional croutons or additional chopped basil for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Core the tomatoes and cut them into quarters. If very large, cut them into eighths.
- Cut the onion into large pieces. (Smaller pieces will burn while being roasted.)
- Peel the garlic and leave whole
- Place the tomatoes, onion, and garlic in a large bowl and add the olive oil. Toss until all surfaces are coated in oil. Pour out on a rimmed baking sheet and roast the vegetables for 25 minutes. Stir once after about 15 minutes.
- While the tomatoes are roasting, chop up the bacon and place it in a Dutch oven or large saucepan over medium-low heat. Cook the bacon until it is almost done, and the fat has rendered. Add the roasted tomatoes and any juices and stir to combine.
- Add the chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes.
- Add the tomato paste and simmer covered for another 15 minutes.
- Remove the soup from the heat and use an immersion blender to puree the soup until it is smooth and creamy.
- Add the cream, basil, salt, and pepper and stir to combine. Taste and add more salt and pepper if needed.
- Optional, garnish with a few croutons and additional chopped basil. Serve hot.
Notes
Nutrition
*Post updated October 9, 2019, to add additional tips and expand the directions.
Omg! This soup is awesome! Even my incredibly picky husband loves it. Yum is the word here.
Hey Kerri,
Thanks so much for leaving your sweet comment. I’m so glad you and Rob enjoyed the soup!
All the best,
Sharon
The recipe does not indicate how much garlic to use.
Yikes! Oh, Robert, I am so sorry! This recipe calls for 5 whole cloves of garlic and I have added it to the recipe. Of course, you can use more or less depending on how much you like garlic. Thank you so much for letting me know!
All my best,
Sharon
Any recipe that has “creamy,” “roasted,” and “tomato” is definitely a hit in my book. Just looking at your photos has made my mouth water. This wintery soup idea has my soul all warm and cozy. Thanks so much for your posts!