Cream of Tomato Soup Recipe

Two steps and you are done! This easy Cream of Tomato Soup recipe is made from scratch, using fresh tomatoes, yet it requires hardly any work! Flavorful roasted tomatoes, basil, and cream blends together to make a comfort food at it’s best! 

I’ve been rescuing garden tomatoes from rotting on the vines like crazy. They’re very thankful to not go to waste outside (yes, my tomatoes confide in me like that).

However, now they’re giving me the stink eye from their new shelter because who can possibly consume that many tomatoes? What was the point of bringing them in if they’re going to just rot on my dining room table?

Well, Tomatoes, the problem is you can kind of be a labor-intensive, drag fest. Any recipe that remotely puts a dent in the mass of you requires blanching, peeling, de-seeding, and canning. Ugh. No time for that craziness.

Cream of Tomato Soup is a hands-off, easy recipe that won’t make you tomato grouchy. Simply throw tomatoes and seasonings on a baking sheet, roast for less than an hour, and blend it up.

How to Make Tomato Soup With Fresh Tomatoes

The easiest tomatoes to use for Cream of Tomato soup recipe are plum or Roma tomatoes because the pulp can easily be removed (see recipe video).

I have also substituted heirloom, yellow, or beefsteak tomatoes. Slice the tomatoes in half and scrape out seeds with a spoon. If the tomatoes are larger, they will have to be roasted a little longer.

Removing the pulp and roasting the tomatoes really concentrates the flavor and makes the simple ingredients shine.

If you would like a delicious recipe to enjoy year-round, check out this gluten-free tomato soup using canned tomatoes!

Can You Freeze Tomato Soup?

Yes, but leave out the half and half so the soup doesn’t curdle during reheating. Blend everything together without the cream (soup will be thicker). Let soup cool completely and ladle into freezer quart bags.

When ready to serve, defrost bags on counter or in refrigerator. Reheat gently on stove or microwave, adding cream, milk, or half and half towards end to desired consistency.

HOW TO MAKE roasted TOMATO SOUP 

1. Place fresh tomatoes, carrots, onions, and garlic on a baking sheet. Pour olive oil, brown sugar, and salt over vegetables and toss to combine.
2. Roast the tomatoes and scrape everything into a saucepan or blender.
3. Add water, half and half, and fresh basil. Blend until smooth and creamy.

expert Tips and Tricks

• Instead of using half and half to make this a Cream of Tomato Soup, use heavy cream for a richer soup, milk for a healthier version, non-dairy milk for vegan, or leave out the cream entirely and add an extra cup of water or vegetable broth.
• This soup easily blends together with an immersion blender right in the saucepan. If you don’t have an immersion blender, cool the vegetables slightly, and place all ingredients into a standard blender.
• Turn this soup recipe into a Cream of Vegetable Soup. Instead of mainly using tomatoes, add more carrots, peppers, cauliflower, broccoli, sweet potatoes, or any fresh vegetables on hand.
• Top Cream of Tomato Soup with freshly grated parmesan or these delicious parmesan crisps.

More Garden Recipes

• Zucchini Pancakes
• Tomato Ricotta Pasta Bake
• Bacon Roasted Green Beans and Potatoes
• Zucchini Brownies
• Grilled Foil Potatoes
• Best Grilled Zucchini

SAVE THIS CREAM OF TOMATO SOUP RECIPE TO YOUR PINTEREST BOARD!

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Items used to make this recipe:

Immersion Blender        Baking Sheets        Stainless Steel Saucepan

             

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