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Bowl of creamy Tomato Soup, perfect as a featured image for a comforting meal.

Best Tomato Soup Ever

This tomato soup recipe leverages roasted vegetables, sautéed tomato paste, and a touch of cream to deliver an incredibly flavorful and comforting experience. Roasting intensifies the sweetness of the tomatoes, while sautéing the tomato paste adds umami and depth. A final touch of heavy cream balances the acidity and provides a luxurious texture.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs ripe tomatoes Roma, San Marzano, or a mix
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 tablespoons olive oil, divided
  • 4 cups chicken broth low sodium preferred
  • 1/2 cup heavy cream optional
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar or to taste
  • 1 teaspoon balsamic vinegar
  • Salt to taste
  • Pepper to taste
  • Optional: Fresh basil, for garnish
  • Optional: Croutons, for garnish

Equipment

  • baking sheet
  • Large pot or Dutch oven
  • Blender or immersion blender
  • measuring cups and spoons
  • cutting board
  • knife
  • Ladle

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss the tomatoes, onion, carrots, and celery with 2 tablespoons of olive oil, salt, and pepper.
  3. Spread in a single layer on a baking sheet and roast for 45-50 minutes, or until the tomatoes are softened and slightly caramelized.
  4. While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
  5. Add the minced garlic and tomato paste and cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
  6. Add the roasted vegetables to the pot.
  7. Pour in the chicken broth, oregano, and basil.
  8. Bring to a simmer, then reduce heat and cook for 15-20 minutes to allow the flavors to meld.
  9. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids. If using a regular blender, work in batches and vent the lid.
  10. Return the soup to the pot.
  11. Stir in the heavy cream (if using), sugar, and balsamic vinegar.
  12. Season with salt and pepper to taste.
  13. Heat through gently, but do not boil.
  14. Ladle the soup into bowls and garnish with fresh basil, croutons, and a swirl of cream (if desired).

Notes

For a richer flavor, use roasted garlic. You can also add a pinch of red pepper flakes for a touch of heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 2 months. For a vegan option, substitute vegetable broth for the chicken broth and omit the heavy cream or use a plant-based cream alternative.