Creamy Homemade Tomato Soup (with Roasted Tomatoes and Basil)
Creamy homemade tomato soup made with roasted fresh tomatoes, garlic, basil, Parmesan, and cream for a rich and comforting meal.
Ingredients
- 10 –12 medium ripe tomatoes quartered (about 3½ pounds)
- 2 sweet onions roughly chopped
- 2 whole heads garlic
- 6 tablespoons olive oil divided
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper
- 1½ cups water
- 1 tablespoon dried oregano
- 1 tablespoon chicken bouillon
- 1 tablespoon granulated sugar
- 1 tablespoon balsamic vinegar
- ¾ cup heavy cream
- ½ cup packed fresh basil leaves chopped
- ¼ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Preheat the oven to 400°F.
- Add the tomatoes and onions to a large rimmed baking sheet.
- Slice the tops off the heads of garlic to expose the cloves and place them on the baking sheet with the vegetables. Drizzle everything with 3 tablespoons olive oil and season with the salt and pepper.
- Roast for 1 hour, or until the tomatoes and onions are soft and beginning to caramelize around the edges and the garlic is tender. Remove from the oven and allow the vegetables to cool slightly.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven over medium-low heat.
- Transfer the roasted tomatoes and onions, along with all of the juices from the baking sheet, to the Dutch oven. Carefully squeeze the roasted garlic cloves from the heads directly into the pot.
- Add the water, oregano, chicken bouillon, sugar, balsamic vinegar, and heavy cream. Stir to combine.
- Using an immersion blender, blend until completely smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
- Stir in the chopped fresh basil and freshly grated Parmesan cheese. Continue cooking over medium-low heat until the Parmesan has melted and the soup is warmed through. Avoid bringing the soup to a hard boil.
- Taste and adjust the seasonings as needed. If you prefer a thinner soup, stir in a little additional water or chicken broth until it reaches your desired consistency.
- Serve warm with additional Parmesan and fresh basil, if desired. A grilled cheese sandwich is highly recommended for dipping.
Notes
Tomatoes: Use ripe, flavorful tomatoes for the best soup. Roma, vine-ripened, or fresh garden tomatoes all work well.
Chicken bouillon: This recipe was tested using 1 tablespoon Knorr chicken bouillon with 1½ cups water. You can substitute 1½ cups prepared chicken broth, but you may need to adjust the salt to taste.
Heavy cream: ¾ cup gives the soup a rich, creamy consistency without overpowering the roasted tomato flavor. For an even creamier soup, increase the heavy cream to 1 cup.
Vegetarian option: Substitute vegetable bouillon or vegetable broth for the chicken bouillon.
Blending: An immersion blender makes it easy to blend the soup directly in the Dutch oven. If using a countertop blender, carefully blend the hot soup in batches.
Storage: Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat.