Canned tomato soup has its place. This is not it. Roasting the tomatoes first — until they collapse and caramelize at the edges — transforms them into something deeper, almost jammy. Blended with sweet garlic and a handful of basil and finished with a swirl of cream, this is the bowl of soup you ladle out on rainy nights and feel like everything's going to be okay.
The story
Why this one stuck
My mother made tomato soup from a can my entire childhood. I loved it. But the first time I had real, roasted tomato soup — at a little café in Portland that no longer exists — I understood that I had been missing something. It was velvety and sweet and tasted like a tomato's most flattering self. I asked the cook how she made it. She told me: roast everything, blend it, don't overthink the cream. I have made some version of it nearly every winter since. It's the soup I bring to friends who are sick. The one I freeze in jars in October so I have it on dark nights in February. The one that, paired with a grilled cheese on good sourdough, is genuinely one of the most satisfying meals on earth.
What you'll need
Ingredients
- 3 lbs ripe Roma or vine tomatoes, halved
- 1 large yellow onion, cut into wedges
- 1 whole head of garlic, top sliced off
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups low-sodium vegetable or chicken broth
- 1 cup fresh basil leaves, plus more for serving
- 1/2 cup heavy cream, plus more for swirling
- 2 tablespoons unsalted butter
Step by step
How to make it
- 01
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment.
- 02
Arrange the tomatoes cut-side up on the pan along with the onion wedges. Place the whole head of garlic in the center. Drizzle everything with olive oil. Sprinkle with salt, sugar, pepper, and red pepper flakes.
- 03
Roast for 40–45 minutes, until the tomatoes are collapsed and deeply caramelized at the edges and the onion is soft and golden.
- 04
Squeeze the roasted garlic cloves out of their papery skins into a blender. Add the roasted tomatoes, onions, and any juices from the pan. Add the broth and basil.
- 05
Blend until completely smooth. (For a silkier soup, pass through a fine-mesh strainer.)
- 06
Pour the soup into a pot over medium heat. Stir in the cream and butter. Warm gently — do not boil. Taste and adjust salt and pepper.
- 07
Ladle into bowls. Finish with a swirl of cream, a few torn basil leaves, and a generous crack of black pepper.
Cook's notes
Tips for your best result
- 01Use the ripest tomatoes you can find. In winter, Romas and on-the-vine tomatoes are usually your best bet. In summer, anything heirloom will be glorious.
- 02Don't skip the sugar. It's a tiny amount — it doesn't make the soup sweet, it balances the natural acidity of the tomatoes.
- 03Roast hard. The deeper the caramelization on the tomatoes and onions, the more flavor your soup will have. Watch the edges, not the centers — you want some blackened spots.
- 04Add cream off the heat. Boiling cream can break the soup. Warm it through, then turn off the heat before serving.
- 05Toast your bread for the grilled cheese in butter, not oil. It's the right thing to do.
Make it yours
Variations
Add a parmesan rind to the pot while the soup simmers for an umami boost. Swap basil for fresh thyme and add a splash of balsamic for a darker, more autumnal flavor. For a vegan version, replace the cream and butter with full-fat coconut milk and a drizzle of olive oil. For a smokier soup, add a roasted red pepper or two before blending. To turn this into a meal-in-itself, stir in cooked orzo or small tortellini at the end.
Keep it fresh
Storage & make-ahead
The soup keeps in the fridge for 5 days and freezes beautifully for up to 3 months (freeze before adding the cream, then stir cream in when reheating). Warm gently on the stovetop. A swirl of fresh cream and basil at serving brings it right back to life.
Reader questions
Frequently asked
Can I use canned tomatoes?
Yes — use two 28-ounce cans of San Marzano whole peeled tomatoes. Roast them on a sheet pan with the onion and garlic the same way. The result is excellent year-round.
Do I need a high-powered blender?
A standard blender works — just blend in batches and be careful with hot liquid (leave the lid cracked and cover with a towel). An immersion blender works too but won't get quite as silky.
What can I serve with it?
Grilled cheese on sourdough is the classic. A simple green salad with a sharp vinaigrette is wonderful. Crusty bread with good butter is always right.
