Easy Homemade Creamy Tomato Soup

5 from 41 votes
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This homemade creamy tomato soup is made with a selection of roasted tomatoes, herbs, garlic, onion, and cream (or coconut cream for vegan tomato soup). A simple, fresh tomato soup that packs a flavor punch in under 10 ingredients. Plus, this recipe is gluten-free and can be made keto, paleo, low sodium, and/or dairy-free with just a few tweaks!

Tomato soup in a bowl topped with seeds

This year, I’ve found myself finding calm in the kitchen and re-appreciating the “classics,” like this homemade tomato soup. If my Instagram following is anything to go by, then it seems lots of people are feeling the same way. So, I’ve been loving sharing my daily eats with you all. If you’re new to the blog but would like to see more of what I eat daily, as well as get daily recipe how-to’s in my Insta stories/Reels (often including blog recipes before they’re put on the blog), then feel free to head over to @Aphafoodie

A bowl with tomato soup and pesto drizzle

This roasted tomato soup is creamy, versatile, and super simple to make – perfect for serving to friends and family and at events. Within this post, I’ve included how to make tomato soup, several ways to adjust the recipe to different dietary requirements, and how to serve and use this tomato soup!

A bowl with tomato soup and a toasted piece of bread being dipping into it

Plus, roasting the tomatoes brings out their sweetness and adds a depth of flavor that is delicious! It also means you get to make a super easy tomato soup with a fairly hands-off approach. There’s no need to stand at a stovetop for 20-40 minutes, watching over it as it cooks – instead, chuck everything in the oven and then a blender/food processor and enjoy!

Toasted tomatoes and peppers in a large pan

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The Ingredients

  • Tomatoes – You can use whatever tomatoes you have available to you, though certain varieties will lead to superior flavor. In the UK, the types of Franca, elegance, and various plum tomatoes like baby sweetheart, Mona Lisa, and Santa sweets all work very well. Roma tomatoes all work.
    If you’re running really low on time, then you can use tinned tomatoes. I recommend using DOP ‘San Marzano’ tinned tomatoes for the ultimate flavor.
  • Onion & Garlic
  • Red Pepper – You could also use red pepper paste in its place. 
  • Vegetable Stock – I use homemade vegetable stock (easier to adjust to your taste and sodium needs).
  • Coconut Cream – You could also use another dairy-free cream alternative or, for a non-vegan version, then use heavy cream.
  • Herbs – I used thyme and oregano. You could swap these out for basil too. 
  • Olive Oil – Used when roasting all the veggies. However, you can also add a drizzle more for a silkier mouth-feel or to garnish the soup. 
  • Salt & Pepper
Tomato Soup Ingredients

Recipe Variations

  • For a low-sodium tomato soup: this is an easy fix – reduce the amount of salt in the recipe. You can also use sodium alternatives to add extra flavor. 
  • For keto tomato soup: I’ll be the first to admit I’m not yet super well acquainted with the keto diet and all things low-carb. However, this soup has a moderate amount of net carbs as-is. To decrease the carbs, reduce the number of tomatoes and up the amount of stock. 
  • For paleo tomato soup: use coconut cream in place of dairy and a paleo vegetable stock (if not making homemade). Otherwise, this easy tomato soup is already naturally paleo. 
  • For dairy-free tomato soup: use the coconut cream/a vegan heavy cream alternative, and you’re good to go. You could even use cashew cream
  • For gluten-free tomato soup: this recipe is already naturally gluten-free – yay!
  • For spicy tomato soup:  add some chilies to the roasting pan, a little homemade chili paste, or drizzle with a little chili oil.
  • For a chunkier soup: when you blend the soup, you can blend it to your desired consistency. If I want a slightly chunky version, then I’ll often blend to a chunky consistency, remove some from the blender, blend the remainder into a smooth soup and then mix in the chunkier stuff at the end. 
  • Optional Add-ins: meatballs, pasta, and orzo are all great additions to this soup. You could also add in some tomato puree/paste, too, for extra depth of flavor. 

How To Make Tomato Soup

Place them together with the tomatoes on a baking sheet or a baking tray.

Roughly chopped garlic and onion

Brush or drizzle with olive oil and roast for between 25-30 minutes at 240ºC/475ºF.

Steps for roasting tomatoes and peppers

Once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). 

You could also pour the ingredients into a large pan and use an immersion blender. 

Steps for making tomato soup

Chef’s Tip: The tomatoes and peppers come piping hot from the oven so as long as you don’t add the vegetable stock and cream straight out of the fridge (room temperate is great), then the soup remains hot enough to consume. If you still feel like you need to heat it, then pour it into a large pan and warm it up for a few minutes over medium heat.

Taste the creamy tomato soup and adjust the seasonings if necessary.

How To Serve

A bowl with tomato soup and a toasted piece of bread being dipping into it

Best of all, this homemade tomato soup tastes delicious when solved hot or cold. 

How To Store

Store any leftover creamy vegan tomato soup in an airtight container in the fridge for 3-4 days.

This roasted tomato soup is also freezer-friendly and can be stored for up to 3 months. However, it’s worth noting that cream can curdle when being reheated, so it may be best to omit the cream for now if you are making it specifically to freeze (you can add the cream in when reheating the soup).

Reheat in the microwave or on the stovetop over medium heat.

Recipe Notes

  • You may want to add a pinch of sugar to the soup. This will really help to balance the acidity of the tomatoes.
  • Adjust the amount of stock used in the soup depending on how thick you prefer it. If you’re worried about it being too thin, then add half to begin, then slowly increase while blending.
  • You can skin the tomatoes if preferred though it’s not necessary.
  • Add a little butter for even creamier results – feel free to use dairy or dairy-free butter if needed.
  • Feel free to add some extra veggies to this creamy tomato soup – carrots and celery both pair wonderfully with tomato and aren’t too noticeable in the flavor.

Related Recipes

For more inspiration, check my post 20+ Winter Soup Recipes – Easy, Delicious, Comforting!

If you try this creamy tomato soup recipe, then let me know your thoughts in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.

Easy Homemade Creamy Tomato Soup

5 from 41 votes
By: Samira
This homemade creamy tomato soup is made with a selection of roasted tomatoes, herbs, garlic and onion, and cream (or coconut cream for vegan tomato soup). A simple, fresh tomato soup that packs a flavor punch in under 10 ingredients. Plus, this recipe is gluten-free and can be made keto, paleo, low sodium, and/or dairy-free with just a few tweaks!
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3 bowls

Ingredients 
 

  • 2 pounds red tomatoes I chose cherry tomatoes; check the notes for suggestions
  • 2 medium-sized yellow onions
  • 1 large red pepper optional
  • 1 head of garlic
  • few sprigs fresh thyme
  • 1.5 cups vegetable stock more or less depending on how runny you would like it to be
  • 1/2 cup coconut cream or double cream
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions 

  • Wash and roughly chop the onion and garlic, and slice the pepper in two.
  • Place them together with the tomatoes, herbs, and pepper (if using) on a baking sheet or on a baking tray. Brush or drizzle with olive oil and roast for between 25-30 minutes at 240ºC/475ºF.
  • Once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). You could also pour the ingredients into a large pan and use an immersion blender.
    Taste the soup and adjust the seasonings if necessary- then serve!
  • The tomatoes and peppers come piping hot from the oven and as long as you don't add the vegetable stock and cream straight out of the fridge (room temperature is great), the soup will be hot enough to consume. If you still feel like it needs to be heated, then place it in a large pan and warm it up over medium heat.

How To Store

  • Store any leftover creamy tomato soup in an airtight container in the fridge for 3-4 days.
    This roasted tomato soup is also freezer-friendly and can be stored for up to 3 months. However, it’s worth noting that cream can curdle when being reheated so it may be best to omit the cream for now if you are making it specifically to freeze (you can add the cream in when reheating the soup).
    Reheat in the microwave or on the stovetop over medium heat.

Video

Notes

  • The Tomatoes – You can use whatever tomatoes you have available to you, though certain varieties will lead to superior flavor. In the UK, the types of Franca, elegance, and various plum tomatoes like baby sweetheart, Mona Lisa, and Santa sweets all work very well. Roma tomatoes all work.
    If you’re running really low on time then you can use tinned tomatoes. I recommend using DOP ‘San Marzano’ tinned tomatoes for the ultimate flavor.
  • You may want to add a pinch of sugar to the soup. This will really help to balance the acidity of the tomatoes.
  • Adjust the amount of stock used in the soup depending on how thick you prefer it. If you’re worried about it being too thin then add half to begin then slowly increase while blending.
  • You can skin the tomatoes if preferred. Though it’s not necessary.
  • Add a little butter for even creamier results – feel free to use dairy or dairy-free butter if needed.
  • Feel free to add in some extra veggies to this soup – carrots and celery both pair wonderfully with tomato and aren’t too noticeable in flavor.
Course: Appetizer, Main, Soup
Cuisine: European
Freezer friendly: 4 Months
Shelf life: 4 Days

Nutrition

Serving: 1Bowl, Calories: 395kcal, Carbohydrates: 26g, Protein: 6g, Fat: 32g, Saturated Fat: 15g, Sodium: 1285mg, Potassium: 980mg, Fiber: 5g, Sugar: 13g, Vitamin A: 2971IU, Vitamin C: 126mg, Calcium: 55mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




20 Comments

  1. 5 stars
    Just finished making and eating. Delicious. Had some tired tomatoes so roasted them with onion , fresh rosemary and garlic purée (all I had). I had about 2/3 cup leftover lentil chicken rice soup so I blended it all together and added about 1/4 c 18% cream. Delicious and will make again when I have all the proper ingredients. It was a delicious way to use up things I would have thrown out. Lesson learned.