Save It The smell of tomatoes roasting in my tiny apartment kitchen one Tuesday evening stopped my roommate in her tracks. She had come home exhausted from work, but that caramelized, savory aroma pulled her straight to the oven. We ended up eating this soup standing up, burning our tongues slightly, neither of us willing to wait for it to cool down.
Last winter, I made this for a friend who claimed she hated tomato soup. She took one hesitant spoonful, eyes widened, and asked for seconds before even finishing the first bowl. Sometimes the simplest recipes, made with care and good ingredients, are the ones that convert people completely.
Ingredients
- Ripe tomatoes: The sweetness really comes through when they are properly roasted, so do not rush this step
- Onion and garlic: These aromatics become mellow and sweet in the oven, creating a deep flavor base
- Smoked paprika: Just a hint adds this wonderful subtle smokiness that makes people ask what is different
- Heavy cream: Finish with this off the heat so it does not separate or curdle in the hot soup
- Day-old bread: Slightly stale bread actually makes better croutons since it crisps up beautifully without burning
Instructions
- Roast the vegetables:
- Arrange everything on a baking sheet and let the oven work its magic for about 25 minutes until you see those gorgeous caramelized edges
- Make the croutons:
- Toss the bread cubes with olive oil and spices while the tomatoes roast, then bake until golden and incredibly crisp
- Simmer and blend:
- Combine the roasted vegetables with broth and tomato paste, let them get friendly for a few minutes, then blend until completely smooth
- Add the cream:
- Stir in the heavy cream and sugar if the tomatoes need balancing, then taste and adjust the seasoning until it sings
Save It This soup has become my go-to when someone needs comfort. There is something about the vibrant red color and that first creamy spoonful that feels like a warm hug, especially on rainy days.
Making It Ahead
I have learned that this soup actually tastes better the next day. Make it on Sunday, let it cool completely, and refrigerate it. The flavors have time to marry and deepen, making Tuesday dinner feel effortless.
Perfect Pairings
A grilled cheese sandwich dipped into this soup is absolute perfection. Use good sharp cheddar and sourdough bread, butter the exterior generously, and cook until golden brown on both sides.
Serving Suggestions
When I serve this for dinner guests, I like to set up a little toppings bar. Everyone gets to customize their bowl and it feels special without any extra work from me.
- Extra fresh basil leaves add a bright pop of color and flavor
- A drizzle of good olive oil right before serving looks beautiful
- Parmesan crisps make an elegant alternative to croutons
Save It There is something so honest and grounding about a bowl of tomato soup made with real ingredients. I hope this recipe finds its way into your regular rotation.
Common Questions About Recipes
- → Can I make this ahead of time?
The soup actually develops deeper flavor when made a day ahead. Store cooled soup in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of broth if needed to thin consistency. Prepare croutons fresh and store separately in an airtight container.
- → What type of tomatoes work best?
Roma, plum, or vine-ripened tomatoes provide excellent flavor. Fresh tomatoes in season yield the brightest taste, though quality canned tomatoes can substitute successfully. The roasting process enhances natural sweetness regardless of tomato variety.
- → How do I achieve the smoothest texture?
Roasting thoroughly breaks down vegetable fibers for easier blending. An immersion blender works directly in the pot, while a countertop blender produces ultra-smooth results. Blend in batches if using a standard blender, and strain through a fine mesh for absolute silkiness.
- → Can I freeze this soup?
Freeze the cooled soup without cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in fresh cream when serving. The cream may separate if frozen and reheated, so adding it last ensures the best texture.
- → What pairs well with this soup?
A classic grilled cheese sandwich creates the quintessential combination. Crusty bread, green salads with vinaigrette, or roasted vegetables also complement beautifully. The soup works equally well as an elegant starter or satisfying main course.
- → How can I adjust the consistency?
Add more vegetable broth for a thinner soup, or simmer longer to reduce and thicken. For extra body without dairy, blend in a potato or stale bread during cooking. The cream naturally creates richness, but adjust quantity based on personal preference.