Pinterest Image is the bowl of soup that started as a photo and ended up as dinner: ripe tomatoes, sweet onion, and whole garlic cloves roasted until their edges caramelize and their juices turn jammy, then blended smooth with a splash of cream and fresh basil. It looks like the picture because it is the picture – deep red, glossy, with a swirl of cream and a scatter of torn basil on top.
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The trick is roasting, not boiling. High heat concentrates the tomatoes' natural sugars and drives off water, so you get a soup that tastes sweet and rich without needing stock or a long simmer. Everything goes on one sheet pan, and the blender does the rest.
It is also forgiving. Out-of-season tomatoes get a boost from a little tomato paste, and the cream is optional if you want a lighter, vegan version. Serve it with grilled cheese and nobody will ask what else is for dinner.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.4 kg) ripe tomatoes, halved if large
Roma or vine tomatoes give the best balance of sweetness and low water content. In winter, substitute two 28-oz cans of whole San Marzano tomatoes, drained, and roast them on the pan for 20 minutes instead of 40.
1 large yellow onion (about 10 oz/280 g), quartered
Yellow onion is sweeter when roasted than white. A red onion works but will tint the soup slightly purple; a shallot-heavy swap makes it more delicate.
6 garlic cloves, unpeeled
Leave the skins on so the garlic steams and turns soft instead of burning. If you only have pre-peeled cloves, tuck them under a tomato half to protect them.
3 tbsp (45 ml) olive oil
Use regular, not extra-virgin, for roasting since it holds up to heat. Avocado oil is a neutral-flavored substitute with a higher smoke point.
2 tbsp (33 g) tomato paste
This is the insurance policy for pale winter tomatoes. Sun-dried tomato paste is a richer substitute; skip it entirely if your tomatoes are peak-season and juicy.
1 tsp kosher salt, plus more to taste
Kosher salt dissolves evenly and is easier to taste as you go. If using fine table salt, start with 3/4 teaspoon.
1/2 tsp freshly ground black pepper
Freshly ground is worth it here because the soup is simple. A pinch of red pepper flakes adds a gentle background heat if you like.
3 cups (720 ml) low-sodium vegetable or chicken broth
Vegetable broth keeps it vegan; chicken broth adds a rounder, richer body. Water plus a Parmesan rind is a great pantry substitute.
1/2 cup (120 ml) heavy cream
For a lighter version, substitute full-fat coconut milk or 1/3 cup whole milk plus 1 tablespoon butter. Omit entirely for a brothy-style soup.
1/4 cup (10 g) fresh basil leaves, plus more for serving
Add most of the basil off the heat so it stays green and fragrant. Frozen basil cubes or 1 teaspoon dried basil work in a pinch.
Tips & Tricks
Do not crowd the pan
Spread the tomatoes cut-side up in a single layer with a little space between them. Overlapping pieces steam instead of roast, and you lose the caramelized flavor that makes this soup taste sweet.
Blend in batches and vent the lid
Hot liquid expands fast in a blender. Fill it no more than halfway, remove the center cap, and cover the hole with a folded towel so steam escapes without splattering the ceiling.
Season after blending, not before
Blending concentrates the flavors, so taste at the end and adjust salt and pepper then. Soup salted before blending often ends up too salty once the volume reduces.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Preheat the oven to 425 F (220 C) and line a large rimmed sheet pan with parchment. A hot oven is what gives the tomatoes their browned, jammy edges in the time it takes to soften.
2. Toss and arrange
Toss the tomatoes, onion, and unpeeled garlic with olive oil, salt, and pepper, then arrange cut-side up in a single layer. Roast for 25 minutes until the tomatoes slump and release their juices.
3. Add the paste
Brush the tomato paste over the tops of the tomatoes and roast another 12 to 15 minutes, until the edges are deeply golden brown and the onion is tender when pierced with a knife, about 40 minutes total.
4. Squeeze the garlic
Let the pan cool for 5 minutes, then squeeze the softened garlic from its skins and discard the skins. The garlic should be soft enough to mash with a fork.
5. Simmer the soup
Scrape everything into a pot with the broth and bring to a gentle boil over medium-high heat, then reduce to low and simmer for 8 minutes so the flavors marry. The surface should barely bubble at the edges.
6. Blend until silky
Add the basil, then blend in batches until completely smooth, about 60 seconds per batch. Return the soup to the pot and stir in the cream; heat over low for 2 to 3 minutes until steaming but not boiling.
7. Taste and serve
Season with salt and pepper to taste, ladle into bowls, and finish with a swirl of cream and torn basil. Serve with grilled cheese for dipping.
Delicious Variations
Smoky Roasted Red Pepper
Swap 1 lb of the tomatoes for 2 roasted red bell peppers and add 1/2 teaspoon smoked paprika before blending.
Creamy Tomato Bisque
Increase the cream to 3/4 cup, add 2 tablespoons butter, and blend in 1/2 cup cooked white rice for extra body.
Spicy Arrabbiata Style
Add 1/2 teaspoon red pepper flakes with the onion and finish with a drizzle of chili oil instead of cream.
How to Store Pinterest Image
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. Stir well before reheating, as it may separate slightly.
Freezer
Freeze in portions for up to 3 months; leave 1 inch of headspace in the container. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently over medium-low heat, stirring often, for 5 to 7 minutes until steaming. Add a splash of broth or water if it has thickened too much.
Frequently Asked Questions
Q: Can I make tomato soup without cream?
Yes, simply omit the cream and add 1 tablespoon of butter or a drizzle of olive oil at the end for richness. The roasted tomatoes give it enough body on their own, and coconut milk is a good dairy-free swap.
Q: Why is my tomato soup bitter?
Bitterness usually comes from scorched garlic or seeds and skins left in too long. Keep the garlic unpeeled and tucked among the tomatoes, and avoid roasting past deep golden brown.
Q: Can I use canned tomatoes for this soup?
Yes, two 28-ounce cans of whole San Marzano tomatoes work well, drained and roasted for about 20 minutes. Add the tomato paste as directed to deepen the flavor.
Q: How do I get my tomato soup really smooth?
Blend it in batches for a full minute, then pass it through a fine-mesh sieve. A high-speed blender gives the silkiest result, but a regular blender plus straining gets you very close.
Q: Is this tomato soup healthy?
It is relatively light at about 285 calories per serving and delivers vitamin C, potassium, and lycopene from the tomatoes. The cream adds fat, so use half the amount or coconut milk if you want it leaner.
Make this Pinterest Image soup tonight, snap your own version, and pin it for the next chilly evening. If you try it, leave a rating below and tell me what you dipped in it.
Pinterest Image
Pinterest Image is a silky roasted tomato soup with garlic and basil that turns a tray of ripe tomatoes into a cozy, low-effort dinner.
🧂 Ingredients
- 3 lb (1.4 kg) ripe tomatoes, halved if large
- 1 large yellow onion (about 10 oz/280 g), quartered
- 6 garlic cloves, unpeeled
- 3 tbsp (45 ml) olive oil
- 2 tbsp (33 g) tomato paste
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3 cups (720 ml) low-sodium vegetable or chicken broth
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (10 g) fresh basil leaves, plus more for serving
📋 Instructions
- 1Heat the oven — Preheat the oven to 425 F (220 C) and line a large rimmed sheet pan with parchment. A hot oven is what gives the tomatoes their browned, jammy edges in the time it takes to soften.
- 2Toss and arrange — Toss the tomatoes, onion, and unpeeled garlic with olive oil, salt, and pepper, then arrange cut-side up in a single layer. Roast for 25 minutes until the tomatoes slump and release their juices.
- 3Add the paste — Brush the tomato paste over the tops of the tomatoes and roast another 12 to 15 minutes, until the edges are deeply golden brown and the onion is tender when pierced with a knife, about 40 minutes total.
- 4Squeeze the garlic — Let the pan cool for 5 minutes, then squeeze the softened garlic from its skins and discard the skins. The garlic should be soft enough to mash with a fork.
- 5Simmer the soup — Scrape everything into a pot with the broth and bring to a gentle boil over medium-high heat, then reduce to low and simmer for 8 minutes so the flavors marry. The surface should barely bubble at the edges.
- 6Blend until silky — Add the basil, then blend in batches until completely smooth, about 60 seconds per batch. Return the soup to the pot and stir in the cream; heat over low for 2 to 3 minutes until steaming but not boiling.
- 7Taste and serve — Season with salt and pepper to taste, ladle into bowls, and finish with a swirl of cream and torn basil. Serve with grilled cheese for dipping.
