Creamy Tomato Soup Recipe

5 from 9 votes

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This simple Creamy Tomato Soup Recipe requires only a few ingredients you likely already have on hand, and it’s a fantastic way to sneak in some extra 🥕 veggies for the kids without them noticing. Growing up in Bulgaria, I was raised on hearty stews and soups, with a bowl of soup accompanying every meal. This tradition has always been a huge part of my culture, and it’s especially delightful during tomato season when 🍅 tomatoes are abundant, cheaper, and incredibly sweet. When my mom and dad taught me how to make creamy soups without the heavy cream, I never looked back.

Why You’ll Love Creamy Tomato Soup Recipe

This Creamy Tomato Soup Recipe is a game-changer. You’ll love how easy it is to prepare, making it a perfect weeknight meal. Using fresh, seasonal tomatoes ensures a naturally sweet and rich flavor while roasting all the veggies enhances the taste of 🧅 vegetables. It’s a healthy, creamy soup without the heaviness or extra calories of cream, making it both light and satisfying. Whether served with a crispy 🥪 grilled cheese sandwich, buttery Garlic Bread, or crunchy croutons, this soup is to die for. Plus, it’s an excellent way to incorporate more vegetables into your diet, making it a hit with both kids and adults.

How to Prepare Creamy Tomato Soup Recipe

🍅 Cut tomatoes in half, slice onions, and halve carrots. Place on a parchment-lined baking sheet.

🌿 Add salt, olive oil, and optional thyme leaves. Massage and flip tomatoes flat side down. Ensure vegetables are not overlapping.

🧄 Place garlic cloves on a separate piece of parchment paper, add olive oil, wrap, and place on the baking sheet.

🔥 Bake at 400F (200C) for 45 minutes until vegetables are roasted and aromatic.

🥕 Let the vegetables cool slightly, optionally peel tomato skins, and discard any thyme stems.

🧅 Add roasted vegetables and garlic to a blender with 2 cups of warm vegetable broth and blend. Alternatively, use a stick blender in a pot.

🥘 Add more broth if desired for a thinner soup.

🧀 Enjoy with grilled cheese, crostini, or croutons.

🧊 Refrigerate the Creamy Tomato Soup Recipe for up to four days or freeze in an air-tight container for up to three months.

Nonna’s Tip 🍅

Use any tomatoes you love! And feel free to make your own broth or use broth cubes.

Creamy Tomato Soup

Variations and Substitutions for Creamy Tomato Soup Recipe

  1. For a spicier 🔥 soup, stir in a bit of hot sauce or smoked paprika when blending.
  2. Add a splash of heavy cream or coconut milk when blending for a richer, creamier texture.
  3. Substitute or add other fresh herbs 🌿 such as basil, rosemary, or oregano before roasting vegetables.
  4. Feel free to add other veggies you like, such as a sweet bell pepper or even a 🌶️ jalapeño pepper if you like some heat. 
  5. Any type of broth will work in this soup, such as chicken, beef, or🥕 vegetable. You could also use homemade Vegetable Stock Cubes and make your own broth!
  6. Instead of olive oil for the vegetables in your Creamy Tomato Soup Recipe, feel free to use 🥑 avocado oil.

Similar Recipes

Best Served With

  • A dollop of sour cream or Greek yogurt
  • Some crusty bread such as my No Knead Peasant Bread
  • A simple side salad with mixed greens
  • A classic grilled cheese sandwich
  • Some crunchy croutons on top of your Creamy Tomato Soup Recipe

Common Questions

What type of Salt Do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Can I use canned tomatoes instead of fresh tomatoes?

Yes, you can use canned tomatoes for this Creamy Tomato Soup Recipe, but the flavor might differ slightly. If using canned tomatoes, drain them well and roast for a shorter time, about 25-30 minutes.

Can I use other types of broth for the soup?

Absolutely, you can use unsalted veggie broth, chicken broth, beef broth, or make your own at home.

What type of broth do you use?

I love any broths by Kettle and Fire, so click HERE and use my code THEMODERNNONNA for 20% off!

How can I make my own broth for this Creamy Tomato Soup Recipe?

To make your own broth, add 6 cups of water to a pot with one peeled onion, two carrots, two teaspoons salt, two cloves of peeled garlic, two celery stalks, and boil it for 30 minutes. You can use any veggies of your choice to make broth with and use 2 cups of your broth for this recipe.

Creamy Tomato Soup

Creamy Tomato Soup

This soup could not be easier, it requires a few ingredients which you probably already have on hand and an incredible way to sneak those veggies in as your little ones would never know.
5 from 9 votes
Course: Soup
Cuisine: American
Servings: 3
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

  • 6 large tomatoes (3lbs) cut in half, I used heirloom from the garden but you can use any
  • salt , to taste
  • 1 red onion , cut into slices
  • 2 carrots , halved
  • fresh thyme , optional
  • 4 tablespoons olive oil, or avocado oil
  • 7 garlic cloves, peeled
  • 2 cups vegetable broth

Instructions 

  • Cut the tomatoes in half and place them on a baking sheet lined with parchment paper. Slice the onions, cut the carrots in half, and add them on the baking sheet as well. You don’t need to be precise because it will all get blended at the end.
  • Season with salt, generous drizzle of olive oil, and optionally, thyme leaves. Give everything a nice massage and flip the tomatoes flat side down. All of the vegetables should be flat onto the baking sheet and not overlapping so they can roast evenly.
  • Place garlic cloves onto a separate small piece of parchment paper, add a teaspoon of olive oil, wrap them up, and place it on the baking sheet as well. Bake at 400F (200C) for 45 minutes or until the vegetables are fully roasted and aromatic.
  • Take that sheet pan out of the oven and let it cool a little. I like to take the skin off of the tomatoes as it peels easily but you don’t have to if you don’t want to. If there are any hard stems from the thyme you can discard those as well.
  • Take the roasted garlic out of the parchment paper and add the roasted vegetables with all of the juices into a blender with 2 cups of warm vegetable broth and blend. You are more than welcome to add everything to a pot and blend it with a stick blender as well.
  • How thick or thin you like the soup will be totally up to you, you are more than welcome to add more or less broth. Enjoy with grilled cheese, crostini, or croutons.
  • This soup stores beautifully in the refrigerator up to four days or you can freeze it up to three months.

Video

Nutrition

Calories: 280kcal, Carbohydrates: 26g, Protein: 4g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Sodium: 676mg, Potassium: 1075mg, Fiber: 6g, Sugar: 14g, Vitamin A: 10161IU, Vitamin C: 57mg, Calcium: 71mg, Iron: 1mg

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

Additional Info

Course: Soup
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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23 Comments

  1. This was absolutely delicious. I ended up using the leftovers as a pasta sauce and added some chicken and cheese which was also very tasty.