This Roasted Heirloom Tomato Soup is easy to make and uses up all of those delicious tomatoes in your garden before the end of the season! This soup is creamy, full of flavor, and perfect for those chilly fall days.
Why I Love This Recipe
Once the air starts to get a little chilly I instantly want warm and delicious soup. Making this Roasted Heirloom Tomato Soup Recipe is so easy and so much better than a canned version. While this recipe calls for heirloom tomatoes, you can use any variety of tomatoes you like. You can also make this soup and freeze some for later so you always have delicious homemade soup ready to go!
If you are looking for more warming soup recipes, check out my Tomato and Orange Soup, Chunky Chicken Tortilla Soup, and my Easy Cioppino Seafood Soup!
Key Ingredients Needed For This Recipe
- Fresh Heirloom Tomatoes: heirloom tomatoes come in a wide range of colors, shapes, and flavors, adding diversity to the soup. You can also use regular tomatoes, any color or variety will work.
- Unsalted Butter: Butter adds richness and creaminess to the soup. It helps to balance the acidity of the tomatoes and enhances the overall flavor. If you use salted butter, use less or no added salt.
- Chicken Stock/Broth: Chicken stock or broth serves as a base for the soup, providing a savory and umami flavor. It adds depth to the overall taste and can be substituted with vegetable stock for a vegetarian option.
- Baking Soda: Baking soda is used in small quantities to reduce the acidity of the tomatoes. It helps balance the flavors and reduces the need for excessive sugar to counterbalance the acidity.
- Heavy Cream: Heavy cream adds richness, smoothness, and a velvety texture to the soup. It provides a luxurious mouthfeel and enhances the overall indulgence of the dish.
*See the recipe card for the complete list of ingredients and quantities.
What are Heirloom Tomatoes?
Heirloom tomatoes are grown from seeds that have been passed down from generation to generation. They are chosen from the best tomatoes of the season so you know they are going to taste good! They also haven't been genetically modified and are naturally pollinated so they are as pure as they can be.
Although heirloom tomatoes can look a little strange in shape and color, they taste unbelievable and have so much more flavor than your typical grocery store tomato. Since heirloom tomatoes have become much more popular over the years, you can find them in most grocery stores in the summer and early fall.
How to Make Roasted Tomato Soup
Step 1: Drizzle the tomatoes and garlic with olive oil, salt, and pepper and roast on a baking sheet lined with foil at 400°F for 30 minutes.
Step 2: Melt the butter in a large heavy-bottomed pot like a Dutch oven or stockpot over medium-high heat. Place the onions in the butter and cook until translucent and just starting to brown, about 10 minutes.
Step 3: Add the chicken stock, basil, and oregano then carefully add the roasted tomatoes and garlic along with all of the juices from the pan to the pot and stir to combine. Stir in the baking soda and bring to a boil then reduce the heat and simmer uncovered for 30 minutes.
Step 4: Pour the soup into a food processor or blender (or use an immersion blender in the pot) and purée it until nice and smooth. Return the soup to the pot over low heat and stir in the heavy cream.
Why Do You Add Baking Soda to Tomato Soup?
Baking soda is added to tomato soup to neutralize the acid in the tomatoes. Baking soda also helps when adding milk or cream to a soup. The dairy will not curdle if there is baking soda present. When you add the baking soda it will foam and bubble for a minute. Don't worry, it will stop pretty quickly and it doesn't change the flavor.
Can I Use Regular Tomatoes for this Recipe?
You can use regular tomatoes in this recipe. Since heirloom tomatoes are only available in the summer and early fall, it will be harder to find them in the winter and spring.
How to Garnish and Serve this Creamy Tomato Soup
- Add a sprinkle of parmesan cheese and fresh basil to the top for an extra burst of flavor.
- Serve with a grilled cheese sandwich for the ultimate comfort food experience!
- Serve with easy homemade bread like my No-Knead Rosemary Bread or Dutch Oven Sourdough Bread.
- Add a dollop of sour cream or Greek yogurt to the top for even more creaminess.
- Top off the soup with some toasted breadcrumbs for a crunchy addition.
How to Reduce the Calories in this Recipe
Listen, we all know cream and butter make things delicious. And the indulgence is usually worth it. However, there are times when we want a lighter version of our favorite recipes and this Roasted Tomato Recipe is easy to modify.
Instead of cooking the onions in butter, you can use your favorite cooking oil like olive oil. And, if you are looking to cut even more calories, skip the cream or substitute it with Greek yogurt or low-fat milk instead. The soup won't be quite as creamy, but it will still be delicious!
How to Store and Freeze Creamy Tomato Soup
Store this soup in a sealable container in the fridge for 3-4 days. Or, you can freeze this soup in a freezer-safe container for up to 6 months. Just make sure the soup has completely cooled before freezing and you leave room for the soup to expand in the container.
More Fresh Recipes You Might Like
If you get a chance to make this Roasted Heirloom Tomato Soup, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Roasted Heirloom Tomato Soup
Equipment
- large stockpot or dutch oven
- blender or immersion/hand blender
- aluminum foil
Ingredients
- 2½-3 pounds fresh heirloom tomatoes (10-12 medium tomatoes)
- 6 whole garlic cloves, peeled
- ¼ cup extra virgin olive oil
- kosher salt
- freshly ground black pepper
- ½ cup unsalted butter (can sub olive oil)
- 1 large yellow or white onion, diced
- 4 cups chicken stock
- ¼ cup fresh basil
- 1 teaspoon dried oregano
- ¼ teaspoon baking soda
- ½ cup heavy cream (can sub greek yogurt or low-fat milk)
Optional Garnish and Sides
- shredded parmesan cheese
- fresh basil or oregano, julienned
- sourdough bread toasted
Instructions
- Preheat the oven to 400°F. Place the tomatoes and garlic on a baking sheet lined with aluminum foil. Drizzle on the olive oil and sprinkle with salt and pepper. Stir with a large spoon or your hands to ensure everything is coated. Roast for 30 minutes and then remove from the oven and set aside.
- Place the butter in a large heavy-bottomed pot like a dutch oven or stockpot. Melt the butter over medium-high heat and then add the onions. Cook the onions until translucent and just starting to brown, about 10 minutes.
- Add the chicken stock, basil, and oregano to the onions. Carefully add the roasted tomatoes and garlic along with all of the juices to the pot as well and stir to combine. Add in the baking soda and continue stirring. The mixture will bubble up for a moment, and then settle. After the mixture has come to a boil, reduce the heat and simmer uncovered for 30 minutes.
- Pour the soup into a blender (or use your immersion/hand blender) and purée it until nice and smooth. You may need to do this in batches depending on the size of your blender. Be careful on this step because the soup is HOT!
- Return the soup to the saucepan over low heat and stir in the heavy cream. Bring the soup back to a simmer while stirring, you don't want it to boil. Taste for seasoning and add any salt or pepper if needed.
- Serve in bowls and garnish as desired. Enjoy!
Notes
- This recipe will make about 10 cups of soup.
- Baking soda is added to tomato soup to neutralize the acid in the tomatoes. Baking soda also helps when adding milk or cream to a soup. The dairy will not curdle if there is baking soda in the soup.
- Store this soup in a sealable container in the fridge for 3-4 days. Or, you can freeze this soup in a freezer-safe container for up to 6 months. Just make sure the soup has completely cooled before freezing and you leave room for the soup to expand in the container.
- Instead of cooking the onions in butter, you can use your favorite cooking oil like olive oil or coconut oil. And, if you are really looking to cut calories, skip the cream or substitute it with Greek yogurt or low-fat milk instead.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Allison says
My sister shares your recipe, it’s delicious! Thank you!
Could I can this?
Emily says
Hi Allison, I'm so glad you and your sister like this recipe, thanks! If you are thinking of canning this recipe, you need to omit the heavy cream. It's not recommended to can anything with a thickening agent like heavy cream. You could make the soup without the cream and then add it when you heat up the soup to serve. Enjoy!
Shane says
Came out great! Just curious, what is the role of the baking soda? Is it to tone down the acidity from the tomatoes?
Emily says
Hi Shane, yes baking soda is added to tomato soup to neutralize the acid in the tomatoes. Baking soda also helps when adding cream...the dairy will not curdle if there is baking soda present. I'm so glad you liked it!
Shane says
Interesting! That’s great to know!
Bente says
I have made this soup many times and I have made it with avocado oil instead of butter and no dairy like heavy cream or yogurt, because it's so delicious as is.
Emily says
Thant's sounds delicious, thanks for sharing!
Heather says
Beautiful, delicious way to use heirloom tomatoes! The buttery flavor and bright color is the perfect thing to store away for cold winters. Thank you!
Emily says
Thanks, Heather, I'm so glad you enjoyed this recipe.😊
Brianna May says
So tasty!
Lilly says
I love this soup!! It’s so good!
Emily says
So glad to hear it, Lilly!
Leslie says
Love this tomato soup recipe!
Jeri says
This was the perfect recipe for my greenhouse full of tomatoes!
Emily says
Yay! And I am SO jealous of your greenhouse full of tomatoes! 😂
Addie says
Such a hearty and cozy soup! Yum!
Emily says
Thanks, Addie!