Fresh tomato soup is one of those recipes that takes you straight back to childhood, but roasting the tomatoes first takes it somewhere entirely different. Roma tomatoes roasted at 400 degrees until their flavor concentrates, then simmered with sauteed onions and a splash of heavy cream, produce a rich, smooth soup that tastes nothing like the canned version. The recipe is vegetarian and gluten-free, and most of the ingredients are pantry staples you likely already have on hand. Most of the cooking time is hands-off roasting, so there is very little active work involved.

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Tomato soup garnished with thinly sliced basil.

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Why this recipe works

Roasting the tomatoes is the key step. High oven heat concentrates the natural sugars, reduces the water content, and develops a deeper, slightly caramelized tomato flavor that you cannot get from raw or canned tomatoes. Sauteing the onions before adding the tomatoes builds another layer of sweetness in the base. The long simmer at the end lets everything meld together, and the heavy cream rounds out the acidity into a velvety finished soup.

Ingredients

Here’s a list of what you need:

Roma or plum tomatoes – The foundation of the soup; their lower water content and meaty flesh hold up well to roasting and produce a concentrated flavor.
Olive oil – Used to coat the tomatoes before roasting and to sauté the onions; helps carry and develop flavor throughout both steps.
Yellow onion – Adds a sweet, savory depth to the soup base.
Salt – Seasons the tomatoes during roasting and the onions as they cook; draws out moisture and enhances flavor at each stage.
Heavy cream – Adds richness and a silky texture that balances the acidity of the tomatoes.
Water – Thins the soup to a pourable, spoonable consistency without diluting the tomato flavor the way broth can.
Ground black pepper – Adds mild heat and a slight sharpness that brightens the finished soup.

Fresh tomatoes, onion, cream, oil, salt, and pepper.

How to Make Tomato Soup with Fresh Tomatoes

Wash tomatoes and slice them in half.
Lay tomatoes skin side down on a baking sheet.
Drizzle with olive oil and sprinkle salt and pepper on the tomatoes.
Bake at 400 degrees for 75 minutes.
When the tomatoes have about 10 minutes left in their baking, place chopped onions in a large heavy pot over medium heat.
Add olive oil and salt. Sauté the onions until they are translucent.
Add the roasted tomatoes, heavy cream, and water to the pot.
Bring to a boil, then reduce heat to low and simmer for 25 minutes.
Puree soup with a blender.

Making soup with roasted tomatoes and cream.

When the soup is done, you might want to serve it with a grilled cheese sandwich or toss in a few croutons.

I know you are going to love how easy it is to make amazing tomato soup with fresh tomatoes. You never knew it was so easy to make homemade soup like this before.

A bowl of soup made with tomatoes and cream.

Storage and Reheating Instructions

Refrigerator Storage: Store in an airtight container for up to 4 days. The soup may thicken as it sits; this is normal and corrects during reheating.
Reheating Method: Reheat in a saucepan over medium-low heat, stirring frequently, until hot throughout. Add a splash of water or broth to loosen if the soup has thickened too much. Alternatively, reheat in the microwave in 1-minute bursts, stirring between each, until hot.
Freezer Storage: The soup can be frozen for up to 3 months, but the heavy cream may cause some separation after thawing. For best results, freeze the soup before adding the cream, then stir in fresh cream when reheating. Thaw overnight in the refrigerator before reheating.

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