There’s nothing quite like a bowl of homemade Creamy Tomato Soup — velvety, comforting, and full of roasted tomato goodness.
This version uses a mix of Campari tomatoes, golden cherry tomatoes, and roasted garlic, creating a balanced blend of natural sweetness and savory depth.
A splash of white balsamic vinegar brightens the flavor, while honey enhances the tomatoes’ natural sweetness. Finished with heavy cream (or whole milk) and a hint of paprika, every spoonful is smooth, rich, and cozy — the perfect bowl for chilly nights, simple weeknight dinners, or pairing with a gooey grilled cheese sandwich.
Why you’ll love this recipe!
What ingredients do I need?
- Campari Tomatoes: Naturally sweet and juicy, perfect for roasting and blending.
- Sun-gold Cherry Tomatoes: Add a burst of color and tangy-sweet flavor.
- Roasted Garlic: Adds mellow, nutty depth and smooth richness.
- Fresh Basil, Thyme & Rosemary: Bring aromatic warmth and balance to the acidity of the tomatoes.
- Honey: Rounds out the flavor and enhances natural sweetness.
- White Balsamic Vinegar: Brightens and lifts the roasted flavors.
- Bone Broth: Adds body and savory depth to the base.
- Heavy Cream: Gives the soup its silky, creamy finish.
Recipe Variations
- Spicy Tomato Soup: Add a pinch of red pepper flakes or a dash of cayenne for gentle heat.
- Tomato Basil Parmesan: Stir in ¼ cup grated Parmesan, or add a a parmesan cheese rind while simmering, for a cheesy twist.
- Roasted Red Pepper Tomato Soup: Add one roasted red pepper to the blender for smoky sweetness.
- Creamy Vegan Tomato Soup: Use coconut milk and vegetable broth for a plant-based version that’s still rich and creamy.
Pro Tips
- Do not, I repeat, DO NOT skip roasting — it deepens the tomato flavor and adds a subtle sweetness.
- Always blend in batches to avoid overflow, or with an immersion blender right in the pot (just be careful of scratching the pot).
- Save those pan juices! They hold tons of flavor and add body to the soup. It’s liquid gold!
- For a thicker soup, simmer uncovered for 10 extra minutes.
- Roast the garlic ahead of time — it deepens the flavor dramatically. My roasted garlic recipe can be found here.
- Always taste and adjust salt at the end — roasted tomatoes can vary in sweetness.
- Avoid boiling after adding cream — it can cause the soup to separate.
Can I Substitute?
Yes! Like always though, any substitutions
- Tomatoes: Use two 28-ounce cans of whole peeled or fire-roasted tomatoes if fresh aren’t in season. I would skip roasting the tomatoes here though and just roast the onions and garlic
- Bone Broth: Substitute with vegetable broth for a vegetarian version.
- Heavy Cream: Swap with half-and-half or coconut milk for a dairy-free option.
- Herbs: Use dried herbs (½ teaspoon each of basil, thyme, rosemary) if fresh aren’t available.
- Honey: Replace with maple syrup, or a pinch of sugar, to balance acidity.
Leftovers and Storage
- Let soup cool completely before storing.
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. Defrost overnight in the fridge and reheat slowly over low heat.
- Reheat: Warm gently on the stove, adding a splash of cream or broth if needed.
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Creamy Tomato Soup
Ingredients
- 2 lbs Campari tomatoes cut in half
- 8 oz sun golden cherry tomatoes
- 1 small or 1/2 large sweet onion roughly chop
- 1/4 c. Fresh basil
- 1 sprig thyme
- 1 sprig rosemary
- 2 tbsp olive oil
- 1 tsp white balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp honey
- 1 head garlic roasted
- 2 c. chicken bone broth
- 2/3 c. Heavy cream or whole milk
- 1/2 tsp paprika
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss together tomatoes, onions, basil, thyme, rosemary, olive oil, vinegar, salt, and pepper. Spread on a baking sheet and roast 18–20 minutes, stirring halfway through.
- Transfer roasted vegetables to a blender or food processor with honey, roasted garlic, and bone broth. Blend in batches if needed, or use an immersion blender directly in a large pot.
- Add the pan juices and heavy cream, then blend until smooth and creamy.
- Pour soup into a pot (if not already) and stir in paprika. Simmer on low 15 minutes, stirring occasionally. Serve warm.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.