Go Back

Creamy Tomato Soup

This Creamy Tomato Soup is made with roasted Campari and golden tomatoes, caramelized onions, and roasted garlic for rich, deep flavor. Finished with honey, herbs, and cream, it’s velvety smooth, perfectly balanced, and irresistibly cozy — the ultimate homemade tomato soup to serve with grilled cheese or crusty bread.
Print Pin

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.