Cream of Roasted Tomato Soup

By • September 21, 2010 • 39 Comments



Author Notes: I set out to create a cream of tomato soup, turning to two food52 recipes for inspiration. I wanted to employ Oui, Chef’s technique (from his Roasted Red Pepper Soup with Corn and Cilantro) of roasting the vegetables to create the foundation for a soup. And I was looking to riff on The Weary Epicurean’s Tomato Bisque. In her bisque, The Weary Epicurean has you sear halved tomatoes in a pan before lavishing them with butter and cream.

For my version, I roasted the tomatoes with a few cloves of garlic, then mashed the roasted tomato pulp with cream and cream alone. (Make sure you mash the tomatoes well, so you end up with a fine pulp, not chunks.) And then because I couldn’t stop myself, I made a rosemary-and-thyme oil to sprinkle on top.
Amanda Hesser

Serves 4

  • 8 medium beefsteak tomatoes, cored and quartered
  • 4 cloves garlic
  • 1/4 cup olive oil, plus more for the tomatoes
  • Salt
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 6 tablespoons heavy cream
  • Sugar, if needed
  • Coarsely ground black pepper
  • 4 thick slices country bread, toasted and brushed with olive oil, for serving
  1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
  2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.
  3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.
Jump to Comments (39)

Comments (39) Questions (0)

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18 days ago Devon Burgoyne

QUADRUPLE THIS RECIPE!!!! We halved it for two of us and used medium sized tomatos - it yielded hardly a cup of soup. Tastes good, but I have to make something else for dinner now...

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6 months ago AlainaMK

I made this last night, and not surprisingly, it was fabulous! I added a can of chopped San Marzano tomatoes to the roasted tomato/garlic soup pan since I wanted leftovers. Also threw in a parmesan rind. Can't wait to eat it again for lunch today with grilled cheese. Delicious!

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11 months ago SusanRos

made today and it was great. tomatoes, though are such different sizes -- would help to know the WEIGHT of the 8 medium tomatoes you are referring to in the original recipe. I used a combination of small beefsteak, golden and plum and it was delish. 1.5 POUNDS of tomatoes ended up with 3 cups of soup in the end -- GREAT way to USE up too many tomatoes, for sure!!

Tad_and_amanda_in_the_kitchen

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

This is a great point, and the next time I make it I'll weigh them and add it to the recipe. Thanks, and glad you liked it!

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12 months ago Chimp

Perfect timing for tomato season!! I used all yellow type tomatoes and turned out stunning!

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about 1 year ago Bridget Farrell

I made this last week! So delicious! Thanks for sharing the recipe!

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad!

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about 1 year ago Shani

Can I make this with soy milk?

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I think soy milk may be a bit too strong flavored. I might consider something like coconut water.

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12 months ago Jazzbrat

Actually, if you're used to drinking soy milk, you will be fine. I haven't had an issue with soy milk. Also, with all of the other flavors going on, it won't be that noticeable to others. You could also use homemade cashew cream. And I think coconut milk would be better than coconut water but I'd probably switch up the herbs for a Thai flavor profile.

Tad_and_amanda_in_the_kitchen

12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I agree -- cashew cream could be great, and coconut milk might work. Originally, I was concerned coconut milk might be too strong, but at least it would add creaminess, which coconut water would not. So I retract my suggestion of coconut water!

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about 1 year ago Geni

I'm in the process of making this delicious looking soup and have just peeled the tomatoes and squeezed the garlic into a soup pot and I have a question. There was 3/4 C liquid left in the baking sheet that was obviously part olive oil and part pale golden-pink liquid. What is it? I put it in the fridge in case someone says to definitely add it to my soup! Otherwise, it's very late and I'm going to have to let the soup chill in the fridge. Will add cream when I heat it up tomorrow and maybe make a decision about the "pot liquor".

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, definitely add the pot liquor to the soup! Let me know how it goes.

Grace_marian_astra_madeline_myrtle_jean_in_new_jersey

about 1 year ago TXExpatInBKK

Yes definitely... its delicious!

Open-uri20130331-25886-i7no4i

over 1 year ago Pably Wobbly

I wonder what a tablespoon of sherry would offer?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Good idea -- I think it would add nice flavor.

Better_side_profile

over 1 year ago Laura Abbasi

Made this soup for dinner. I loved the chunky texture for a tomato soup. I added an extra clove of garlic. I wish I had read the comment about Parmesan because that sounds delicious! We will make this again, but I will definitely double the recipe to make the labor of it more worthwhile. This does not yield that much soup. Thanks!

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over 1 year ago Jiana

This soup was so delicious!! Add a Parmesan rind for a more intense flavor!! Yum!

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almost 2 years ago Muse

I simply adore tomatoes in ANY form...can't wait to try this recipe! Maybe with some garlic bread or a lovely baguette...yum.

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almost 2 years ago Muse

I simply adore tomatoes in ANY form...can't wait to try this recipe! Maybe with some garlic bread or a lovely baguette...yum.

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almost 2 years ago llcookies

Awesome soup. What do you think about freezing it to enjoy in cold weather?

Grace_marian_astra_madeline_myrtle_jean_in_new_jersey

almost 2 years ago TXExpatInBKK

I make extra each time I roast my tomatoes and then freeze the mashed up tomato/garlic mixture. It thaws beautifully and you just add the cream after you've heated it up. I've started putting the thyme and rosemary into the roasting pan with the tomatoes when I'm feeling too lazy to make the herb infused oil separately. It also made a great spaghetti sauce when I reduced it. I love this recipe because it is delicious and so versitile.

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almost 2 years ago kathy pastore

Where can I get the recipe for the herb infused oil you reccomend to sprinkle on top. Can't wait to serve this to my Husband who loves soup, even as a main course with a great crusty bread and a good wine to go with it.

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The recipe for the oil is part of this recipe -- see step 2. Hope you like it!

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about 2 years ago Sigita

Oh I am also sad as a previous commenter stated below- 8 tomatoes makes very little soup. I encourage you to use more tomatoes and make a larger patch while you are going to the trouble- Says serves 4 - as a small cup appetizer.....
But looks and tastes amazing.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I should have given a weight for the tomatoes -- when I get a chance, I'll re-test the recipe with measurements and will adjust the recipe. Thanks for your note.

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about 2 years ago Sigita

Thanks Amanda - my husband and I really enjoyed it and it was SO easy to make . Loved the method of roasting and then removing the skins. So simple.

Grace_marian_astra_madeline_myrtle_jean_in_new_jersey

about 2 years ago TXExpatInBKK

After seeing the delicious photo with the suggestion "make this for dinner", I knew I had to. So I picked up the ingredients on my way home from work and got to roasting. My husband was skeptical about having "just soup for dinner" so I served it with garlic bread. It was thick and delicious and he cleaned his bowl. This one is definitely going into my rotation. Thanks Amanda!

Imag0276

about 2 years ago Sugar & Spice & Everything Nice

Cooking this right now. Smells yummmmy!

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almost 3 years ago The Good Cook

Going to make this right now!

Pamelalee

almost 3 years ago pamelalee

When a neighbor gave me a bag of her heirloom tomatoes last weekend, I knew I had to make this soup. I used half and half instead of cream. Oh my... I enjoyed smelling the tomatoes and garlic roasting as much as eating this delicious soup!

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about 3 years ago La Bonne Bouche

mmm, the idea of this soup sounds sooooo good, I need to try it soon. It reminds me a bit of salmorejo, but the warm and more flavorful variety.