Cream of Roasted Beefsteak Tomato Soup

September 21, 2010
8 Ratings
  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 4
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

What You'll Need
  • 8 pounds beefsteak tomatoes, cored and quartered
  • 6 cloves garlic
  • 1/4 cup olive oil, plus more for the tomatoes
  • Salt
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 1/2 cup heavy cream, plus more if you like
  • 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 two rimmed baking sheets with foil. Lay the tomatoes cut-side up on the baking sheets. 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.

See what other Food52ers are saying.

  • sreilley
  • Amanda Hesser
    Amanda Hesser
  • zEmfIrKa
  • Pably Wobbly
    Pably Wobbly
  • Laura Abbasi
    Laura Abbasi
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

55 Reviews

sreilley September 19, 2021
I added a few peppers I had from the garden. SO delicious.

With 8lbs beefsteak tomatoes, I find this makes about 3 servings. So if you have more people or want leftovers, I'd double or triple+ the recipe.
The T. January 7, 2020
I discovered the recipe calling for 4 lbs beefsteak tomatoes in Food52’s A New Way to Dinner. (which btw is a great cookbook for newcomers learning how to cook for the week and then some). The concept of roasting tomatoes w garlic is spot on. Our winter tomatoes were not very flavorful so we topped with fresh ricotta & Parmesan and dusted with fresh cracked pepper which took it to another level. Think this will be better with late summer tomatoes. *** better when warm vs hot.
Amanda H. September 1, 2019
Hi Everyone -- thanks to your helpful reviews and thoughts on quantities, I've retested the recipe and made some changes so that there's plenty of soup! I increased the amount of tomatoes to 8 pounds and have only included weight measurements because this is the best way to assure you'll have enough soup to serve 4 people. I didn't increase the amount of oil because I don't think you need to. I also wanted to let anyone who's dairy free know that I tested it with coconut milk instead of heavy cream, and it worked out great! Start with 1 cup coconut milk and add more if you like. Thanks again for your input and hope you'll give this a try!
zEmfIrKa August 16, 2019
Loved the idea of this. Used 4 lbs of tomatoes - it yielded one cup of tomatoes once cooked. I don't think that would be enough for a soup, at least not for 4 servings.
Amanda H. September 1, 2019
Hi there -- wanted to let you know that I reworked the recipe and changed it here. Thanks for your notes!
Deborah August 27, 2018
Delish!! My tweaks/notes: 1) I doubled the recipe, given all the comments about the single recipe not yielding much and the fact that I happened to get 8 lbs of gorgeous beefsteaks at our local farm that day. 2) Don’t forget to spray the pan before roasting! I forgot, and much charring transpired. 3) I was generous with the garlic, which I do not regret. 4) I added slightly less than double the cream (10tbs or so?) and again, #noregrets. 5) I heated the oil with mostly fresh basil, as I forgot to pick up the other herbs, and with a sprinkle of dray rosemary and thyme it was perfect. 6) I added about half the oil straight to the soup for ease. Definitely making this again!!
Amanda H. September 1, 2019
Wanted to let you know that I updated the recipe with more accurate amounts. Thanks for your feedback!
Tasha September 17, 2016
Can u freeze this soup with good results? Is so should it be frozen before adding the cream?
Amanda H. September 18, 2016
Yes -- freeze it before adding the cream and you'll be all set!
Lk G. August 24, 2016
hope to try this soup soonest. just an observation... the instructions say lay tomatoes cut side down but the photo shows cut sides up. i plan to do as photo shows.
Amanda H. August 24, 2016
Great eye. Will fix!
Cynthia C. November 17, 2015
I did this last night, i didn't have any heavy cream on hand so I used greek yoghurt. It was delicious!! As soon as my hubby came home from work, he said "ew I hate soup... can we order sushi" of course he saw that I got upset so we finally had soup for dinner and he said it was "Perfect!!" Served it with a small grilled cheese sandwich!
Such a simple yet delicious and flavorful dish!!!! Will be making this again soon!!
Amanda H. September 23, 2015
Hi All -- I've just adjusted this recipe to include a weight for the tomatoes, so everyone will end up with the right amount of soup!
Devon B. August 14, 2014
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...
AlainaMK March 9, 2014
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!
SusanRos September 22, 2013
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!!
Amanda H. September 22, 2013
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!
brothercadfael June 7, 2015
Did you ever make it again and figure out the weight?
Amanda H. June 7, 2015
I'm sorry I haven't done this yet -- but I will do so as soon as tomatoes are in season again (in NYC).
Amanda H. September 23, 2015
brothercadfael, I retested the recipe and you need 4 pounds of tomatoes. Thanks for your patience!
Gina P. September 8, 2013
Perfect timing for tomato season!! I used all yellow type tomatoes and turned out stunning!
Bridget F. August 14, 2013
I made this last week! So delicious! Thanks for sharing the recipe!
Amanda H. August 14, 2013
So glad!
Shani August 7, 2013
Can I make this with soy milk?
Amanda H. August 11, 2013
I think soy milk may be a bit too strong flavored. I might consider something like coconut water.
Jillian September 7, 2013
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.
Amanda H. September 7, 2013
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!
Geni July 31, 2013
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".
Amanda H. July 31, 2013
Yes, definitely add the pot liquor to the soup! Let me know how it goes.
TXExpatInBKK July 31, 2013
Yes definitely... its delicious!
Pably W. April 6, 2013
I wonder what a tablespoon of sherry would offer?
Amanda H. April 8, 2013
Good idea -- I think it would add nice flavor.
Laura A. December 8, 2012
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!
Jiana December 8, 2012
This soup was so delicious!! Add a Parmesan rind for a more intense flavor!! Yum!
Muse September 16, 2012
I simply adore tomatoes in ANY form...can't wait to try this recipe! Maybe with some garlic bread or a lovely baguette...yum.