Cream of Roasted Tomato Soup

September 21, 2010

Test Kitchen-Approved

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


  • 4 pounds (about 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
In This Recipe


  1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side up. 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.

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Reviews (49) Questions (1)

49 Reviews

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!!
Tasha September 17, 2016
Can u freeze this soup with good results? Is so should it be frozen before adding the cream?
Author Comment
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.
Author Comment
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!!
Author Comment
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!!
Author Comment
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?
Author Comment
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).
Author Comment
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!
Author Comment
Amanda H. August 14, 2013
So glad!
Shani August 7, 2013
Can I make this with soy milk?
Author Comment
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.
Author Comment
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".
Author Comment
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?
Author Comment
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.
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.
llcookies September 9, 2012
Awesome soup. What do you think about freezing it to enjoy in cold weather?
TXExpatInBKK September 9, 2012
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.
kathy P. September 3, 2012
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.
Author Comment
Amanda H. September 4, 2012
The recipe for the oil is part of this recipe -- see step 2. Hope you like it!
Sigita August 30, 2012
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.
Author Comment
Amanda H. August 30, 2012
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.
Sigita August 30, 2012
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.