🖋️ Written by Emma
I used to think tomato soup was the saddest meal on the planet. It was the canned stuff, the kind that tastes more like metallic regret than actual tomatoes. Then I decided to take control of my culinary destiny.
This isn’t just another bland recipe; it’s a flavor revolution in a bowl. My Tomato Soup Recipe | Spoon Fork Bacon was born out of a desperate need for something better. It’s the kind of soup that makes you forget every mediocre bowl you’ve ever suffered through.
Trust me, your spoon is not ready for this.
What’s the secret? It’s not one thing; it’s an attitude. We’re building layers of flavor, starting with sweet roasted garlic and finishing with a hit of fresh basil.
This tomato soup recipe is the opposite of boring. It’s rich, slightly sweet, and has a velvety texture that clings to your grilled cheese perfectly. It’s the nostalgic comfort food you remember, but actually tastes like real food.
Why settle for a whisper of tomato when you can have a full-throated chorus?
Chewy Maple Pumpkin Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg, pumpkin puree, vanilla extract, and maple syrup until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the granulated sugar and pumpkin pie spice for coating.
- Scoop tablespoons of dough and roll them into balls.
- Roll each ball in the sugar-spice mixture.
- Place them on the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes, or until the edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Ingredients
Gathering these ingredients is the first step toward soup nirvana. Nothing here is too fancy, but each one plays a crucial role. The star, obviously, is the tomatoes.
Don’t skip the fresh basil at the end—it’s the hero this dish deserves.
- 3 lbs ripe Roma tomatoes, halved
- 1 large yellow onion, roughly chopped
- 1 whole head of garlic
- 3 tbsp olive oil, divided
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 4 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 1 tsp sugar (to balance acidity)
- Salt and black pepper to taste
Step-by-Step Instructions
- Roast the vegetables. Toss the tomatoes, onion, and the whole head of garlic (drizzled with olive oil) on a baking sheet. Roast at 400°F until everything is caramelized and fragrant. This step is non-negotiable for deep flavor.
- Squeeze the garlic. Once the garlic is cool enough to handle, squeeze the soft, roasted cloves out of their papery skins.
It’s weirdly satisfying and fills your kitchen with an incredible aroma.
- Simmer everything together. Combine the roasted veggies, vegetable broth, and basil in a large pot. Let it simmer for about 20 minutes so all the flavors can get to know each other.
- Blend until smooth. Carefully use an immersion blender right in the pot, or transfer in batches to a countertop blender. Blend until the soup is perfectly smooth and luxurious.
- Stir in the cream. Turn off the heat and stir in the heavy cream.
This adds a final layer of richness that makes this tomato soup recipe truly special. Season with salt, pepper, and a pinch of sugar to taste.
Storage Instructions
This soup is a meal-prep dream. Let it cool completely before storing.
For the fridge, keep it in an airtight container for up to 5 days. For the freezer, portion it into freezer-safe bags or containers. It will stay perfect for up to 3 months.
Pro tip: freeze it without the cream for best results, and add the cream when you reheat.
Why You’ll Love This Tomato Soup Recipe | Spoon Fork Bacon
- It’s a total crowd-pleaser. From picky kids to discerning foodie friends, this soup wins everyone over. Serve it with a grilled cheese sandwich for the ultimate combo.
- It’s secretly healthy. Packed with vitamins from fresh tomatoes and antioxidants from garlic, it’s comfort food that’s actually good for you.
- It’s incredibly easy. The oven does most of the work. It’s a simple, one-pot wonder that delivers restaurant-quality results with minimal effort.
Common Mistakes to Avoid
- Using unripe tomatoes. They lack sweetness and will make your soup taste sour.
Your soup will be sad.
- Skipping the roasting step. Boiling the veggies instead of roasting them is a flavor crime. Don’t do it.
- Adding the cream while the soup is boiling. This can cause it to curdle. IMO, turn off the heat first for a silky smooth texture.
Alternatives and Variations
This tomato soup recipe is wonderfully adaptable.
For a vegan version, swap the heavy cream for full-fat coconut milk. To make it spicier, add a pinch of red pepper flakes with the broth. For a creamier texture, stir in a tablespoon of tomato paste before blending.
You can even add a can of white beans before blending for extra protein and fiber.
FAQs
Can I freeze this tomato soup?
Absolutely! Freeze it without the cream for the best texture. Thaw it overnight in the fridge and reheat gently on the stove, stirring in the cream at the very end.
What’s the best substitute for heavy cream?
Full-fat coconut milk is the best dairy-free alternative.
It provides a similar richness and a slight sweetness that complements the tomatoes beautifully.
How long does it stay fresh in the refrigerator?
Stored properly in an airtight container, your homemade tomato soup will stay fresh for up to 5 days. Always give it a good stir when you reheat it.
Is this kid-friendly?
Yes! The roasting process gives it a naturally sweet flavor that most kids love.
It’s a great way to sneak in some veggies. Pair it with a fun-shaped pasta for an extra win.
Can I prep it ahead of time?
This soup is ideal for make-ahead meals. You can roast the vegetables up to two days in advance.
FYI, the flavors often taste even better the next day after they’ve had time to meld.
Final Thoughts
This Tomato Soup Recipe | Spoon Fork Bacon has completely changed my view on a classic. It’s proof that a little effort creates extraordinary results. I hope it brings as much comfort and joy to your table as it has to mine.
Give it a try this week and let me know what you think in the comments below. Don’t forget to share your masterpiece with a friend who needs a better bowl of soup!
