Oh, here comes another fall favorite—creamy tomato soup! If you’ve been hanging around the blog lately, you’ve probably noticed I’m all about seasonally inspired dishes right now. Autumn calls for a little comfort and a lot of cozy, so I’ve been playing with recipes that truly fit the mood. Now, okay, tomatoes aren’t really a fall crop (they’re technically a fruit, but let’s not open that debate today), but you can still snag some nice ones at the end of September. That’s exactly when I whipped up this soup—so consider it a little seasonal stretch!
Speaking of comfort, there’s something magical about creamy tomato soup that instantly transports you to those snug moments—whether it’s a chilly evening curled up with a book or a light lunch that feels like a warm hug. The smooth blend of ripe tomatoes and just the right amount of cream hits the perfect balance between fresh and indulgent.
What I love most about this soup is how versatile it is. You can jazz it up with a handful of fresh basil or a sprinkle of parmesan, or keep it simple and let those bright tomato flavours shine. Plus, it’s a great way to sneak in some veggies while indulging in something utterly satisfying !
Into some tomato soup history ?
But beyond the cozy factor, tomato cream soup has quite an interesting backstory. Did you know that tomatoes were once considered suspicious and even poisonous in Europe? It wasn’t until the 19th century that they won a place in our kitchens—and now, they’re a staple comfort food all over the world. The creamy version, delicate and smooth, adds a touch of elegance to this humble classic that’s stood the test of time.
Ready to bring this seasonal favourite into your kitchen? Here’s a simple, tried-and-true recipe to get you started. It’s my go-to for busy weeknights or relaxed weekend lunches — guaranteed to warm both your belly and your heart.
Creamy tomato soup
Equipment
- 1 baking tray
- 1 oven
- 1 blender hand blender also works
- 1 baking sheet
- some aluminum foil
Ingredients
- 3 tbsp olive oil
- 4 big tomatoes I recommend the beef heart variety
- 2 bell pepper any colour
- 1 big onion any colour
- 1 garlic head
- 4-5 big basil leaves
- 200 ml water or veggie broth
- 200 ml cream
- grated parmesan optional
- bacon to garnish, optional
- Salt & pepper
- Dried herbs & spices of your choice
Instructions
Baking the veggies
- Preheat your oven on : 190 °CLine your baking tray with the baking sheet.
- Chop all your veggies (peppers, tomatoes, onions) in big chunks and add them to your baking sheet. Sprinkle with olive oil, salt & pepper, the spices you chose (if any) and the dried herbs.I love using Provence dried herbs on the veggies, which is basically a mix of dried rosemary, basil, oregano, thyme and summer savoury ( a herb with peppery, thyme like flavour).
- Cut off the top of your garlic head and place it onto an aluminum foil. Add the same mix of dried herbs, salt & pepper, spices & olive oil on top and then close the aluminum foil around it. Place in the baking tray with the other veggies.
- Bake in the oven for 30-40 minutes or until the veggies are soft and slightly roasted.
In the meantime
- This is completely optional, but I love grating some fresh parmesan and fry some bacon! The parmesan will be added during the blending phase while the bacon is for garnish. Also, I usually cut the bacon strips in cubes before frying them up.These two elements will bring more umami to the soup !
Blending
- Once the veggies are soft, add them to a blender (or a pot if you're using a hand blender) along with 200ml of water, your basil leaves and your roasted garlic head (let it cool down a bit and squeeze it over your veggies). Blend !Once the veggies have broken down into a cream, check your consistency and add more water or veggie broth if needed. Add some of your cream as well. Remember that the amount of cream you add to your soup is completely up to you and your taste. Add some parmesan and blend !Don't forget to taste test for salt & pepper !
Garnishing
- Serve into bowls and top off with some olive oil, some cream, your bacon bits and some more parm !
