Creamy Roast Tomato Soup Recipe

This Creamy Roast Tomato Soup Recipe is rich, comforting and full of the deep flavour of roasted tomatoes, garlic and cream. Originally shared here back in 2014 as a guest post by my friend Cindy of Mom, The Lunch Lady, it is perfect for cosy lunches, light suppers or elegant entertaining.

Inspired by a Gordon Ramsey recipe, this creamy roast tomato soup recipe balances sweet roasted tomatoes with savoury stock and a hint of spice, along with a bit of cream for a comforting finish.

Updated May 2026.

While it takes a little time, roasting the tomatoes brings out their natural sweetness and adds a depth of flavour canned tomatoes rarely provide. The addition of the balsamic vinegar leans into the natural sweetness of the tomatoes and the cayenne pepper adds that little something you cannot necessarily place, but makes this soup really special.

Serving Creamy Roast Tomato Soup

My all time favourite way to serve this soup is with grilled (toasted) cheese sandwiches, but it also makes a great lunch alongside some really nice bread.

If you are planning a dinner party, I highly recommend this creamy roast tomato soup as a starter as well. It’s light but flavourful, perfect for stimulating the appetite without overfilling everyone.

Make the soup ahead of time and chill promptly and it will keep in the fridge for up to 3 days. Reheat gently for a delicious, comforting bowl of soup anytime.

Creamy Roast Tomato Soup Recipe – Printable Version

Created by: April J Harris

Creamy Roast Tomato Soup Recipe

Course Soup

Cuisine American

Servings 6

This creamy roast tomato soup recipe combines roasted tomatoes, garlic, cream and spice in a simple yet elegant soup.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 yellow onions, peeled and sliced
• 3 large garlic cloves, peeled and finely sliced
• ½ to 1 teaspoon cayenne pepper, to taste
• 3 tablespoons olive oil
• 3 pounds ripe tomatoes, cored and halved (about 10 to 12 tomatoes)
• salt and freshly ground black pepper
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• 4½ cups chicken stock
• ½ cup half and half (single cream in the UK)
• extra olive oil to drizzle when serving

Instructions

• Preheat your oven to 350°F (175°C).
• Heat the 3 tablespoons of olive oil, in a large roasting pan/tray, on the stove over medium heat.
• Add in the onions, garlic and cayenne pepper. Cook for 3 to 4 minutes, or until the onions become translucent.
• Add in the tomatoes, cut side down and season with salt, pepper, sugar and balsamic vinegar.
• Increase the heat to medium-high and cook 3 to 4 minutes until the tomatoes begin to caramelize.
• Place the roasting pan in the oven for 20 minutes.
• Remove the tomatoes from the oven, placing the roasting pan back on the stove, over medium heat.
• Add in the chicken stock, scraping up the delicious brown bits from the bottom of the pan.
• Bring to a boil and simmer for 5 minutes.
• Stir in the half and half and continue to simmer for an additional 5 minutes.
• At this point you can use a stick blender to blend the soup to an almost smooth consistency. If you would like a chunkier, more rustic soup, simply use a potato masher and mash the tomatoes to your desired consistency.
• Serve with a drizzle of olive oil and some good fresh bread.

Notes

Adapted from Gordon Ramsay

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Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.

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Thank you so much for this lovely guest post and delicious Creamy Roast Tomato Soup recipe, Cindy!

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