Creamy Tomato Soup

For most of my life, creamy tomato bisque has been my go to soup. Forget chicken noodle or beef barley. I want nothing to do with you.

And in the last several months, I have probably eaten my weight in tomato soup. I just can’t get enough. It’s the perfect combination–a nourishing comfort food with lots of fresh flavors. Plus, it pairs perfectly with crusty bread. Which is always a good thing.

So when I found these beautiful tomatoes at the farmers market, I knew exactly how they would go to use. Once home, I grabbed a large dutch oven and got to work.

First, I decided to roast the fresh tomatoes. It brings additional sweetness and a concentrated tomato flavor. For the base of the soup, I cooked down an entire onion until it was brown, soft and super sweet. A small dash of balsamic and rosemary brings depth while a hint of half and half and sour cream stirred in at the end brings richness. I think you’ll love the slight tang from sour cream.

So, get on this. Make it  for lunch this Saturday or even add it to your holiday spread. It’s full of flavor, rich and comforting.

It’s perfection. I swear.

Creamy Tomato Soup
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Creamy tomato soup with roasted heirlooms and sour cream.
Recipe type: Soup
Serves: 4-6

  • ½ lb cherry tomatoes
  • 1 medium heirloom tomato
  • 3 garlic cloves, skins left on
  • olive oil
  • salt and pepper
  • 2 cups sliced yellow onion (~1 large onion)
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • ¾ teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • 1 14 ounce can whole plum tomatoes with basil
  • 1 tablespoon white sugar
  • ¼ cup half and half
  • 1 tablespoon sour cream

  1. Preheat oven to 425 degrees F.
  2. Place tomatoes and garlic cloves on a parchment lined roasting pan. Season with olive oil, salt and pepper. With clean hands, toss gently and distribute ingredients evenly in pan. Bake for 12-15 minutes, or until tomatoes start to burst.
  3. While the tomatoes roast, heat butter and canola oil in a dutch oven or stock pot over medium heat. Once hot, add onions to pan. Season with salt and stir. Continue to cook for 15 minutes or until onions begin to caramelize and turn brown. Add fresh rosemary, balsamic and tomato paste. Stir and cook for an additional 2-3 minutes.
  4. Next, add your roasted fresh tomatoes to the pot. Peal skin from garlic cloves and add to the pot. Add entire can of tomatoes and sugar. Stir and continue cooking for 15 minutes. Season with 1 teaspoon salt and lots of freshly cracked black pepper.
  5. Next, add small batches of tomato mixture to a blender and puree until smooth. Transfer to another bowl. I use a tea towel as my blender top to prevent explosions. Once all pureed, transfer back to pot. Add cream and sour cream and stir until smooth. Season to taste. Transfer to bowls and garnish with sour cream and green onions. Serve with crusty bread, preferably topped with cheese.


Roasted Vegetable Soup

Whenever I go without vegetables, it seems that my body gets angry.

I lose energy, feel groggy and generally have less sass to my step.

During the summer, I depend on fresh salads for those vital nutrients. But once the temps begin to drop, I have little interest in the little green leaves.

So instead, I turn to from-scratch soup. Leaning on recipes where I can really pack a vegetable punch.

This one is filled with red and yellow peppers, carrots, onions and lots of fresh thyme.

My favorite way to treat veggies is by roasting them, so it only made sense to do that here as well.

I could seriously eat this pan all to myself.

The vegetables become charred and taste as a sweet as any piece of fruit. It’s devine.

After roasting, the veggies go into a large stock pot where they simmer with orange peel and ginger.

Then, everything is blended together and finished with cumin for an extra layer of smokiness.

To serve, garnish with fresh cilantro and enjoy with a hunk of crusty bread.

If you plan to enjoy this for lunches, simply freeze individual portions in tupperware.

Defrost in the fridge when you decide to enjoy. Easy peasy and so tasty!

Adapted from Scarborough FoodFair

5.0 from 1 reviews

Roasted Vegetable Soup
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Smokey roasted vegetables simmered with orange peel and ginger.
Recipe type: Soup
Serves: 4-6

  • 1 lb carrots, diced
  • 1 lb red and/or yellow peppers, chopped
  • ½ cup diced onions
  • 4 whole cloves garlic, skin on
  • 3 tablespoons olive oil
  • 2 teaspoons fresh thyme
  • 1 two-inch knob of ginger, grated
  • 1 piece of orange peel, about 4 inches long
  • 5 cups vegetable stock
  • ½ cup orange juice, freshly squeezed
  • 2 teaspoons cumin
  • salt and pepper to taste
  • fresh cilantro (optional)

  1. Preheat the oven to 425 degrees F.
  2. On a large rimmed baking sheet, toss the carrots, peppers, onions, and garlic cloves with olive oil. Season with thyme, salt and pepper. Spread into a single layer and roast for 60 minutes, stirring half-way through. Remove from oven and set garlic cloves aside.
  3. Add vegetables to a large soup pot over medium-low heat. Squeeze the garlic out of it’s clove into the pot along with the grated ginger and piece of orange zest.
  4. Stir well and add the vegetable stock. Bring the pot to a boil, then lower heat. Let simmer for about 10 minutes or until very fragrant.
  5. Remove from heat and remove orange peel.
  6. Puree the soup in batches in a blender until smooth. For the last batch, leave vegetables slightly chunky.
  7. Return soup to the pot and place back over low heat to keep warm. Stir in orange juice and cumin. Season to taste with salt and pepper.
  8. Ladle into bowls and top with top with fresh cilantro if desired. Serve immediately with a big hunk of crusty bread.