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Active Time
20 min
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Total Time
1 3/4 hr
Using beefsteak or other juicy tomatoes makes for a light, delicately nuanced soup that works in hot weather. Plum tomatoes will result in a more intensely flavored soup that's good for the chilly fall months. It's impossible to play favorites: They're both wonderful.
Ingredients
Makes about 8 cups
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 3
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
Step 4
Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
Step 5
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Step 6
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Step 7
Divide soup among 8 bowls and float 1 wafer in center of each.
Soup can be made 1 day ahead and chilled (covered once cool). Reheat just before serving.
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Reviews (46)
Back to TopWonderful flavour. I have made the 3-ingredient version before but with the additional ingredients of the onion and roasted garlic - i also added thyme to the roasting pan - this is going to be my new 'go to' tomato soup recipe. Delicious!
JeanetteJ
Toronto, ON
10/24/2021
My wife has made this many times....absolutely delicious! Love the parmesan crisps with this soup
jskardon8801
Monterey, CA
1/6/2018
I too roasted the onions. I also used an immersion blender, strained the solids, left out the sugar and butter and used used LF sour cream instead of cream, using the immersion blender to get it smooth. It is pretty fabulous, simple dish with your tasty garden tomatoes getting top billing like they deserve.
Anonymous
Edmonton, AB
9/19/2016
Made this last night from Rutger's and Brandywines outta my garden. I roasted the onion -also from the garden, garlic too-as well. I didn't have any cream on hand so I used some milk and evaporated milk. I also used salted butter. It came out delicious. I can't wait for my peppers to turn red and then I will add roasted red peppers to the recipe and use real cream next time I know it will be fabulous.
jenrosado911
Upstate, NY
9/7/2016
Great soup, definitely a favorite!!!
Anonymous
Crystal Bay, NV
12/26/2015
This soup is just marvelous. Comfort food at it's best!
Anonymous
Chicago
11/8/2015
Excellent! This soup has a great roasted tomato flavor and is quite easy to make as long as you have an hour to roast the tomatoes and garlic. I plan to make it many more times!!
Curious_Kate
Seattle, WA
11/3/2015
I found this recipe a little flat and one-dimensional as written. I enhanced the flavor by adding a splash of balsamic, a couple of dashes of Worcestershire, and about a half teaspoon of ground cloves. With those additions it was pretty good. I used a mix of Romas and beefsteak tomatoes - it probably would have been better with all Romas.
tclouise
10/4/2015
Awesome taste. My go-to home made tomato soup. Quick, easy and tasty. Wish I had seen this recipe long ago.
helma512
Bay Shore, NY
2/12/2015
I forgot to rate it - here it is, with four forks.
akuehnel
Vancouver, Canada
2/6/2015
This was perfect. I had tried to make tomato soups before, but to no avail. They were always too sweet and had no depth. But this soup, by first roasting the tomatoes and garlic, had depth, viscosity, and a taste that I would do nothing to change. Simply delicious and deliciously simple!
akuehnel
Vancouver, Canada
2/6/2015
Hands down, the best tomato soup ever! I've made this several times and I wouldn't change a thing.
Skcottle
Norwich, CT
10/11/2014
I used an immersion blender instead as I didn't want to waste any of the fiber from the tomatoes. It was heavenly.
butterfly6283
Portland, OR
5/13/2014
Made exactly as written with 4 1/2 beefsteak tomatoes from our CSA box. Used 1/2 cup of warm stock to deglaze the pan the tomatoes were roasted on. The family loved it. Used a leftover roasted chicken carcass to make the stock simultaneously to use in this recipe.
lianayada
Bend, OR
9/23/2013
I have been making this for years. Today I bought 30 lbs of tomatoes from a local stand and made a triple batch. I up the garlic a bit and freeze for winter. No need to can- just cool on the stove then in the fridge overnight. Freezes well for a couple of months. I drizzle a little half and half before serving (also a little fresh basil). No need to add cream into the soup. Excellent comfort food. Barely made a dent in the amount of tomatoes I have - will need to make more tomorrow!
amy212
Ghent, NY
9/10/2013
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