Easy Creamy Tomato Soup

6 servings
1 hr 10 min

Cold weather calls for comforting food, and the ultimate comfort food happens to be a bowl of this easy creamy tomato soup!

This easy creamy tomato soup will warm your soul, with the right amount of spice, tang, and of course creamy goodness. I happen to be a huge fan of a certain bakery’s tomato soup – Panera, I’m looking at you. After much trial and error, I came up with the perfect substitute so I can have tomato soup on demand – yes please!

Ingredients You will Need:

  • Fresh tomatoes
  • Shallots
  • Garlic
  • Thyme
  • Canned Tomatoes
  • Chicken Broth
  • Half and Half Cream
  • Red Chilli Flakes

Equipment You Will Need:

The final product! Best served with a grilled cheese, or garlic parmesan croutons.

This is what your roasted vegetables should look like, before going into the pot.

A closeup of the creamy consistency!

Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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  • 4 Roma tomatoes, halved
  • 1 cup Grape tomatoes, whole
  • 2 Shallots, roughly chopped
  • 4 Garlic cloves, peeled and whole
  • 2 tsp Dried Thyme
  • 1 800g (28oz) can Whole tomatoes
  • 1/2 of a 900mL carton Chicken Broth
  • 2 tsp Red chilli flakes
  • 1/4 cup Half and half cream
  • 1 stem Fresh basil
  • Sugar depending on the tartness of your tomatoes; I start at 1 tbsp
  • Salt and pepper to taste

Roast the vegetables: Preheat oven to 425 degrees. On a sheet pan, arrange the halved tomatoes, grape tomatoes, shallots and whole garlic cloves. Drizzle with olive oil (or cooking spray to make WW friendly), and sprinkle with salt, pepper, and thyme. Roast for 25 minutes.
Simmer the soup: In a dutch oven over medium heat, add the roasted vegetables, basil stem and canned tomatoes. Add the chicken broth, and let come to a simmer for 10-15 minutes.
Blend: Using an immersion blender, blend the soup until the onions, garlic and tomatoes are smooth and to your desired consistency.
Finishing: Add the red chilli flakes, sugar, and salt and pepper. Add the half and half cream, and combine well. Let the soup simmer for another 5 minutes, and serve!
  • 2 WW Purple Points
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Sunena | The Sassy Foodie
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  • Mike Glinski Mike Glinski on Nov 27, 2020

    Sounds good but I don’t have this kind of time for a lunch time tomatoe soup! Maybe for a weekend but that’s it

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    • Janke Greving Janke Greving on Nov 28, 2020

      Makes me wonder what would be an 'acceptable' time to spend in the kitchen on weekdays. I noticed that cooking a dinner from scratch always takes me about an hour, every single day. ( but like you Mike I rarely spend an hour in the kitchen for lunchtime...) I decided long ago that I have to learn to deal with that 'fact of life'... You might make a double batch of this soup in a weekend and then use leftovers for your weekday lunches. Come to think of it... that might just be what I am going to do this week

  • Lynn CK Lynn CK on Nov 27, 2020

    Can you freeze the cooked tomato soup?

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    • I couldn’t agree more!