Introduction: Cream of Tomato Soup

Picture of Cream of Tomato Soup

With cherry tomatoes prolific during the summer season, it's simple to whip up homemade tomato soup rather than reach for the can opener. Deeply roasted tomatoes encourage the homemade variety; it's hard to resist fresh, bursting flavors of tomato juice and fresh cream. This recipe yields a soup perfect for dipping a grilled cheese or dipping freshly baked bread.

Cream of Tomato Soup

Serves 4


1 pound cherry tomatoes

Olive oil

1 teaspoon sea salt

1/3 cup cream

2/3 cup water


1. Place the cherry tomatoes in a roasting pan with a generous drizzle of olive oil. Sprinkle with the sea salt. Roast at 425 degrees F for one hour.

2. Cool the tomatoes slightly. Place the tomatoes with the water first in the blender and puree. Add the cream and puree again.

3. Garnish as desired and serve.


sandystarr28 (author)2014-09-23

Did you say "roast the cherry tomatoes at 425 degrees for ONE HOUR? wouldn't they turn into little black balls of nothingness? I really have never roasted tomatoes before, so I really don't know what to do.

kporter9 (author)2014-08-09

Insanely good! Tomatoes were on the vine this afternoon. I did add a little pepper and some fresh basil. Thanks a million for the recipe!

Yum, this looks great!

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Bio: Everything needs a garnish. Let's talk food! Follow me on Twitter: @garnishgirl
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