This Tuscan Tomato Soup is a rich, velvety symphony of sweet roasted tomatoes, fragrant herbs, and a hint of garlic. It’s rustic yet elegant, simple enough for a weeknight but special enough for guests. The secret is roasting the tomatoes first to concentrate their flavor.
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Why You’ll Love This Tuscan Tomato Soup
- Deep Roasted Flavor: Unlocks incredible sweetness and complexity.
- Creamy Texture: Velvety-smooth without being heavy.
- Surprisingly Versatile: A fantastic blank canvas for additions.
- Comfort in a Bowl: Soul-soothing food for any day.
Ingredients & Tools
- 1.5 kg ripe Roma tomatoes, halved
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 large carrot, peeled and chopped
- 1 litre good-quality vegetable stock
- 2 tbsp tomato paste
- 120 ml heavy cream (or full-fat coconut milk for a dairy-free version)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving
Tools: A large baking sheet, a large soup pot or Dutch oven, and an immersion blender (or standard countertop blender).
Notes: Don’t be tempted to use unripe or bland tomatoes here—they are the absolute star of the show. The quality of your olive oil and stock will also shine through, so use the best you can reasonably manage. A good, rich stock makes all the difference.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 5 g |
| Fat: | 16 g |
| Carbs: | 22 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Tomato Type Matters. Roma (plum) tomatoes are ideal because they’re meaty with less water and fewer seeds, which gives you a more concentrated flavor and thicker soup. If you use juicy beefsteak tomatoes, you may need to simmer the soup a bit longer to reduce.
- Don’t Skip the Roasting Step. I know it adds an extra step, but honestly, this is the non-negotiable secret to the soup’s incredible depth. Roasting caramelizes the natural sugars in the tomatoes and garlic, transforming them from sharp and acidic to sweet and complex.
- Embrace the Immersion Blender. If you have one, this is its moment to shine. Blending the soup directly in the pot is not only easier but also safer than transferring hot liquid to a countertop blender. If you must use a standard blender, work in small batches and leave the lid’s center piece slightly ajar to allow steam to escape.
- Season in Layers. Season your tomatoes before they roast, then taste and adjust the seasoning again after blending. Salt unlocks flavor at every stage, so don’t just add it all at the end.
How to Make Tuscan Tomato Soup
Step 1: Preheat your oven to 200°C (400°F). Arrange the halved tomatoes (cut-side up), chopped onion, and whole garlic cloves on a large baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle generously with salt, pepper, the oregano, and basil. Toss everything with your hands to coat evenly. Roast for 30-35 minutes, until the tomatoes are soft, slightly collapsed, and have some lovely caramelized spots around the edges. Your kitchen will smell absolutely incredible.
Step 2: While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in your large soup pot over medium heat. Add the chopped carrot and sauté for about 5-7 minutes, until it begins to soften. Stir in the tomato paste and cook for another minute, stirring constantly. This “cooks out” the raw flavor of the paste and toasts it slightly, which adds another layer of savory depth to the final soup.
Step 3: Once the roasted tomato mixture is ready, carefully scrape everything from the baking sheet—including all those delicious sticky juices—into the pot with the carrots. Add the vegetable stock, stir well to combine, and bring everything to a gentle boil.
Step 4: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes. This allows all the flavors to meld together beautifully and ensures the carrots are completely tender. You’ll notice the color deepening and the aroma becoming even more rich and inviting.
Step 5: Turn off the heat. This is the fun part! Using your immersion blender, carefully purée the soup directly in the pot until it’s completely smooth and velvety. If you’re using a countertop blender, let the soup cool slightly first, then blend in batches until smooth, returning it to the pot.
Step 6: Stir in the heavy cream. Start with the 120 ml, but you can always add a little more if you prefer a richer soup. Taste the soup—this is your final chance to season. Add more salt and pepper until it tastes just right for you. Gently reheat the soup over low heat if needed, but avoid boiling it after you’ve added the cream.
Step 7: Ladle the hot soup into bowls. Top with a generous sprinkle of grated Parmesan cheese, a drizzle of good olive oil, and a few fresh basil leaves. Serve immediately with some crusty bread on the side for dipping—it’s mandatory!
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze cream-free base for up to 3 months.
- Reviving: Reheat gently on the stovetop; stir in cream after thawing if frozen.
Serving Suggestions
Complementary Dishes
- Grilled Cheese Sandwiches — The classic, unbeatable pairing. Use a sourdough bread and a mix of mozzarella and sharp cheddar for the ultimate crispy, gooey experience.
- Garlic Bread or Bruschetta — A few slices of toasted, garlic-rubbed bread are perfect for sopping up every last drop of soup. Top with a simple tomato and basil bruschetta for a fresh contrast.
- A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a bright, refreshing counterpoint to the rich, creamy soup.
Drinks
- A Crisp Italian White Wine — A Pinot Grigio or Vermentino has the acidity to cut through the soup’s richness and cleanse the palate beautifully between spoonfuls.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the hearty, savory flavors of the soup.
- Light Italian Red — A Chianti or a Sangiovese with low tannins won’t overpower the soup and complements the tomato’s acidity wonderfully.
Something Sweet
- Affogato — A scoop of vanilla gelato or ice cream “drowned” with a shot of hot espresso. It’s a simple, elegant, and blissfully Italian way to end the meal.
- Almond Biscotti — These crunchy, twice-baked cookies are perfect for dipping into a cup of coffee or Vin Santo, offering a lovely nutty sweetness.
- Lemon Sorbet — A scoop of bright, tart sorbet is the perfect palate cleanser after a rich meal, leaving you feeling refreshed and satisfied.
Top Mistakes to Avoid
- Mistake: Using under-ripe or out-of-season tomatoes. The flavor of your soup is only as good as your main ingredient. Winter tomatoes are often watery and bland, which will result in a lackluster soup. If it’s not tomato season, a good-quality canned whole, peeled tomato can be a better option—just skip the roasting step.
- Mistake: Blending the soup while it’s piping hot in a sealed blender. This is a genuine safety hazard. The steam pressure can blow the lid right off, sending hot soup everywhere. Always allow it to cool slightly and never fill the blender more than halfway.
- Mistake: Boiling the soup after adding the cream. High heat can cause the cream to curdle or separate, giving your velvety soup a grainy texture. Always stir the cream in at the end, off the heat, and just warm it through gently.
- Mistake: Underseasoning. Tomatoes need a surprising amount of salt to truly sing. Season at the roasting stage and again at the end. Taste, taste, taste! A final pinch of salt or a twist of black pepper can transform the entire dish.
Expert Tips
- Tip: Add a parmesan rind while simmering. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the soup as it simmers. It will melt into the broth, adding an incredible layer of umami and savory depth. Just remember to fish it out before blending!
- Tip: For a smoky twist, use smoked paprika. A tiny pinch of smoked paprika along with the dried herbs before roasting can introduce a subtle, smoky background note that plays wonderfully with the roasted tomatoes.
- Tip: Make it ahead for better flavor. Like many soups, this one often tastes even better the next day after the flavors have had more time to marry. Let it cool completely and store it in the fridge for up to 3 days. Reheat gently on the stove.
- Tip: Freeze it cream-free. If you plan on freezing the soup, leave out the cream. Cream-based soups can separate and become grainy when frozen and thawed. Make the base soup, freeze it, and then stir in the fresh cream when you reheat it.
FAQs
Can I make this soup dairy-free or vegan?
Absolutely! The soup base of roasted tomatoes and vegetables is naturally vegan. Simply omit the cream or use a full-fat canned coconut milk for a similar richness, and skip the Parmesan garnish or use a vegan alternative. The result is still incredibly creamy and satisfying, I promise.
My soup is a bit too acidic, what can I do?
This can happen, especially with certain tomato varieties. The best fix is a tiny pinch of sugar or, even better, a grated carrot stirred in at the end. The natural sweetness will balance the acidity without making the soup taste sweet. A tablespoon of butter swirled in at the end can also mellow it out beautifully.
How long will this soup keep in the refrigerator?
Stored in an airtight container, your Tuscan Tomato Soup will stay fresh in the fridge for 3 to 4 days. The flavors actually improve after a day! Just be sure to reheat it gently on the stovetop over low heat, stirring occasionally.
Can I use canned tomatoes instead of fresh?
You can, especially when fresh tomatoes aren’t at their peak. Use two 800-gram cans of good-quality whole, peeled tomatoes. Drain off about half of the liquid, then skip the roasting step. Simply sauté your onions, carrots, and garlic in the pot, then add the canned tomatoes and proceed with the recipe.
What’s the best way to get an ultra-smooth texture?
An immersion blender is great, but for a truly restaurant-smooth finish, you can pass the blended soup through a fine-mesh sieve. This will catch any tiny bits of tomato skin or seeds, resulting in a perfectly silky texture. It’s an extra step, but it makes a noticeable difference for a special occasion.
Tuscan Tomato Soup
Make the best Tuscan Tomato Soup with this easy recipe. Rich, creamy, and full of roasted flavor. Perfect for a cozy weeknight meal. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg ripe Roma tomatoes (halved)
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1 large yellow onion (roughly chopped)
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4 cloves garlic (peeled)
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3 tbsp olive oil (divided)
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1 tsp dried oregano
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1 tsp dried basil
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1 large carrot (peeled and chopped)
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1 litre good-quality vegetable stock
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2 tbsp tomato paste
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120 ml heavy cream (or full-fat coconut milk for a dairy-free version)
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Salt and freshly ground black pepper (to taste)
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Fresh basil or parsley (for garnish)
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Grated Parmesan cheese (for serving)
Instructions
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Preheat oven to 200°C (400°F). Arrange halved tomatoes cut-side up with onion and whole garlic on a sheet. Drizzle with 2 tbsp olive oil; season with salt, pepper, oregano, and basil. Roast 30–35 min until soft and caramelized.01
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Meanwhile, heat remaining 1 tbsp olive oil in a soup pot over medium. Sauté carrot 5–7 min until starting to soften.02
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Stir in tomato paste; cook 1 min to toast and remove raw flavor.03
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Scrape all roasted tomatoes/onion/garlic and their juices into the pot. Add vegetable stock; stir and bring to a gentle boil.04
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Reduce heat to low, cover, and simmer 20 min until carrots are tender and flavors meld.05
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Turn off heat. Blend with an immersion blender until completely smooth (or cool slightly and blend in batches).06
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Stir in 120 ml (½ cup) heavy cream, adding more to taste. Season with salt and pepper. Warm gently—do not boil.07
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Ladle into bowls and top with grated Parmesan, a drizzle of olive oil, and fresh basil. Serve with crusty bread.08
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