cream of roasted tomato soup


My resolution to make more soup slacked a little; I haven’t made soup since the egg drop soup I posted last month.

Well, I take that back; I did add some Chinese noodles to a bowl of hot chicken broth last week when my kids had a sore throat, but that’s about it. For a few seconds there I felt my own self heading toward the flu, and joined them on the couch, wrapped up in a blanket.

That down time felt good, and it worked too. I finally added Downton Abbey to my Netflix queue and got all caught up with the first season during a marathon session – something I hardly ever let myself do.

I’m not a great television person. It’s hard to sit passively for what seems to me like time wasted; I find myself thinking of lists to write, books I need to read and some random details of daily life I think I forgot to do.

Letting all that stuff go once in a while is obviously good for the soul. And how lucky for me that since I’ve missed the first 2 seasons of a show that every person I know seems to be talking about, I now have LOTS to catch up on.

Don’t tell me what happened during last week’s episode – I know there was enough drama to cause sobbing in front of the television, but I’m not there yet!


I made a batch of this creamy tomato soup and my kids and I finished it off when they came home from school. When I make it again, I will double the portions to have a little leftover for lunch the next day.

Instead of milk, I used fresh bread as a thickener; thinking of the creamy version of Campbell’s soup my mom would make for me.

cream of roasted tomato soup

Serving Size: makes 2 - 4 servings


  • 3 tablespoons olive oil
  • ½ large white or yellow onion, sliced
  • 2 pounds small vine-ripened tomatoes, such as Campari, sliced in half
  • 1 teaspoon salt, plus additional to taste
  • ½ teaspoon sugar
  • 1 garlic clove, thinly sliced
  • Freshly ground black pepper
  • 2 or 3 thick slices peasant-style bread, crusts trimmed
  • 3 tablespoons grated Parmigiano Reggiano or Parmesan
  • 1 – 2 cups cup vegetable broth or water
  • Crostini, soft goat cheese or ricotta and chopped fresh herbs (such as parsley, thyme or basil)


  1. Heat oven to 425 degrees.
  2. Pour the olive oil into a baking dish or pan that will hold the tomatoes snugly (I used a 14-inch cast iron skillet); scatter the onion evenly over the bottom.
  3. Arrange the tomatoes cut side up over the onion and sprinkle with the salt and sugar.
  4. Roast 20 minutes; then scatter the garlic over the tomatoes and roast for about 10 more minutes – the tomatoes and onion should be soft and golden and their juices bubbling. Season the tomatoes with the black pepper to taste and cool 10 or 15 minutes.
  5. Transfer the tomatoes to a blender or food processor. Tear the bread slices into small chunks and add to the tomatoes (one half at a time if blending in 2 batches) along with the cheese. Add enough broth or water to barely cover the tomatoes – it will depend on how juicy the tomatoes are after roasting.
  6. Puree until smooth, in batches if necessary, adding more bread and/or liquid to achieve a consistency you like. I prefer the soup with a little body rather than very brothy. Taste for seasoning. Spread the crostini with some goat cheese and sprinkle with herbs to and place one in each bowl of soup.


  1. Oh I love that you thickened this soup with bread! Gorgeous photos!

    • Laura, thanks so much! I’ve been trying to get creative with the leftover bread I seem to always have in the kitchen.

      Hi Erin – I hope you find another day to make more soup soon, although I’m guessing Tomato-Basil made your sis very happy!

  2. What beautiful photos of a gorgeous soup! And what a fun thing to whip up in lieu of the Campbell’s soup. I wish I had seen this yesterday, as I made a Tomato and Basil Soup for my sister, and this might have been even more perfect. Definitely giving this a shot when I get home!

  3. That soup sounds lovely and your photos are so beautiful! And what a cool idea to use bread as a thickener.

  4. Your Roasted Sweet Potato soup is a regular at our house. I’m looking forward to trying this one. It looks delicious.

  5. Hey! This soup looks great! I was wondering if you knew the nutrition facts on it? If not all, just the calories are what I really need. My husband and I just started this diet, after I had a baby 3 months ago, so we are trying to be really careful. Thank you!

  6. My spouse and I absolutely love your blog and find many of your post’s to be what precisely I’m looking for.
    Does one offer guest writers to write content available for you?
    I wouldn’t mind writing a post or elaborating on most of the subjects you write with regards to here. Again, awesome weblog!

  7. Hi Karen, Came here from pinterest. You have a wonderful space and the soup looks delicious.

  8. I love to make homemade croutons with my leftover bread….almost any kind will work, However whenever I and at the market and can find day old loaves….I buy several loaves and spend the afternoon….cutting, toasting and freezing my nuggets of wonderful goodness…for salads,soups and gumbos…..Mmm delicious…

  9. marykate says:

    Wow ive just made this for my family amd everyone went wild for it!! We had grilled cheese sandwiches with ours as that is a firm favorite of my husbands. The recipe was easy to follow and quick to make. Thank you this will become a firm favorite im sure!

  10. Great recipe!!! One question- do you transfer JUST the tomatoes, or the tomatoes, onion, and garlic to the processor?

  11. Love everything you do!!!
    Thank you for your soup recipes…
    keep on rocking!

  12. Arlette says:

    Great soup, I made and it was delicious …thanks


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