Simple homemade comfort food — thick, creamy tomato soup made with roasted tomatoes, and it’s dairy-free.
Does it even need to be said? Cream of tomato soup is at the top of the list of comfort foods, always a favorite for kids and adults, too.
Sometimes we wait until total exhaustion — or just straight-up illness — sets in before giving ourselves permission to completely unplug.
It’s hard to allow for time to just be, especially while we’re busy working or being caregivers to others.
Letting all that stuff go once in a while is obviously good for the soul.
And you know what else is?
Making a pot of homemade creamy tomato soup!
When I was growing up, my mom would make me bowls of creamy tomato soup (sometimes even with a side of grilled cheese).
It was always Campbell’s soup from a can, made with milk added to the concentrate instead of water. I learned to love that combo.
As a mom, when my own kids were home from school on a sick day, I’d often take the opportunity to join them on the couch, wrapped up in a blanket with bowls of warm soup.
To re-create the creamy texture of my childhood comfort food, this recipe uses fresh bread crumbs to thicken it instead of milk or a heavy flour-based roux.
And for the tomato base, I made a batch of roasted tomatoes.
I often grab supermarket Campari tomatoes to have on hand as a staple — they’re a sweet, greenhouse-grown variety, available year-round.
Roasting small vine tomatoes concentrates their flavor, and the onion that roasts in the pan adds even more.
For the finishing touch, creating that deliciously smooth texture is much easier using a blender.
An inexpensive hand stick blender (one of my favorite kitchen tools) is the easiest, since you can work right in the pan.
More comforting soup recipes:
- Tuscan Tomato Soup (Pappa al Pomodoro)
- Chickpea Soup with Pasta (Pasta Fagioli)
- Classic Italian Minestrone Vegetable Soup
Cream of Roasted Tomato Soup (Dairy-free)
- 3 tablespoons (45 ml) olive oil
- ½ large onion, sliced
- 2 pounds (1 kg) 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 slices country-style bread, crusts trimmed off, plus more bread for serving
- 1-2 cups (250-500 ml) low sodium vegetable broth or water
- Soft goat cheese or ricotta, optional and chopped fresh herbs such as parsley, thyme or basil
- Heat oven to 425 degrees.
- Pour the olive oil into a large baking dish or a pan that will hold the tomatoes snugly. Scatter the onion evenly over the bottom.
- Arrange the tomatoes cut side up over the onion and sprinkle with the salt and sugar.
- Roast 20 minutes. Add the garlic to the tomatoes and roast for about 10 more minutes – the tomatoes and onion should be soft and golden and the juices bubbling. Season the tomatoes with the black pepper to taste and cool 10 or 15 minutes.
- 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). Add enough broth or water to barely cover the tomatoes – it will depend on how juicy the tomatoes are after roasting.
- Puree until completely 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 the soup and add more salt if you think it needs it.
- Toast some bread slices and spread with goat cheese or ricotta, if you like, or drizzle with olive oil. Sprinkle with herbs place the toast in each bowl of soup.