Creamy Roasted Tomato Soup
Dec 15, 2025
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There’s something deeply comforting about a bowl of tomato soup, especially when it’s made with simple ingredients blended together for a robust bowl of comfort. This Creamy Roasted Tomato Soup is just that and so much more, especially when accompanied with a sprinkling of homemade Dijon Croutons for serving.
Why this Recipe Works
I’ve often said there’s nothing more sad than a January tomato, meaning nothing beats a garden-fresh tomato in peak summer season. But canned fire-roasted tomatoes provide that same intense flavor, blending beautifully with sautéed onion, garlic, carrots and just a touch of whole milk for this silky-smooth tomato soup that feels indulgent without being too heavy.
I like to make a batch of this soup on the weekends to enjoy as a light lunch or alongside a perfectly baked potato or even a heartier spicy macaroni and cheese.
Tips for the Best Creamy Tomato Soup
- Choose fire-roasted tomatoes. Canned tomatoes come in a variety of styles, many of which will work for this recipe. I recommend using fire-roasted diced tomatoes, which are readily available in most grocery stores. The fire-roasted style adds so much depth of flavor to this soup.
- Use quality dairy. I developed this recipe while working in partnership with Darigold FIT, a lactose-free, higher-protein milk. It gives the soup a restaurant quality finish, and you only need a little bit for the creamy texture.
- Blend carefully. Use an immersion blender for ease, or let the soup cool slightly before transferring to a high-speed blender in batches. If using a blender, I recommend blending all of the ingredients, except the milk. Return the blended soup to a pot and stir in the milk, heating to serve.
- Season at the end. Even canned tomatoes have varying levels of natural sweetness, so be sure to taste the soup in the end. Adjust for salt to achieve a perfect balance with the acidity of the creamy tomato soup.
Frequently Asked Questions
Yes. This soup is fantastic for meal prep or making up to 3 days in advance. Store it in an airtight container in the refrigerator and gently reheat on the stove for serving.
Because this recipe contains milk, I don’t recommend freezing. If you do want to freeze, blend everything together and leave out the milk. Then reheat and add the milk at that time for the smoothest results.
This recipe uses fire-roasted diced tomatoes for depth, but any canned diced tomatoes can be substituted. Blending them with the vegetables enhances their natural sweetness.
While oven-roasted fresh tomatoes work, this recipe was developed for the off-season. That’s when canned tomatoes deliver better flavor than hothouse-grown ones.
This Creamy Roasted Tomato Soup is proof that simple ingredients, treated well, can create something truly special. This recipe strikes the balance between cozy and light, rich and simple, with plenty of room to adapt it to your taste.
Whether you’re enjoying this garnished with Dijon croutons or a grilled cheese sandwich, it’s sure to be a new favorite.
Creamy Roasted Tomato Soup with Dijon Croutons
Ingredients
For the tomato soup
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium red onion, diced
- 2 large carrots, diced
- 5 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 28-ounce cans fire-roasted diced tomatoes
- 2 cups vegetable stock
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ¼ cup fresh basil, chopped
- Pinch red pepper flakes
For the dijon croutons
- 4 cups cubed sourdough bread
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
For the tomato soup
- In a large pot, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium-high heat. Add diced carrots and onions, cooking for 8 to 10 minutes, until completely soft.
- Add garlic and cook for about 1 minute, until fragrant.
- Drizzle in balsamic vinegar. Pour in fire-roasted diced tomatoes and their juices, along with vegetable stock, dried thyme, salt and red pepper flakes. Stir to combine and bring to a simmer. Cook for about 20 minutes, until the carrots are completely tender.
- Stir in fresh basil. Use an immersion blender to blend until smooth, or transfer the soup to a blender and blend until smooth.
- Once soup is smooth, stir in whole milk and warm until heated through.
- Serve with crispy mustard croutons, a drizzle of olive oil, fresh basil and red pepper flakes.
For the dijon croutons
- Preheat oven to 350 degrees F.
- Add the olive oil, Dijon mustard, salt, black pepper and smoked paprika to a large bowl. Whisk together until combined.
- Pour in cubed sourdough and toss until evenly coated.
- Spread onto a parchment-lined baking sheet and bake for 17 to 20 minutes, flipping halfway through.
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