Cream of Tomato Soup with Parmesan and Chili Oil
Equipment
- Sheet pan For roasting the tomatoes, garlic, and onion. No need for anything fancy—a standard rimmed baking sheet works.
- Blender or immersion blender Either one will do the job. If you like a silky texture, a high-speed blender like a Vitamix is great.
- Large Soup Pot Essential for simmering and finishing the soup.
- Small saucepan For infusing the chili oil.
- Fine mesh strainer (optional) If you want a super-smooth bisque-like texture.
Ingredients
For the Soup
- 2½ lbs fresh tomatoes Roma or vine-ripened are best
- 1 cup cherry tomatoes adds natural sweetness
- 1 large yellow onion chopped
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon sugar balances acidity
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional, for heat
- 2 cups vegetable broth or chicken broth for a non-vegetarian option
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves plus more for garnish
- 1 tablespoon butter for extra richness
For the Chili Oil
- ¼ cup olive oil
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon smoked paprika
- Pinch of salt
Instructions
Roast the Tomatoes
- Preheat your oven to 400°F (200°C). On a lined sheet pan, spread the fresh tomatoes (halved), cherry tomatoes, garlic cloves, and chopped onions. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes, until the tomatoes start to blister and caramelize around the edges. This is where the soup starts to taste like a roasted tomato soup—it’s deep, rich, and slightly sweet.
Blend It All Together
- Once roasted, transfer everything from the sheet pan to your blender (or use an immersion blender in your soup pot). Add the tomato paste, sugar, red pepper flakes, and fresh basil. Blend until smooth.
Simmer and Enrich
- Pour the blended mixture into a soup pot over medium heat. Add the broth and bring it to a gentle simmer. Let it bubble for about 10 minutes, stirring occasionally.
- Lower the heat and stir in the cream, butter, and Parmesan cheese. Keep stirring until everything melts together into a smooth, velvety mixture. This is what elevates it to a homemade creamy tomato soup that feels like a tomato bisque soup recipe you’d find in a fancy bistro.
Make the Chili Oil
- While the soup simmers, heat ¼ cup olive oil in a small saucepan over low heat. Add the red pepper flakes, smoked paprika, and a pinch of salt. Let it infuse for about 5 minutes, making sure the spices don’t burn. Remove from heat and let it cool slightly.
Serve and Finish
- Ladle the creamy tomato soup into bowls. Drizzle a spoonful of chili oil on top of each serving, and garnish with extra basil or shaved Parmesan if you’re feeling fancy.