Tomato Soup

Posted on: January 24, 2021. Updated on: July 12, 2023.

by Carolina Gelen

An easy, quick and absolutely delicious tomato soup recipe, perfect for the cold winter days. You can serve this for lunch or dinner, with a buttered toast or a grilled cheese sandwich.

Tomato Soup

4.5 / 5. from 58

Click to vote

4.5 / 5. from 58

Click to vote


  • 500-700 grams cherry tomatoes
  • 1 head of garlic (, cut into 2)
  • 1 yellow onion (, roughly chopped)
  • 1 red chile (, optional)
  • olive oil
  • fresh thyme and basil
  • salt and pepper
  • 1/2 cup full fat canned coconut milk or heavy cream
  • 1/2 to 2/3 cup vegetable stock (, depending on the consistency you want)


  1. Preheat the oven at 250°C or 480°F.
  2. Drizzle some oil onto a baking pan, add in the yellow onion, head of garlic (cut side down), fresh basil and thyme, red chile, cherry tomatoes, more olive oil on top, a sprinkle of salt and pepper. Bake everything until the tomatoes are slightly charred for 25 to 35 minutes.
  3. Add the coconut milk, vegetable stock and all the baked ingredients, besides the thyme, in a blender and blend everything until smooth, for 3-5 minutes. Serve with a piece of toast or a grilled cheese sandwich.
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Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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34 thoughts on "Tomato Soup"

  1. Anonymous says:

    The best tomato soup ever.

  2. Joan says:

    Just saw this on GMA and I have a question! After roasting the head of garlic (I’m assuming unpeeled?) Do you put those “skins” right into the blender with everything else? I guess you cut the root bottom off beforehand?

    1. Rose H says:

      No, you squeeze the garlic out and blend without the skins

    2. Paula says:

      I’m a roasted garlic fanatic. I will just eat roasted garlic. They need to stay inside their skins when they’re being roasted because it’s little mini cooking vessels this way. They stay nice and moist

  3. Marsha says:

    For the tomato soup do you puree everything, including the garlic in its skin?

  4. P. Wright says:

    This soup sounds delicious, what do you do with the garlic, remove the cloves from the half bulbs or what?

  5. Mikael Levine says:

    Gorgeously simple! I’ve never cooked with split garlic. Great idea!

  6. Rachel says:

    Beautiful recipe!!! What did you use for the topping of the tomato soup in the picture? Looks beautiful and delicious!!!

  7. Tannia says:

    What do you have on top. The recipe ends with blending everything together. It looks so good the way its presented.

  8. John says:

    Do we put in the garlic skin too?

  9. MS says:

    Haven’t tried yet…. what’s one to do if she doesn’t have fresh basil or thyme, alas- there is only a jar of Herbes de Provence…

  10. Lorraine Dumas says:

    Best tomato soup ever! The whole fam loves it! Delicious and so easy to make!

  11. McKenna says:

    This looks amazing! And that dish is so cute. Would you mind sharing where you got that?

    1. Carolina says:

      It’s a thrifted one 🙂

  12. Amanda Mayfield says:

    I tried to give this 5 stars, but I think it messed up and only gave 4. This soup is literally the best ever.

  13. G says:

    How/what did you do/use for the green and white to garnish your soup? Is it blended basil? Spinach? For the white is it the coconut milk? Mahalo! 🤗

    1. Carolina says:

      The green is pesto and a little extra olive oil, and the white stuff is coconut milk (heavy cream will work too) 🙂

  14. Dave Inglis says:

    How many servings is this for?

    1. Carolina says:

      About two generous ones 🙂

  15. Crika says:

    How many servings does this make?

    1. Carolina says:

      It makes about two generous servings

  16. Sara says:

    Just made this for dinner after seeing your post on Instagram & it was delicious! Adding the pesto on top was a solid choice, too.

    1. Carolina says:

      So happy to hear that 🙂

  17. Christine says:

    My house smelled amazing! What a great dish!!!

  18. Bev says:

    This is a remarkable recipe. I used all my last of season small tomatoes from the garden with fresh basil and thyme. The tomatoes steamed more than charred, probably a bit crowded but still! I didn’t even add the cream! It’s so good and flavorful without anything else added. Ate it with my last tomato/bacon sandwich of summer. Thank you!

    1. Carolina says:

      I am so happy you liked it 🙂

  19. Fay says:

    How did you make the pesto and cream look fancy in the end? Love the aesthetics!

    1. Carolina says:

      I drizzled them in a circle on top, then went in with a skewer and swirled them around. Definitely easier than it looks 🙂

  20. Lauren M. says:

    AMAZING & SIMPLE! Easy preparation & very little cleanup.

  21. Alina says:

    Love this soup! Really smooth and jummy and not to acidic, amazing.

  22. Bri says:


    Unsure if you’ll see this, but I want you to know this is my favorite recipe of yours! I’m eating it as I type. This soup is my go-to “easy” meal when I need something quick, comforting, and nourishing. Thank you for sharing your talents with us <3

    1. Carolina says:

      Awwwww that makes me so happy to hear that!

  23. Kim says:

    How do you suggest warming it up? I would like to make it a day before for my guests. Thx!