Roma Tomato Soup

Homemade from Scratch with Variations Galore!
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Course: Soup
Keyword: soup, tomato soup
Cooking Method: Baked, Stovetop
Food Category: Vegetarian
FoodOrDrink: Food


  • 2 lbs Roma Tomatoes
  • 12 oz Crushed Tomatoes Can sub 1 extra lb of Roma tomatoes.
  • 2 cups Broth I used chicken. More or less to achieve your desired thickness of soup.
  • 1 head Garlic
  • 1 ea Caramelized Onions 2 large onions worth – See notes for Recipe
  • 1 ea Olive Oil As needed.
  • 1/2 tsp Oregano Dried
  • 2 tbsp Basil Dried. Or use 1/2 cup fresh.
  • 1/4 cup Parmesan Grated.
  • 1/4 cup Cream More or less depending on how creamy you want the soup.
  • 1/6 cup Sugar More or less to taste.
  • 2 tbps Butter Optional. Use less if you want.
  • 1 ea Sherry Optional. To Taste.
  • 1 ea Salt To taste.
  • 1 ea Pepper To taste.
  • 1 ea Garnishment Fresh parmesan, fresh mozzarella, fresh basil, etc.


  • Gather your ingredients. Set the oven to 400 degrees.
  • Cut the tomatoes into halves and spread on a lightly oiled or parchment covered cooking tray. Cut the head off the top of the garlic and place onto the tray as well.
  • Light drizzle with olive oil and sprinkle with salt & pepper. Place into the oven for 45 minutes. Allow to cool for 5 minutes or so once done.
  • Place the caramelized onions, tomatoes, and garlic into your soup pot (or you can use a food processor if you don't have an immersion blender). If you're using fresh basil, put it in now as well.
  • Blend until smooth. Turn heat to low or medium depending on your stove.
  • Add in your crushed tomatoes (if using) and stir.
  • Add in the oregano and dried basil. Stir.
  • Add in the broth until you get your desired thickness and consistency. Stir.
  • Add in the parmesan cheese. Stir.
  • Add in the cream. Stir.
  • Add in the butter…. and you guessed it…. Stir.
  • Be sure you taste the soup. If needed, add sugar. Add just a splash at a time to ensure you don't over sweeten it. Add any other adjustments at this time. Add a splash or two of sherry if you want. Allow soup to simmer (covered) until ready to serve.
  • Garnish, Serve, & Enjoy!


  • This creates enough soup for 4-6 adults.
  • Click here for my Caramelized Onions recipe.
    • Note that I deglazed my pot with Sherry for this cook.
  • The great thing about soups and sauces is that you can taste and adjust on the fly.  Don’t be afraid to deviate from my quantities of ingredients once you get the soup blended to achieve a taste you like best.
  • Want to pare this with a classic?  See my recipe for Pesto Grilled Cheese.
  • Wondering why I used crushed tomatoes?  I figured out I needed more soup than I the tomatoes were yielding after I started.  😉
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain

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