Creamy Roasted Tomato Soup with Herb & Swiss Panini

image of Tomatoes for tomato soup

I’m the only person at my house who will eat vegetables. Can you believe that? Both my boyfriend and his son are major veggiephobes – the son more than the father, but he is still pretty bad.

Surprisingly, they will both eat tomato soup. Mostly as something to dunk a grilled cheese sandwich in, naturally, but still. I’m not going to look a gift horse in the mouth. If they’ll eat it, I’ll make it!

I’ve been looking for a good homemade tomato soup recipe for a while. I had tried out a few different ones, but nothing seemed to be just right. Recently I had seen a couple of different recipes that looked interesting – Tyler Florence’s Roasted Tomato Soup and’s Creamy Tomato Soup. Both had things that appealed to me, so I decided to take a few elements of each and see what happened.

We were pretty happy with the result. Even with winter / early spring tomatoes, it had a good tomato-y flavor, and the cheese made it rich and creamy. The only improvement I would make next time is to use my immersion blender a little more thoroughly to ensure a totally smooth soup.

We enjoyed this soup and accompanying crispy, cheesy panini over the weekend when it was cold and rainy – a perfect warm and filling rainy day meal.

Creamy Roasted Tomato Soup

Serving Size: serves 4

Creamy Roasted Tomato Soup


  • 2 1/2 pounds tomatoes mixed (I used cherry & Roma)
  • 6 cloves garlic peeled
  • 2 small onions sliced
  • 1/4 cup drained and chopped sun-dried tomatoes
  • 24 ounces chicken stock plus more if needed
  • 2 bay leaves
  • 1/4 cup fresh basil chopped or more to taste
  • 2 ounces Neufchatel cheese softened
  • Olive oil cooking spray
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 450 degrees F.
  2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Coat tops with olive oil cooking spray and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
  3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add chicken stock, bay leaves, and chopped sun-dried tomatoes. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  4. Add basil leaves and Neufchatel cheese to the pot and stir until cheese is melted and incorporated. Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper.


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