Comments on: Creamy Roasted Tomato Basil Soup (No Cream)

By: Kaelin

Kaelin — Sat, 08 Aug 2026 19:43:40 +0000

Y’all. This recipe is the GOAT. I served it in sourdough discard pretzel bowls, and my soul left my body upon the first bite. I’ve been married and cooking for 20 years, and have been searching for the perfect autumn tomato soup recipe just as long. I’ve tried dozens, and found ones I liked, but never one I LOVED. It was always a bit too runny, too chunky, too sweet, too acidic, etc. But this recipe is perfection!!! And bonus – we entertain a lot, and can serve it to our lactose-free and gluten-free friends, because there’s no dairy or flour used as a thickener. Bravo.

By: Karina

Karina — Thu, 26 Feb 2026 00:53:35 +0000

In reply to Cristina. Hi Cristina! I’m so glad you enjoyed it! Adding carrots sounds lovely, and it’s great that your tomatoes were sweet enough to balance everything naturally. Thanks so much for taking the time to share and leave a review! Xx

By: Cristina

Cristina — Wed, 25 Feb 2026 05:34:15 +0000

Absolutely delicious! I added a few carrots to the recipe, but followed everything else in the recipe. The tomatoes I used were so sweet that I didn’t need anything to balance the acidity. The soup was super creamy. Thank you!

By: juro

juro — Thu, 11 Sep 2025 04:11:38 +0000

Super easy, super yummy!

By: pattyf

pattyf — Fri, 04 Apr 2025 19:22:24 +0000

This was delicious! I did not strain it, just used my immersion blender. However, I did add 1/3 cup grated Parmesan and 1/2 cup heavy cream at the end.