Creamy Garden Tomato Soup with Fresh Herbs

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Written By Suzi Wollman

This soup started in my pastors’ backyard. Karen and Curtis have a little garden that just thrived this year. My own four tomato plants? Frost, then hail — I got exactly one tomato. One. So when Karen and Curtis shared a basket of their bumper crop, it felt like a small miracle.

But my herbs loved the season — basil, mint, rosemary, and thyme all grew like crazy. Combining their tomatoes, my herbs, and fresh cream from my good friend Pat’s cow was like heaven sent manna.

That’s how homesteaders do things—together.

Roasting brings out the tomatoes’ sweetness, and those fresh herbs make it sing. Here’s how I do it — simple, forgiving, and perfect for freezing if you want summer tomatoes in January.

Ingredients

  • 3 lbs fresh tomatoes, quartered

  • 2 cloves garlic, peeled

  • 1 small onion, chunked

  • 2–3 tbsp olive oil

  • Salt + pepper

  • 1–2 cups broth (chicken or vegetable)

  • ½ cup cream or half-and-half

  • A handful of fresh basil, thyme, or parsley (plus extra for garnish)

Instructions

1. Roast the tomatoes.

Spread tomatoes, garlic, onion, and herbs on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F for 25–35 minutes, until edges start to caramelize.

2. Blend until smooth.

Discard any woody herb stems, then scrape everything into a blender with a splash of broth. Blend until silky. Strain if you like a very smooth soup.

3. Simmer and season.

Pour into a pot and add more broth until it’s the consistency you like. Simmer gently for 10 minutes. Taste and adjust seasoning — a pinch of sugar can tame extra-acidic tomatoes.

4. Finish with cream and herbs.

Take off the heat, stir in cream, and sprinkle in some fresh chopped herbs. Don’t boil after adding cream — just let the heat of the soup warm it through.

Freezer Tip

Skip the cream if you plan to freeze. Portion the soup into jars or containers, label, and freeze. When you reheat, add cream right before serving so it stays smooth and fresh-tasting.

Serving Suggestions

  • Pair with grilled cheese or crusty sourdough.

  • Serve in mugs with a swirl of cream and fresh basil on top.

  • Add crunchy croutons or a drizzle of good olive oil for extra flair.



Suzi Wollman
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