A cozy, make-ahead favorite that tastes like summer all year long.

There's something deeply satisfying about a pot of tomato soup simmering on the stove. This version starts with a sheet pan full of tomatoes—fresh from the garden or pulled straight from the freezer—roasted until they're sweet, caramelized, and intensely flavorful. The result is a silky, rich soup that my whole family requests year-round, even in the heat of summer.

I freeze excess tomatoes at peak season simply by removing the stems and packing them into freezer bags. When I'm ready for soup, they go straight onto the sheet pan—no thawing required. This recipe is intentionally flexible: use whatever quantity of tomatoes you have and adjust the seasonings and cream accordingly. The version below makes about 16 cups, perfect for feeding a crowd or stocking the freezer.

1. Preheat and prepare. Preheat the oven to 400°F. Line an extra-large rimmed baking sheet with parchment paper.
2. Roast the vegetables. Arrange the tomatoes in a single layer on the prepared sheet (they should not overlap). Scatter the quartered onions over the top and add the garlic. Drizzle everything generously with olive oil, then sprinkle evenly with the salt, pepper, oregano, and smoked paprika.
3. Roast until deeply caramelized. Place the sheet in the oven and roast for 1 hour, until the tomatoes are soft, collapsed, and beginning to brown in spots.

4. Mill for the smoothest texture.Working in batches if needed, pass the roasted tomatoes, onions, and garlic through a food mill fitted with the finest disc, collecting the purée in a large bowl. Any solids that remain can be transferred to a blender along with the juices left on the baking sheet; blend until smooth, then pass the mixture through the food mill once more.

5. Simmer and season.Pour the milled tomato mixture into a heavy-bottomed pot or Dutch oven. Stir in the Better Than Bouillon. Bring to a gentle simmer over medium-low heat and cook for 30–40 minutes, stirring every 7–10 minutes, until the soup has thickened slightly and the flavors have concentrated.

6. Finish with cream.Stir in the heavy cream (if using). Taste and adjust seasoning with additional salt or pepper if needed.

7. Serve.Ladle the soup into bowls and top with torn fresh basil leaves.

• Scaling: This recipe is easily halved or quartered. Simply reduce the seasonings, bouillon, and cream in proportion to the amount of tomatoes you use.
• Freezer-friendly: The finished soup freezes beautifully for up to 3 months. Cool completely, portion into airtight containers, and thaw overnight in the refrigerator before reheating gently on the stove.
• Texture preference: For an ultra-smooth soup, the food-mill step is worth the effort. If you don't have a food mill, a high-powered blender followed by a fine-mesh sieve works well.
• Serving suggestion: Pair with grilled cheese made on thick slices of sourdough focaccia for the ultimate comfort-food combination. You can find my focaccia recipe in the Baking category.

This soup is pure, unfussy comfort—proof that a few simple ingredients, roasted with care, can create something truly special. Enjoy every spoonful.