Sarra Ina Garten tomato soup recipes are the kind of bowls you want waiting on the stove when the weather turns cool. From silky roasted versions to chilled summer gazpacho, these 10 recipes cover every style of tomato soup she’s ever made.
1. Tomato Orzo Soup
Crushed tomatoes simmered with orzo pasta, garlic, and a pinch of red pepper flakes make this a quick weeknight favorite. Fresh basil and a shower of Parmesan finish each bowl with bright, savory flavor. Ready in just 30 minutes, it’s one of the fastest tomato soups in her collection.
2. Cream of Fresh Tomato Soup
Fresh plum tomatoes, tomato paste, and a pour of heavy cream create a velvety smooth bowl you can finish in about an hour and 15 minutes. Chopped basil and a touch of sugar balance the natural acidity of the tomatoes. Pass it through a food mill for that classic silky texture Ina loves.
3. Tomato Soup With Orzo
San Marzano whole tomatoes blended until smooth give this version a rich, sweet depth that crushed tomatoes can’t match. Orzo and heavy cream make each spoonful thick and satisfying, and the whole pot comes together in about 40 minutes. Dried oregano adds a warm, savory note throughout.
4. Roasted Tomato Basil Soup
Oven-roasted plum tomatoes caramelize at 400°F until blistered and golden, building a deep sweetness you can’t get from the stovetop alone. Four cups of packed fresh basil and a hint of thyme round out the flavor in this nearly two-hour labor of love. No cream needed here because the roasting does all the heavy lifting.
5. Roasted Tomato Soup
Roma tomatoes roasted alongside whole garlic cloves and sliced onion develop a deep, caramelized sweetness in about an hour and 10 minutes. Blending with canned plum tomatoes and chicken stock creates a creamy base even without the optional heavy cream. Chopped basil stirred in at the end keeps the flavor bright and fresh.
6. Tomato Soup With Grilled Cheese Croutons
Golden grilled cheese sandwiches made with Gruyère get cut into cubes and scattered over each bowl like the best croutons you’ve ever had. Underneath, crushed and whole plum tomatoes simmer with fresh basil and heavy cream for about 55 minutes. Saffron threads add a warm, subtle depth that sets this version apart from every other tomato soup.
7. Tomato and Eggplant Soup
Sautéed eggplant, fennel bulb, and crushed San Marzano tomatoes come together in a rustic, chunky bowl that’s ready in about 45 minutes. Fennel seeds, oregano, and red pepper flakes give the broth a warm Italian backbone. A drizzle of olive oil and grated Parmesan on top pull everything together.
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8. Pappa Al Pomodoro
Thick slices of ciabatta bread break down into the tomato broth as it simmers, creating a dense, porridge-like soup with incredible body. Red wine, chicken stock, and four cups of fresh basil build layers of savory flavor. Crispy pancetta and basil tossed with olive oil make a crunchy topping you won’t skip.
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9. Gazpacho
Chilled and tangy, this no-cook classic blends cucumbers, tomatoes, red bell peppers, and red onion into a bright, refreshing summer soup. Tomato juice, red wine vinegar, and good olive oil tie it all together. The longer it sits in the fridge, the more the flavors develop.
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10. Easy Gazpacho With Goat Cheese Croutons
Canned whole tomatoes, scallions, cucumber, and red onion get pulsed in a food processor until coarsely puréed, then chilled overnight. Tomato paste and red wine vinegar add a rich, tangy backbone to every spoonful. Warm baguette slices spread with creamy goat cheese make the perfect buttery contrast.
