There’s something incredibly comforting about a bowl of creamy roasted tomato soup, especially when it’s made from scratch in your own kitchen. This isn’t your average canned soup—this is a rich, velvety, restaurant-quality tomato soup that tastes like pure comfort in a bowl. The secret? Roasting the tomatoes first to bring out their natural sweetness and depth of flavor.
This homemade creamy roasted tomato soup is perfect for those chilly fall evenings, lazy Sunday lunches, or whenever you’re craving something warm and satisfying. It pairs beautifully with a grilled cheese sandwich (the ultimate comfort food combo!), crusty bread for dipping, or even as an elegant starter for a dinner party. Whether you’re cooking for your family on a weeknight or meal prepping for the week ahead, this easy roasted tomato soup recipe delivers incredible flavor with minimal effort.
The best part? You probably already have most of the ingredients in your pantry right now. This recipe uses simple, wholesome ingredients that transform into something truly special through the magic of roasting and a few chef-approved techniques.
History / Background
Tomato soup has been a beloved comfort food for generations, but its journey to becoming an American household staple is fascinating. While tomatoes originated in South America and were brought to Europe by Spanish conquistadors in the 16th century, tomato soup as we know it didn’t become popular until much later.
In the United States, tomato soup gained widespread popularity in the late 1800s when Joseph Campbell introduced condensed tomato soup in 1897. This affordable, convenient option became a pantry staple during the Great Depression and solidified its place in American cuisine. The famous pairing of tomato soup and grilled cheese sandwiches became an iconic comfort food combination that’s still beloved today.
However, the tradition of roasting tomatoes before making soup has deeper European roots, particularly in Mediterranean cuisine. Italian and French cooks have long known that roasting tomatoes concentrates their flavors and natural sugars, creating a more complex and satisfying soup. This technique transforms ordinary tomatoes into something extraordinary—caramelizing their edges, intensifying their sweetness, and adding a subtle smoky depth that you simply can’t achieve by simmering raw tomatoes alone.
The creamy version of tomato soup likely evolved as cooks began adding cream or milk to balance the acidity of tomatoes and create a more luxurious texture. Today, homemade creamy roasted tomato soup represents the perfect marriage of Old World technique and modern comfort food sensibilities—honoring tradition while delivering the cozy, satisfying experience that home cooks crave.
Why You’ll Love This Recipe
This creamy roasted tomato soup recipe is about to become your new favorite way to enjoy this classic comfort food. The roasting process takes this soup from good to absolutely incredible, creating layers of flavor that you just can’t get from a can or from using raw tomatoes.
Here’s why this recipe is a total winner:
- Restaurant-quality flavor at home – Roasting the tomatoes caramelizes their natural sugars and creates deep, complex flavors that taste like they came from an upscale bistro
- Incredibly easy to make – Despite tasting fancy, this soup comes together in about an hour with simple, straightforward steps that even beginner cooks can master
- Budget-friendly ingredients – Uses affordable, pantry-staple ingredients that won’t break the bank, making it perfect for feeding your family without spending a fortune
- Naturally vegetarian – This soup is completely meat-free while still being hearty and satisfying, making it perfect for Meatless Mondays or vegetarian guests
- Perfect for meal prep – Makes a big batch that stores beautifully in the fridge or freezer, so you can enjoy homemade soup all week long
- Customizable to your taste – Easily adjust the creaminess, add extra herbs, make it spicy, or keep it mild—this recipe adapts to your preferences
- Crowd-pleaser for all ages – Kids and adults alike love the smooth, creamy texture and familiar tomato flavor
- Cozy comfort food – Warms you from the inside out and provides that soul-satisfying comfort we all crave, especially during cooler months
Ingredient Notes
Let’s talk about what goes into this amazing soup and why each ingredient matters. Understanding your ingredients helps you make smart substitutions and adjustments based on what you have on hand.
Roma Tomatoes (or Plum Tomatoes): These are the star of the show! Roma tomatoes are ideal because they’re meatier with fewer seeds and less water content, which means more concentrated tomato flavor. When roasted, they develop incredible sweetness and depth. If you can’t find Roma tomatoes, you can use regular tomatoes, cherry tomatoes, or even canned whole San Marzano tomatoes in a pinch (though you’ll skip the roasting step with canned).
Olive Oil: A good quality extra virgin olive oil adds richness and helps the tomatoes caramelize beautifully in the oven. It also adds a subtle fruity flavor that complements the tomatoes perfectly.
Garlic: Fresh garlic cloves roasted alongside the tomatoes become sweet, mellow, and incredibly aromatic. Roasted garlic is much less harsh than raw garlic and adds a wonderful depth of flavor to the soup.
Yellow Onion: Provides a sweet, savory base for the soup. Onions add complexity and balance to the bright acidity of tomatoes. You can substitute with white onions or shallots if needed.
Vegetable Broth or Chicken Stock: This is your liquid base that helps achieve the right consistency. Vegetable broth keeps it vegetarian, while chicken stock adds extra richness. Use low-sodium varieties so you can control the salt level yourself.
Heavy Cream: This is what makes the soup luxuriously creamy and velvety. It also balances the acidity of the tomatoes. You can substitute with half-and-half for a lighter version, or use coconut cream for a dairy-free alternative.
Fresh Basil: Classic pairing with tomatoes! Fresh basil adds a bright, aromatic element that screams summer. If you don’t have fresh, you can use dried basil (about 1 teaspoon), but fresh really makes a difference.
Sugar or Honey: Just a touch of sweetness balances the natural acidity of tomatoes and rounds out the flavors beautifully. This is a classic Italian trick that makes tomato-based dishes taste more balanced.
Salt and Black Pepper: Essential for bringing out all the flavors. Season to your taste—the soup should be well-seasoned but not overly salty.
Optional additions: Red pepper flakes for heat, bay leaves for depth, Parmesan cheese for umami, or a splash of balsamic vinegar for extra complexity.
Equipment Needed
You don’t need fancy equipment to make this soup, but having the right tools makes the process much easier:
- Large rimmed baking sheet – For roasting the tomatoes and garlic; make sure it has sides to catch the delicious juices
- Large heavy-bottomed pot or Dutch oven – For cooking the soup; a Dutch oven is ideal as it distributes heat evenly
- Immersion blender – The easiest way to puree the soup right in the pot; alternatively, you can use a regular blender or food processor
- Sharp chef’s knife – For cutting tomatoes, onions, and garlic
- Cutting board – Preferably a large one that can accommodate all your tomatoes
- Wooden spoon or silicone spatula – For stirring and scraping up those flavorful browned bits
- Measuring cups and spoons – For accurate measurements
- Ladle – For serving the soup
- Fine mesh strainer (optional) – If you want an ultra-smooth soup without any seeds or skin pieces
Pro tip: If you don’t have an immersion blender, let the soup cool slightly before carefully transferring it in batches to a regular blender. Never fill a blender more than halfway with hot liquid, and always hold the lid down with a kitchen towel to prevent dangerous splatters.
Print
Creamy Roasted Tomato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This homemade creamy roasted tomato soup is the ultimate comfort food—rich, velvety, and bursting with deep tomato flavor from roasting. It’s easy to make, budget-friendly, and tastes better than any restaurant version. Perfect for pairing with grilled cheese or enjoying on its own!
Ingredients
- 3 pounds Roma tomatoes, halved lengthwise (about 12-15 tomatoes)
- 1 head garlic, top sliced off to expose cloves
- 4 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced
- 3 cups vegetable broth or chicken stock
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, packed (plus extra for garnish)
- 1 tablespoon granulated sugar or honey
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 2 bay leaves (optional)
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare the tomatoes: Cut Roma tomatoes in half lengthwise and arrange them cut-side up on the prepared baking sheet. Slice the top off the garlic head to expose the cloves and place it on the baking sheet as well.
- Season and roast: Drizzle 3 tablespoons of olive oil over the tomatoes and garlic. Sprinkle with a pinch of salt and pepper. Roast in the preheated oven for 35-40 minutes, until the tomatoes are caramelized around the edges and the garlic is soft and golden. The tomatoes should be slightly charred and their juices bubbling.
- Sauté the aromatics: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 6-8 minutes until soft and translucent, stirring occasionally.
- Squeeze the garlic: Once the tomatoes and garlic are done roasting, let the garlic cool for a few minutes. Then squeeze the roasted garlic cloves out of their skins directly into the pot with the onions. The cloves should pop out easily when squeezed.
- Add the roasted tomatoes: Transfer all the roasted tomatoes along with any accumulated juices from the baking sheet into the pot. Don’t leave any of those flavorful juices behind—they’re liquid gold!
- Add broth and seasonings: Pour in the vegetable broth, add the bay leaves (if using), sugar or honey, salt, pepper, and red pepper flakes if you want a little heat. Stir everything together and bring to a gentle boil.
- Simmer: Reduce heat to low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally. This allows all the flavors to meld together beautifully.
- Add fresh basil: Remove the bay leaves and tear in the fresh basil leaves. Stir them into the soup and let them wilt for about 1-2 minutes.
- Blend until smooth: Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid—never fill the blender more than halfway.
- Stir in cream: Return the blended soup to the pot (if you used a regular blender) and stir in the heavy cream. Warm through over low heat for 3-5 minutes, but don’t let it boil once the cream is added.
- Taste and adjust: Taste your soup and adjust the seasoning with more salt, pepper, or even a tiny bit more sugar if needed. The soup should be well-balanced—savory, slightly sweet, and perfectly creamy.
- Serve hot: Ladle the creamy roasted tomato soup into bowls and garnish with fresh basil leaves, a drizzle of cream or olive oil, cracked black pepper, or even some homemade croutons. Serve immediately with your favorite crusty bread or a classic grilled cheese sandwich!
Notes
- For a lighter version: Use half-and-half instead of heavy cream, or substitute with full-fat coconut milk for a dairy-free option.
- Make it vegan: Skip the cream and use full-fat coconut milk or cashew cream instead. Use vegetable broth to keep it plant-based.
- Extra flavor boost: Add a splash of balsamic vinegar (about 1 tablespoon) right before serving for extra depth, or stir in a tablespoon of tomato paste while sautéing the onions for more concentrated tomato flavor.
- Texture preference: If you prefer a chunkier soup, blend only half of it and leave some texture. For ultra-smooth soup, pass it through a fine mesh strainer after blending to remove any remaining seeds or skin pieces.
- Roasting tip: Don’t skip the roasting step! This is what gives the soup its incredible depth of flavor. The caramelization is essential.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 245
- Sugar: 12g
- Sodium: 625mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Nutritional information is approximate and based on one serving using heavy cream and vegetable broth.
Tips & Variations
Want to customize this creamy roasted tomato soup to match your preferences or dietary needs? Here are some delicious ways to make it your own:
Make it dairy-free/vegan: Swap the heavy cream for full-fat coconut milk or cashew cream. Coconut milk adds a subtle sweetness that pairs wonderfully with tomatoes. You can also use oat cream for a neutral-flavored dairy-free option.
Add protein: Stir in cooked shredded chicken, crumbled Italian sausage, or white beans to make it more filling and turn it into a complete meal.
Boost the vegetables: Add roasted red bell peppers to the baking sheet with the tomatoes for extra sweetness and color, or stir in some sautéed carrots for added nutrition and natural sweetness.
Make it spicy: Increase the red pepper flakes, add a diced jalapeño when sautéing the onions, or stir in a spoonful of harissa paste for a North African twist.
Italian-style: Add Italian seasoning, oregano, and finish with freshly grated Parmesan cheese. You can also stir in some pesto right before serving for an herby kick.
Smoky version: Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce for a deep, smoky flavor that’s absolutely addictive.
Chunky tomato soup: Don’t blend all the soup—leave some tomato chunks for texture, or reserve some roasted tomatoes and stir them in at the end.
Herb variations: Try fresh thyme, oregano, or even cilantro instead of basil for different flavor profiles. Each herb brings its own unique character to the soup.
Add umami: Stir in a tablespoon of tomato paste, a splash of Worcestershire sauce, or some grated Parmesan cheese for that savory umami depth that makes the soup even more craveable.
Pro Chef Tips
Want your homemade roasted tomato soup to taste like it came from a five-star restaurant? Here are some professional secrets that take this recipe from great to extraordinary:
Don’t crowd the tomatoes: Arrange tomatoes in a single layer with space between them on the baking sheet. Overcrowding creates steam instead of allowing proper roasting and caramelization. Use two baking sheets if needed.
High heat is your friend: Roasting at 425°F ensures proper caramelization. Lower temperatures will cook the tomatoes but won’t develop those delicious browned, slightly charred edges that give the soup its complex flavor.
Use the tomato juices: All those concentrated juices on the baking sheet after roasting are pure flavor bombs. Make sure to scrape every last bit into your soup pot—those caramelized bits are where the magic happens.
Adjust sweetness for your tomatoes: Some tomatoes are naturally sweeter than others. Start with less sugar and add more if needed after tasting. The sugar should balance acidity, not make the soup taste sweet.
Warm your cream: Before adding cream to the soup, let it come to room temperature or warm it slightly. This prevents the soup’s temperature from dropping too much and helps prevent curdling.
Blend hot but carefully: For the silkiest texture, blend the soup while it’s still hot. The heat helps break down everything more smoothly. Just be extremely careful to avoid burns—hot liquid expands when blended.
Season in layers: Salt the tomatoes before roasting, season the onions while cooking, and adjust at the end. This layered seasoning creates more depth than just salting once at the end.
Fresh basil at the end: Add fresh basil toward the end of cooking rather than at the beginning. This preserves its bright, fresh flavor rather than cooking it out completely.
The cream swirl trick: Reserve a few tablespoons of cream and drizzle it on top of each serving, then use a toothpick to swirl it into a pretty pattern. It looks restaurant-fancy and takes just seconds!
Common Mistakes to Avoid
Even with a straightforward recipe like this, there are a few pitfalls that can impact your results. Here’s what to watch out for:
Using watery tomatoes: Regular slicing tomatoes have too much water content and will make your soup thin and less flavorful. Stick with Roma or plum tomatoes for the best results, or be prepared to simmer the soup longer to reduce excess liquid.
Not roasting long enough: Those beautiful caramelized edges on your tomatoes aren’t just for looks—they’re where the flavor is! Make sure your tomatoes are actually roasted with some charred spots, not just warmed through. If they look pale, give them more time.
Burning the garlic: Watch your garlic carefully while roasting. If the exposed cloves start to get too dark, cover them loosely with foil. Burnt garlic tastes bitter and will ruin your soup’s flavor profile.
Blending boiling soup unsafely: Hot liquid expands dramatically when blended and can explode out of your blender, causing serious burns. Always let soup cool slightly, never fill the blender more than halfway, and hold the lid down firmly with a towel. An immersion blender is much safer for hot liquids.
Adding cream to boiling soup: If your soup is at a rolling boil when you add the cream, it can curdle or separate. Always reduce the heat to low and make sure the soup is just gently warm before stirring in the cream.
Over-salting early: Remember that the soup will reduce and concentrate as it simmers, and broth already contains salt. Start with less salt than you think you need and adjust at the very end after the cream is added. You can always add more but can’t take it away!
Skipping the taste test: Always taste your soup before serving and adjust the seasoning. Every batch of tomatoes is different—some are sweeter, some more acidic. Your soup might need an extra pinch of salt, a bit more sugar, or a splash of balsamic vinegar to reach perfection.
Storage & Meal Prep
One of the best things about this creamy roasted tomato soup is how well it stores, making it perfect for meal prep or make-ahead dinners!
Refrigerator storage: Let the soup cool completely to room temperature, then transfer it to airtight containers. It will keep beautifully in the refrigerator for up to 5 days. The flavors actually deepen and improve overnight, so day-two soup is often even better than freshly made!
How to reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You can also microwave individual portions in microwave-safe bowls for 2-3 minutes, stirring halfway through. If the soup has thickened in the fridge, thin it out with a splash of broth or cream while reheating.
Texture changes: The soup may thicken slightly as it sits in the fridge because the starches from the tomatoes continue to absorb liquid. This is completely normal—just add a little broth or water when reheating to return it to your desired consistency.
Portion control tip: Store in individual serving-sized containers for easy grab-and-go lunches throughout the week. This makes portion control effortless and means you can heat exactly what you need.
Avoid freezing the cream: If you plan to freeze this soup, it’s best to freeze it BEFORE adding the heavy cream. The cream can separate and become grainy when frozen and thawed. Freeze the soup base, then add fresh cream when you reheat it.
Make-Ahead & Freezer Notes
This soup is fantastic for making ahead, whether you’re meal prepping for busy weeknights or want to keep some on hand for whenever a craving strikes!
Make-ahead instructions: You can roast the tomatoes and garlic up to 2 days in advance. Store them in an airtight container in the refrigerator, then proceed with the recipe when you’re ready to make the soup. You can also make the complete soup up to 3 days ahead and store it in the refrigerator.
Freezer-friendly: Yes! This soup freezes beautifully, but with one important caveat—freeze it BEFORE adding the heavy cream. Cream-based soups can separate and become grainy when frozen. Instead, prepare the soup through step 10 (after blending but before adding cream), let it cool completely, and then freeze.
How to freeze: Pour the cooled soup base into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Label with the date and contents. The soup will keep in the freezer for up to 3 months.
Freezing in portions: Consider freezing in individual or family-sized portions for maximum convenience. Silicone muffin pans or ice cube trays work great for small portions that you can pop out and transfer to freezer bags.
How to thaw and reheat: Thaw frozen soup overnight in the refrigerator for best results. Then reheat it gently on the stovetop over medium-low heat until warmed through. Once it’s hot, stir in the heavy cream (about 2-3 tablespoons per serving) and heat for another few minutes without boiling.
Quick thaw method: If you forgot to thaw overnight, you can reheat from frozen. Place the frozen soup in a pot over low heat, breaking it up gently as it thaws. Once completely thawed and heated, add the fresh cream and stir until smooth.
Flash freeze trick: For the freshest taste, you can even flash-freeze individual portions on a baking sheet first, then transfer to bags. This prevents them from sticking together and makes it easy to grab exactly the amount you need.
Serving Suggestions
Creamy roasted tomato soup is delicious on its own, but pairing it with the right sides and accompaniments takes it to the next level! Here are some perfect serving ideas:
The classic pairing: Grilled cheese sandwiches are the ultimate companion to tomato soup. Try a classic white bread and American cheese version for nostalgia, or upgrade with sourdough, sharp cheddar, and a sprinkle of herbs. Cut into triangles for dipping!
Crusty bread options: Serve with warm, crusty French bread, garlic bread, focaccia, or ciabatta for dipping. The bread soaks up the creamy soup and adds satisfying texture to every bite.
Topped with croutons: Homemade or store-bought croutons add a delightful crunch. Try garlic herb croutons, or make your own by tossing cubed bread with olive oil, garlic powder, and Italian seasoning, then baking until crispy.
Fresh salads: Balance the richness of the soup with a light, crisp salad. A simple arugula salad with lemon vinaigrette, a classic Caesar salad, or a mixed green salad with balsamic dressing all work beautifully.
Garnish ideas: Elevate your presentation with creative garnishes like a drizzle of extra virgin olive oil, a dollop of pesto, fresh basil leaves, grated Parmesan cheese, crispy bacon bits, or even a few roasted chickpeas for crunch.
Appetizer portions: Serve smaller portions in espresso cups or small bowls as an elegant starter for a dinner party. Pair with a cheese board, charcuterie, or stuffed mushrooms for a complete appetizer spread.
Comforting meal ideas: Make it a complete comfort food dinner by serving alongside meatloaf, roasted chicken, or a simple quiche. The soup adds warmth and heartiness to any meal.
For kids: Serve in fun bowls with alphabet pasta or tiny star pasta stirred in. Cut grilled cheese into fun shapes using cookie cutters to make it extra appealing for little ones.
Wine pairing: If you’re serving this as part of a more formal meal, it pairs wonderfully with a crisp Sauvignon Blanc or a light Pinot Noir.
FAQs Section
Can I use canned tomatoes instead of fresh? Yes! While roasting fresh tomatoes gives the best flavor, you can use two 28-ounce cans of whole San Marzano tomatoes as a shortcut. Skip the roasting step and simmer them with the sautéed onions and garlic (you can roast just the garlic separately if you want that caramelized flavor). The soup won’t have quite the same depth, but it will still be delicious and takes much less time.
Why is my soup too acidic? Tomatoes are naturally acidic, and some varieties more than others. The sugar in the recipe helps balance this acidity, but you can add a bit more (start with an extra teaspoon) if needed. A pinch of baking soda (just 1/4 teaspoon) can also neutralize acidity without adding sweetness. Alternatively, add more cream to mellow out the acidity with richness.
Can I make this soup without a blender? You can make a chunkier version without blending, but it won’t be the creamy, smooth soup this recipe is known for. If you don’t have an immersion or regular blender, you could try mashing the tomatoes with a potato masher for a rustic texture, but it won’t be silky smooth. Immersion blenders are very affordable and worth the investment if you make soups often!
How can I make this soup thicker? If your soup is too thin, simmer it uncovered for longer to reduce the liquid and concentrate the flavors. You can also add a tablespoon or two of tomato paste while cooking, or stir in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes until thickened.
Is this soup gluten-free? Yes! This creamy roasted tomato soup is naturally gluten-free as long as you use gluten-free broth (check your labels, as some brands contain gluten). Just be mindful of what you serve it with—pair with gluten-free bread instead of regular crusty bread if you’re serving someone with celiac disease or gluten sensitivity.
Can I double this recipe? Absolutely! This soup doubles beautifully for feeding a crowd or stocking your freezer. You’ll need to use multiple baking sheets for roasting the tomatoes, and a very large pot for simmering. The cooking times remain the same, though you may need a few extra minutes to bring the larger volume to temperature.
Why did my soup separate or look curdled? This usually happens when cream is added to soup that’s too hot or boiling. Always reduce the heat to low before adding cream, and stir it in gently. If it does separate, try blending it again with an immersion blender—this can sometimes bring it back together. Using room-temperature cream instead of cold cream also helps prevent separation.
Conclusion
There you have it—the ultimate creamy roasted tomato soup recipe that’s destined to become a staple in your home cooking rotation! This isn’t just another soup recipe; it’s a warm hug in a bowl, perfect for busy weeknights, lazy weekends, or any time you need a little comfort food magic. The combination of roasted tomatoes, caramelized garlic, and rich cream creates a depth of flavor that simply can’t be replicated with canned soup or shortcuts.
The best part? This recipe is endlessly adaptable. Make it dairy-free, add extra veggies, spice it up, or keep it classic—however you make it, you’ll be rewarded with a bowl of pure, satisfying deliciousness. Plus, it’s budget-friendly, makes great leftovers, and freezes beautifully, so you can enjoy homemade soup even on your busiest days.
I hope this recipe brings as much joy to your kitchen as it has to mine! There’s truly something special about ladling up a bowl of homemade soup and watching your family’s faces light up with that first spoonful. Don’t forget to pair it with a perfectly golden grilled cheese sandwich for the ultimate comfort food experience.
Now it’s your turn! I’d love to hear how your creamy roasted tomato soup turns out. Did you add any fun variations? Serve it with a creative side? Share your experience in the comments below, and don’t forget to rate this recipe! And if you loved it (I know you will!), please save this recipe to your Pinterest boards so you can make it again and again. Your pins help other home cooks discover delicious recipes like this one!
Happy cooking, and enjoy every warm, creamy, tomato-licious spoonful! 🍅🥄❤️
