The Best Homemade Tomato Soup Recipe

Introduction

This homemade tomato soup is rich, comforting, and bursting with fresh roasted flavors. Perfect for cozy evenings, it’s easy to make and can be adjusted to suit your favorite tomato varieties. Enjoy it smooth or with a little texture for a satisfying meal.

Ingredients

• 3 1/2 pounds fresh tomatoes (such as campari and plum, or your choice)
• 1 full garlic head (about 6 cloves), peeled and smashed
• 1 white onion, roughly chopped
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 large handful of basil leaves
• 2 cups chicken or vegetable broth

Instructions

1. Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Step 2: Arrange the tomatoes, garlic, and onion on the prepared sheet. Sprinkle with salt and pepper, then drizzle with olive oil.
3. Step 3: Roast in the oven for 1 hour, until the tomatoes are soft, roasted all over, and fragrant.
4. Step 4: Transfer the roasted vegetables to a large pot or Dutch oven. Add the broth and basil leaves, then cook over medium heat for 5 minutes.
5. Step 5: Blend the soup with an immersion blender to your preferred texture—smooth or slightly chunky.
6. Step 6: Simmer the soup for 10 to 15 minutes to deepen the flavors. If desired, stir in cream to enrich the soup.
7. Step 7: Serve hot with fresh croutons and parmesan, or pair it with a grilled cheese sandwich for a classic combo.

Tips & Variations

• Use a mix of tomato varieties for a more complex flavor.
• Add a pinch of red pepper flakes for a subtle heat.
• For a vegan version, use vegetable broth and skip the cream or use a plant-based alternative.
• To intensify the roasted flavor, broil the tomatoes for the last 5 minutes of roasting.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Tomato soup also freezes well—freeze in portions for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can substitute canned whole or diced tomatoes. Use about 2 cans (14 to 16 ounces each) and reduce the broth slightly since canned tomatoes contain liquid.

How can I make the soup creamier without cream?

Blend in cooked potatoes or add coconut milk for a creamy texture without dairy. Alternatively, a splash of non-dairy yogurt works well.

The Best Homemade Tomato Soup Recipe

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★★★★★

4.8 from 722 reviews

This homemade tomato soup recipe is a comforting and flavorful dish made from fresh roasted tomatoes, garlic, and onion, blended into a smooth or chunky consistency. Finished with fresh basil and simmered to deepen the flavors, it’s perfect served hot alongside crusty bread or a grilled cheese sandwich.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 1/2 pounds fresh tomatoes (campari and plum recommended, but any variety works)
• 1 full garlic head (about 6 cloves), peeled and smashed
• 1 white onion, roughly chopped
• 1 teaspoon salt
• 3 Tablespoons olive oil
• 1 large handful of basil leaves
• 2 cups chicken or vegetable broth

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for roasting.
2. Roast Vegetables: Arrange the fresh tomatoes, smashed garlic cloves, and chopped onion on the prepared baking sheet. Sprinkle with salt and pepper, then drizzle with olive oil. Place the sheet in the preheated oven and roast for 1 hour, or until the tomatoes are soft, roasted all over, and aromatic.
3. Combine Ingredients: Remove the roasted vegetables from the oven and transfer them to a large pot or Dutch oven. Add the vegetable or chicken broth and fresh basil leaves.
4. Cook and Blend: Cook the mixture over medium heat for 5 minutes to let the flavors meld. Then, use an immersion blender to puree the soup to your desired consistency—blend fully for creamy texture or leave a bit chunky if preferred.
5. Simmer to Enhance Flavor: Let the soup simmer gently for 10 to 15 minutes, allowing it to reduce slightly which intensifies the flavors. Optionally, stir in some cream at this stage to add richness.
6. Serve: Serve the hot tomato soup with fresh croutons and parmesan cheese, or pair it with a toasty grilled cheese sandwich for a classic comfort meal.

Notes

• You can use any variety of fresh tomatoes—heirloom, Roma, cherry, or vine-ripened—to suit your taste or availability.
• If you prefer a vegan version, use vegetable broth and skip adding cream or substitute with a plant-based cream.
• For a smoother soup, strain after blending to remove skins and seeds.
• Adding fresh basil at the end rather than cooking it extensively helps retain its vibrant flavor.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: homemade tomato soup, roasted tomato soup, easy tomato soup recipe, vegetarian soup, comfort food