The Best Homemade Tomato Soup Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for roasting.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/the-best-homemade-tomato-soup-recipe/
