by Holly
Homemade Tomato Soup is a classic soup recipe made with fresh ripe tomatoes and fresh herbs blended with a hint of cream.
The tomatoes are roasted with a hint of garlic to bring out the natural flavor and then blended to a creamy finish. Velvety rich, jam-packed with flavor, and easy to make!!
Homemade is Best
The best tomato soup recipe is simple and made with fresh ingredients just like this recipe.
This easy soup can be prepared in under an hour making it the perfect weeknight meal!
TOMATOES FOR SOUP
Any kind of tomatoes will work but of course use the ripest, reddest ones you can find as they’ll have the best (and sweetest) flavor. In a pinch you can use canned tomatoes, they won’t have the same flavor as roasted tomatoes but are still great. Use a portion of canned fire-roasted tomatoes for extra flavor.
The tomatoes are roasted along with a bit of red bell pepper. The red pepper adds a bit of sweetness to balance out the acidity of the tomatoes. Cooked carrots will also work (I add shredded carrots to marinara for sweetness too).
How Many Tomatoes in a Pound
Of course, this varies based on the variety of tomato but to give you a general idea here are the approximates. This recipe is forgiving so it is ok if there’s a little bit more or less.
1 lb of tomatoes is approximately (remember you need 3lbs for this recipe):
- 2 large tomatoes
- 3 medium tomatoes
- 4 Roma tomatoes
- 2 1/2 cups chopped tomatoes
- 20 cherry tomatoes
How to Make Tomato Soup
- Place tomatoes and peppers on a pan with olive oil and seasonings. Roast until you see a bit of char.
- Bring broth to a boil and add roasted tomatoes.
- Blend using a hand blender until smooth & creamy.
Top with parmesan cheese or a drizzle of heavy cream if you prefer.
If Your Tomatoes Are Too Tart
This recipe calls for heavy cream which is optional. I don’t generally add the cream, however, sometimes tomatoes can be very tart (depending on the variety) so the addition of extra cream can help smooth out the flavor.
Other additions for a tart soup include a shredded carrot cooked with the mixture, pinch of sugar, a couple of pats of butter or some coconut milk (make sure it’s unsweetened).
We often eat tomato soup with a classic Grilled Cheese Sandwich for dipping or topped with croutons and parmesan cheese!
What to Eat with Tomato Soup:
A classic grilled cheese (or Grilled Cheese Roll-Ups) and tomato soup is definitely a favorite!
More Fresh Tomato Recipes
- Garden Fresh Bruschetta
- Fresh Tomato Salad
- Pico de Gallo
- Cucumber Tomato Salad
- Roasted Tomatoes
- Tomato Pie
Did you enjoy this Fresh Tomato Soup? Leave a rating and a comment below!
Fresh Tomato Soup
Prep Time 10 minutes
Servings 6 servings
Ingredients
- 3 pounds fresh ripe tomatoes
- 4 cloves garlic peeled
- ½ onion diced
- ½ red bell pepper diced
- 2 tablespoons olive oil
- salt & pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs basil/parsley/oregano
- fresh basil & parsley for serving
- ¼ cup parmesan cheese optional garnish
- ½ cup heavy cream optional
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Instructions
- Preheat oven to 450°F.
- Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
- Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
- Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
- Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
- Top with parmesan cheese, croutons or a drizzle of heavy cream.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Made this with tomatoes from my garden. This is an awesome soup and really easy!! Thanks!!
You’re very welcome!
I had a whack of tomatoes from my garden so thought I would make this. I probably tripled the recipe so I could freeze the soup. I was roasting the tomatoes went to stir them at the 15min mark, I guess I must have spilled a little in the bottom of the oven. Set the timer for 10 mins and left the kitchen after about 5 mins I went back into the kitchen and saw smoke coming from the vent of the oven. I turned off the oven and waited a few mins before opening. My wired in smoke detector went off. The alarm company tried calling me but we have our phone automatically forwarded to voice mail. Tried calling the alarm company to cancel the alarm when I heard the fire truck coming down our street! So embarrassing, had a chat and a laugh with the fire fighters that it was a false alarm. Went back in and finished making the soup. Had a taste before freezing and it is delicious. Just thought I’d share my adventure with you. LOL
Oh my gosh, Colleen! I am so sorry that happened but also thank you for the chuckle! Glad you love the soup at least.
Can you freeze it?
Hi Valerie, this soup freezes well. I would add the optional cream when reheating it though.
I used fresh polish plumb and heirloom tomato’s from the CSA farm I belong to, this was hands down the easiest and most delicious tomato soup ever!
do the bell peppers not go in the soup after roasting?
Yes, all of the roasted tomato mixture, including the onions and bell peppers, is added to the soup in step 5.
My soup was the bomb. Delicious recipe, thanks Holly. This is the first time I’ve made tomato soup but following your directions made it easy as pie. Tomato pie next!
This is a great recipe! I used fresh basil and thyme from my garden and a mix of different types of tomatoes from both my and my neighbour’s garden. I also used a whole shallot rather than 1/2 an onion. Delicious!