Fresh Tomato Soup

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Homemade Tomato Soup is quite possibly one of the most perfect comfort foods you will find in a bowl!

Garden fresh tomatoes, red peppers, garlic and fresh herbs are tenderly roasted to bring out their natural flavours throughout, then blended to a creamy finish. Simply delicious!

We often eat tomato soup with Grilled Cheese Roll Ups for dipping or top it with croutons and parmesan cheese!

A large pot of homemade Tomato Soup

This really is the best tomato soup recipe I have ever had and once you learn how to make tomato soup at home, you’ll never buy the canned stuff again!

Making tomato soup from scratch is surprisingly easy.  It needs just a few fresh ingredients and can be prepared in under and hour making it the perfect weeknight meal!

Roasted tomatoes, onions, herbs and garlic on a baking sheet

How to Make Tomato Soup

This tomato soup recipe could not be more simple! I start with fresh tomatoes and of course the better your tomatoes, the better your soup will be!

  • Cut the veggies into bite sized pieces. Combine with aromatics, herbs and seasonings.
  • Roast in a very hot oven till you can see a bit of char on the veggies.
  • Bring chicken broth, (or vegetable broth if you want a vegetarian option), to a boil. Add roasted vegetables and fresh herbs.
  • Blend using a hand blender until smooth & creamy. 
  • Top with parmesan cheese or a drizzle of heavy cream if you prefer.

This recipe calls for heavy cream which is optional.  I personally 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.

A white bowl of Tomato Soup garnished with cheese, croutons and parsley

Such a great way to enjoy fresh seasonal tomatoes from the garden! Made with garlic, and fresh herbs like basil, parsley and oregano, this roasted tomato soup recipe has such a fresh flavor!

Is Tomato Soup Good for You?

Canned tomato soup can be high in sodium or have other additives however, this easy homemade tomato soup is garden fresh!

This recipe is made with a limited amount of salt, fresh and natural ingredients as well as low sodium chicken broth, so this tomato soup from scratch is both delicious and healthy!

What to eat with Tomato Soup: Keep in mind the classic grilled cheese and tomato soup combo which is definitely a favorite! Other favorites are:

This fresh Tomato Soup is a summery hug in a bowl! Zesty tomatoes, red peppers, garlic and herbs combine to create, quite possibly, the best roasted tomato soup I have ever made.

4.91 from 11 votes
Review Recipe

Fresh Tomato Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Holly Nilsson
Course Soup
Cuisine American
Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.


  • 3 lbs 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
  • 1/2 cup heavy cream optional

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  1. Preheat oven to 450°F.
  2. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
  3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
  4. 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.

  5. 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.

  6. Top with parmesan cheese, croutons or a drizzle of heavy cream.

Recipe Notes

I generally add some cream if the tomatoes are extra tart, most often nice ripe tomatoes won't require the cream.  Taste the soup once blended and decide if you'd like to add the cream.  Stir in a little at a time.
Nutrition information does not include cream or toppings.
Nutrition Information
Calories: 137, Fat: 8g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 366mg, Potassium: 678mg, Carbohydrates: 12g, Fiber: 3g, Sugar: 7g, Protein: 5g, Vitamin A: 44.6%, Vitamin C: 61.7%, Calcium: 10%, Iron: 8.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword from scratch, homemade, roasted, tomato soup

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Tomato Soup in a white bowl garnished with croutons



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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. I made it for 30 servings, and I added too much liquid. It’s watery. Can you suggest how to thicken? I know cornstarch and or flour. I also wanted it tastier too. I added fresh herbs, salt and pepper.

    1. If you have time, can you allow it to simmer down a bit to thicken? Another option would be to roast more tomatoes/peppers and add them in and blend.

  2. Loves your Fresh Tomato Soup. First time I ever made Home Made Tomato Soup. I added lots of Fresh Organic Baby Spinach once the soup was blended and hot. Looking forward to other recipes you share!
    thank You.

    1. Did you do what I did and add too much liquid? I don’t know why I did that. I was thinking 30 cups, 30 servings. My fault for doing that.

  3. I made this yesterday but used beef broth and a bit of sun dried tomatoes as well as some red pepper flakes.
    I let it simmer on stove about an hour before blending it.
    Hubby raved about it, and is excited to eat it again, with good bread of course
    Thank you for sharing a very easy and healthy recipe we will enjoy again and again! ❤️

  4. I’ll start by saying Wow! Great recipe.
    But I have a bit of a story to it. I am a total foodie from the U.S. but moved to Belize a few years ago. Here, the food tends to be quite bland. A lot of poor people in Belize so the main foods are chicken, rice, beans (or some other form of what they term, “Stew meat” which is essentially over-boiled beef or pork). I can’t stand it!
    I have a bf (just proposed to me actually so now fiance’) whose appetite is beyond picky. He’ll eat only chicken or seafood and doesn’t have even a remotely sophisticated palate.
    In Belize they have a soup called “Caldo” which is God Awful in my opinion. Basically it’s just chicken boiled in water. Very little flavor. But Belizeans love it. And chicken soup in Belize MUST have bones in it much to my chagrin but I’ve grown accustomered to it.
    So for me to find a recipe I could adapt and fuse that would satisfy my palate while also being nutritious that I could make with the beautiful fresh veggies all ways available year round in Belize, was delightful!
    I followed ther ecipe as said adding – as one reviewer suggested – a dash of honey at the end. They also have an herb here called Culantro (not to be confused with Cilantro) that is put in every single soup dish here so naturally I had to add some of that (part of the fusion aspect of it lol).
    But since he wants meat in his soup, I cooked the chicken first as I normally would for any soup then added water and a bit of consumme’ for the “chicken broth.” I let that simmer and cook the meat completely. That’s what I added the tomato/onion/bell pepper/garlic/herbs to.
    I gotta tell ya it was a hit way down here in Belize. Thank you for giving me something I could introduce the locals to that tthey don’t see as weird lol

    1. Congratulations on your engagement! I love hearing about the traditional dishes of other countries, thank you for sharing!

      So glad you enjoyed this soup!

  5. I absolutely adore this recipe! Last night was the second time we made it, and it turned out perfectly as usual. I love that this recipe is so fast, requires basically no prep, and uses only about 2 dishes in the house. It uses a sheet pan, and a pot. Clean up is such a breeze! I agree this is the perfect weeknight meal for the family. It makes 4 large bowls of soup for the family.

    We add the tiniest pinch of sugar to cut the acidity, put fresh shaved parmesan in it and on top, and we char the veggies under the broiler for a few extra minutes. We like that char look and flavor! We omit the heavy cream in lieu of extra parmesan. It’s a great way for me to use up any remaining veggies that are about to go bad.

  6. This was delicious! Made with the last of our very late season garden tomatoes. Sprayed olive oil on veggies before roasting, used pre-minced garlic in the broth, and omitted the cream – otherwise, made exactly as written. This is my new “go to” tomato soup recipe. Thanks!

  7. Great recipe, love the simplicity. After the summer bounty is gone, will canned tomatoes work..I’m not so lucky to have a garden and when the fresh crop disappears from the farmers market, I’m stuck

    1. Canned tomatoes can work in a pinch, but the flavor might not be the same. Check the produce section of your grocery store.

  8. I doubled up the cream and and added 1/3 a cup of dry sherry as well as a test of butter and simmered for 20 more minutes for a deeper flavor. Amazing recipe to start with.

  9. It sounds delicious! Do you remove the skins from the tomatoes? They don’t usually dissolve or grind up very well!

    1. I didn’t remove the skins, but did have to put the soup into my blender on liquefy to make it all smooth. Very delicious. BTW, I used frozen tomatoes from last year’s garden. I let them thaw, drained liquid off into my slow cooker, then proceeded with the recipe as written. Delicious.

  10. Made this today. It was outstanding. I added a couple tablespoons of raw honey at the very end to cut acidity. Definitely a gem of a recipe when you have a surplus of garden !!

  11. EXACTLY the simple, quick and DELICIOUS tomato soup recipe I was looking for. Highly recommend-and your totally right, this is how I will make fresh tomato soup from now on!!!

  12. delicious! Used this base recipe for my husband’s low residue diet and instead of charring all under the broiler, I put the vegetables in a kettle to finish cooking and added a few more tomatoes along with celery leaves. After the vegetables cooked soft I put them through my canning mill /strainer. Added half and half for a bit of fat content.