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
- Tomato Bisque
- 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!
Ingredients
- 3 pounds ripe tomatoes
- 4 cloves garlic peeled
- ½ onion diced
- ½ red bell pepper diced
- 2 tablespoons olive oil
- salt and black pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs such as basil, parsley, oregano
- ¼ cup shredded Parmesan cheese for garnish, optional
- ½ cup heavy whipping cream optional
- thinly sliced fresh basil leaves for garnish, optional
Instructions
- Preheat oven to 450°F.
- Wash the tomatoes, or peel them if desired (see notes). Cut smaller apricot sized tomatoes in half and cut larger tomatoes into quarters or eighths.
- Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large rimmed baking sheet.
- 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 blender or hand blender to blend the mixture until smooth and creamy. Add heavy cream if using.
- Top with parmesan cheese, croutons or a drizzle of heavy cream.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
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I just spent the last nine hours processing 16 pounds of tomatoes and making this soup! Had a lot of fun with it and it’s the very best tomato soup I’ve ever made! I did take quite a bit of liberty, like using my Thanksgiving turkey stock and considerably more fresh herbs and garlic than was called for. But, this recipe is definitely going into the bank for future uses. Thanks for sharing it, I found it well worth the labor for two gallons of delicious, future tomato soup!
I am so happy to hear you love this recipe as much as I do Jeff! It sounds like a labor of love, but worth it!
I am freezing and saving this (minus the cream) until the first snow storm. It was easy to make with my EXCESSIVE garden tomatoes. I have made tomato sauce, salsa and we’re eating them fresh but we just can’t keep up even when giving them away to friends! This was a great solution for those last couple pounds of tomatoes coming in during late August/September. Easy to put together and delicious!! Can’t wait until a nice cold day to eat this with a grilled cheese sandwich. Thank you for the simple and yummy recipe!
You’re so welcome Jennifer! I love having this soup on hand! It’s such a great way to use up tomatoes.
I made a half batch of this recipe and it was amazing. Then I made a full batch and it was less flavourful and more watery. I don’t know what I did wrong! Any ideas?
It could have been dependent on the tomatoes you used. Also if they were very crowded on the plan they may have steamed more than roasted which is where a lot of flavor comes from. You want to ensure there is some space and the pan isn’t too crowded.
just made this tonight. super good! I added some sugar to offset some of the acidity of my tomatoes.
tomatoes and herbs fresh from out garden! delicious and fun to make soup. added the recommended carrot. tasted and added the whipping cream a little at a time until we got the taste we wanted. will definitely make this again!!
Even our picky toddler enjoyed! Highly recommend! And recommend all her recipes- we use them often.
Best tomato soup ever! Hopefully you are growing your own as this can be expensive if you have to buy tomatoes. It is labor intensive but well worth the labor. Everyone I share the soup with absolutely loves it! I am not a fan of tomatoes but I grow them just for this soup. I really like adding the whipping cream as it smooths out the flavor and texture. I look forward to this every summer!
I am so happy to hear you love this recipe Lana!
I really like this soup. It’s really easy to make and the taste is surprisingly very good. I made it last year and didn’t comment so I had to this time and I will be making it again. Thanks for sharing.
I have plans on using this recipe for my tomato soup this year, I freeze the soup in quart bags last year , no room in freezer, so I’m canning the soup I hope it will be okay, no cream or cheese will be added
Hi Mary, I don’t have much experience with canning, but maybe another reader can offer some guidance. I would love to hear how it turns out for you!
Taste like watery tomatoes
Oh no! I’ve made this recipe many times and never found that. Were your tomatoes nice and ripe for the best flavor?
Could you freeze the freshly made roasted tomato soup? And when you wanted to use it, thaw, simmer, and add a drizzle of cream to serve?
Absolutely! This soup freezes well before the cream addition.
would frozen tomatoes work well?
Yes, that should work just fine. They may release a bit more water when roasting so I’d ensure that your pan is rimmed.