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!
How to Make Fresh Tomato Soup
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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!
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.
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:
- 30 minute dinner rolls
- Cheesy Garlic Breadsticks
- Biscuits and Gravy
- Shortcut Garlic Parmesan Crescent Rolls
- Easy Kale Salad with Fresh Lemon Dressing
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.
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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Preheat oven to 450°F.
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Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
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Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
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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.
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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.
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Top with parmesan cheese, croutons or a drizzle of heavy cream.
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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
More Fresh Soups You’ll Love
- Pasta Fagioli Soup Recipe
- Split Pea Soup
- Roasted Cauliflower Soup
- Weight Loss Vegetable Soup
- Homemade Chicken Noodle Soup
REPIN this Delicious Soup Recipe
Holly
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!
Sounds good! Any idea how many tomatoes 3 pounds is?
It depends on the size of the tomatoes. Your local grocery store should have a scale in the produce section!
Thanks Holly! I never thought of that! I’ll do that so I know for next years garden tomatoes .
You’re welcome Lois!
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!
I’m so glad you loved it!
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
Canned tomatoes can work in a pinch, but the flavor might not be the same. Check the produce section of your grocery store.
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.
So glad you loved it!
I do not have a hand blender… Can I use something else?
You can use a regular blender, be sure not to put the lid on tightly as it can build up steam and explode if sealed.
It sounds delicious! Do you remove the skins from the tomatoes? They don’t usually dissolve or grind up very well!
For this recipe Cynthia, I did not remove the skins. Enjoy!
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 !!
Yes, the garden comes fast and furious! We enjoy it while we can.
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!!!
I’m happy to hear you loved it so much! We do too :)
Looks delish. Can’t wait to make it! Approximately how much soup does this yield?
This makes about 4.5 cups of soup.
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.
Sounds great Judy! Glad to hear you loved the soup.
Is this soup freezable? Would taste so good on a cold day.
I would suggest freezing without adding the cream, and add the cream as you reheat it. Enjoy Kim!