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!
Homemade Tomato Soup (Fresh Tomatoes)
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 followed the recipe and my soup came out extremely burnt. The peppers and onions were burnt to a crisp after that long in the oven. I would recommend taking them out much sooner than the tomato’s if they’re diced small or roasting them whole.
This was great! Didn’t have the fresh herbs but dried ones worked just didn’t put in as many. Also added the Parm cheese right into it.
made this a couple weeks ago. plan to make it one night this week. so tasty.. our garden was very bountiful this year.. thank you jesus.. and i have a freezer full of tomatoes. some processed some not… so been searching ways to use up that bounty… now do not get me wrong – i like canned tomato soup just fine.. but this was so much tastier…i used half and half in place of the cream. otherwise i followed the recipe… this time i will have to used my dried herbs instead of fresh… the garden is done for the year…but i reckon it will be just as tasty.. thanks for a great recipe..
That makes me so happy to hear, Tonya! I hope you enjoyed it just as much this time around ❤️
Made this and it was really good. I did add a tablespoon of tomato paste. Don’t forget the cream added a creamy taste. Will definitely make this again.
So glad you posted this recipe!!! I have made several batches. It has been a real hit. Great to freeze for future use as well! Tx
Made this recipe and was going to add the cream, but forgot. Didn’t need to! Turned out gorgeous. The whole family loved it. And I made grilled cheese. Thanks for the great recipe!
Love it! I did add the cream. I used mostly cherry tomatoes from my garden. Thanks for the recipe!
I had a bunch of cherry tomatoes at the end of the growing season and this recipe was a lifesaver! I added jalapeno salt that I made from my peppers and really added a nice flavor.
DEEEEELICIOUS!! Added half & half to smooth it out. Going to the farmer’s market this weekend to buy 1/2 bushel of tomatoes & will freeze without the 1/2 & 1/2. That’ll be added after thawing
love this – so easy. Will have to figure out spice adjustments to my taste but awesome- definitely added cream and parmesan.
I followed recipe but soup tasted like spaghetti sauce.
Can this be frozen??
This soup freezes well before adding cream but the tomatoes can also be frozen after broiling and the soup prepped when ready to enjoy!
everyone enjoyed the soup..can you freeze it??
Hi Susie, I have never tried canning this recipe but it freezes well before adding cream. The tomatoes can also be frozen after broiling.
Easy and delish
The tomato soup was very good! Loved the consistency too. After the tomatoes were baked, I let them cool for 15 minutes and removed the skins that came off easily, then hand blended them. No fresh herbs on hand , used dried herbs instead. Added less than 1/4 cup whole milk for a little thicker soup for my preference. Great recipe, quick, easy and delicious!
P.S. I’ve made a couple of your other recipes which were also good and didn’t write a comment on them so letting you know now.
Thanks Madeleine. So glad you are enjoying them.
I made this for our soup course for a recent fundraising dinner- AMAZING! I had SO many requests for the recipe!
All tomatoes, Garlic onions and peppers came straight from the farm- This recipe is definitely a keeper and a fantastic way to use the abundance to tomatoes this time of year.
My one addition would be to peel the tomatoes- my preference after trying peeled and not.
Thanks for this awesome addition to my go to meals.
I too removed the skins after roasting them. Next time will saute the garlic, onions& red pepper in butter so they are softer during the blending.
I wasn’t expecting to love this recipe since I’m not a huge tomato soup person. That said, I’ve only ever had canned tomato soup a.k.a. Campbells. This is nothing like canned in a good way! I had an over abundance of garden tomatoes, so I gave it a whirl. I LOVE THIS SOUP.
Things I did differently (mostly because I was lazy or didn’t have an ingredient):
– I didn’t use the red pepper
– I incorporated the parmesan into the soup instead of just as a garnish.
– I used jarred minced garlic (1/2 tsp=1 clove)
– I used avocado oil instead of olive oil (olive oil is cold use only and shouldn’t be heated)
– My spices were all dried (I didn’t have fresh)
This was DELICIOUS. My picky picky husband even liked it! I made a grilled cheese out of homemade sourdough and it was a totally scrumptious meal!
Can I use frozen chopped tomatoes?
Hi Nora, it should turn out well with frozen tomatoes!
I am wondering if the liquid after roasting the tomatoes should be added to the soup? I scooped out the tomatoes from the pan but didn’t add the liquid in the pan. I was concerned because of the olive oil possibly making the soup too oily.
I add it straight to the soup, it should make it too oily but we would love to hear how it turns out for you!
This is my first time making tomato soup and it AMAZING!!! My husband who isn’t really a soup fan ate some too. I wouldn’t change a thing. This is my new go to.