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!!

Overhead picture of tomato soup in pot

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!

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

Tomatoes and garlic on a baking pan

How to Make Tomato Soup

  1. Place tomatoes and peppers on a pan with olive oil and seasonings. Roast until you see a bit of char.
  2. Bring broth to a boil and add roasted tomatoes.
  3. 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).

Fresh Tomato Soup in a white bowl

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

Did you enjoy this Fresh Tomato Soup? Leave a rating and a comment below!

Fresh Tomato Soup in a white bowl
4.95 from 658 votes↑ Click stars to rate now!
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Homemade Tomato Soup (Fresh Tomatoes)

Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
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  • 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


  • 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.



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.
4.95 from 658 votes

Nutrition Information

Calories: 137 | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 366mg | Potassium: 678mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2230IU | Vitamin C: 50.9mg | Calcium: 100mg | Iron: 1.5mg

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

Course Soup
Cuisine American
Fresh Tomato Soup in a bowl with croutons and a title
Fresh Tomato Soup in a pot with writing
Fresh Tomato Soup in a white bowl with writing
Fresh Tomato Soup in a bowl and in a pot with writing

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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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Recipe Rating


  1. This soup was a hit in our house. I used fresh peppers, tomatoes and herbs from our backyard garden and doubled the recipe. I added the cream simply because we prefer a bisque and served it with grilled ham and cheese on texas toast. Also garnished the soup with shredded parmesan cheese, and croutons! Delicious, thanks Holly!5 stars

  2. I also found it bland and too thin for my taste. I added a can of Fire roasted tomatoes w/garlic, extra salt, and some corn starch and blended again in food processor. That really helped. But I loved the roasted taste of tomatoes so next time I will add more fresh tomatoes. It’s too easy to give up on after one try.

  3. I printed this recipe in 2021 and have not looked back. So much so that in March/24 I had to come back and comment. This soup is so delicious I make it every 1-2 months. Sometimes with cream and sometimes without, the only other change if it is one, I use Herbs de Provence as the herbs and then fresh basil. Love Love Love this soup!5 stars

  4. I made this soup recipe for supper tonight and followed the recipe to a T. It was very bland and had no flavor, I was very disappointed, was looking forward to making this again and again. Will have to keep looking for a GOOD tomato soup recipe.

  5. Can you please give Vitamin A in milligrams? IU isn’t useful to me for my nutrition tracking app.

    1. Our nutrition information is an estimate. We recommend inputting your exact ingredients into a tracker like MyFitnessPal for more accurate information. I hope that helps!

  6. I used five (5) cloves of garlic, the heavy cream as listed, and a 1/4 cup of white cooking wine. The family loves this recipe. Thanks, J. D. from Charlotte, NC.5 stars

  7. This is a simple, straightforward recipe that is so easy to follow and the soup is DELICIOUS. Better than anything in a can. I ended up adding a little more salt than listed, but I know that’s always subjective. I absolutely LOVE that there’s NO blanching, peeling, or deseeding the tomatoes–and you would have no idea because the finished product is so smooth and creamy! In fact, my partner thought I’d spent hours making this precisely because they assumed I had to peel and de-seed (and I absolutely didn’t). I’m definitely making this again!

    As a note: I used a Vitamix blender to cream it.5 stars

    1. Yes the onions, garlic, and pepper are blended with the broth as well Let us know how it turns out for you!

  8. I made this soup last night and it was amazing. I didn’t have some of the ingredients (basil or red pepper) but it turned out delicious. I used thyme and oregano as herbs and home grown tomatoes. Next time I will plan ahead and have all of the ingredients on hand.5 stars

  9. This soup is so good! For me and my family I added more garlic (two heads for me) and a bit more bell pepper but other than that and veggie instead of chicken broth, it’s the same and was a smash hit with a grilled cheese sandwich with extra basil. Apparently I need to make it again because everyone loved it! Thanks so much!5 stars