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 made this and it is a delicious tomato soup! Will share with others,too.
We made this and it was great!!!!!!
how many ounces would you consider each serving? planning to make a batch for a larger group of people and would like to know if i need to double or triple the recipe!
Hi James, a serving is approximately one cup.
Can you use frozen tomatoes in this recipe?
Hi Colleen, it should turn out well with frozen tomatoes!
yums
Do you only use tomatoes or do bell peppers and onions go into the soup after roasting?
All of the vegetables go into the soup.
Great flavor and creamy texture! Will make it again next year with new crop of tomatoes. Didn’t have an immersion blender so used ninja blender then added to chicken broth. Skipped heavy cream as well. Tomato skins didn’t break down so used slotted deep fry scoop to pull out most of the skins.
I made this with tons and tons of my ripe garden tomatoes and it was delicious. My only comment is in the future i will peel and take the seeds out before I roast the tomatoes. I had to put the soup through a strainer or it would have had too many seeds and skin.
Haha – I was just about to make the same comment. I also used a sieve – next time, instead of blending, I’ll try my food mill. Great flavour though!
Just made this, absolutely love it!
Fabulous! I used plain Greek yogurt for creaminess. Will make this soup often!!
Hi! I’m planning on making this tonight however I don’t have a roast option on my oven. What do I do?
Use the bake option to roast the tomatoes.
Do you add all the liquids from the pan after roasting the tomatoes to the pot with the chicken stock?
Yes, the liquid should also be added.
Delish and so easy!
Fabulous tomato soup. All ingredients were from my garden so it was very tasty.
Absolutely the best tomato soup I have ever tasted and so easy to make.
Fabulous soup! And I don’t even much like tomatoes. My husband grows too many and now I know what to do with them. I used half and half instead of heavy cream and served with small dollop of sour cream.
Delicious, easy to make soup! I added a jalapeño pepper to my second batch to spice it up a bit…..turned out great! Definitely a will make again!
Sooo good! I had so many grape and sun sugar tomatoes from my garden, so I used them along with some regular garden slicers. I did need to put the finished soup in my blender, then a food mill, because of all the tomato skins. I added a little parmesan to my bowl and it was heavenly!
Can you freeze this?
Love so many of your recipes!!
This soup freezes well before adding cream but the tomatoes can also be frozen after broiling and the soup prepped when ready to enjoy!
Thanks for the advice. My question as well.
I love this soup as defined! No need for cream if you have nice juicy tomatoes. Very easy to make and quite tasty!