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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Made this last night.
Excellent clear instructions and weights etc. Thumbs up!
600g medium tomatoes, 400g cherry tomatoes. One large red pepper sliced. Baked for 20 minutes, 230°C. Added ten cloves of garlic, a whole chopped white onion and five baby salad carrots, finely chopped – 10 more minutes in oven.
Added black pepper and a load of herbs, stirred and let rest for 10 minutes.
Blended with a Braun immersion blender.
Added five spoons of homemade yoghurt (100g). Stirred in.
Served with fresh parley and spring (green) onions.
It was wonderful. ‘Heinz Cream of Tomato’ but homemade. So happy!
We’ll be trying many more of your recipes. Thanks!
Frank and Maggie
P.s. I finished it for lunch with homemade walnut soda bread. Didn’t even add any cheese!
I love your recipe. it can be Frozen and then the cream be added when it is thawed out and heated up to be served. Just a note: you don’t have to peel the tomatoes if you’re roasting them because the Skins will come right off after roasting.
I have plenty of tomatoes in my garden and my husband won’t eat raw tomato. I cannot consume all of them by myself aside from giving to my neighbors so i decided to make soup. I stumbled upon this recipe, i didn’t really weigh the tomatoes but i think it’s over 3 lbs and i added more broth maybe 1/2 cup and the heavy cream. The soup is phenomenal! My husband is loving it. He said this is the way to eat the tomatoes.
I have plenty of tomatoes in my garden and my husband wont eat raw tomato. I cannot consume all of them by myself aside from giving to my neighbors so i decided to make soup. I stumble this recipe, i didn’t really weigh the tomatoes but i think it’s over 3 lbs and i added more broth maybe 1/2 cup and the heavy cream. The soup is phenomenal
Tried this recipe absolutely delicious and wholesome though did tinker with it slightly. Omitted the bell pepper and used a very eclectic mix of slightly more tomatoes courtesy of my fridge and an enthusiastic generous tomato growing friend.
cam we freeze this for later use?
Yes, without the cream it’ll freeze beautifully.
De,licious!! I had a variety of ripe tomatoes in my garden. I used Early Girls, Beefsteak and Yellow tomatoes. They worked out perfect and this soup is amazing.
Pretty much followed recipe to the tee – maybe added a couple of more tomatoes (as I wanted to use them up after making some sauce -bought about 20 large very ripe Romas on clearance for $3 from grocery store this morning) and added a whole red pepper (not sure how roasted red pepper could overpower this soup!) – roasted and broiled for longer to develop a nice char and evaporate some of the juices- did not add any whipping cream or milk – SOOOOOOO good and EASY – plan to add fresh corn off the cob to serve. Will be my go to when there is an overabundance of Romas!
I love this tomatoe soup my family loves it . I make it every time and especially when our garden is full of tomatoes.
I didn’t really care for the bell pepper; it overpowered the soup. Would leave it out next time. Otherwise, it’s a good recipe.
Glad you were still able to enjoy it, Ellie!
Really good soup, but like others, I changed it a tiny bit to accommodate what I needed to use. Threw in some jalapenos and a little milk, didn’t want to wait thaw to use my frozen homemade bone broth, so used an entire carton of chicken broth with a pound more tomatoes. Turned out great with just whole milk added instead of cream. Thank you for sharing such a good recipe!
I’m not a fan of Tomato soup – this recipe was really good. To give it a kick it needed dried pepper flakes or some
Chilies but then I’m a spicy gal.
Soups are risky for packing as lunches so I just used your instructions to roast and we are serving the roast tomato mix chunky and unblended over pasta
This is a family favorite for a good long time now. I decided I should leave a review. This soup is wonderful. Full of great flavors. It’s so filling. I especially love it at the end of summer with the fresh garden tomatoes. But it’s always good.
love this soup. can it be frozen (perhaps if made without cream?)
I have made this multiple times. After blending the soup I add about 1 TBL of basil paste. I also add more red pepper than the recipe calls for because I love the flavor it gives. This soup freezes really well.
I made this tonight as written and it is DELICIOUS! This is a soup with rich, deep flavor. After removing the pan from the oven, I put everything in my blender, so velvety. The hubby loved it. This will be our go-to tomato soup.
Delicious! I forgot to add the parmesan, but it didn’t need it. I used Roma tomatoes, and fresh thyme and basil. Even the fact that I disturbed a rather large spider who was minding its own business, chilling in its web when I bumbled through it on my way to collect basil, didn’t detract from the delectable taste of this soup.
Great recipe! Thank u
So easy and delicious. I used sweet angel variety of tomatoes. Honestly best tomato soup I have ever had!
Thank you so much for posting this recipe. It was the best tomato soup I’ve ever had. I have a feeling it could be gazpacho soup too, with a little hint of line. I only had 4 tomatoes which amounted to about a pound so I just eyeballed the rest of the ingredients. Yummy, creamy, delicious!