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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Can this recipe be canned?
Hi Lindsey, we have not tried canning this soup. If you do please let us know how it turns out.
I put my soup in quart jars and put in freezer . Keep very good and tast like I Just made it
I do not have a hand blender. Would it be safe to put in a regular blender?
Yes, just be certain not to close the lid tightly or the build up of steam can cause it to explode. You want to cover it but still allow steam to escape.
I just made this soup with tomatoes from my garden! I made a large batch. This soup is delicious!!! I tried without the heavy cream and with the heavy cream! Both ways are delicious!!This recipe is a keeper and was so easy. I used my blender.
Yay! So happy to hear that Michelle!
This recipe is so delicious!! Better than every other tomatoes soup I ever tasted, and I have traveled and tried things around the globe. This had become my no. 1 tomatoes soup recipe.
Thanks so much Ari! It makes my day that you have enjoyed the soup!
So good! Made with all our own produce. I didn’t have an immersion blender so I put the roasted veggies in my small food processor for a couple pulses, leaving chunks because I like chunks in my soup. But my husband asked if he could have his puréed and I have to say that was even better! Also the tomato skins are difficult to eat not puréed. This recipe is a keeper! Thanks!
So glad you enjoyed the soup Stephanie!
My husband and I love tomato soup and grilled cheese. We are in TN visiting with family and decided we wanted an easy but yummy meal. We found it in your soup!! I’m going to make multiple batches and freeze, sans cream, dinner portions. Just as wonderful as my favorite tomato-bisque that I have out. Thanks bunches.
I am so glad you have been enjoying this recipe Joellen!
Absolutely great soup recipe. Very, very, very tasty! Thanks Holly
So glad you loved it Linda!
Tonight’s dinner. A bit flat for my liking so I recommend using a whole onion and the whole bell pepper and way more than 4 cloves of garlic. I would probably get the heavy cream too because it is a bit thin. I ended up adding a few palms of salt, sugar, dried onion, and more dried oregano and basil once it was all blended. The recipe does say you can add a can of fire roasted tomatoes for more depth but I didn’t see that until I was making it.
Thanks for the tips Sarah! Your additions sound great.
Pretty good, had to add some sugar to cut the acidity. Next time will add a turnip or potato. Oh yes I increased the herbs.
Those sound like great additions Josh. Let us know how it turns out.
Try it chilled…like gazpacho… it’s very refreshing.
Such a great idea Cheryl!
I used my processor to puree this soup, but the tomato seeds still remained. Does anyone have a recommendation for this because I really loved the taste but not the seeds.
You can seed the tomatoes before cooking (cut in half crosswise and scoop out the seeds) or try straining the soup after blending.
Thanks Holly, that is what I thought too but wanted to hear your opinion. Nancy
Use a sieve before you process them.
This soup was perfect. I have a bumper crop of tomatoes and this was a great way to use them. This recipe is a keeper. Thank you for sharing.
I am thrilled that you enjoyed this soup recipe Gary!
Has anyone tried making this with vegetable stock instead of chicken? Just interested in trying a vegetarian option!
Excited to try this for this week’s meals :)
We’ve only made this recipe as listed, but the vegetable stock should still be a tasty substitution!
I did and very very good. We didn’t puree the whole thing because my husband likes chunks n his soup and he loved it. Wanted more to put on stuff like fish and pasta. When I made it I added extra herbs and cut out one garlic clove. Herbs were great, but next time will use all recommended garlic.
I see you didn’t take the seeds out. I would think it would be better to take them out. Are they noticeable in the final soup?
I’ve never noticed them in the soup, you could certainly remove them if you’d prefer.
Yummy
We agree Delois!
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Excellent recipe!
Thanks Diego!
I made it for 30 servings, and I added too much liquid. It’s watery. Can you suggest how to thicken? I know cornstarch and or flour. I also wanted it tastier too. I added fresh herbs, salt and pepper.
If you have time, can you allow it to simmer down a bit to thicken? Another option would be to roast more tomatoes/peppers and add them in and blend.
Loves your Fresh Tomato Soup. First time I ever made Home Made Tomato Soup. I added lots of Fresh Organic Baby Spinach once the soup was blended and hot. Looking forward to other recipes you share!
thank You.
Thank you so much Janet! I am glad you enjoyed the soup!
This is seriously super easy to make and super delicious! Thank you !
Amanda, I am glad you enjoyed the recipe! Thanks for stopping by to let me know!