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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Absolutely the BEST tomato soup I’ve ever had – not too rich, not too acidic, not too sweet. I used my own garden fresh tomatoes, fresh basil and oregano, and no cream. Scrumptious!
Looks delicious!
I like your recipes.
This recipe was great and super easy to adapt to your own taste. The best tomato soup I’ve made. I have an aversion to red peppers so we left those out. Added a splash of sherry at the end and parm cheese. We only had four large tomatoes but it still turned out great. Melted some butter in my Dutch oven before adding vegetable broth in place of the chicken broth. Seasoned w/ salt, pepper, and Trader Joe’s magic mushroom seasoning. Thank you so much.
The best tomato soup I’ve ever made. Thanks for introducing a new way to make it.
This was a great recipe! It was quick, easy and delicious. I had over 3 pounds of cherry tomatoes from my garden that needed to be used and this was the perfect recipe. I also used lots of additional basil, oregano, parsley and sage from my garden. It didn’t need the cream. My husband thought I had added sugar, but it was just the natural sweetness of the tomatoes enhanced by the roasting process.
This was an easy and great recipe. I did take some tips below and add additional fresh herbs basil, sage, And parsley. My family really enjoyed it.
This sounds delicious! I wonder if leftover soup can be frozen??
I haven’t tried freezing it but some readers have successfully frozen it.
Used frozen tomatoes from last years bounty and put them straight into the chicken stock to break down… just put a few cherry tomatoes in to roast with the other veggies. Still came out amazing. Just have to let reduce for a few minutes to concentrate flavor. Have already made this more than once. Thank you so much for recipe!!
Also- I use wayyy more than 2Tb fresh herbs. I put parsley, sage, and basil I to the soup- loosely packed is probably like a cup chopped and it was still wonderful!
Good recipes!
Loved this recipe- it was excellent. I mostly used frozen tomatoes from last years harvest but I roasted about 15 fresh cherry tomatoes with the onion/bell pepper just for that charbroiled tomatoe taste. I used about a 1/4 c of fresh basil, 6 large sage leaves, and 1/3c parsley for the herbs in the soup and then some basil and parsley to garnish. Added more salt than I thought it would need, cream ~1/4 c or less, and shaved Parmesan. The end flavor is truly wonderful. 5/5. Is going on the regular rotation schedule.
Excellent! I accidentally omitted the olive oil but it didn’t need it, it was delicious (I did use heavy cream though).
Yummy! I didn’t add cream, and thought it was good. I didn’t have 3 pounds of tomatoes (I had a little under 2) so I used 2 cloves of garlic and about 1.5 cups broth. If you don’t like seeds you might want to use a food mill. Even with an immersion blender the seeds add a little crunch. Thanks for sharing!
What’s the serving size for the nutrition facts? :)
A serving is approximately one cup Angela.
Delicious! I even used cherry tomatoes that were beginning to wrinkle. It was still really good!
SOooo good!⁸
I found this recipe while looking for a tomato soup recipe to use up some tomatoes I had that were going to go bad before I could eat them. I fully expected to freeze the soup because I already had a bunch of leftovers in the fridge, however, that did not happen. I started this on a Sunday afternoon, finished it up that evening and there is only a bowl of it left. I did have to tweak the recipe to suit our tastes, but it is possible that I was not liberal enough with some of the seasonings when I roasted the vegetables. Regardless, it was delicious and I don’t think I can make tomato soup any other way ever again! BTW, loving all your recipes so far, so Thank You! :)
Yay Corey, so glad you loved it and so glad you’ve loved the other recipes too!!
Absolutely delicious! I blended it all until super creamy :)
Mmmm, so happy you loved it Melissa!
Boy oh boy Girl. You knocked it out of the park with this one. Perfect. Light. Fresh. Tasty. Thank you!
Thank you so much Alja! Glad you loved it too :)
I love this soup, was looking for one to make at the bar I work at, I made this and it was a huge hit, I doubled it and sold out in one night!! Amazing t
Gina, I am so glad this was a hit with your customers!