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 am going to try this soup. Do you remove the skins from the tomatoes first.?
You certainly can although I don’t usually peel them. Once roasted, if you see some larger pieces of tomato skin, you can discard them.
Delicious!
Easy, tasty and good for you?!? And it seems to freeze well (make a note to add when warmed). I’ve made it twice and was more liberal with the spices and herbs the second time around-much improved taste. Just used enough broth to be able to blend, skipped the cream for health reasons but did a splash of milk for husband. Both ways were delicious. Highly recommend. This is a great site!
Thank you for sharing Dawn! I’m so happy to hear you loved the soup. It is definitely versatile and easy to change it up to meet your tastes!
Can you make it with green peppers?
I haven’t tried this with green peppers. Let us know how it works out if you try it.
Could I just say first and foremost, thank you! Stumbling upon this recipe was a blessing. I made it just as directed and it turned out perfect. I had two bowls tonight, and bragged about it to my fiancé over FaceTime. I’m saving this one!
It was perfect. We too added some additional basil. We didn’t have parmesan, so we added some mozzarella instead. It was actually really good. Just to experiment I tried bacon and sriracha in a small bowl. No to both of those. I wouldn’t add anything else. Perfection.
Do you need to peel the tomatoes?
You certainly can although I don’t usually peel them. Once roasted, if you see some larger pieces of tomato skin, you can discard them.
Wow. This tasted and smelled AMAZING. Thank you for a tasty solution to all the garden tomatoes sitting around our kitchen.
Delicious soup. Have made twice this week with fresh market tomatoes
Joining others in saying it may be the best I’ve ever had. I suppose I must give some credit to the quality of the tomatoes this year but this recipe puts all that fresh goodness right up front!! I didn’t use cream or cheese although I’d planned to, it just didn’t need it! Thanks for this recipe which I’ll be riffing on for years.
Made multiple batches. Lots of tomatoes coming in the garden. It was sooo easy & my hubby loved it. I didn’t puree cause hubby likes it a bit chunky. Go to recipe from now on. Thanks
going to freeze as well.
This was soooo easy, and the hubby loved it. Only thing i did different was not blend til smooth as he likes it a bit chunky.
Dinner tonight with my special grilled cheese sandwiches. I sampled as I cooked and thought it was excellent. Of course I had to personalize the recipe. More garlic, more fresh herbs and I had just picked a salsa pepper so I added it in the first step. I like the idea of using frozen tomatoes since I will have a bunch in my freezer at the end of the season. Fresh tomato soup year around! Great recipe and it is a keeper.
Has anyone ever pressure canned this recipe? I am new to canning and wondering if it can be done.
I don’t normally care for tomato soup, but having picked 4 pounds of tomatoes today, I thought I would try this one – I liked it because it is soooo easy. It was really good.
Best tomato soup ever!
I usually make Ina Garten’s tomato soup, but I have to say this beats it !
Excellent – first time I made fresh tomato soup and I’m so glad I found this recipe. Thank you.
The best thing I’ve ever tasted used garden tomatoes and basil wow thank you
Delicious, all your recipes I have tried are amazing
Thanks for sharing.
Wow, this recipe was so easy to make and it was so yummy! I have spent hours in the past making a tomato soup recipe never again! I’ll be using this recipe from now on! So so delish!!!!!!