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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Fabulous and will be my bookmark base recipe for tomato soup. Thank you so much.
I prefer to remove tomato seeds, but keep the gel so I run them through a strainer then grate the meat up to the skin per a NYT article I just can’t find right now. Anyway, made this recipe today with some roasted baby carrots, red peppers, even a baby summer squash from the garden. After the immersion blender and a bit of cream dang this is gold star. What a great excuse to binge veggies and eat a grilled cheese.
Sounds delicious, Patrick. Thanks for sharing!
I am planning on making it this weekend, but I have a question.
I am assuming I can sub fresh herbs, and looking for a suggestions on how much approximately with fresh instead of dried?
Hi Jenna, it varies slightly by herb but generally for every teaspoon of dried herbs you would add a tablespoon of fresh herbs. You can check out our fresh herb substitution guide for more information.
I absolutely love this recipe! I’ve been making it for several years now and I love how easy it is and how adaptable it is! I never add cream to it because with fresh ripe tomatoes it is great without the cream. I also add several more peppers and even a hot pepper or two as well as extra garlic and onions all grown either at home or from my CSA. Since I also have access to fresh herbs, I add lots of basil and oregano. Thanks for this wonderful recipe!
That sounds delicious, Pat!
best ever. this is going into my cookbook as the ultimate go-to tomato soup. thanks for sharing.
Well, I have to rate this a 5! I had fun. Wife works at a landscape/vegetable type arrangement store and often arrives home with non-saleable produce. Before the fruit flies overtook the first floor of the domicile…….i searched on-line and found your recipe. Neat. I share one lad’s concerns regarding peeling the tomatoes – not an issue. No cream needed, either. Jiminy Crickets!?!?!?!?!? This recipe was fun! Did not have ‘fresh’ herbs; did have fresh packaged herbs and used appropriate amounts. Jiminy Crickets !!?!! A very delectable outcome; a very tasty and satisfying recipe.
Even in August in NH – we’re not in soup eating season, yet; this batch won’t last long; no need to freeze it. Delicious. Thank you very much for posting the recipe. The fruit flies have vacated the domicile. ~ Pat
Love this Pat! So glad this recipe was such a hit and so fun to make. Now when soup season really hits you will be prepared!!
What a heavenly smell in the kitchen while the tomatoes roasted. Made a delicious soup! Two thumbs up with my Husband!
Do I need to run this through a strainer to remove the seeds or will the blender chop them up?
Depending on the strength of your blender it should be able to chop them up, but you can definitely strain it for a smoother texture if you prefer, Ken.
I made this with home grown tomatoes, garlic, sage, thyme and basil. I added yellow bell pepper because I didn’t have red. I also didn’t have heavy cream so I improvised with evaporated whole milk, about 1/4 cup. I roasted the veggies the night before and put in the fridge. I made the soup when I got home today and it was so very good and perfect for a rainy day. So easy, I’m taking some for lunch tomorrow
So glad you enjoyed it, Helen!
Hello!
I’m excited to try this.. if I freeze these, how long can it stay frozen? Thank u!
Hi Sharra, it should last a couple of months in the freezer.
Hello there-
Do you peel the tomatoes?
Hi Renee, we do not peel the tomatoes before adding them to the soup.
The best tomato soup I have ever made! So forgiving. I added some carrots to the roasted veggies because I only had green pepper. Tomatoes, peppers, carrots and herbs all from our garden.
I have an abundance of tomatoes and will try this recipe, and was wondering about canning it. Is there anything special I would need to do other than put jats in water batn?
Hi Josie, I have not done much canning myself or tried canning this recipe so I am not sure. Maybe another reader can help you out!
You’ll want to make sure the acidity is high enough in the soup to prevent botulism, though adding citric acid to it will change the flavor a bit. You’ll want to leave out the heavy cream and only add just prior to serving!
Holly – this soup looks great! And easy to make too! Do you ever freeze it?
Hi Kris, we have frozen it and it works well. I would add the cream when reheating though.
Another of your amazing recipes tried and loved in our household! Thank you so much Holly! This recipe is so easy to pull together – it is a staple for my husband and I at least once a month, even in the heat of summer! My mouth is watering thinking about our dinner tonight ;)
So happy to hear that Michelle! Glad you all enjoyed it.
oh snap fixing to put veggies in the smoker, Its too hot to be oven inside lol., smoke with some mesquite, oh my see how turns out
Loved it! Will be my go to for future tomato soup recipes!
I used half and half and a blender. I was amazed how smooth and simple this recipe is.
Hi Holly! Can the soup be frozen? I’m dealing with a lot of extra garden tomatoes. Thanks!
Hi Kristin, this soup freezes well. I would add the optional cream when reheating it though.
I fixing to freeze some
With an abundance of tomatoes grown in our garden this year, decided to give this a try. Followed the recipe exactly but added a pinch of crushed red pepper flakes. Will definitely make it again. DELICIOUS .
So happy to hear that Sharon! Such a yummy way to use up fresh tomatoes.
Just made this. First time making my own tomato soup. It was really really good. Thanks
450 is WAY too hot. My onions were charred after 15 minutes.
Hi Marybeth, you can add your onions in towards the end if you prefer. Hope that helps!
also make sure your oven rack is in the middle. I skipped the broiling part (by accident) and thought 450° worked perfectly for roasting. You might want to try mixing the veggies with the olive oil so they’re evenly coated prior to roasting.