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
- 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!
Homemade Tomato Soup (Fresh Tomatoes)
Ingredients
- 3 pounds fresh ripe tomatoes
- 4 cloves garlic peeled
- ½ onion diced
- ½ red bell pepper diced
- 2 tablespoons olive oil
- salt & pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs basil/parsley/oregano
- fresh basil & parsley for serving
- ¼ cup parmesan cheese optional garnish
- ½ cup heavy cream optional
Instructions
- Preheat oven to 450°F.
- Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
- Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
- 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 hand blender, blend 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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Great recipe – thank you!!
You’re welcome Anita!
Love it! what a good recipe for a summer crop of tomatoes, even thought it does involve the oven. (it’s hot in Georgia!)!
This is my first time writing a review, but it would’ve been unfair not to, because this is the most delicious tomato soup I have ever had in my life! Thank you so much for sharing this recipe with the world. I believe that whoever eats this soup will become a happier person. No kidding.
I took a couple of short cuts to avoid having to wash more pots and pans than needed, so I just threw all the ingredients in my heavy cast-iron pot and allowed them to cook until soft, instead of placing the vegetables on a tray and putting them in the oven. This way I only used that single pot. Another thing I did, was using 3 teaspoons of chicken base and 2 cups of water instead of using two cups of chicken broth, (I did add the heavy cream). At the end I sprinkled about 1 1/2 cups of parmesan cheese, about 1/2 cup of fresh parsley and basil on top.
That is so sweet of you, Rosie! Thanks for sharing your shortcuts, they sound great.
When I followed the recipe, and soup came out too watery and a bit bland. I added some tomato paste, more heavy cream, and a bit of flour, and that helped a lot. I also added just a pinch of baking soda, and that completely got rid of the acidity!
Sorry to hear that, Alec. This recipe is usually a reader favorite. But I am glad you were able to recover it and make it work for you! Thanks for sharing your tips.
Quick, easy and beautiful color and flavor. I did add about a half cup of heavy cream and pinch of sugar……delish
Made this for dinner with tomatoes from our garden. I didn’t have bell pepper, but added carrot and celery to add vegetables. No cream necessary! I threw in some fresh spinach that I needed to get out of the fridge at the end. Looks lovely. Husband is adding pasta, I am adding white beans. This recipe is a keeper! FYI…I did remove the skins, but I am not sure that was necessary.
LOVE, LOVE, LOVE spend with pennies.
Thank you so much for your kind words Patty! I’m glad you’ve loved the recipes, this one is such a great way to enjoy fresh garden tomatoes!
Is this soup freezer friendly
It should last a couple of months in the freezer.
Excellent flavours , Perfect ….I added garlic and a parsnip to the veggies, and some tomato concentrate …the roasting is the secret.
Wonderful! Saved the strained tomatoes and spices to put in my homemade spaghetti sauce later!
I put everything in a vita mixer except the roux I made. Then once roux was made poured it in. Then strained. Used whole milk instead of cream.
Help. I followed the recipe and even added the cream, but the soup its watery and a 2 out of 5. I dont want to trow it away. Any suggestions?
Oh no, I am sorry to hear that Nora. To thicken it up you can add in some additional bell peppers or tomatoes and blend them with a hand blender to thicken. If your tomatoes are really watery you can strain them a little bit too. Hope that helps!
Does the recipe mean 2 tblsp of combined fresh herbs or 2 tblsp of each fresh herb type?
It is 2 tablespoons of combined herbs!
Love this recipe, made it multiple times. However, I don’t like the bits of tomato peel that are left over after blending – they don’t blend. I’ve tried straining the soup, but loose too much of the thick soup. Is it worth peeling tomatoes ahead of time? Will they still brown when roasting?
Hi Dini, I think it would be fine to peel tomatoes ahead of time. We would love to hear how it turns out for you!
Could this recipe be expanded and canned?
Hi Adrienne, I have not done much canning myself or tried canning this recipe so I am not sure.
I only had 2 pounds of tomatoes, so I added some asparagus (tips to midpart) before roasting. Followed the recipe for everything else, and I DID add the cream. It was DELISH! My guests were falling over themselves for another serving. Thank you!
Ooo, asparagus tips sound like a delicious addition, Cynthia! Thanks for sharing.