Best Homemade Tomato Soup Recipe

Introduction

This homemade tomato soup is rich, flavorful, and comforting, perfect for any season. Roasting the tomatoes and aromatics brings out a deep, natural sweetness that makes this soup truly stand out. It’s easy to prepare and can be enjoyed as a light meal or a starter.

Ingredients

• 3 pounds tomatoes (fresh, cut into 2” pieces)
• ½ onion (diced, about 1 cup)
• 5 cloves garlic (peeled and chopped)
• 2 Tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper (freshly ground)
• ¼ cup fresh basil
• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 Tablespoon granulated sugar
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream (optional)

Instructions

1. Step 1: Preheat your oven to 450°F. Lightly grease a large baking sheet and set it aside.
2. Step 2: In a large bowl, combine the tomatoes, diced onion, chopped garlic, olive oil, sea salt, and black pepper. Mix well to coat all ingredients evenly.
3. Step 3: Spread the tomato mixture in a single layer on the prepared baking sheet. Roast for 15 minutes in the oven.
4. Step 4: Remove the baking sheet, stir the mixture, and return to the oven for another 15 minutes. During the last 2 to 3 minutes, use the broiler to lightly char some of the tomatoes for extra depth of flavor.
5. Step 5: Transfer the roasted tomato mixture to a high-powered blender container, scraping all contents from the baking sheet. Add fresh basil and blend on high for about 1 minute until smooth.
6. Step 6: Melt the butter in a large pot over medium-high heat. Once melted, whisk in the flour and cook for 30 to 60 seconds until bubbly and lightly browned, forming a roux.
7. Step 7: Slowly whisk in the vegetable broth and granulated sugar, stirring until smooth and well combined.
8. Step 8: Pour the blended tomato mixture into the pot and whisk until smooth. For a creamier texture, stir in ¼ to ½ cup of heavy cream if desired.
9. Step 9: Simmer the soup over medium-low heat for 15 minutes, stirring occasionally until it thickens to your preference.
10. Step 10: Taste and adjust seasoning with salt and pepper if necessary. Serve warm, garnished with croutons or extra fresh basil if you like.

Tips & Variations

• For a smoky twist, add a pinch of smoked paprika or a few drops of liquid smoke to the soup.
• You can substitute fresh basil with dried basil, but use about one-third of the amount.
• Omit the heavy cream for a lighter, vegan-friendly version.
• Use a blender or an immersion blender to achieve your preferred soup texture, whether silky smooth or slightly chunky.

Storage

Store any leftover tomato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. This soup also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole or crushed tomatoes can be used in place of fresh tomatoes. Use about 2 (28-ounce) cans and proceed with the recipe as written, skipping the roasting step to save time.

How can I make this soup vegan?

To make the soup vegan, omit the butter and heavy cream. Substitute the butter with olive oil and use a plant-based cream or coconut milk if you prefer a creamy texture.

Best Homemade Tomato Soup Recipe

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★★★★★

4.9 from 65 reviews

This Best Homemade Tomato Soup recipe features slow-roasted tomatoes, fresh basil, and a creamy finish. Roasting the tomatoes enhances their natural sweetness and depth of flavor, which is then blended into a smooth soup thickened with a classic roux. Perfectly comforting and easy to make, this soup can be enjoyed as a light lunch or a hearty appetizer.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Tomato Base

• 3 pounds fresh tomatoes, cut into 2-inch pieces
• ½ onion, diced (about 1 cup)
• 5 cloves garlic, peeled and chopped
• 2 tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh basil leaves

Soup Base

• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream (optional, for creaminess)

Instructions

1. Preheat and prep: Preheat your oven to 450°F (232°C). Lightly grease a large baking sheet to prevent sticking and set it aside.
2. Combine ingredients for roasting: In a large bowl, mix the cut tomatoes, diced onion, chopped garlic, olive oil, sea salt, and black pepper until evenly coated.
3. Roast the tomatoes: Spread the tomato mixture evenly in a single layer on the prepared baking sheet. Roast for 15 minutes.
4. Continue roasting and broil: Remove the tray from the oven, stir the tomatoes gently, then return to roast for another 15 minutes. Broil for the final 2-3 minutes to lightly char some tomatoes, enhancing their flavor.
5. Blend the roasted mixture: Transfer the roasted tomato mixture along with the fresh basil to a high-powered blender. Blend on high for about 1 minute until completely smooth.
6. Prepare the roux: In a large pot over medium-high heat, melt the butter. Whisk in the flour and cook for 30 to 60 seconds until bubbly and lightly browned, forming a roux.
7. Add broth and sugar: Slowly whisk in the vegetable broth and granulated sugar to the roux, making sure the mixture is smooth without lumps.
8. Combine blended tomatoes and cook: Pour the blended tomato mixture into the pot, whisking until fully incorporated. If preferred, stir in ¼ to ½ cup heavy cream for a richer texture.
9. Simmer the soup: Reduce the heat to medium-low and cook the soup for 15 minutes, stirring occasionally, until thickened and flavors meld.
10. Season and serve: Taste the soup and adjust salt and pepper as needed. Serve warm, optionally garnished with croutons or extra fresh basil.

Notes

• Use ripe, fresh tomatoes for the best flavor. Roma or plum tomatoes work especially well.
• Adjust the amount of heavy cream to your liking or omit for a dairy-free version.
• Broiling the tomatoes adds a lovely smoky char that enhances the soup’s depth.
• For a vegan version, replace butter with olive oil and use coconut cream or omit the cream entirely.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: homemade tomato soup, roasted tomato soup, creamy tomato soup, easy tomato soup recipe, comfort food, vegetarian soup