Best Homemade Tomato Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat and prep: Preheat your oven to 450°F (232°C). Lightly grease a large baking sheet to prevent sticking and set it aside.
- 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.
- Roast the tomatoes: Spread the tomato mixture evenly in a single layer on the prepared baking sheet. Roast for 15 minutes.
- 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.
- 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.
- 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.
- Add broth and sugar: Slowly whisk in the vegetable broth and granulated sugar to the roux, making sure the mixture is smooth without lumps.
- 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.
- Simmer the soup: Reduce the heat to medium-low and cook the soup for 15 minutes, stirring occasionally, until thickened and flavors meld.
- 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
Find it online: https://amayaharis.com/best-homemade-tomato-soup-recipe/
