Introduction

This best homemade tomato soup recipe is rich, creamy, and packed with fresh flavors. Roasting the tomatoes enhances their natural sweetness, creating a comforting soup perfect for any season. It’s easy to make and can be customized to your taste.

Best Homemade Tomato Soup Recipe - Recipe Image

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

Step 1: Preheat your oven to 450°F (230°C) and lightly grease a large baking sheet.
Step 2: In a large bowl, combine the tomatoes, diced onion, chopped garlic, olive oil, salt, and pepper. Toss well to coat.
Step 3: Spread the tomato mixture evenly on the prepared baking sheet in a single layer. Roast for 15 minutes.
Step 4: Remove from the oven, stir, then roast for another 15 minutes. During the last 2-3 minutes, switch the oven to broil to lightly char some of the tomatoes.
Step 5: Transfer the roasted tomatoes and vegetables into a high-powered blender. Add fresh basil and blend on high until smooth, about 1 minute.
Step 6: In a large pot, melt the butter over medium-high heat. Whisk in the flour and cook for 30 to 60 seconds until bubbly and lightly browned to form a roux.
Step 7: Gradually whisk in the vegetable broth and sugar until smooth.
Step 8: Add the blended tomato mixture to the pot and stir to combine. If you prefer a creamier soup, stir in ¼ to ½ cup of heavy cream.
Step 9: Cook the soup over medium-low heat for 15 minutes, stirring occasionally, until it thickens slightly.
Step 10: Taste and adjust salt and pepper as needed. Serve warm, garnished with croutons or fresh basil if desired.

Tips & Variations

Use ripe, in-season tomatoes for the best flavor or substitute with canned whole peeled tomatoes if fresh aren’t available.
To make it vegan, replace butter with olive oil and use a plant-based cream alternative or omit cream entirely.
Add a pinch of red pepper flakes or smoked paprika for a subtle spicy kick.
For a richer taste, swirl in a spoonful of pesto before serving.

Storage

Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. This soup also freezes well for up to 3 months; thaw overnight in the fridge 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 peeled tomatoes work well when fresh tomatoes aren’t in season. Use about 2 (28-ounce) cans and skip the roasting step.

How do I make the soup creamier without dairy?

You can use coconut cream, cashew cream, or any plant-based cream alternative to add richness without dairy. Adding blended cooked potatoes or carrots also enhances creaminess.

Best Homemade Tomato Soup Recipe

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4.6 from 614 reviews

This Best Homemade Tomato Soup recipe features fresh roasted tomatoes combined with aromatic garlic, onion, and basil, simmered into a rich and creamy soup. The roasting process brings out deep, smoky flavors, and the addition of a roux ensures a smooth and velvety texture. Perfect as a comforting meal on its own or served with crusty bread or croutons.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Roasting
Cuisine: American

Ingredients

Scale

Roasted Tomato Base

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

Soup Roux and Liquids

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

Preheat Oven: Preheat your oven to 450 degrees F and lightly grease a large baking sheet to prepare for roasting.
Prepare Tomato Mixture: In a large bowl, combine the fresh tomato pieces, diced onion, chopped garlic, olive oil, sea salt, and ground black pepper. Toss everything until well coated.
Roast Tomatoes: Spread the tomato mixture evenly in a single layer on the prepared baking sheet. Roast in the oven for 15 minutes. Remove, stir the mixture, then continue roasting for another 15 minutes. Broil for the last 2-3 minutes to lightly char some tomatoes for extra smoky flavor.
Blend Tomatoes: Transfer the roasted tomato mixture into a high-powered blender, scraping all contents from the baking sheet. Add fresh basil leaves and blend on high speed for about one minute until smooth.
Prepare the Roux: In a large pot over medium-high heat, melt the salted butter. Whisk in the all-purpose flour and cook the mixture until it’s bubbly and lightly browned, approximately 30 to 60 seconds. This creates a roux that will thicken the soup.
Add Broth and Sugar: Slowly whisk in the vegetable broth and granulated sugar into the roux until fully combined and smooth.
Combine and Simmer: Pour the blended tomato mixture into the pot and whisk until smooth. For creamier soup, stir in ¼ to ½ cup heavy cream. Reduce the heat to medium-low and simmer for 15 minutes, allowing the soup to thicken and flavors to meld.
Season to Taste: Taste the soup and adjust salt and pepper seasonings as needed.
Serve: Serve the tomato soup warm, optionally garnished with fresh basil leaves and croutons for added texture and flavor.

Notes

For a vegan version, omit the butter and heavy cream and substitute with plant-based alternatives like margarine and coconut cream.
Use ripe, in-season tomatoes for the best flavor.
Broiling in the last minutes of roasting adds a smoky depth but watch carefully to prevent burning.
You can make the soup ahead and refrigerate for up to 3 days or freeze for up to 3 months.
Adjust the sugar level depending on the acidity of your tomatoes.

Keywords: homemade tomato soup, roasted tomato soup, creamy tomato soup, easy tomato soup, roasted vegetable soup