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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.

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

  1. Preheat Oven: Preheat your oven to 450 degrees F and lightly grease a large baking sheet to prepare for roasting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Broth and Sugar: Slowly whisk in the vegetable broth and granulated sugar into the roux until fully combined and smooth.
  7. 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.
  8. Season to Taste: Taste the soup and adjust salt and pepper seasonings as needed.
  9. 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

Find it online: https://spatulaqueen.com/best-homemade-tomato-soup-recipe/