Tomato soup is a classic dish that brings warmth and comfort. Whether you enjoy it on a chilly day or as a starter for a dinner party, this homemade tomato soup recipe is simple, delicious, and packed with flavor. Using fresh tomatoes and simple ingredients, you can create a rich and creamy soup that will impress your family and friends.
Why Make This Recipe
Making your own tomato soup is better than store-bought versions for many reasons. First, it allows you to control the ingredients and avoid preservatives. Second, the fresh flavors of roasted tomatoes, garlic, and basil come together to create a taste that is unmatched. This recipe is not only easy to make but also a healthy option for a quick meal. Plus, it’s a great way to use fresh tomatoes when they are in season!
How to Make Best Homemade Tomato Soup
Ingredients:
- 3 pounds tomatoes (fresh, cut into 2” pieces)
- ½ onion (diced, 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)
Directions:
- Preheat oven to 450 degrees F. Lightly grease a large baking sheet and set aside.
- In a bowl, toss the cut tomatoes, diced onion, and chopped garlic with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast the tomatoes in the oven for 25-30 minutes, until they are soft and slightly caramelized.
- After roasting, transfer the tomatoes, onion, and garlic to a blender. Add fresh basil and blend until smooth.
- In a pot, melt butter over medium heat. Stir in the flour and let it cook for about 1 minute.
- Add the blended tomato mixture and sugar to the pot. Pour in the vegetable broth, and bring to a simmer. Cook for about 10 minutes.
- If you want creamy soup, stir in the heavy cream before serving.
How to Serve Best Homemade Tomato Soup
Serve the tomato soup hot in bowls. You can garnish with fresh basil or a drizzle of olive oil for extra flavor. Pair the soup with a slice of crusty bread or a grilled cheese sandwich for a comforting meal.
How to Store Best Homemade Tomato Soup
To store any leftover tomato soup, let it cool completely. Then transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze the soup for up to 3 months. Just be sure to leave some space in the container, as the soup will expand when frozen.
Tips to Make Best Homemade Tomato Soup
- Use ripe, seasonal tomatoes for the best flavor.
- Adjust the seasoning to your taste. Add more salt, pepper, or fresh herbs if needed.
- If you like a thinner soup, you can add more vegetable broth to reach your desired consistency.
- For a spicy kick, add a pinch of red pepper flakes when roasting the vegetables.
Variation
You can easily customize this tomato soup recipe. For instance, you could add carrots or celery when roasting for extra flavor. Consider adding different herbs like thyme or oregano. If you prefer a spicy version, mix in crushed red peppers or jalapeños.
FAQs
Q1: Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones are not available. Just make sure to drain off some of the liquid.
Q2: How can I make the soup vegan?
Simply omit the butter and heavy cream, and use a vegan alternative for the cream if you like. The soup will still be delicious!
Q3: Can I make this soup in advance?
Absolutely! You can make the soup a day ahead of time. Just store it in the refrigerator and reheat when ready to serve.
This homemade tomato soup recipe is straightforward and guarantees delicious results every time. Enjoy your cooking!
Homemade Tomato Soup
Ingredients
For the Soup
- 3 pounds fresh tomatoes, cut into 2” pieces Use ripe, seasonal tomatoes for the best flavor.
- ½ cup onion, diced Approximately 1 cup.
- 5 cloves garlic, peeled and chopped
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt Adjust seasoning to taste.
- ¼ teaspoon black pepper, freshly ground Adjust seasoning to taste.
- ¼ cup fresh basil Add more if desired.
- 2 Tablespoons salted butter Can be omitted for a vegan version.
- 2 Tablespoons all-purpose flour
- 1 Tablespoon granulated sugar
- 1 quart vegetable broth Adjust amount for desired soup thickness.
- ¼ to ½ cup heavy cream (optional) Use a vegan alternative for a dairy-free option.
Instructions
Preparation
- Preheat oven to 450 degrees F. Lightly grease a large baking sheet and set aside.
- In a bowl, toss the cut tomatoes, diced onion, and chopped garlic with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
Cooking
- Roast the tomatoes in the oven for 25-30 minutes, until they are soft and slightly caramelized.
- After roasting, transfer the tomatoes, onion, and garlic to a blender. Add fresh basil and blend until smooth.
- In a pot, melt butter over medium heat. Stir in the flour and let it cook for about 1 minute.
- Add the blended tomato mixture and sugar to the pot. Pour in the vegetable broth, and bring to a simmer. Cook for about 10 minutes.
- If you want creamy soup, stir in the heavy cream before serving.
