Homemade Tomato Soup
A simple and delicious recipe for homemade tomato soup, packed with the fresh flavors of roasted tomatoes, garlic, and basil.
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.
Notes
Serve the soup hot in bowls. You can garnish with fresh basil or a drizzle of olive oil. For a comforting meal, pair it with crusty bread or a grilled cheese sandwich. To store leftover soup, let it cool completely and refrigerate for up to 4 days, or freeze for up to 3 months.