There’s something magical about making homemade tomato soup from scratch, especially when you’ve got a pile of sun-ripened tomatoes begging to be used. I still remember the first time I made this after picking tomatoes straight from my backyard garden. The kitchen smelled like roasted garlic, sweet tomatoes, and just a hint of basil. It wasn’t just soup. It was comfort in a bowl.
This recipe is for anyone craving simplicity and real flavor. No cans, no shortcuts, just honest ingredients that turn into something rich and velvety. If you’re wondering how to make tomato soup with fresh tomatoes that actually tastes like summer in a bowl, you’re in the right place.
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Why You’ll Love This Recipe
- Roasted Flavor That Hits Different: Roasting the tomatoes and garlic adds a rich, slightly smoky sweetness you’ll never get from a can.
- Fresh Ingredients, Real Taste: This soup is all about natural flavor. No preservatives, no weird stuff. Just fresh produce and herbs doing their thing.
- Velvety Texture Without Fuss: A quick blend transforms everything into a smooth, creamy soup that feels fancy but is secretly low-effort.
- Totally Customizable: Want it creamy? Add a splash of cream. Vegan? Use coconut milk or skip it. Add spice or leave it mild. It’s all up to you.
- Pairs Perfectly with Grilled Cheese: Let’s be honest. Tomato soup’s best friend is grilled cheese. Together, they’re unbeatable.
Ingredients You'll Need
- Fresh Tomatoes (3 pounds) – Use the ripest, reddest ones you can find. Roma, vine, or cherry tomatoes all work. The better the tomato, the better the soup.
- Garlic (4 cloves, peeled) – Roasting these with the tomatoes brings out a mellow, rich flavor.
- Onion (½, diced) – Yellow or white onion adds depth and a little sweetness when roasted.
- Red Bell Pepper (½, diced) – Optional but recommended. It balances the acidity of the tomatoes with a subtle sweetness.
- Olive Oil (2 tablespoons) – Helps with roasting and adds that smooth, rich base to the flavor.
- Salt and Black Pepper (to taste) – Season well during roasting and adjust again after blending.
- Dried Basil and Oregano (½ teaspoon each) – Simple pantry herbs that boost the classic tomato soup taste.
- Chicken Broth (2 cups) – Adds savory depth. Use veggie broth if you want to keep it vegetarian.
- Fresh Herbs (2 tablespoons chopped basil, parsley, or oregano) – Stirred in after blending for a bright, fresh finish.
- Heavy Cream (½ cup, optional) – Swirl it in at the end for a creamy, luxurious texture.
- Parmesan Cheese (¼ cup, optional garnish) – A little sprinkle on top adds a salty, nutty bite.
- Fresh Basil (thinly sliced, optional) – For garnish. It makes the bowl look as good as it tastes.
How to Make Homemade Tomato Soup
Step 1: Prep the veggies
Wash your tomatoes and cut them based on size. Large tomatoes get quartered. Smaller ones like cherry tomatoes just need to be halved. Dice the onion and bell pepper, and peel the garlic.
Step 2: Roast for deep flavor
Preheat your oven to 450°F. Spread the tomatoes, garlic, onion, and bell pepper on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, dried basil, and oregano. Roast for 25 minutes, stirring once. For extra depth, broil them for the last 3 to 4 minutes until they get a little charred.
Step 3: Blend it all up
Transfer the roasted mixture to a large pot. Pour in the chicken broth and toss in the fresh herbs. Use a hand blender to blend everything until smooth. You can also use a regular blender in batches, but be careful with the hot liquid.
Step 4: Adjust to taste
Taste your soup. If the tomatoes are extra tart, this is the time to swirl in some heavy cream or a pinch of sugar. Stir until everything is smooth and creamy.
Step 5: Serve and garnish
Ladle into bowls and top with a drizzle of cream, fresh basil, or a sprinkle of parmesan. Grab a grilled cheese or some croutons and you’re set.
Pro Tips from My Kitchen
✓ Roast until you see char – Don’t rush the roasting. That little bit of caramelized, darkened edge on the tomatoes and garlic is what builds deep, sweet flavor. If they look too pale, give them a few extra minutes under the broiler.
✓ Watch the balance of acidity – Tomatoes can surprise you. Some batches are naturally sweet, others super tangy. If the soup tastes too sharp after blending, add a splash of cream, a small knob of butter, or even half a shredded carrot to mellow it out.
✓ Immersion blender = less mess – If you’ve got one, use it. It blends everything right in the pot and saves you from transferring hot soup to a countertop blender. Just remember to tilt the pot slightly to avoid splatters.
✓ Make a double batch – This soup freezes like a dream. I often make extra, let it cool completely, then freeze in single-serve jars. It’s a lifesaver on busy evenings.
✓ Garnish with intention – Don’t skip the finishing touches. A swirl of cream, torn basil, or parmesan crisps not only make it beautiful but add layers of flavor with each bite.
Frequently Asked Questions about Tomato Soup
Fresh tomatoes give the best flavor, especially when roasted, but canned will work in a pinch. Look for fire-roasted canned tomatoes for extra depth. Use about two 28-ounce cans to replace the fresh ones.
Swap the chicken broth for vegetable broth and skip the cream or use full-fat coconut milk. You can also finish it with a swirl of cashew cream for that rich texture.
Yes, absolutely. Let it cool fully, then transfer to freezer-safe containers or bags. Leave a little room at the top for expansion. It keeps well for up to 3 months.
Mash it with a potato masher for a chunkier texture. It won’t be as silky, but it still tastes amazing. Or, let the mixture cool slightly and blend in small batches using a food processor.
Simmer it uncovered to reduce and thicken, or stir in a small spoon of tomato paste. You can also blend in a boiled potato or a handful of cooked rice to add body.
Homemade Tomato Soup Recipe (Fresh Tomatoes)
Ingredients
- 3 pounds ripe tomatoes
- 4 cloves garlic peeled
- ½ onion diced
- ½ red bell pepper diced
- 2 tablespoons olive oil
- salt and black pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs such as basil, parsley, oregano
- ¼ cup shredded Parmesan cheese for garnish, optional
- ½ cup heavy whipping cream optional
- fresh basil leaves thinly sliced, for garnish, optional
Instructions
- Prep the veggiesWash and cut the tomatoes based on their size. Dice the onion and bell pepper. Peel the garlic cloves.
- Roast for deep flavorPreheat oven to 450°F (230°C). Arrange tomatoes, garlic, onion, and bell pepper on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, dried basil, and oregano. Roast for 25 minutes, stirring once. Broil for 3–4 minutes for charred edges.
- Blend it all upTransfer roasted mixture to a large pot. Add chicken broth and fresh herbs. Blend using an immersion blender until smooth. Alternatively, blend in batches with a countertop blender (careful—it’s hot!).
- Adjust to tasteTaste and balance flavor. Add cream or a pinch of sugar if tomatoes are too tart. Stir until smooth and creamy.
- Serve and garnishLadle into bowls. Top with cream, fresh basil, or Parmesan. Serve with grilled cheese or croutons.
Notes
- Roast until edges are caramelized for maximum flavor.
- Use an immersion blender to simplify cleanup.
- If the soup is too acidic, mellow it with cream or a touch of butter.
- Double the recipe and freeze portions for future meals.
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