Homemade Tomato Soup Recipe (Fresh Tomatoes)
Roasted fresh tomatoes, garlic, and herbs blend into a velvety, flavorful soup that's both cozy and customizable for any kitchen. No cans, just real ingredients and comforting flavor in every spoonful.
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.
Nutrition
Calories: 137kcalCarbohydrates: 12gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 2mgSodium: 366mgFiber: 3gSugar: 7gCalcium: 100mgIron: 1.5mg
Tried this recipe?Let us know how it was!