This is the best homemade tomato soup I’ve ever had, and it really couldn’t be easier. Made with fresh tomatoes, garlic, onions, and herbs, this simple recipe will change the way you think about tomato soup forever.
ROASTED TOMATO SOUP (FOR THE SOUL)
As someone who really isn’t the biggest fan of tomatoes to begin with, I never would have imagined myself having nonstop cravings for tomato soup. Dreaming of it. Looking back at pictures of it and making my stomach growl. But here we are.
I suppose even the most avid of tomato-deniers could be swayed by a grilled-cheese-dunking video that pops up on their feed, and decide that they should give the stuff another shot. Yes, I’m speaking from experience here, and I’m so glad that I trusted my gut on this one. Now I can’t get this recipe out of my head– and for good reason. Throwing fresh ingredients into a dutch oven and roasting them together intensifies their flavors and brings out their natural sweetness. Then all that’s left to do is blend it all together, add liquid and some extra flavor boosts in the form of honey and tomato paste, and serve to soothe your soul.
Nothing– and I do mean nothing– is more comforting than a bowl of homemade creamy tomato soup.
Once you try this tomato soup recipe, I’m telling you, you’ll never want to eat the canned stuff again. Not that that’s an issue, of course. This recipe only requires a bit more effort than popping open a can of Campbell’s and heating it up on the stove, and trust me when I say that your grilled cheeses (and taste-buds) will thank you for the upgrade.
THE BEST TOMATO SOUP INGREDIENTS / SUBSTITUTIONS
This roasted tomato soup might look fancy, but the cooking process is actually extremely simple– as is the ingredients list! For best results, use the freshest ingredients you can find, and you’ll wind up with a flavorful, fantastic meal.
- Tomatoes. Any fresh tomatoes will do, so if you have some summer tomatoes in your garden or cherry tomatoes at the back of the fridge, feel free to use what you have on hand. I tend to like to use a variety so I can get the full spectrum of tangy, sweet, fruity, meaty, and garden-fresh flavors that the different types have to offer. But if I had to rank ’em? San Marzano, Heirloom, and Roma tomatoes would be my top 3 options, in that order.
- Onion. While tomatoes themselves can be quite sweet (especially after roasting), they also can be quite acidic. A roasted onion can add enough extra sweetness to balance out that acidity, and it also will add depth of flavor without stealing the show away from the tomatoes.
- Garlic. Roasted garlic isn’t always an ingredient in tomato soup, but it’s got to be a highlight of mine. You can roast the garlic in the skin if you’d prefer and then remove it later, but I tend to just separate and peel the garlic before roasting the cloves.
- Olive Oil. You can use practically any oil, but olive oil tastes delicious and is high in mono-unsaturated fatty acids, so it has healthy attributes as well. However, just be sure not to use extra virgin olive oil, as its smoke point is too low for roasting.
- Tomato Paste. A good tomato soup should have strong tomato flavor, so despite the fact that we’re using fresh tomatoes, we can still stand to amp it up a little. Tomato paste is basically super concentrated tomato sauce, so it will do the job!
- Basil. Fresh basil adds extra brightness and flavor, and is a natural sidekick for tomatoes. (I mean, who could turn away big bowl of tomato basil soup?) However, you can use other fresh herbs such as rosemary or thyme if you’d prefer, or even swap in dried basil earlier into the cooking process if needed.
- Honey. This is totally optional, but if your tomato soup still feels a bit too acidic, a little honey can add the final bit of sweetness necessary to counteract it. I personally like my tomato soup to be fairly sweet, so I almost always include it, but depending on your choice of tomatoes, you may not find it necessary.
- Broth or Stock. A bit of broth can help thin the soup and add extra flavor. Vegetable broth or chicken stock both work fine!
- Heavy Cream. I suppose some people might disagree, but I believe the best tomato soup is a creamy tomato soup. Adding heavy cream gives the soup richness and velvetiness that brings it to the next level.
- Seasonings. Of course seasoning with salt and pepper to taste is a must, but you can add additional seasonings (such as red pepper flakes for a kick) if you’d like as well. Make sure you taste and adjust as you go for best results.
HOW TO MAKE HOMEMADE TOMATO SOUP:
The amazing thing about this soup is that it’s got that comforting quality like you spent all day working on it, but it really only requires a few minutes of active effort. Seriously! I called it “Easy Roasted Tomato Soup” for a reason!
- Roast tomatoes, onions, and garlic until lightly browned. Roasting the ingredients for 45 minutes brings out the aromatic and deeper flavors of the veggies, which will make it taste like you spent all day working on this soup.
- Blend with added seasonings and liquids until smooth and creamy. If you own an immersion blender, you can blend the soup right in the pot, along with the tomato paste, basil, broth, and cream. If not, transfer it to a blender and blend there. Either way, it takes just a minute to transform it all into a creamy, luscious tomato soup!
- Taste and adjust as necessary, then blend again. Season with salt, pepper, and/or honey to taste, and add more broth or cream if necessary for the texture you prefer. And that’s all it takes to make the soup!
WHAT TO SERVE WITH TOMATO SOUP:
This tomato soup is amazing as-is, but everyone knows a little something cheesy or carby makes all the difference in a comforting tomato soup.
- Grilled Cheese. Did I even need to list this one? Grilled cheese is the quintessential tomato soup pairing, and for good reason. Cheesy, buttery, and utterly delicious, grilled cheese makes the perfect dunker.
- Cheese Crackers. Goldfish, cheez-its, or any kind of cheddar snack works awesome as a tomato soup topping. Why add plain crackers to soup when they can be cheese-flavored, right?
- Homemade Bread. Nothing quite compliments homemade soup as much as fresh, homemade bread. Serve this tomato soup with a slice of No-Knead Garlic and Rosemary Focaccia, Homemade Garlic Naan, or even Homemade Bread (White Bread Recipe) to sop it all up.
- Burrata Cheese. It’s not a traditional pairing, but trust me when I say a hefty spoon of burrata cheese and a drizzle of balsamic reduction is one of the tastiest ways imaginable to eat tomato soup!
CAN I MAKE THIS RECIPE IF I DON’T HAVE A DUTCH OVEN? OR A STICK BLENDER?
Yes, you can make this recipe without using a dutch oven. Instead, roast the veggies in a casserole dish or rimmed baking sheet, and then blend in a deeper pot or bowl before serving. If needed, you can heat the soup again in a separate pot on the stove.
CAN I MAKE THIS RECIPE WORK FOR MY DIETARY NEEDS?
- This recipe is naturally vegetarian-friendly if using vegetable broth rather than chicken broth, but it can even be made vegan (and dairy-free!) by leaving out the heavy cream or replacing it for a non-dairy alternative like cashew cream.
- This recipe is nut-free and gluten-free! (Of course always check the food packages of your particular ingredients to be safe, as some brands may have cross-contamination.)
WATCH THE “HOW-TO” VIDEO
- 3 1/2 pounds assorted fresh tomatoes
- 1 onion, quartered
- 1 full garlic head, separated and peeled
- 3 tablespoons olive oil, or as needed
- 2 tablespoons tomato paste
- 1/2 cup fresh basil (reserve some for topping)
- 1 teaspoon honey, or to taste
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth, or to taste
- Kosher salt and black pepper, to taste
- To serve: Burrata, crusty bread, and balsamic reduction OR a warm grilled cheese sandwich
- Preheat the oven to 450°F.
- Add tomatoes, onions, and garlic to a dutch oven or casserole dish. Drizzle generously with olive oil and roast 30 minutes, or until the vegetables are soft and lightly browned.
- Use a stick blender, or carefully transfer all ingredients into a countertop blender. Add the tomato paste and basil and blend until smooth.
- Add honey, broth, and heavy cream as desired. Blend again, and return to heat if necessary to warm.
- Scoop warm soup into bowls and sprinkle with fresh basil. Serve with grilled cheese, or fresh burrata, crusty bread, and a drizzle of balsamic reduction.
- Prep Time: 20 mins
- Cook Time: 30 mins
Keywords: tomato, tomato soup, roasted tomato