Homemade Tomato Soup Recipe
Posted Feb 19, 2021, Updated Mar 03, 2023
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The best homemade tomato soup recipe – this roasted tomato basil soup is easy to make with fresh tomatoes, irresistibly creamy & bursting with flavor. It’s a healthy and cozy way to warm up on cold winter days. Follow our step-by-step instructions & watch the video to learn how to make tomato soup from scratch!
In my opinion, tomato soup with grilled cheese is the ultimate comfort food. Chilly days make me want to grab a spoon and dive into a bowl of fresh, warm tomato soup – and this recipe is the best of the best!
This roasted tomato basil soup is easy to make with fresh tomatoes, irresistibly creamy & bursting with flavor. It’s a healthy and cozy way to warm up on cold winter days. It’s also a perfect recipe to use fresh garden tomatoes and basil during the late summer months.
Follow our step-by-step instructions & watch the video to learn how to make tomato soup from scratch!
Tomato Soup Recipe: Ingredients and Substitutions
As always, I recommend making this tomato basil soup recipe exactly as it’s written, however we’ll discuss the ingredients and possible substitutions.
- Tomatoes. Be sure to choose a vine-ripened, naturally sweet tomato variety for the best flavor.
- Onion. I prefer using sweet onions, however any variety works well in this tomato soup recipe.
- Garlic. Roasting the fresh garlic with the tomatoes brings out the flavor. You can used minced garlic if necessary.
- Olive Oil. Any neutral oil works well, my second and third choices would be avocado oil and canola oil.
- Fresh Basil. This can be omitted but I do not recommend leaving it out!
- Salted Butter. Unsalted butter can be used instead of salted butter.
- All-purpose flour. To make this creamy tomato soup gluten-free, use an all-purpose gluten-free flour.
- Granulated sugar. brown sugar or honey can be used instead of white sugar, if desired.
- Vegetable broth. Chicken broth is a great substitute for vegetable broth.
- Heavy cream. This is optional, but recommended. The cream cuts the acidity of the tomatoes and makes this tomato soup recipe extra-delicious. Whole milk or half and half are great substitutes.
How to make tomato soup
This homemade tomato soup recipe is very easy to make! As always, we’ll walk through how to make tomato soup step-by-step, and don’t forget to watch the video.
Roast tomatoes, onion & garlic
Being making this easy tomato soup by combining tomatoes, onion, and garlic in a large bowl. Toss the ingredients with olive oil, salt and pepper and stir until evenly distributed.
Next, spread the tomato mixture onto a baking sheet in a single layer and roast for 15 minutes. After 15 minutes, remove the tomatoes from the oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.
Blend tomato mixture
One the tomatoes, onion and garlic are roasted, add the mixture to the container of a high-powered blender (Vitamix), making sure to scrape all the contents from the baking sheet into the blender. Add fresh basil and blend the mixture on high speed until smooth (about 50 seconds).
Make a roux
My favorite way to thicken soups, stews, gravy, etc. is by making a roux, which is how we do it in this tomato soup recipe. Begin by melting the butter over medium-high heat in a large pot.
Then, add flour to the melted butter and whisk to combine. Cook until butter and flour mixture is golden brown (30-60 seconds).
Add broth & sugar
Once the roux is ready, add the broth and sugar to the pot and whisk to combine.
Add blended tomato mixture
Next, add the blended mixture to the pot and whisk to combine. If desired (for a creamier soup) add ¼ to ½ cup heavy cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.
Serve
Once the soup is ready, serve it warm with your favorite bread and toppings. Here are some suggestions:
- Bread. dip pieces of crusty no-knead bread or pretzel bread into the tomato basil soup.
- Make homemade croutons or cornbread croutons and toss some into the homemade tomato soup before digging in.
- Use this homemade whole wheat bread to make a delicious grilled cheese to dip into the roasted tomato soup.
- These homemade dinner rolls are a great companion to this creamy tomato soup.
- Add a swirl of cream, a dash of freshly chopped basil or a spoonful of parmesan cheese to the top!
- Have a “soup night” and make some of these soup recipes as well: potato soup (seriously the best), chicken noodle soup, sweet potato soup and butternut squash soup.
Store
Store any leftover roasted tomato soup in an airtight container in the refrigerator for 5-7 days.
How to freeze tomato soup
To freeze, let the soup cool to room temperature. Then, transfer it to freezer-friendly containers and freeze for up to 2 months. I recommend freezing it in individually-sized portions or at least in portions that you’d eat in a sitting as a family.
Thaw overnight in the fridge and reheat in a pot on the stove over medium-low heat.
FAQs about tomato soup
If you make this recipe I promise this soup will taste amazing. You can add a pinch of sugar, fresh herbs (like the basil in this recipe, additional heavy cream, salt and pepper to adjust it to your liking.
You do not need to peel tomatoes, especially because the tomato mixture is blended until it’s smooth.
The roux thickens this recipe. However, you can thicken tomato soup in a few ways:
1) Cook it uncovered until some of the moisture cooks off and it thickens.
2) Add a combination of 1 TBS water and 1 TBS flour or cornstarch and cook uncovered.
3) Add 1 to 2 TBS of tomato paste and cook until thickened.
Full-fat dairy like cream or half and half helps reduce the acidity of tomato soup.
To freeze, let the soup cool to room temperature. Then, transfer it to freezer-friendly containers and freeze for up to 2 months. I recommend freezing it in individually-sized portions or at least in portions that you’d eat in a sitting as a family.
More delicious recipes
- Easy Tortellini Soup is made in 30 minutes!
- A bowl of this hearty vegetable soup is comforting and nutritious.
- You will love our Chicken noodle soup and chicken and rice soup!
- My son calls this Sausage Kale Soup “the soup that looks gross but tastes really, really good!” Although I think it looks great! haha!
- This Chicken Pot Pie Soup is made in the slow cooker and a go-to for me on chilly, busy days.
- We adore this butternut squash soup – it’s seriously the best!
- These homemade croutons or cornbread croutons are great additions to any soup!
- Try any one of our chili recipes: chicken chili, turkey chili and beef chili!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Best Homemade Tomato Soup Recipe
Ingredients
- 3 lbs tomatoes, fresh, cut into 2” pieces
- ½ onion diced (1 cup)
- 5 cloves garlic peeled and chopped
- 2 TBS olive oil
- ½ tsp fine sea salt
- ¼ freshly ground black pepper
- ¼ cup fresh basil
- 2 TBS salted butter
- 2 TBS all-purpose flour
- 1 TBS granulated sugar
- 1 quart vegetable broth
- Optional: ¼ to ½ cup heavy cream.
Instructions
- Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.
- Combine tomatoes, onion, and garlic in a large bowl. Toss with olive oil, salt and pepper and stir until evenly distributed.
- Spread tomato mixture onto prepared baking sheet in a single layer and roast for 15 minutes.
- Remove from oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.
- Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blender.
- Add fresh basil and blend mixture on high speed until smooth (about 50 seconds).
- In a large pot, melt butter over medium-high heat.
- Add flour to melted butter and whisk to combine. Cook until butter and flour mixture is golden brown (30-60 seconds).
- Add broth and sugar and whisk to combine.
- Add blended mixture to the pot and whisk to combine. If desired (for a creamier soup) add ¼ to ½ cup heavy cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.
- Serve warm with croutons, chopped fresh basil, etc.
Video
Notes
Ingredient notes & substitutions
- Tomatoes. Be sure to choose a vine-ripened, naturally sweet tomato variety for the best flavor.
- Onion. I prefer using sweet onions, however any variety works well in this tomato soup recipe.
- Garlic. Roasting the fresh garlic with the tomatoes brings out the flavor. You can used minced garlic if necessary.
- Olive Oil. Any neutral oil works well, my second and third choices would be avocado oil and canola oil.
- Fresh Basil. This can be omitted but I do not recommend leaving it out!
- Salted Butter. Unsalted butter can be used instead of salted butter.
- All-purpose flour. To make this creamy tomato soup gluten-free, use an all-purpose gluten-free flour.
- Granulated sugar. brown sugar or honey can be used instead of white sugar, if desired.
- Vegetable broth. Chicken broth is a great substitute for vegetable broth.
- Heavy cream. This is optional, but recommended. The cream cuts the acidity of the tomatoes and makes this tomato soup recipe extra-delicious. Whole milk or half and half are great substitutes.
Store
Store any leftover roasted tomato soup in an airtight container in the refrigerator for 5-7 days.How to freeze tomato soup
To freeze, let the soup cool to room temperature. Then, transfer the tomato soup to freezer-friendly containers and freeze for up to 2 months. I recommend freezing it in individually-sized portions or at least in portions that you’d eat in a sitting as a family. Thaw overnight in the fridge and reheat in a pot on the stove over medium-low heat.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The photos in this post were taken by Jamie from Dishing Out Health!
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Super delicious. I added one Marconi pepper since I had so many from the garden. Thanks for recipe!!
I have a bumper crop of Roma tomatoes this season and needed some more ideas! I had tried homemade tomato soup once before and it was nothing I wanted to make again but this recipe hit the sweet spot. It was easy to make and tastes like what you get when you order it in a restaurant 😋. I did have a bit more than 3 pounds so I had to roast longer and I didn’t have any cream but will use the next time.
Don’t usually make comments but this soup is REALLY good. Thought I would need heavy whipping cream to make it creamy, but it is creamy all on its own. Ran through the blender a bit longer to make it smooth. Thank you for this
Very easy and very tasty! I used a combination of tomato’s from the garden-steak, roma and grape tomatoes. Super easy!!!
Hi, is this able to be canned?
I’m sure it can be canned, I suggest searching for “how to can soup.”
Hello! I cur my tomamtoes qhy to small will they still be okay to use ? I want to say I accidentally cut them into .5-1 inches instead of two
Yes that is fine!
How many does this serve?
Should you remove the tomato seeds? I have large tomatoes with a lot of seeds.
This was my first attempt EVER at making tomato soup and I really enjoyed how easy it was and how delicious it came out. It probably would have came out a little better if I had used fresh basil instead of dried but still went over very well with the whole family.