Best Tomato Soup Recipe
Posted Feb 19, 2021, Updated Jul 10, 2024
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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. Choose a vine-ripened, naturally sweet tomato variety for the best flavor.
- Onion. a sweet yellow or white onion are the best choices.
- Garlic. jarred minced garlic can be used in place of freshly chopped.
- 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 it.
- Salted Butter. Unsalted butter works well.
- All-purpose flour. To make this creamy tomato soup gluten-free, use an all-purpose gluten-free flour.
- Granulated sugar. brown sugar or honey are good substitutes.
- 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 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.
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.
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).
Once the roux is ready, add the broth and sugar to the pot and whisk to combine.
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, and definitely make this grilled cheese sandwich! 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 serve on top of the soup.
- Use this homemade whole wheat bread to make a delicious grilled cheese sandwich 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.
Tomato Soup Recipe FAQs
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.
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Best Homemade Tomato Soup Recipe
Ingredients
- 3 pounds tomatoes, fresh, cut into 2” pieces
- ½ onion diced (1 cup)
- 5 cloves garlic peeled and chopped
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ freshly ground black pepper
- ¼ cup fresh basil
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 Tablespoon 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
- Tomatoes. Choose a vine-ripened, naturally sweet tomato variety for the best flavor.
- Onion. use a sweet white or yellow onion.
- Olive Oil. Any neutral oil works well, my second and third choices would be avocado oil and canola oil.
- Salted Butter. Unsalted butter is a good substitute.
- All-purpose flour. To make this creamy tomato soup gluten-free, use an all-purpose gluten-free flour.
- Granulated sugar. brown sugar or honey are good substitutes.
- Vegetable broth. Chicken broth works well.
- Heavy cream. Whole milk or half and half are great substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This tomato soup is soooo delicious! Def make it again!!❤️❤️❤️❤️
Outstanding, great way to use up last of season tomatoes and homegrown basil leaves. I used regular and cherry tomatoes, didn’t peel them prior to oven roasting. Added a couple jalapeños & a red bell pepper also from garden all oven roasted together then removed jalapeño seeds and bell pepper skin. Also used veg broth and 1/3 cup 1/2 & 1/2 turned out great.
How many tomatoes is 3 lbs approx?
Do you peel the tomatoes?
I don’t, but you can if you’ prefer.
Myself and my family LOVED the recipe!! I added more sugar and flour to get the desired sweetness and thickness!! This will be my go to tomato soup recipe!! Thank you!!
Wow it’s so delicious! That was my first time cooking tomato soup and it turned to be awesome. Amazing recipe, thank you!
I made this for the first time with some late season tomatoes I strained mine because the skins were tough I guess you could peel them but you get the flavor from the skins too I ended up adding a can of tomato paste to get a little more tomato flavor It turned out good!
Made this for my husband and myself when we didn’t have much left on hand (need to run to the grocery store). We enjoyed it. Will try with honey next time.
Fantastic. This is the 5th tomato-basil recipe I’ve tried. Hands down my family’s favorite. I didn’t make any substitutions. Delicious. Thank you!!
Wow!! This soup is so good! I sweetened with honey and used 1/4 cup of plain Greek yoghurt to make it creamy! I will be making this often!!
Did you use both heavy and the yogurt or the yogurt instead of the heavy cream?