Best Homemade Tomato Soup Recipe
The best homemade tomato soup recipe - fresh tomatoes, onions and garlic are roasted then blended with fresh basil for a rich & flavorful, smooth & creamy tomato soup that's completely irresistible. Follow my step-by-step photo instructions and watch the video to learn how to make tomato soup better than any restaurant or canned variety!
Servings: 8 Servings
Cost: $5
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 teaspoon black pepper (freshly ground)
- ¼ cup fresh basil
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 Tablespoon granulated sugar
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional)
Instructions
- Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Lightly grease a large baking sheet, set aside.
Roast the Tomatoes
- Mix the tomatoes, onion, garlic, olive oil, salt and pepper together in a large bowl.
- Spread tomato mixture evenly in a single layer onto the prepared baking sheet.
- Roast the tomato/onion mixture for 15 minutes.
- Remove from oven, stir, and roast for an additional 15 minutes. Increase the oven temperature to "broil" during the last 2-3 minutes so that some of the tomatoes get lightly charred.
Blend the Tomatoes
- 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 blending container.
- Add fresh basil and blend the mixture on high speed until smooth (about 1 minute).
Make the Tomato Soup
- Melt the butter in a large pot over medium-high heat.
- Once the butter is melted, whisk in the flour and cook until the mixture is bubbly and lightly browned (about 30 to 60 seconds, this is called a roux).
- Then, add the vegetable broth and sugar to the roux and whisk until smooth.
- Add the blended tomato mixture to the pot and whisk until smooth. If desired (for a creamier soup) add ¼ to ½ cup heavy cream.
- Cook over medium-low heat for 15 minutes, or until thick.
- Taste and adjust salt and pepper as desired.
- Serve warm with croutons, chopped fresh basil, etc.
Video
Notes
Note on Recipe Yield: This recipe makes 8 cups (2 quarts) of soup.
Ingredient Substitution Notes
- Tomatoes. I recommend fresh tomatoes. But you can use canned whole tomatoes, just drain the juice before roasting.
- Olive Oil. avocado oil, canola oil work great.
- Salted Butter. Unsalted butter is a good substitute.
- All-purpose flour. Use gluten-free all-purpose flour to make this recipe gluten-free.
- Granulated sugar. honey & brown sugar work really well in this recipe.
- Vegetable broth. Chicken broth adds a different flavor, some prefer it actually. But it's a great substitute if you don't have vegetable broth on hand.
- Heavy cream. Whole milk or half and half are great.
Nutrition
Serving: 1cup | Calories: 111kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 653mg | Potassium: 421mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1796IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg