Tomato Soup With Fresh Tomatoes

Name: Tomato Soup With Fresh Tomatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3 tablespoons olive oil (divided); 3 pounds Roma or plum tomatoes (about 14 to 15 tomatoes (depending on their size)); 1 teaspoon salt (divided); 1/2 teaspoon freshly ground black pepper; 1 yellow onion (peeled and diced); 4 cloves garlic (minced); 1/2 teaspoon crushed red pepper flakes (or to taste); 2 to 3 cups low sodium vegetable broth; 1/2 cup basil leaves (loosely packed (about 10 grams)); heavy cream (optional, to taste, if you want a creamy soup); Fresh basil leaves; Parmesan cheese (grated); Tomato (diced); Drizzle of olive oil; Drizzle of balsamic vinegar

Published: August 18, 2019 Updated: September 28, 2021 / By: Dawn | Girl Heart Food 33 Comments

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This roasted tomato soup with fresh tomatoes has loads of juicy Roma tomatoes, fresh basil and a little spice from crushed red pepper flakes. It makes for a light lunch or side with dinner!

Bowl of tomato soup next to dish of red pepper flakes, basil and Parmesan cheese.

Is there anything better than homemade tomato soup, especially a homemade tomato basil soup? It’s such a classic comfort food recipe that we’ve probably all had at some point or another.

Granted, I didn’t grow up eating a lot of homemade tomato soup. It was more like canned tomato soup but, still, fond memories (especially when there was a grilled cheese to go with).

Since we are still full force into summer and fresh tomatoes are super plentiful, today I’m sharing this fresh tomato soup recipe that’s jam-packed with deliciousness, if I do say so myself!

Enjoy tomato soup? Try this easy tomato soup using canned tomatoes!

Ingredients for a homemade tomato soup recipe.

Variety of Tomato To Use

I used fresh Roma tomatoes (or Italian plum). I love how hearty and flavourful they are. They’re pretty inexpensive, too. Campari work lovely as well.

You can also use a smaller variety, like cherry tomatoes. If you use those, simply cut in half and roast.

How To Make Homemade Tomato Soup With Fresh Tomatoes

Full details are in the recipe card below, but here are the basics:

Cut washed Roma tomatoes in half and scoop out the seeds. I like to remove the seeds (as it creates a smoother texture in the tomato soup). However, you can leave in if you like. You will yield a little more soup if you do. And, if you do decide to leave those seeds in there while roasting, you can strain the soup after it’s cooked if you wish to create a smoother consistency. It’s just a matter of preference.
Place tomatoes on a parchment paper-lined baking sheet and sprinkle with salt and pepper.
Drizzle with olive oil, ensuring they are coated well.
Flip over so they are cut side down. Roast in oven. Some people like to roast cut side up, but I prefer down, especially since I removed the seeds. Once they’re done, set aside as you prepare the rest of the soup.
Heat some olive oil in a pot.
Once oil is ready, add diced onion and cook until softened.
Minced garlic is adding next, cooking for just a little bit.
The roasted tomatoes get added next.
Season everything with a little salt and crushed red pepper flakes (those are optional).
Pour in veggie broth and cook.
Stir in some freshly chopped basil.
Blend with an immersion blender until smooth. That’s it! Easy homemade tomato soup with freshly roasted tomatoes. So good!

Collage of steps to make homemade tomato soup with fresh tomatoes.

Close-up of a ladle scooping up tomato soup.

Should I Peel Tomatoes for Soup?

It’s not necessary to peel tomatoes. However, if you want an ultra super duper smooth consistency, please do remove the peels. After the tomatoes have roasted and cooled a little, you could easily pinch them off (and discard). The skins leave a little texture in the soup (which I don’t mind, however, some people may).

Roasted Roma tomatoes on a parchment paper-lined sheet pan.

Tomato Soup Topping Ideas

Cheese, like grated Parmesan cheese, crumbled goat cheese or feta cheese.
Buttery croutons
Freshly chopped tomato
Drizzle of olive oil, balsamic vinegar or balsamic reduction
Crushed red pepper flakes or freshly sliced chili pepper
Fresh basil leaves

Two bowls of tomato soup, one in front and one behind.

Tips and Variations

The variety of tomato you use here will impact the quantity of soup you yield because some tomatoes are juicier, while others are “meatier.”
Use a large baking sheet with sides so that the tomatoes roast in one layer. If you don’t have a large baking sheet, use a couple of smaller ones.
This homemade tomato soup recipe can easily be doubled should you wish.
If you want a creamy tomato soup recipe, add some heavy cream to taste (add a little at a time, stirring through, until you’ve reached the level you want) and heat through (don’t boil).

More Yummy Tomato Soup Recipes

If you make this homemade tomato soup recipe, be sure to leave a comment below!