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!
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!
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 the tomatoes over so they are cut side down, then roast in the 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, then add diced onion and cook until softened. Add minced garlic and cook until fragrant.
- Add the roasted tomatoes, then 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!
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).
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
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 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!
Tomato Soup With Fresh Tomatoes
Ingredients
- 3 pounds Roma or plum tomatoes, about 14 to 15 tomatoes (depending on their size)
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes, or to taste
- 2 to 3 cups low sodium vegetable broth
- ½ cup basil leaves, loosely packed
- whipping cream (35% milk fat) or heavy cream, optional, to taste, if you want a creamy soup
Garnish Ideas (optional)
- Fresh basil leaves
- Parmesan cheese, grated
- Tomato, diced
- Drizzle of olive oil
- Drizzle of balsamic vinegar
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Meanwhile, remove tomato cores. Then cut tomatoes in half and scoop out and discard seeds.Note: Leave seeds in if you want to yield more soup and don't mind the texture the seeds will yield. It's just a matter of preference.
- Place tomatoes onto prepared baking sheet (cut side up) and sprinkle with ½ teaspoon of salt and the black pepper. Drizzle with 2 tablespoons of olive oil, and mix around with your hands to coat. Now, turn tomatoes over and bake for 30 to 40 minutes or until tomatoes have softened. Set aside.Note: If you are leaving the seeds in the tomatoes you can roast cut side up instead if you like.
- Heat remaining 1 tablespoon of olive oil in a medium pot over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Place the roasted tomatoes in the pot with the onions. Sprinkle crushed red pepper flakes over top, along with remaining ½ teaspoon of salt. Stir to combine.Note: If you want a super smooth consistency, allow tomatoes to cool a little (so you can handle) and pinch off the outer skin of the roasted tomatoes before adding to the pot. You can discard those skins.
- Pour in vegetable broth (I like to use just 2 cups for a concentrated tomato flavour, but you could use 3 if you want to get a little more soup). Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cook for 5 minutes. Stir in basil.
- Turn off the heat and blend the soup with an immersion blender until smooth and you've reached your desired consistency.Optional: if you want an even creamier tomato soup, you can stir in some cream and just heat through.
- Once desired consistency is reached, divide the soup into bowls, garnish to taste (if desired) with any of the garnish ideas and serve.
Notes
- 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, add some 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).
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Michelle says
This is the simplest and best tasting recipe for our garden romas. Would it be safe to use a pressure canner to can this recipe if lemon juice or citric acid were added to each quart jar?
Dawn | Girl Heart Food says
Thanks so much, Michelle (and how awesome that you grow your own tomatoes?!). I’m not super familiar with using a pressure canner so I’m not much help there. I would recommend consulting an expert guide in that area.
Elaine says
Beautiful! I accidentally bought yellow tomato plants this year. They produced like crazy and we have a surplus. Yellow tomato soup to the rescue! Thanks for a great recipe and all your helpful tips.
Dawn - Girl Heart Food says
Thank you Elaine!! Happy you enjoyed it 🙂
Marissa says
I adore tomato soup – especially with a grilled cheese! And yours looks perfect, Dawn. Love that little bit of kick and that you use fresh tomatoes!