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 popping with deliciousness, if I do say so myself!
Enjoy tomato soup? Try this easy canned tomato soup!
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.
- Meanwhile, when there’s about 10 minutes left of the tomato roast time, 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 simmer.
- 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!
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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 ’em off (and discard). The skins leave a little texture in the soup (which I don’t mind, however, some people may).
What Goes Good with Tomato Soup
- Garnish with your favourite cheese, like grated Parmesan cheese, crumbled goat cheese or feta cheese.
- Buttery croutons
- Drizzle of olive oil, balsamic vinegar or balsamic reduction
- Sprinkle on some crushed red pepper flakes or freshly sliced chili pepper
- Fresh herbs on top work lovely, like basil, parsley or thyme
- Serve with a yummy grilled cheese sandwich for a comforting meal.
More Tips & 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.
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).
Don’t have an immersion blender? Allow soup to cool a little and blend using a traditional blender. Carefully cover top loosely with a tea towel, though, as there will be steam.
This homemade tomato soup recipe can easily be doubled should you wish.
More Tomato Soup Recipes
- Roasted Red Pepper and Tomato Soup with Fennel
- Easy Tomato Tortellini Soup
- Gazpacho Soup from A Fork’s Tale.
Hope you love this easy homemade tomato soup recipe as much as we do!
If you make this fresh tomato soup, be sure to leave a comment below. Love to know how you enjoyed!
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Tomato Soup with Fresh Tomatoes (easy and delicious)
Ingredients
- 3 tablespoons olive oil , divided
- 3 pounds Roma or plum tomatoes (about 14 to 15 tomatoes (will vary depending on size))
- 1 teaspoon salt , divided
- ½ teaspoon black pepper
- 1 yellow onion , peeled and diced
- 4 cloves garlic , minced
- ½ teaspoon crushed red pepper flakes (optional)
- 2 to 3 cups low sodium vegetable broth
- ½ cup basil leaves , loosely packed (about 10 grams)
- heavy cream (optional. Add to taste (a little at a time, stirring through), if you want an extra creamy soup. It's also known as 'whipping cream', 35% milk fat.)
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 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 ½ teaspoon of pepper. Drizzle with 2 tablespoons of olive oil, and mix around with your hands to coat. Now, turn tomatoes over and bake 30 to 40 minutes or until tomatoes have softened.Note: If you are leaving the seeds in the tomatoes you can roast cut side up instead if you like.
- Meanwhile, on the stovetop, heat remaining 1 tablespoon of olive oil in a pot or Dutch oven over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir in, and cook 1 more minute.
- Once tomatoes are done, transfer them to the pot with the onions. Sprinkle crushed red pepper flakes over top (if using), along with remaining ½ teaspoon each 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 broth over top (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). Bring to simmer for 5 minutes. Stir in basil.
- Turn off heat and blend with an immersion blender (at the highest setting) until you've reached your desired consistency. The more you blend, the creamier it will be. Once desired consistency is reached, serve and garnish, if desired, with any of the garnish ideas. Enjoy! This soup pairs wonderfully with a grilled cheese sandwich.Optional: if you want an even creamier tomato soup, you can stir in some heavy cream (35% milk fat) and just heat through.
Notes
- If you want a super creamy tomato soup, remove the tomato skins after roasting. Otherwise, they go right from the oven to the pot of soup.
- If you’d rather leave the seeds in the tomatoes (or if your tomatoes are a small variety, just cut in half and roast), that’s okay. You will yield a little more soup if you do this (and can strain the seeds out after, if you prefer).
- 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.
- 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).
- Don’t have an immersion blender? Allow soup to cool a little and blend using a traditional blender. Carefully cover top loosely with a tea towel, though, as there will be steam.
- Recipe can easily be doubled should you wish.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Elaine
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
Thank you Elaine!! Happy you enjoyed it 🙂
Marissa
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!
Jo Thrasher • Jo Eats
Tomato soup is a comfort food staple for me, but honestly I could eat just the roasted tomatoes all on their own!
Dawn - Girl Heart Food
Same here! Thanks Jo 🙂
Valentina
Tomato soup is one of my absolute favorite comfort foods. Love it with the basil, and that oil drizzled on top is the best. I love all of these summer flavors, but this beautiful soup is getting me in the mood for fall. 🙂 ~Valentina
Dawn - Girl Heart Food
Mine too! Thank you Valentina 🙂
Katherine | Love In My Oven
Dawn, I totally grew up with the canned tomato soup and grilled cheese. I love it, but I know I’d love this one made with fresh tomatoes, even more! It looks so good!
Dawn - Girl Heart Food
Thanks so much, Katherine! Such a classic combo that always hits the spot 🙂
Kathy @ Beyond the Chicken Coop
Tomato soup is pure comfort food! I love that you’ve made this with fresh tomatoes and basil! That’s just doubly delicious! Nicely done!
Dawn - Girl Heart Food
Totally! Thanks so much, Kathy 🙂
Laura
Tomato soup is one of my all-time favorites, and yours looks gorgeous and sounds so flavorful! Can’t wait to give it a try, Dawn! Pinning!
Dawn - Girl Heart Food
Thanks so much, Laura! Hope you love it 🙂
Haylie / Our Balanced Bowl
I can’t wait to try out this recipe – especially now that I finally love tomatoes!!! I love the extra fresh flavors inside of this – I would definitely eat mine with shredded parm on top…and also probably dip a grilled cheese in there as well! LOL. You know us and our cheese! 😉 Great recipe as always, my friend!
Dawn - Girl Heart Food
Yay! Hope you enjoy…oh, I do know about our love of cheese, lol! Thanks so much, Haylie 🙂
[email protected]
Tomato soup takes me way back! Except ours wasn’t homemade! This looks amazing! The feelings are the same but the flavor has graduated! Delicious, my friend! xoxo
Dawn - Girl Heart Food
Thanks so much, Annie! XOXO
Mimi
If those are your own tomatoes, I’m really jealous! They’re perfect! Mine always have some kind of wrinkle or split, or hole… But they are good. I just made a tomato soup mixture (not sure hat I as going to do with it yet) and my husband told me it exploded in the freezer. I’m out of town and really bummed out. Not sure what I did wrong!
Dawn - Girl Heart Food
No, they’re not, unfortunately! But they were pretty delish!! Eeeek! Good luck, Mimi 🙂
Leanne @ Crumb Top Baking
Tomato soup with grilled cheese takes me back to my childhood! It was a lunch staple on Sundays after we came home from church. And like you Dawn, it was canned tomato soup! Of course, nowadays, I’m all about homemade soups, and this one looks fresh and delicious! The perfect way to enjoy all the fresh tomatoes and basil while we still can! And since fall is just around the corner, I’m going to need all the cozy soup recipes!
Dawn - Girl Heart Food
Love it when food brings back wonderful memories like that! Thanks Leanne! Loves me some cozy soups 🙂
David @ Spiced
Growing up, we are a lot of canned tomato soup, too. It was fine, but homemade soups are way better! I’ve always used canned tomatoes when I make tomato soup, but now I want to try making this one with fresh tomatoes. It’s definitely tomato season here right now…perfect timing on this one, Dawn!
Dawn - Girl Heart Food
Thanks David! Hope you love it as much as we do 🙂
Sarah
So much YUM! I actually have a bunch of San Marzano tomatoes already roasted and frozen, so I bet I could make this in the winter! I didn’t like tomato soup when I was little, but now it’s my favorite. YUM YUM!
Dawn - Girl Heart Food
Thanks Sarah! And lucky you with the San Marzano tomatoes!!
Kevin
You definitely took a classic up a notch with this one! Sounds delicious!
Dawn - Girl Heart Food
Thanks so much, Kevin!
Mary Ann | The Beach House Kitchen
Grilled cheese and tomato soup is one of my favorite combos too Dawn. And right now I’m up to my ears in tomatoes in New Jersey and loving it! Can’t wait to add this one to our menu! Pinned!
Dawn - Girl Heart Food
Mine too! Hope you love it, Mary Ann 🙂
Kelsie | the itsy-bitsy kitchen
You know what’s funny? My dad doesn’t like tomatoes but loves tomato soup, so we grew up eating canned tomato soup with grilled cheese often when my mom didn’t want to cook. Good memories here too! But this looks so much better than canned. Yum!
Dawn - Girl Heart Food
That is funny!! Thanks so much, Kelsie! You can’t go wrong with tomato soup and grilled cheese, if you ask me 😉
Matt - Total Feasts
I’m a sucker for great homemade tomato soup, especially on rainy days which we’ve been having in the UK. Interesting idea to scoop out the membrane of the tomatoes, I must admit I’ve not done that when I’ve roasted tomatoes. Although, that is more out of ignorance (laziness??!). Seriously, it looks delicious!
Dawn - Girl Heart Food
I hear ya!! Thanks Matt 🙂