This roasted tomato soup with fresh tomatoes has loads of juicy roma tomatoes, fresh basil and a little spice from chili 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 (and relatively budget friendly). Campari work lovely too.
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
1: Cut washed roma tomatoes in half and scoop out membrane/seeds.
Note: I like to remove the membranes/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 membranes/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.
2: Place on a parchment paper lined baking sheet and sprinkle with salt and pepper.
3: Drizzle with olive oil and toss to give ’em a nice coat.
4: 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 and membranes.
5: Meanwhile, when there’s about 10 minutes left of the tomato roast time, heat some olive oil in a pot.
6: Once oil is shimmering, add diced onion and cook until softened.
7: Minced garlic goes next.
8: The roasted tomatoes get added next.
Tip: If you want an ultra creamy tomato soup, remove tomato skins (allow tomatoes to cool slightly so you can handle them first), otherwise, leave on (which I did).
9: Season everything with a little salt and red chili flakes (those are optional).
10: Veggie stock goes next.
11: Stir in some freshly chopped basil.
12: Blitz with an immersion blender until smooth. Portion, garnish and enjoy!
Full recipe details in recipe card below.
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Should I Peel Tomatoes for Soup?
It’s not necessary to peel tomatoes.
However, as mentioned above, 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 chili flakes or freshly sliced chili
- Fresh herbs on top work lovely, like basil, parsley or thyme
- Serve with a yummy grilled cheese sandwich for a comforting meal.
Can I Freeze?
Yes! Portion cooled soup into vacuum sealed bags (and seal) or a freezer safe container. Then, label, date and freeze. Thaw and heat when ready to enjoy.
More Tips & Variations
As mentioned above, 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 membranes/seeds in the tomatoes (or if your tomatoes are a small variety, just cut in half and roast), that’s a-ok. 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 warm through. Be mindful, though, that if you add a lot and decide to freeze, the same quality may not be there when reheating.
An ‘unsalted’ vegetable broth was used here. If you use a ‘low sodium’ or regular variety, you may want to omit the additional salt.
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.
Enjoy this homemade tomato basil soup within 3 to 4 days.
Like this Recipe? You May Enjoy These Too
- Roasted Red Pepper and Tomato Soup with Fennel – This one has loads of savoury flavour and delicious topped with a goat cheese crostini!
- Easy Tomato Tortellini Soup – Using store-bought tortellini, this comforting bowl of soup is one that you’ll want to make again and again for your family. Makes for a hearty dinner or lunch, alike.
- Gazpacho Soup from Katie of A Fork’s Tale. This one has a little spicy kick and plenty of veggies!
Hope you love this easy homemade tomato soup recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this tomato soup? That’s awesome! Love it if you left a comment below. Many thanks!
Tomato Soup with Fresh Tomatoes (easy & delish)
- 3 tablespoons olive oil , divided
- 3 pounds roma/plum tomatoes (about 14-15 tomatoes (will vary depending on size))
- 1 teaspoon salt , divided
- 1/2 teaspoon black pepper
- 1 yellow onion , peeled and diced
- 4 cloves garlic , minced
- 1/2 teaspoon chili flakes (optional)
- 2 to 3 cups unsalted vegetable broth
- 1/2 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.)
- fresh basil leaves (to taste)
- grated parmesan cheese (to taste)
- freshly diced tomato (to taste)
- drizzle of olive oil (to taste)
- Preheat oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper. Remove tomato core. Then, cut tomatoes in half and scoop out seeds/membrane inside.Note: Leave seeds/membrane 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 on prepared baking sheet (cut side up) and sprinkle with 1/2 teaspoon of salt and 1/2 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/membranes in the tomatoes you can roast cut side up instead, if you like.
- Meanwhile, on the stove in a medium pot or dutch oven on medium heat add remaining 1 tablespoon of olive oil. When shimmering, add onion and cook 5 minutes or until translucent. Add garlic and cook 1 more minute. Sprinkle chili flakes over top (if using), along with remaining 1/2 teaspoon each of salt. Stir to combine.
- Once tomatoes are done, place them in the dutch oven with the onions.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 pot. You can discard those skins.
- Pour stock 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. Add basil.
- Turn off heat and blitz with an immersion blender (at the highest setting) until you've reach your desired consistency. The more you blend, the creamier it will be. Add more seasoning, if desired. Garnish to taste. Enjoy!Optional: if you want an even creamier tomato soup, you can stir in some heavy cream (35% milk fat) and just heat through.
- 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 membranes/seeds in the tomatoes (or if your tomatoes are a small variety, just cut in half and roast), that’s a-ok. 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 warm through. Be mindful, though, that if you add a lot and decide to freeze, the same quality may not be there when reheating.
- An ‘unsalted’ vegetable stock was used here. If you use a ‘low sodium’ or regular variety, you may want to omit the additional salt.
- 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.
- Enjoy this homemade tomato basil soup within 3 to 4 days.