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!
If you want to make things extra filling, enjoy the tomato soup with a grilled cheese sandwich for a comforting meal.
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 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 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 herbs, like basil, parsley or thyme
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.
- 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.
- 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!
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 (depending on their size)
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 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 (about 10 grams)
- 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 ½ teaspoon of black 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 large 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, 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 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 a boil, then reduce the heat (to about medium-low heat) to a simmer. Cook 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. Optional: if you want an even creamier tomato soup, you can stir in some heavy cream (35% milk fat) 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.
- 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.
- 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)
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.
