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!
Jo Thrasher • Jo Eats says
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 says
Same here! Thanks Jo 🙂
Valentina says
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 says
Mine too! Thank you Valentina 🙂
Katherine | Love In My Oven says
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 says
Thanks so much, Katherine! Such a classic combo that always hits the spot 🙂
Kathy @ Beyond the Chicken Coop says
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 says
Totally! Thanks so much, Kathy 🙂
Laura says
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 says
Thanks so much, Laura! Hope you love it 🙂
Haylie / Our Balanced Bowl says
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 says
Yay! Hope you enjoy…oh, I do know about our love of cheese, lol! Thanks so much, Haylie 🙂
annie@ciaochowbambina says
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 says
Thanks so much, Annie! XOXO
Mimi says
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 says
No, they’re not, unfortunately! But they were pretty delish!! Eeeek! Good luck, Mimi 🙂
Leanne @ Crumb Top Baking says
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 says
Love it when food brings back wonderful memories like that! Thanks Leanne! Loves me some cozy soups 🙂
David @ Spiced says
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 says
Thanks David! Hope you love it as much as we do 🙂
Sarah says
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 says
Thanks Sarah! And lucky you with the San Marzano tomatoes!!
Kevin says
You definitely took a classic up a notch with this one! Sounds delicious!
Dawn - Girl Heart Food says
Thanks so much, Kevin!
Mary Ann | The Beach House Kitchen says
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 says
Mine too! Hope you love it, Mary Ann 🙂
Kelsie | the itsy-bitsy kitchen says
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 says
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 says
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 says
I hear ya!! Thanks Matt 🙂