Nothing compares to a warm bowl of vibrant, velvety tomato soup made from scratch. This fresh tomato soup recipe transforms simple, seasonal tomatoes into a deeply flavorful and comforting meal. By roasting the vegetables first, we unlock an incredible depth and sweetness you can’t get from a can. This method is surprisingly easy and delivers a restaurant-quality result right in your own kitchen. Get ready to create a beautiful, rich soup that tastes like summer in a bowl.
Table of Contents
Why You’ll Love This Fresh Tomato Soup Recipe
This incredible homemade soup will quickly become a favorite in your recipe collection. The flavor is simply unmatched, and the process is perfect for cooks of all skill levels.
- Incredible Garden-Fresh Flavor: Using ripe, in-season tomatoes provides a bright and authentic taste that is the star of the show. This is what a real, fresh tomato soup recipe should taste like.
- Surprisingly Simple to Make: Roasting the vegetables on a single sheet pan does most of the work for you, making cleanup a breeze and the process effortless.
- Deep, Savory Taste: Roasting caramelizes the natural sugars in the tomatoes, onions, and garlic, creating a rich, savory, and slightly sweet flavor profile.
- Perfectly Creamy & Smooth: You can easily customize the texture, from a rustic consistency to a silky-smooth puree, with or without adding cream.
- Wholesome and Nourishing: Packed with fresh vegetables and simple seasonings, this comforting soup is a satisfying and wholesome choice for any meal.
Ingredients for the Perfect Tomato Soup
This fresh tomato soup recipe relies on simple, high-quality ingredients to create its signature flavor. Roasting these components together brings out their natural sweetness and depth, forming the perfect foundation for a delicious soup.
- 3 pounds ripe tomatoes
- 4 cloves garlic, peeled
- ½ onion, diced
- ½ red bell pepper, diced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs (such as basil, parsley, or oregano)
- ½ cup heavy whipping cream (optional)
- ¼ cup shredded Parmesan cheese, for garnish (optional)
- Thinly sliced fresh basil leaves, for garnish (optional)
Notes & Substitutions
- Tomatoes: Roma, beefsteak, or vine-ripened tomatoes are excellent choices. If using out-of-season tomatoes, a can of fire-roasted diced tomatoes can be used instead.
- Broth: Use vegetable broth to make this delicious roasted tomato soup vegetarian.
- Creaminess: For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a cashew cream.
- Herbs: If using fresh herbs instead of dried for roasting, use about 1.5 teaspoons of each and add them with the other vegetables.
Equipment
You only need a few basic kitchen tools to bring this simple, fresh tomato soup to life.
- Large rimmed baking sheet
- Large soup pot or Dutch oven
- Immersion blender (or a standard blender)
- Cutting board and a sharp knife
- Measuring cups and spoons
How to Make Fresh Tomato Soup recipe
This straightforward process uses roasting to build incredible flavor before blending everything into a smooth, creamy soup. Follow these simple steps for a perfect result every time.
- Preheat and Prep: First, preheat your oven to 450°F (232°C). While the oven heats, prepare your vegetables. Wash the tomatoes thoroughly. You can peel them if you prefer, but it’s not necessary. Cut smaller tomatoes in half, and quarter any larger ones.
- Arrange for Roasting: On a large, rimmed baking sheet, combine the prepared tomatoes, garlic cloves, diced onion, and diced red bell pepper. Drizzle everything evenly with olive oil, then sprinkle with salt, black pepper, dried basil, and dried oregano. Toss gently with your hands to make sure all the vegetables are coated.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25 minutes. After about 15 minutes, give the vegetables a stir to promote even cooking. After 25 minutes, switch the oven to the broil setting. Broil for 3 to 4 minutes, watching carefully, until some of the tomatoes develop a bit of char. This step adds a wonderful smoky depth to your homemade fresh tomato soup.
- Combine Ingredients: While the vegetables are roasting, bring the chicken broth to a boil in a large soup pot or Dutch oven. Once the vegetables are finished roasting, carefully transfer the entire contents of the baking sheet into the hot broth. Add the fresh herbs.
- Blend the Soup: Now it’s time to create that signature creamy texture. Use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, you can carefully transfer the mixture in batches to a standard blender and blend until smooth. If using a standard blender, remember to vent the lid to allow steam to escape.
- Finish and Serve: Return the blended soup to the pot if you used a standard blender. If you are using heavy cream for extra richness, stir it in now. Taste the soup and adjust the salt and pepper as needed. Serve your fresh tomato soup recipe hot, garnished with shredded Parmesan cheese and fresh basil leaves.
Pro Tips & Troubleshooting
Here are a few tips to help you make the absolute best fresh tomato soup recipe and troubleshoot common issues.
- Roast for Flavor: Don’t be afraid to let the vegetables get a little char on them during the broiling step. Those dark spots are where the deepest, most concentrated flavor comes from.
- Balance the Acidity: If your soup tastes a bit too tart (which can happen depending on the tomatoes), a small pinch of sugar or a tablespoon of butter can help balance the acidity.
- Achieve Silky Smoothness: For an ultra-smooth soup, a high-powered blender works best. If you still find small bits of skin, you can pass the soup through a fine-mesh sieve for a perfectly velvety texture.
- Make a Thicker Soup: If you prefer a thicker consistency, simply let the soup simmer on low for an extra 10-15 minutes to allow some of the liquid to evaporate.
Serving, Storage, & Variations
This versatile soup is perfect for meal prep and can be customized in many delicious ways.
Fresh Tomato Soup Serving Suggestions
- A warm bowl of this soup pairs wonderfully with a classic grilled cheese sandwich for dipping. You can also serve it with crusty bread, garlic bread, or homemade croutons. For a lighter meal, accompany it with a fresh green side salad.
Fresh Tomato Soup Storage & Freezing
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze this fresh tomato soup recipe. It is best to freeze it before adding any cream. Let it cool completely, then pour it into freezer-safe containers, leaving a little space at the top. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding cream just before serving if desired.
Recipe Variations
- Spicy: Add ½ teaspoon of red pepper flakes along with the dried herbs before roasting for a bit of heat.
- Smoky: Add ½ teaspoon of smoked paprika to the vegetables before roasting to give the soup a warm, smoky flavor.
- Dairy-Free: For a creamy dairy-free version, use full-fat coconut milk instead of heavy cream.
Nutrition Information
This fresh tomato soup recipe is packed with vitamins and nutrients from the fresh vegetables. The nutritional information is an estimate and can vary based on the specific ingredients and optional additions used.
| Nutrition Facts | Amount Per Serving |
|---|---|
| Calories | 137 kcal |
| Carbohydrates | 12 g |
| Protein | 5 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 366 mg |
| Potassium | 678 mg |
| Fiber | 3 g |
| Sugar | 7 g |
| Vitamin A | 2230 IU |
| Vitamin C | 50.9 mg |
| Calcium | 100 mg |
| Iron | 1.5 mg |
According to Healthline, tomatoes are a great source of essential nutrients like Vitamin A and C. Learn more about the nutritional benefits of tomatoes.
Frequently Asked Questions
Here are answers to some common questions about making this delightful soup.
What kind of tomatoes are best for this fresh tomato soup recipe?
The best tomatoes are ripe, sweet, and flavorful. Varieties like Roma, beefsteak, or on-the-vine tomatoes are excellent choices because they have a great balance of sweetness and acidity.
Do I have to peel the tomatoes first?
No, you don’t have to peel them. A good quality blender, especially an immersion blender, will break down the skins very well, and they add extra fiber.
Can I use canned tomatoes instead of fresh?
Yes, you can. For the best flavor substitute, use a 28-ounce can of fire-roasted diced tomatoes, and you can skip the roasting step.
How can I make the soup creamier?
Adding heavy cream at the end is the classic way to make it rich and creamy. For a dairy-free option, full-fat coconut milk works wonderfully.
Can I freeze this homemade tomato soup?
Absolutely! This soup freezes beautifully. For the best texture upon reheating, it is recommended to freeze it without the cream and add it when you reheat the soup.
A Perfect Bowl of Comfort
There is something deeply satisfying about creating a delicious meal from simple, fresh ingredients. This fresh tomato soup recipe is the perfect example of how a few vegetables and a little time can result in a truly special dish. The roasted flavor is rich and comforting, making it an ideal meal for a cool evening or a simple lunch. I hope you enjoy the process of making this wonderful soup and savor every spoonful of your homemade creation. Enjoy
The Best Fresh Tomato Soup Recipe
Equipment
- Oven
- Large Rimmed Baking Sheet
- Blender or Hand Blender
Ingredients
Soup Ingredients
- 3 pounds ripe tomatoes
- 4 cloves garlic peeled
- ½ onion
- ½ red bell pepper
- 2 tablespoons olive oil
- salt and black pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs such as basil, parsley, oregano
For Garnish (Optional)
- ¼ cup shredded Parmesan cheese
- ½ cup heavy whipping cream
- thinly sliced fresh basil leaves for garnish
Instructions
Instructions
- Preheat your oven to 450°F.
- Wash the tomatoes and cut smaller ones in half, or larger ones into quarters or eighths; peeling is optional.
- Arrange the cut tomatoes, peeled garlic, diced onion and bell pepper, olive oil, salt, pepper, and dried herbs on a large rimmed baking sheet.
- Roast for 25 minutes, stirring halfway through, then broil for an additional 3-4 minutes until some tomatoes are slightly charred.
- Bring chicken broth to a boil, then add the roasted tomatoes and fresh herbs. Blend the mixture until smooth, using a blender or hand blender, and stir in heavy cream if desired.
- Serve the soup hot, optionally garnished with Parmesan cheese, croutons, or a drizzle of heavy cream.