Homemade Tomato Soup is velvety rich, jam-packed with flavor, and easy to make!!
Fresh ripe tomatoes, red peppers, garlic, and fresh herbs are roasted to bring out their natural flavors, then blended to a creamy finish.
Homemade is Best
The best tomato soup recipe is simple and made with fresh ingredients just like this recipe.
This easy soup can be prepared in under an hour making it the perfect weeknight meal!
Any kind of tomatoes will work but of course use the ripest, reddest ones you can find as they’ll have the best (and sweetest) flavor.
In a pinch you can use canned tomatoes, they won’t have the same flavor as roasted tomatoes but are still great. Use a portion of canned fire-roasted tomatoes for extra flavor.
How Many Tomatoes in a Pound
Of course, this varies based on the variety of tomato but to give you a general idea here are the approximates. This recipe is forgiving so it is ok if there’s a little bit more or less.
1 lb of tomatoes is approximately (remember you need 3lbs for this recipe):
- 2 large tomatoes
- 3 medium tomatoes
- 4 Roma tomatoes
- 2 1/2 cups chopped tomatoes
- 20 cherry tomatoes
How to Make Tomato Soup
- Place tomatoes and peppers on a pan with olive oil and seasonings. Roast until you see a bit of char.
- Bring broth to a boil and add roasted tomatoes.
- Blend using a hand blender until smooth & creamy.
Top with parmesan cheese or a drizzle of heavy cream if you prefer.
If Your Tomatoes Are Tart
This recipe calls for heavy cream which is optional. I personally don’t generally add the cream, however, sometimes tomatoes can be very tart (depending on the variety) so the addition of extra cream can help smooth out the flavor.
Other additions for a tart soup include a pinch of sugar, a couple of pats of butter or some coconut milk (make sure it’s unsweetened).
Homemade tomato soup is healthy and fresh.
What to eat with Tomato Soup:
A classic grilled cheese and tomato soup is definitely a favorite! Other favorites are:
- Grilled Cheese Roll Ups
- 30 minute dinner rolls
- Cheesy Garlic Breadsticks
- Shortcut Garlic Parmesan Crescent Rolls
- Easy Homemade Buttermilk Biscuits
Did you enjoy this Fresh Tomato Soup? Leave a rating and a comment below!
Fresh Tomato Soup
- 3 pounds fresh ripe tomatoes
- 4 cloves garlic peeled
- ½ onion diced
- ½ red bell pepper diced
- 2 tablespoons olive oil
- salt & pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs basil/parsley/oregano
- fresh basil & parsley for serving
- ¼ cup parmesan cheese optional garnish
- ½ cup heavy cream optional
Preheat oven to 450°F.
Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
Top with parmesan cheese, croutons or a drizzle of heavy cream.
Nutrition information does not include cream or toppings.