Introduction

This best homemade tomato soup recipe is rich, creamy, and packed with fresh flavors from roasted tomatoes and basil. Perfect for a cozy meal, it’s easy to prepare and can be enjoyed as a comforting starter or a light main dish.

Best Homemade Tomato Soup Recipe - Recipe Image

Ingredients

3 pounds tomatoes (fresh, cut into 2” pieces)
½ onion (diced, about 1 cup)
5 cloves garlic (peeled and chopped)
2 tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper (freshly ground)
¼ cup fresh basil
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 quart vegetable broth
¼ to ½ cup heavy cream (optional)

Instructions

Step 1: Preheat your oven to 450°F (230°C) and lightly grease a large baking sheet, then set it aside.
Step 2: In a large bowl, combine the tomatoes, diced onion, chopped garlic, olive oil, salt, and pepper. Toss to mix well.
Step 3: Spread the tomato mixture evenly on the prepared baking sheet in a single layer.
Step 4: Roast in the oven for 15 minutes. Remove, stir, then return to the oven for another 15 minutes. Broil for the last 2-3 minutes until some tomatoes are lightly charred.
Step 5: Transfer the roasted tomatoes and vegetables into a high-powered blender. Add fresh basil and blend on high speed until smooth, about 1 minute.
Step 6: Melt butter in a large pot over medium-high heat. Whisk in the flour and cook, stirring constantly, until bubbly and lightly browned (30 to 60 seconds) to form a roux.
Step 7: Gradually whisk in the vegetable broth and sugar until smooth.
Step 8: Pour the blended tomato mixture into the pot, whisk to combine evenly. If you want a creamier soup, stir in ¼ to ½ cup heavy cream.
Step 9: Simmer the soup over medium-low heat for 15 minutes until it thickens slightly.
Step 10: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with croutons or fresh basil if desired.

Tips & Variations

For deeper flavor, roast the tomatoes a little longer until they caramelize but avoid burning.
Add a pinch of smoked paprika or red pepper flakes for a subtle smoky or spicy kick.
Use fresh basil or substitute with thyme or oregano if basil isn’t available.
To make it vegan, replace butter with olive oil and omit heavy cream or use a plant-based cream alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole or crushed tomatoes can work well, especially when fresh tomatoes are out of season. Use about 3 cups of canned tomatoes and skip the roasting step for convenience.

Is it necessary to broil the tomatoes at the end of roasting?

Broiling the tomatoes for the last few minutes adds a nice char and smoky depth of flavor, but if you prefer a milder taste, you can skip this step.

Best Homemade Tomato Soup Recipe

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4.9 from 476 reviews

This Best Homemade Tomato Soup Recipe features oven-roasted tomatoes blended with fresh basil and simmered in a buttery roux-based broth for a rich, comforting soup. Perfect for cozy dinners, it offers an elegant balance of roasted depth and creamy smoothness, with optional heavy cream for extra richness.

Author: zara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

3 pounds tomatoes (fresh, cut into 2” pieces)
½ onion (diced, 1 cup)
5 cloves garlic (peeled and chopped)
¼ cup fresh basil

Oils and Fats

2 Tablespoons olive oil
2 Tablespoons salted butter
¼ to ½ cup heavy cream (optional)

Seasonings and Others

½ teaspoon fine sea salt
¼ teaspoon black pepper (freshly ground)
1 Tablespoon granulated sugar
2 Tablespoons all-purpose flour
1 quart vegetable broth

Instructions

Preheat the Oven: Preheat your oven to 450 degrees F and lightly grease a large baking sheet to prepare for roasting.
Prepare Vegetables for Roasting: In a large bowl, combine the fresh tomatoes cut into 2-inch pieces, diced onion, chopped garlic, olive oil, sea salt, and freshly ground black pepper. Toss until everything is evenly coated.
Roast the Tomato Mixture: Spread the tomato mixture evenly on the prepared baking sheet in a single layer. Roast for 15 minutes, remove from the oven, stir the mixture, then continue roasting for another 15 minutes. In the final 2 to 3 minutes, switch the oven to broil to lightly char some tomatoes, enhancing flavor.
Blend the Roasted Tomatoes: Carefully transfer the roasted tomatoes and all juices from the baking sheet into a high-powered blender. Add fresh basil leaves, then blend on high speed until smooth, about 1 minute.
Prepare the Roux: In a large pot over medium-high heat, melt the salted butter. Once melted, whisk in the all-purpose flour and cook the mixture for 30 to 60 seconds until bubbly and lightly browned, forming a roux.
Add Broth and Sugar: Gradually whisk in the vegetable broth and granulated sugar to the roux, stirring until the mixture is smooth and free of lumps.
Combine Soup Base with Tomato Blend: Pour the blended tomato and basil mixture into the pot with the roux and broth, whisking thoroughly to achieve a smooth consistency. Stir in heavy cream from ¼ to ½ cup if you prefer a creamier soup.
Simmer the Soup: Reduce heat to medium-low and let the soup cook for 15 minutes to thicken and meld flavors, stirring occasionally.
Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm, garnished with croutons or additional fresh basil if desired.

Notes

Roasting the tomatoes with some broiling adds a delicious smoky, charred flavor to the soup.
The roux thickens the soup and adds a subtle buttery richness.
Heavy cream is optional but recommended for a richer, creamier texture.
Use fresh, ripe tomatoes for best flavor; Roma or vine-ripened work well.
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: tomato soup, homemade tomato soup, roasted tomato soup, creamy tomato soup, easy tomato soup, vegetarian soup