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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.

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

  1. Preheat the Oven: Preheat your oven to 450 degrees F and lightly grease a large baking sheet to prepare for roasting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Simmer the Soup: Reduce heat to medium-low and let the soup cook for 15 minutes to thicken and meld flavors, stirring occasionally.
  9. 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

Find it online: https://zarameals.com/best-homemade-tomato-soup-recipe/