Description
This homemade Tomato Soup Recipe combines roasted fresh tomatoes, onion, garlic, and basil with vegetable broth for a smooth, rich, and comforting soup. Optional heavy cream adds extra richness, while a simple roux gives the soup a silky texture.
Ingredients
3 pounds fresh tomatoes, cut into 2-inch pieces
1/2 onion, diced, about 1 cup
5 garlic cloves, peeled and chopped
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 quart vegetable broth
1/4 to 1/2 cup heavy cream, optional
Croutons, chopped basil, or black pepper for serving, optional
Instructions
1. Preheat the oven to 450°F.
2. Lightly grease a large baking sheet.
3. Place the tomatoes, onion, garlic, olive oil, salt, and black pepper in a large bowl.
4. Toss until the vegetables are evenly coated.
5. Spread the mixture in a single layer on the prepared baking sheet.
6. Roast for 15 minutes.
7. Stir the vegetables and roast for another 15 minutes.
8. Broil for the final 2 to 3 minutes until some tomato edges become lightly charred.
9. Transfer the roasted vegetables and all their juices to a high-powered blender.
10. Add the fresh basil.
11. Blend on high speed until completely smooth.
12. Melt the butter in a large pot over medium heat.
13. Whisk in the flour and cook for 30 to 60 seconds until bubbly and lightly golden.
14. Slowly add the vegetable broth while whisking until smooth.
15. Stir in the granulated sugar.
16. Pour the blended tomato mixture into the pot.
17. Whisk until the soup is smooth and evenly combined.
18. Add the heavy cream if you prefer a creamier soup.
19. Simmer over medium-low heat for about 15 minutes, stirring occasionally.
20. Taste and adjust the salt and black pepper as needed.
21. Serve warm with croutons, fresh basil, or your preferred garnish.
Notes
This recipe makes about 8 cups, or 2 quarts, of tomato soup.
Use ripe fresh tomatoes for the strongest flavor.
Whole canned tomatoes can replace fresh tomatoes. Drain them before roasting.
Avocado oil or canola oil can replace olive oil.
Unsalted butter can replace salted butter.
Use gluten-free all-purpose flour for a gluten-free version.
Honey or brown sugar can replace granulated sugar.
Chicken broth can replace vegetable broth for a different flavor.
Whole milk or half-and-half can replace heavy cream.
Add fresh oregano or thyme for extra herbal flavor.
Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Freeze the soup in freezer-safe containers for up to 2 months.
Freeze in individual or family-sized portions for easier reheating.
Thaw frozen soup overnight in the refrigerator.
Reheat gently in a pot over medium-low heat or warm individual portions in the microwave.
Nutrition values are estimates and may vary based on ingredients and serving size.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 7 g
- Sodium: 653 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 8 mg