There’s just something about a good Homemade Tomato Soup Recipe that feels like a hug in a bowl. Growing up on a Texas farm, we didn’t waste a single tomato that came out of our garden. My mama used to roast them with garlic until they smelled like sunshine, then turn them into the most velvety soup you could imagine.
Fast forward a few decades, and even here in New York, I still make tomato soup the same way—slowly roasted, deeply flavored, and loaded with love. No canned shortcuts, no mystery ingredients—just simple, honest food that makes you feel grounded again.
If you’ve ever wondered how to make tomato soup that beats the canned stuff hands down, this Homemade Tomato Soup Recipe will become your new favorite.
Table of Contents
Why You’ll Love This Homemade Tomato Soup Recipe
- It’s made with real, fresh ingredients you probably already have on hand.
- The flavor is rich, bold, and beautifully balanced—like summer in a spoon.
- It freezes wonderfully, so you can stock your freezer for cozy nights.
- It’s versatile—serve it as a main dish, side, or even a starter for your next dinner party.
- And best of all? It’s done in under an hour.
What Does This Homemade Tomato Soup Recipe Taste Like?
Think of the deepest, sweetest tomato flavor imaginable—then imagine it kissed by roasted garlic and basil. The soup is silky smooth, slightly tangy, and if you swirl in a bit of cream, luxuriously velvety. It’s the kind of soup that warms your hands, your heart, and your soul.
Pair it with a grilled cheese sandwich (or my favorite Chicken Tortellini Soup Recipe for a soup night variety), and you’ve got comfort food perfection.
Ingredients You’ll Need for Homemade Tomato Soup Recipe
When it comes to making a Homemade Tomato Soup Recipe that actually tastes like it came out of a cozy farmhouse kitchen, the magic is all in the ingredients. You don’t need anything fancy or expensive—just fresh, real food that shines on its own. I’ve always believed that if you start with good produce, you don’t have to do much to make it taste wonderful. This soup is the perfect example of that simple truth.
Below, you’ll find a detailed look at what you’ll need to create this creamy, rich, and comforting tomato soup. Each ingredient has its role to play, and together they bring out that deep, slow-roasted flavor that makes every spoonful so irresistible.
Fresh Tomatoes (3 pounds, cut into 2-inch pieces)
This is the heart of the recipe. I always try to use vine-ripened or Roma tomatoes when possible—they have a natural sweetness and low moisture content that makes them ideal for roasting. If you’re making this Homemade Tomato Soup Recipe in winter and fresh tomatoes aren’t at their peak, you can use canned ones instead. In fact, I talk about this swap in my Creamy Roasted Garlic Tomato Soup recipe, which is another great option when you want big flavor with less prep.
Onion (½ medium, diced — about 1 cup)
Onion gives the soup a mild sweetness and adds body to the base. I like to use yellow onions, but white works too. Dice it fine so it roasts evenly with the tomatoes and garlic.
Garlic (5 cloves, peeled and chopped)
There’s no such thing as too much garlic in my kitchen. When it roasts, it turns from sharp and pungent to buttery and mellow, infusing every sip of this soup with warmth and depth.
Olive Oil (2 tablespoons)
A drizzle of olive oil helps the tomatoes, onion, and garlic caramelize beautifully in the oven. It also adds that silky mouthfeel that makes this Homemade Tomato Soup Recipe feel so luxurious even before you add the cream.
Fine Sea Salt (½ teaspoon) and Freshly Ground Black Pepper (¼ teaspoon)
These might sound simple, but they’re crucial. Salt draws out moisture and enhances the natural sweetness of the tomatoes, while pepper brings a touch of spice that keeps the flavor balanced. Always taste and adjust near the end—remember, your tomatoes might vary in acidity.
Fresh Basil (¼ cup)
Fresh basil is what makes this soup sing. It brings a burst of color and that distinctive Italian aroma that fills your kitchen while blending. If you only have dried basil, that’s fine—use about 1 teaspoon, but add it during the simmering stage instead of blending.
Salted Butter (2 tablespoons)
This adds richness and depth. If you prefer a lighter version, you can use unsalted butter or even replace it with olive oil, but I find a little butter makes the texture creamier and the flavor rounder.
All-Purpose Flour (2 tablespoons)
This is the secret to the soup’s smooth, slightly thick texture. When whisked with butter to form a roux, it keeps the broth from feeling watery and helps it cling to your spoon just right. For a gluten-free option, swap in your favorite 1:1 gluten-free flour blend.
Granulated Sugar (1 tablespoon)
A small but mighty ingredient. Sugar balances the acidity of the tomatoes and brings everything together. You can substitute honey or brown sugar for a slightly deeper flavor.
Vegetable Broth (1 quart)
This provides a savory, full-bodied base that complements the roasted tomatoes beautifully. If you’re not vegetarian, chicken broth works just as well and adds a bit more richness.
Heavy Cream (¼ to ½ cup, optional)
This is the finishing touch that makes this Homemade Tomato Soup Recipe silky, luxurious, and restaurant-worthy. You can leave it out if you prefer a lighter version, or substitute half-and-half or even whole milk.
How to Make Homemade Tomato Soup Recipe (Step-by-Step Guide)
Step 1: Roast the Tomatoes
Preheat your oven to 450°F and lightly grease a large baking sheet. Toss your tomatoes, onion, garlic, olive oil, salt, and pepper together, then spread them out in a single layer.
Roast for 15 minutes, stir, then roast another 15 minutes—broil for 2-3 minutes at the end to get those slightly charred edges.
Step 2: Blend It Smooth
Transfer everything (including the juices!) into your blender. Add the fresh basil and blend on high until silky smooth.
Step 3: Build the Base
In a large pot, melt the butter over medium-high heat. Whisk in the flour until golden and bubbly—this is your roux, which gives the soup body and texture.
Step 4: Combine and Simmer
Pour in your broth and sugar, whisk until smooth, then add your blended tomato mixture. Stir and let it simmer gently for about 15 minutes.
Step 5: Cream It Up (Optional)
If you want that restaurant-style richness, stir in ¼ to ½ cup of cream right before serving. Taste and adjust seasoning with salt and pepper.
Serve warm, topped with croutons, fresh basil, or a drizzle of olive oil.
Tips and Tricks for the Perfect Homemade Tomato Soup Recipe
- Char equals flavor. Don’t skip the broil step—those roasted bits make a huge difference.
- Use ripe tomatoes. They’ll give your soup natural sweetness and balance.
- Don’t over-blend. A minute is plenty—you want it smooth, not foamy.
- Add a pinch of sugar. It softens the acidity of the tomatoes beautifully.
- Freeze it! This soup freezes like a dream—perfect for busy weeknights.
For another comforting bowl idea, try my Creamy Chicken and Rice Soup next.
Storage and Freezing
Refrigerate leftovers in an airtight container for up to 5 days.
To freeze, divide into single-serving containers, label, and freeze for up to 2 months. Thaw overnight in the fridge and reheat over medium-low heat.
FAQs
Can I use canned tomatoes?
Absolutely! Use two 28-ounce cans of whole or crushed tomatoes—just skip the roasting step.
Can I make it dairy-free?
Yes—just use olive oil instead of butter and skip the cream or use coconut milk for a twist.
Can I make it thicker?
Simmer it uncovered a few minutes longer or reduce the broth slightly.
Conclusion
This Homemade Tomato Soup Recipe is simple, wholesome, and bursting with flavor. Whether you’re chasing away a cold day or craving something cozy, this bowl of warmth will hit all the right notes.
So grab those ripe tomatoes, turn on the oven, and fill your kitchen with the smell of comfort. And when you make it, don’t forget to share your version with me—I love seeing how these recipes come to life in your kitchens!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Homemade Tomato Soup Recipe – Ultimate Cozy Comfort Food for Cold Nights
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
The best homemade tomato soup recipe — made with roasted fresh tomatoes, onion, garlic, and basil for a rich, flavorful, and creamy soup that tastes better than any restaurant or canned version.
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 freshly ground black pepper
- 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
1. Preheat oven to 450°F. Lightly grease a large baking sheet and set aside.
2. In a large bowl, combine tomatoes, onion, garlic, olive oil, salt, and pepper. Toss to coat evenly.
3. Spread the mixture on the prepared baking sheet in a single layer and roast for 15 minutes. Stir, then roast another 15 minutes, broiling for the last 2–3 minutes until lightly charred.
4. Transfer the roasted tomato mixture to a high-powered blender. Add the fresh basil and blend on high for about 1 minute, until completely smooth.
5. In a large pot, melt the butter over medium-high heat. Whisk in the flour and cook for 30–60 seconds until bubbly and lightly browned.
6. Slowly whisk in the vegetable broth and sugar until smooth.
7. Add the blended tomato mixture to the pot and whisk until combined. If desired, stir in heavy cream for a creamier texture.
8. Simmer over medium-low heat for 15 minutes, stirring occasionally, until slightly thickened.
9. Taste and adjust with salt and pepper as needed. Serve warm with croutons, fresh basil, or a drizzle of cream.
Notes
Use canned tomatoes if fresh are unavailable; just adjust the salt as canned varieties are often salted.
Substitute olive oil with avocado or canola oil, and gluten-free flour for all-purpose if needed.
For a lighter option, replace heavy cream with whole milk or half-and-half.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently over medium-low heat.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Oven + Stovetop + Blender
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 7g
- Sodium: 653mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 8mg
Keywords: homemade tomato soup, roasted tomato soup, creamy tomato soup, vegetarian
