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