Description
The best homemade tomato soup recipe – fresh tomatoes, onions and garlic are roasted then blended with fresh basil for a rich & flavorful, smooth & creamy tomato soup that’s completely irresistible.
Ingredients
- 3 pounds tomatoes (fresh, cut into 2” pieces)
- 1/2 onion (diced, 1 cup)
- 5 cloves garlic (peeled and chopped)
- 2 Tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper (freshly ground)
- 1/4 cup fresh basil
- 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)
Instructions
1. Preheat oven to 450 degrees F. Lightly grease a large baking sheet and set aside.
2. Combine tomatoes, onion, garlic, olive oil, salt, and pepper in a large bowl.
3. Spread tomato mixture onto prepared baking sheet in a single layer and roast for 15 minutes.
4. Remove from oven, stir, and roast for an additional 15 minutes, broiling during the last 2-3 minutes so that some of the tomatoes get lightly charred.
5. Add roasted tomato mixture to a high-powered blender, scraping all contents of the baking sheet into the container.
6. Add fresh basil and blend on high speed until smooth, about 1 minute.
7. Melt butter in a large pot over medium-high heat.
8. Whisk in flour and cook until bubbly and lightly browned, about 30 to 60 seconds.
9. Add vegetable broth and sugar to the roux and whisk until smooth.
10. Add the blended tomato mixture to the pot and whisk until smooth.
11. If desired, add 1/4 to 1/2 cup heavy cream for a creamier soup.
12. Cook over medium-low heat for 15 minutes, or until thickened.
13. Taste and adjust salt and pepper as desired.
14. Serve warm with croutons, chopped fresh basil, or toppings of choice.
Notes
Canned tomatoes may be used in place of fresh tomatoes.
For a dairy-free version, omit butter and cream or use plant-based alternatives.
Soup can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
To freeze, portion soup into freezer-safe containers. Thaw overnight and reheat on the stove.
This soup pairs wonderfully with grilled cheese or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course, Side Dish, Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 7
- Sodium: 653
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
- Cholesterol: 8