Homemade roasted tomato soup that’s so quick and easy to make! Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can.
Tomato soup is one of those classic soups that a person starts craving as soon as the leaves start changing and the days get colder. Debbie and I usually have a bunch of tomatoes left from in our gardens around this time so the clear answer for using them is to make tomato soup.
Even if you don’t have garden fresh tomatoes, this homemade version is WAY better than anything you will get in a can and so easy to make. If you love tomato soup then go grab your self some tomatoes and lets do this!
Why We Love Homemade Tomato Soup
- its so damn easy to make
- it tastes to much better when its homemade (with love)
- its a great way to use up any tomatoes in your garden (it freezes great)
- it tastes so good with a grilled cheese for dipping
- its a warm and cozy fall dinner
- its healthy too!
If you have never made tomato soup at home before, you are in for a treat.
You only need a few ingredients for this soup and most of them you will already have on hand.
- olive oil
- herbs: basil and thyme
- chicken broth (or vegetable broth)
- heavy cream or coconut cream
TIP: Debbie and I both always have organic better than bullion on hand for those times that you don’t have the broth you need in a box. It’s the next best thing to liquid broth and it comes in:
- chicken better than bullion
- vegetable better than bullion
- beef better than bullion
- ham better than bullion
- lobster better than bullion
(This is not sponsored, we just like and use them ALL the time)
Things You Will Need
- a large soup pot – this Lodge 6qt enameled pot is our fav and is a work horse in our kitchens and very reasonably priced!
- a roasting pan – this Nordic half sheet is perfect for this
- an immersion blender or a good blender like a blendtec or vitamix
How to Make this Homemade Tomato Soup Recipe
How to Roast Tomatoes
Roasting the tomatoes is as simple as slicing them and placing them, the garlic, and thyme on your baking tray. Or you can roast them right in your enameled cast iron pot if that’s what you are using.
Toss the veggies with olive oil, sprinkle with salt and pepper and then roast them at 350 degrees for about 45 mins.
The tomatoes will get nice and jammy and your house will smell amazing!
Make the Rest of the Soup
The rest is even easier!
While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
What tomatoes are best to use for soup?
The freshest and fully ripe tomatoes are the best. Roma tomatoes are great, after that, look for heirlooms which are usually nice and sweet when they are ripe. Beefsteaks will work nicely too. Don’t choose cherry tomatoes, they have a lot of seeds.
If fresh tomatoes are not available, you can use whole canned tomatoes, but go for the San Marzano ones for the best flavor.
Do you have to roast the tomatoes?
No you don’t, you can just simmer them for an hour, but you will get the best and sweetest flavor if you roast them.
What if my tomatoes are tart?
If your tomatoes are overly tart, you can also add a touch of sugar to your soup. The carrots in this tomato soup recipe are meant to add a touch of sweetness as well so wait until the very end to add any sugar.
If you end up adding sugar, only add a teaspoon at a time!
Can you freeze tomato soup?
Yup, you absolutely can. Just put it into an airtight container or bag and freeze for up to 3 months.
These silicone bags are great for freezing!
What to Serve With this Tomato Soup
Here are a couple ideas:
- homemade croutons – these are no ordinary crouton. They are so good and so easy to make
- grilled caesar salad – the perfect side salad!
- pear, beet, and asparagus salad – to complete a nice light meal!
Other Soup Recipes you Might Like
This is Debbie’s recipe and since I have recently sampled several different kinds of tomato soup, I can tell you that this one is where it’s at! Silky and smooth with that intense roasted tomato flavor that could never come from a can. Slightly sweet and a little earthy = absolutely delicious.
We hope you love it as much as we do!
Roasted Tomato Soup
- Lodge enameled cast iron pot
- handheld blender
- Nordic half sheet
- 3 lbs roma tomatoes or whatever tomatoes you have
- 1 head garlic
- 4 sprigs fresh thyme
- 1 large onion , diced
- 2 carrots , shredded
- 2 stalks celery , diced
- salt and pepper to taste
- 1 cup basil , chopped
- 1 cup cream or coconut cream
- 3 cups chicken broth
- Pre-heat your oven to 350 degrees.
- Slice the tomatoes in half and place them on a parchment lined baking sheet. Add the peeled garlic and thyme to the baking sheet. Sprinkle with salt and pepper. Bake for 45 minutes.
- While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
- Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
- Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
- Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar if you like. Serve!