Best Homemade Tomato Soup Recipe

Best Homemade Tomato Soup is the ultimate comfort food — smooth, creamy, and bursting with the natural sweetness of ripe tomatoes. Made entirely from scratch with roasted tomatoes, garlic, and basil, this recipe transforms simple pantry staples into a rich, velvety soup that’s both cozy and nourishing. A touch of cream adds lusciousness, while the basil and roasted flavors bring depth and freshness. Pair it with a golden, buttery grilled cheese sandwich for a timeless, soul-warming meal.

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 (4 cups) vegetable broth
▢ ¼ to ½ cup heavy cream (optional, for creaminess)

Introduction

When it comes to comfort in a bowl, few dishes can compete with homemade tomato soup. Unlike canned versions, this recipe celebrates the natural sweetness and acidity of fresh tomatoes, balanced perfectly with aromatics, herbs, and just the right hint of cream. Roasting the tomatoes and garlic first enhances their flavor, bringing out a deep, caramelized richness that makes every spoonful unforgettable.
This soup is as versatile as it is delicious. Enjoy it chunky or silky smooth, with cream or without, served alongside crusty bread, croutons, or the ultimate classic companion — a grilled cheese sandwich.

Preparation Method

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Spread the tomatoes, onion, and garlic evenly across the pan. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25–30 minutes, or until the tomatoes are soft, slightly caramelized, and fragrant. Roasting intensifies the natural sweetness of the tomatoes and gives the soup its signature depth of flavor.

Step 2: Make the Roux Base

In a large pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth roux. This will thicken the soup slightly and give it a silky texture. Add the vegetable broth slowly while whisking to avoid lumps. Bring to a gentle simmer.

Step 3: Blend the Tomatoes

Transfer the roasted tomatoes, onion, and garlic (along with any pan juices) to a blender. Add the fresh basil and sugar, then blend until completely smooth. If you prefer a chunkier soup, pulse the blender a few times instead of fully pureeing. (Alternatively, you can use an immersion blender directly in the pot for easier cleanup.)

Step 4: Combine and Simmer

Pour the blended tomato mixture into the pot with the broth. Stir well and bring to a simmer over medium heat. Let it cook uncovered for 10–15 minutes, allowing the flavors to meld and the soup to slightly thicken. Taste and adjust seasoning as needed — add more salt, pepper, or sugar depending on your tomatoes’ acidity.

Step 5: Add Cream (Optional)

If you like a creamy tomato soup, stir in ¼ to ½ cup of heavy cream just before serving. Heat through gently — do not boil after adding cream, as it may curdle.

Tips for the Best Tomato Soup

Choose ripe tomatoes: Roma, plum, or vine-ripened tomatoes work beautifully for balanced sweetness and acidity.
Don’t skip roasting: It enhances the flavor dramatically, adding caramelized notes that fresh cooking alone can’t achieve.
Balance the acidity: A little sugar helps round out sharp tomato flavors.
Use fresh basil: It brightens the soup and gives it that signature homemade taste.
Make it vegan: Substitute plant-based butter and omit the cream, or use coconut cream for a dairy-free version.

Variations

Spicy Tomato Soup: Add a pinch of red pepper flakes or a dash of cayenne while roasting.
Tomato Basil Parmesan: Stir in ¼ cup grated Parmesan before serving.
Roasted Red Pepper Twist: Blend in 1 roasted red pepper with the tomatoes for a smoky flavor.
Creamy Tomato Bisque: Use half and half instead of broth for an ultra-rich variation.
Herb Lovers’ Soup: Add thyme, oregano, or rosemary for extra aromatics.

Serving Suggestions

Serve this Best Homemade Tomato Soup piping hot with:

• Grilled cheese sandwiches or garlic bread
• Homemade croutons or a swirl of cream
• Fresh basil leaves for garnish
• A drizzle of olive oil or balsamic glaze
  It’s also perfect as a cozy starter for holiday dinners or casual family lunches.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Freeze in portions for up to 3 months (without cream). Thaw in the fridge overnight before reheating.
Reheat: Warm gently on the stove over medium heat. Add a splash of broth or water if the soup thickens too much.

Frequently Asked Questions (FAQs)

1. Can I use canned tomatoes instead of fresh?
Yes! Use two 28-ounce cans of whole or crushed tomatoes. Drain slightly and reduce the sugar to ½ tablespoon.
2. Why add flour to tomato soup?
The flour helps create a smooth, slightly thickened texture that gives the soup body without feeling heavy.
3. Can I skip the cream?
Absolutely — the soup is still delicious without it. For a dairy-free option, add a splash of coconut milk or cashew cream.
4. How can I make the soup thicker?
Simmer longer to reduce liquid, or add a small boiled potato during blending for a natural thickener.
5. What can I do if my soup is too acidic?
Add a little more sugar or a small splash of cream to mellow the acidity.

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Conclusion

This Best Homemade Tomato Soup brings together everything you love about a comforting bowl of soup — rich roasted flavor, smooth texture, and fresh, wholesome ingredients. It’s easy to make, freezer-friendly, and endlessly customizable, making it a staple you’ll return to all year long. Whether you enjoy it creamy or classic, chunky or smooth, it’s guaranteed to warm your heart and soul — one spoonful at a time.