Tomato Soup With Fresh Roasted Tomatoes
Homemade tomato soup made with fresh roasted tomatoes, fresh basil, and tons of flavor is cozy comfort food you can confidently serve to guests and family. It’s smooth, rich, and creamy, and is the perfect addition to a luncheon or soup bar.
There’s so much flavor in this homemade tomato soup that’s made with fresh Roma tomatoes. It’s done in 3 stages yet it’s easy to make: just roast the tomatoes, build the soup, then blend until smooth. Once this is done, simmer on the stove until it’s thickened to your liking.
This recipe is ideal for a soup dinner party or a ladies luncheon. You can even freeze it so it’s ready for easy entertaining.
Ingredient Notes
- Fresh tomatoes. I use Roma tomatoes because they’re firm and hold up well when roasted. They’re not quite as juicy as some other varieties which means you get more of the tomato flavor, using less tomatoes.
- Onions. Use sweet onions for best flavor, or substitute with white or yellow if you can’t find them. It may sound like a lot of onion is use in the recipe, but don’t worry! Once sauteed it adds delicious flavor without any detectable onion taste.
- Broth. You can use vegetable broth, chicken broth, bone broth, or any combination of the three. The chicken broth or bone broth can add a bit more richness though. I typically have the 32-ounce cartons on hand and if I have some leftover in the fridge I’ll use that and round out the measure with whatever I have in the pantry.
- Fire Roasted diced tomatoes. I add a can of these just to add some more color and flavor, plus I love that char on them. If you don’t want to use it, just add 2 more Roma tomatoes to the recipe.
Garnishes
Since this is a smooth soup it’s ideal for adding toppings with texture. My favorites are fresh basil, croutons, and shredded Parmesan cheese. And I grew up eating it with saltine crackers crushed up and stirred in.
Other goodies are crumbled bacon, a drizzle of olive oil, pumpkin or sunflower seeds, sour cream, pesto drizzle, or a dollop of burrata.
How To Make It
See full instructions in the recipe card at bottom.
- Cut the Roma tomatoes in half lengthwise and season them in a bowl with olive oil, garlic, salt and pepper. Place them skin side down on a parchment lined sheet pan and cook in the oven.
- On the stove in a large Dutch oven, sauté the onion until translucent. Add flour to help with thickening, and the rest of the soup ingredients including roasted tomatoes.
- Use a 2-cup measuring cup to transfer the soup mixture into a large blender along with the fresh basil; you’ll need to work in two batches. Blend the mixture until smooth, making sure to vent the lid so the heat can escape.
- Pour the first batch into a large bowl while you transfer the remaining mixture into the blender, and blend until smooth. Pour everything back into the Dutch oven, add cream, and simmer for 30 minutes.
Tips & Tricks
When roasting the tomatoes, place them cut side up so the seasoning can sink in. After roasting, remove the skin as best you can so you get a smoother soup consistency.
Once you’ve prepared the soup, determine whether it’s thick enough for your liking. If it’s too thin, simmer on low heat UNCOVERED to help some of the liquid evaporate. DO NOT boil or else it can effect the overall flavor.
When adding the can of diced tomatoes, drain the liquid.
You can leave out the cream and use vegetable broth for a vegan-friendly soup. If this is what you need to do for 1 or 2 guests, just scoop out some of the soup into another saucepan before adding the cream into the larger pot.
Freeze this soup so it’s ready to thaw and reheat when you need it. Let it cool completely and then pour (or ladle) into airtight containers or large zipper freezer bags. Carefully press out the air from the bag and lay flat in the freezer so it’s stackable. Thaw in the fridge overnight and reheat on low while covered.
Make it party ready! Serve it in a pretty soup tureen on the center of the table, or straight from the stove in an attractive stock pot. You can also serve it from a ceramic pitcher, and pour into demitasse cups for an appetizer soup.
What To Serve It With
Grilled cheese sandwiches are a classic pairing, but these ham and Swiss cheese mini sandwiches are excellent as well. Serve these dressed up kettle chips on the side.
Place it on a soup buffet with other smooth varieties like white bean soup, or butternut squash soup.
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Fresh Roasted Tomato Soup recipe
Homemade tomato soup with fresh Roma tomatoes that have been roasted, fresh basil, and cream. This recipe is full of flavor and easy to make for luncheons or soup parties.
Ingredients
Roasted Tomatoes
- 6 Roma tomatoes
- 4 cloves of garlic, crushed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 tablespoons olive oil
- 1 ½ large sweet onion (3 cups diced)
- 2 tablespoons butter
- ½ cup all purpose flour
- 6 cups vegetable or chicken broth
- 1 (14 oz) can fire roasted diced tomatoes, drained
- 3 tablespoon sugar
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ⅛ to ¼ teaspoon cayenne pepper
- 1 ½ cups fresh basil
- ½ cup heavy cream or milk
Instructions
- Preheat the oven to 325°F.
- Slice the Roma tomatoes in half lengthwise and place in a large bowl. Add garlic, olive oil, salt, and pepper, and stir until they’re nicely coated.
- Place the tomatoes on a parchment-lined sheet pan cut side up, and pour any remaining seasoning mixture onto the tomatoes; roast in the oven for 25 minutes.
- When cool enough to touch, remove the skins of the tomatoes as best you can and discard.
- Meanwhile, in a large Dutch oven heat olive oil over medium-low heat and add the onions; sauté them until translucent.
- Turn heat down to low and add the butter and let it melt, then slowly stir in flour making sure there are no lumps.
- Add the roasted tomatoes and pour in the broth, diced tomatoes, sugar, paprika, salt, and cayenne pepper; stir and heat for a minute or two.
- Transfer half of the soup mixture to a large blender; using a 2-cup measuring cup works well for this. Add the fresh basil and blend until smooth, making sure to vent the lid so heat can escape. Pour into a large bowl while you blend the other half.
- Return the blended soup to the Dutch oven and stir in the cream. Continue to heat on low and let it come to a simmer. Cooking for 30 minutes uncovered will allow it to thicken.
- Serve with your garnish of choice and enjoy.
Notes
To make this vegan friendly, leave out the cream and use vegetable broth for cooking.
Garnish with croutons, shredded parmesan cheese, fresh basil, crumbled bacon, or seeds (sunflower or pumpkin).
