If you like store-bought tomato soup, you’ll become addicted to this creamy tomato soup with fresh tomatoes. It’s a total game-changer. You will never buy tomato soup again. Pair it with homemade Italian Bread for the best dinner ever!
Ingredients You’ll Need:
For the best tomato soup of your life, you will need the following ingredients:
- Ripe Roma tomatoes
- Garlic
- Onion
- Red bell pepper
- Olive oil
- Italian seasoning
- Chicken broth
- Fresh basil
- Heavy cream
- Salt and pepper
I used Roma tomatoes, but you can use your favorite tomatoes.
How To Make Tomato Soup With Fresh Tomatoes?
Making tomato soup with fresh tomatoes is easier than getting in your car and driving to the store. Just follow these simple steps:
- Preheat the oven to 450 F
- Cut the Roma tomatoes into quarters and remove the seeds.
- Place the tomatoes, quartered onion, garlic cloves, and bell pepper on a baking sheet. Season with salt, pepper, and Italian seasoning. Drizzle olive oil over the veggies and roast for 25 mins, stirring halfway.
- 5 minutes before the baking time is over, turn the oven to broil and cook until they are a bit charred at the edges.
- Bring the chicken broth to a boil in a medium-sized pot and add the roasted veggies.
- Using a hand blender, blend until smooth.
Add heavy cream, season with salt and pepper, and cook until heated through (do not boil the soup). Serve with additional cream if desired, or chopped fresh basil.
What Tomatoes Should I Use?
My favorites are plum or Roma tomatoes. I like the fact that I can easily remove the seeds. Sungold tomatoes and heirlooms are also great for soup. Whatever kind of tomatoes you use, make sure they are ripe.
Can I Make This Soup In Advance?
You definitely can. I recommend you make the soup but add the cream just before serving. Keep the tomato soup in the fridge for up to 3 days and reheat it on the stovetop.
Do not let the soup boil, just bring it to a simmer and then you can add the cream. Continue cooking the soup just until heated through.
Homemade Tomato Soup
Equipment
- Knife and cutting board
- Baking sheet
- Oven
- Medium-sized pot
- Immersion blender or blender
Ingredients
- 3 lbs ripe roma tomatoes
- 3 garlic cloves, peeled
- ½ onion, peeled and quartered
- ½ red bell pepper, cored and seeded cut in half
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- Chopped fresh basil for serving
Instructions
- Preheat the oven to 450 F
- Cut the roma tomatoes in quarters and remove the seeds.
- Place the tomatoes, quartered onion, garlic cloves, and bell pepper in a baking sheet. Season with salt, pepper, and Italian seasoning. Drizzle olive oil over the veggies and roast for 25 mins, stirring halfway.
- 5 minutes before the baking time is over, turn the oven to broil and cook until they are a bit charred at the edges.
- Bring the chicken broth to a boil in a medium-sized pot and add the roasted veggies.
- Using a hand blender, blend until smooth. You can also use a regular blender.
- Add heavy cream, season with salt and pepper, and cook until heated through (do not boil the soup). Serve with additional cream if desired, or chopped fresh basil.
Nutrition
