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tomato soup with fresh tomatoes

Tomato Soup with Fresh Tomatoes

Charlotte Miller
Making homemade tomato soup with fresh tomatoes is easy and rewarding. This recipe uses ripe Roma tomatoes to create a smooth, flavorful soup that warms you up, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4
Calories 33 kcal

Ingredients
  

  • 3 1/2 pounds Roma tomatoes, ripe and full of flavor
  • 2 tbsp olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • Fresh basil, for garnish (optional)
  • Balsamic vinegar, for flavor (optional)
  • Heavy cream or coconut cream, for richness (optional)

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Place the Roma tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
  • Roast for 40-55 minutes until the tomatoes are caramelized and slightly charred.
  • Sauté chopped onions and garlic in a pot until soft.
  • Add roasted tomatoes and vegetable stock to the pot.
  • Blend the soup with a blender or immersion blender until smooth. You can strain for a smoother texture.
  • Taste the soup and adjust seasoning with salt, pepper, and fresh basil. Add a splash of balsamic vinegar or cream for richness.
  • Serve hot, garnished with basil if desired.

Notes

  • If fresh tomatoes are not available, high-quality canned tomatoes can be used for a similar flavor.
  • You can make the soup thicker by simmering it longer or adding torn bread.
  • For a thinner soup, add more vegetable stock or chicken bone broth.
  • If freezing the soup, do not add cream as it might separate during freezing.
  • The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
 
 
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