
If you’re craving a rich and flavorful meal, nothing beats homemade tomato soup made with fresh ingredients. In this recipe, we’ll guide you step-by-step on how to roast tomatoes, garlic, onions, and herbs to elevate the flavors of your soup. This method brings out the natural sweetness of the vegetables, creating a heartwarming dish perfect for any season.
Ingredients for Homemade Tomato Soup
Here’s what you’ll need:
- 3 pounds of fresh tomatoes (Roma, vine-ripened, or heirloom)
- 1 large onion, quartered
- 1 head of garlic, halved (cut across the middle to expose the cloves)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- A handful of fresh basil leaves
- 2 teaspoons thyme or oregano (fresh or dried)
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar (optional for added depth)
- 1/2 cup heavy cream (optional for a creamy version)
Step-by-Step Instructions for Roasted Tomato Soup
1. Prepare Your Oven and Ingredients
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Why roast? Roasting tomatoes, garlic, and onions intensifies their flavors, adding a slight smokiness and sweetness that you just can’t get from boiling.
2. Cut and Arrange Vegetables for Roasting
- Slice the tomatoes in half (if using large varieties) or leave cherry tomatoes whole.
- Quarter the onion and separate the layers slightly.
- Place the halved garlic bulb, cut side up, on the baking sheet.
Pro tip: You don’t need to peel the garlic now—once roasted, the cloves will easily squeeze out of their skins.
3. Season Generously
Drizzle the tomatoes, onions, and garlic with olive oil. Sprinkle with salt, pepper, thyme, and oregano. Toss lightly to ensure everything is coated.
4. Roast the Vegetables
Place the baking sheet in the oven and roast for 35-40 minutes or until the tomatoes are soft and slightly caramelized, the onions are golden, and the garlic is tender.
Check halfway through: If the garlic starts to brown too quickly, cover it loosely with foil to prevent burning.
5. Blend the Roasted Ingredients
- Once roasted, allow the vegetables to cool slightly.
- Squeeze the soft garlic cloves out of their skins.
- Transfer the roasted tomatoes, onions, and garlic into a blender or food processor. Add the basil leaves and pulse until smooth.
Pro tip: If you prefer a chunkier homemade tomato soup, blend lightly to leave some texture.
6. Simmer the Soup
Pour the blended mixture into a pot over medium heat. Add vegetable broth and stir. Simmer for 10-15 minutes, allowing the flavors to meld.
At this stage, you can add balsamic vinegar to enhance the soup’s sweetness and depth. For a creamy version, stir in heavy cream during the last few minutes of cooking.
Serving Your Homemade Tomato Soup
Ladle the warm soup into bowls, and garnish with a drizzle of olive oil or a few basil leaves. Pair it with:
- Grilled cheese sandwiches for a classic combo
- Crusty bread for dipping
- A dollop of sour cream or Greek yogurt for added creaminess. Feta cheese is also delicious!
Tips for Storing and Reheating Homemade Tomato Soup
- Refrigerate: Store leftover soup in an airtight container for up to 4 days.
- Freeze: This soup freezes well—just skip adding cream before freezing. Reheat on the stovetop and stir in cream when serving.
This homemade tomato soup is easy to make and packed with bold, roasted flavors. Whether you enjoy it as a light meal or pair it with a sandwich for a heartier option, this recipe is sure to become a favorite. The key to great tomato soup lies in roasting the vegetables, which brings out their natural sweetness and makes all the difference.