Homemade tomato soup is the ultimate Fall comfort food. It’s made with fresh tomatoes roasted with garlic and onions and blended until smooth.
It doesn’t get much better than a melty crispy grilled cheese dipped in tomato soup. Unless, that tomato soup is homemade, using fresh roasted tomatoes, onion, and garlic.
How To Make Tomato Soup
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add fresh tomatoes, onion, and garlic cloves to a large baking sheet.
- Drizzle with olive oil, salt, Italian seasoning, and pepper.
- Stir to coat the vegetables in the oil and seasoning.
- Roast in the oven until soft and charred around the edges.
- Transfer the roasted vegetables to a large soup pot.
- Add broth and fresh basil leaves.
- Use an immersion blender to blend the soup until smooth.
- Add parmesan cheese and sugar.
- Add additional salt, if needed.
- Let the soup simmer for five minutes.
- Serve drizzled with a spoonful of heavy cream and a grilled cheese sandwich for dipping.
Tip on Seeds
My husband and I liked this soup as-is. But, the consistency of the seeds was off-putting to my 7-year-old. So, I poured her soup through a fine mesh strainer. Then, I used a spoon to press all the liquid through, so her soup was completely smooth. After that, she said it was the best tomato soup she has ever had.
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Homemade Tomato Soup Recipe
Video
Ingredients
- 3 lbs. fresh tomatoes quartered, or halved if small
- 1 yellow onion peeled and quartered
- 6 cloves of peeled garlic
- 3 Tbsp olive oil
- 1 1/2 tsp salt divided
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 2 cups beef broth or chicken, or vegetable
- 1/4 cup loosely packed basil leaves
- 1/4 cup grated parmesan cheese
- 1/2 tsp sugar
- Optional for serving: heavy cream and grilled cheese sandwiches
Instructions
- Preheat oven to 400°F.
- Add the tomatoes, onion, and garlic to a large baking sheet.
- Drizzle with the olive oil. Add 1 teaspoon of salt, the Italian seasoning, and the pepper. Stir well so that the vegetables are well coated in the oil and seasoning.
- Roast in the oven for 20 minutes. Use a spatula to stir and flip over the vegetables. Return to the oven for another 20 minutes.
- Carefully transfer the roasted vegetables to a large soup pot. Add the broth and basil.
- Use an immersion blender to blend the soup until smooth.
- Add the parmesan cheese, and sugar. Stir to combine. Taste to see if you need to add the remaining ½ teaspoon of salt.
- Place the pot over medium heat. Simmer for five minutes.
- You can serve it as is, if you don't mind seeds. Or, press it through a fine mesh strainer to make it completely smooth.
- Optional: Serve drizzled with a spoonful of heavy cream and a grilled cheese sandwich for dipping.
Nutrition
Check out all my great soup recipes.
Delish!
Really good. I had it with a grilled cheese and it was perfect. Didn’t notice any seeds. Think I’ll chunk the onions next time as they didn’t immersion blend totally.
I’m planning on making this, but quick question. Where is the high sodium content coming from? Is there a lot of salt for the amount of tomatoes? Thanks!