There’s something incredibly comforting about a warm bowl of tomato soup, especially when it’s made with fresh tomatoes! As the weather cools down, I find myself craving this Delicious Tomato Soup Recipe more and more. It’s not just a soup; it’s a hug in a bowl! Plus, it’s perfect for quick family dinners or paired with some easy pasta recipes for a delightful weeknight meal. Let’s dive into how to make this creamy, flavorful soup in just six easy steps!
Why You’ll Love This Recipe
- Simple ingredients that you probably already have in your kitchen.
- Rich, roasted flavors that elevate the humble tomato.
- Perfect for meal prep and can be frozen for later use.
- Versatile enough to pair with grilled cheese or a fresh salad.
- Great for cozy nights in or impressing guests at dinner parties!
Ingredients
To make this Best Roasted Tomato Soup, you’ll need the following ingredients:
- 3 pounds ripe tomatoes (halved if small, quartered if large)
- 2 medium carrots (chopped)
- ½ medium onion (sliced)
- 4 cloves garlic (halved)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 4 cups vegetable broth
- ¼ cup fresh basil (plus more for serving)
- ½ cup heavy cream
- ¼ cup tomato paste (optional if your tomatoes are not very ripe)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your own Tomato Soup Fresh Tomatoes masterpiece:
- Preheat your oven to 450°F.
- In a large bowl, combine the tomatoes, carrots, onion, garlic, olive oil, salt, black pepper, and dried oregano. Toss until the vegetables are evenly coated, then transfer them to a large, rimmed baking sheet.
- Roast the vegetables for 40-45 minutes until the tomatoes and onions are charred. If the onions start to burn, remove them from the oven and set aside.
- Transfer the roasted vegetables to a large pot. Add the tomatoes and fresh basil. Use a blender or hand blender to blend the mixture until smooth and creamy. Bring to a boil, then reduce to the lowest setting.
- Stir in the heavy cream and cook for 1 minute.
- Give the soup a taste. If the tomato flavor isn’t as strong as you’d like, try adding up to ¼ cup of tomato paste. I’ve found that winter tomatoes sometimes need a little boost in flavor.
- Ladle into serving bowls and top with more fresh basil. Enjoy!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Tomato Soup Recipes With Fresh Tomatoes turns out perfectly:
- Use the ripest tomatoes you can find for the best flavor.
- Feel free to add a pinch of red pepper flakes if you like a little heat!
- For a more complex flavor, try adding a splash of balsamic vinegar before blending.
- If you want a chunkier soup, reserve some of the roasted vegetables before blending.
- This soup pairs beautifully with a side of creamy garlic pasta for a complete meal!
How to Serve
Serving this Cream Tomato Soup is just as fun as making it! Here are some ideas:
- Serve with a sprinkle of fresh basil on top for a pop of color.
- Pair it with a classic grilled cheese sandwich for a nostalgic touch.
- Drizzle with a bit of olive oil or a dollop of sour cream for added richness.
- For a gourmet twist, serve it in a bread bowl!
Make Ahead and Storage
This soup is perfect for meal prep! Here’s how to store it:
- Let the soup cool completely before transferring it to an airtight container.
- It can be stored in the refrigerator for up to 5 days.
- For longer storage, freeze the soup in individual portions for up to 3 months.
- When ready to enjoy, simply thaw and reheat on the stove or in the microwave.
So there you have it! A simple, delicious way to enjoy homemade tomato soup that’s perfect for any occasion. Whether you’re looking for 30-minute meals or just a cozy night in, this Tomato Pesto Soup Recipe is sure to please. Don’t forget to check out my other recipes like Green Goddess Juice and Green Detox Juice for more delicious ideas. Happy cooking!
Tomato Soup (w/ Fresh Tomatoes!)
Ingredients
Method
- Preheat oven to 450°F (230°C).
- Toss tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and oregano; roast for 40-45 minutes.
- Transfer roasted vegetables to a pot, add basil, and blend until smooth. Bring to a boil, then simmer.
- Stir in heavy cream and cook for 1 minute. Add tomato paste if needed for extra flavor.
- Ladle into bowls, garnish with basil, and serve.