There’s something magical about a steaming bowl of soup on a chilly evening, right? And if you’ve ever craved comfort in a bowl, this homemade tomato soup recipe will hit the spot. Forget those cans in the pantry—this one is fresh, creamy, and bursting with roasted flavor. My kids call it “red sunshine in a bowl,” and honestly, I can’t disagree.
When I first started experimenting with homemade soups, I wanted something quick, nourishing, and picky-eater approved (hello, mom life). This one checks every box.
Table of Contents
Why You’ll Love This Homemade Tomato Soup Recipe
- It’s made with simple pantry staples—no fancy ingredients required.
- Roasting the tomatoes, garlic, and onions adds a deep, rich flavor that canned soups just can’t touch.
- It works as an appetizer, side, or main dish. Pair it with a grilled cheese sandwich and suddenly dinner feels gourmet.
- You can make it creamy or keep it dairy-free—flexibility is always a win.
What Does Homemade Tomato Soup Taste Like?
Imagine summer’s best tomatoes—ripe, sweet, and just a little tangy—slow roasted until they caramelize at the edges. Add in garlic, onion, and fresh basil, and you’ve got a soup that’s equal parts cozy and vibrant. The cream makes it silky smooth, but it’s just as delicious without.
Think: comfort food meets garden-fresh flavor.
Ingredients for Homemade Tomato Soup Recipe
One of the reasons I love this homemade tomato soup recipe so much is because it uses simple, wholesome ingredients that you probably already have in your kitchen. No need for fancy store runs or specialty items—just fresh produce, pantry staples, and a few touches of love. Let’s break it down together:
- Fresh Tomatoes (3 pounds, cut into 2-inch pieces):
These are the backbone of the soup. Fresh, ripe tomatoes bring that irresistible sweetness and tang you just can’t get from a can. Roasting them concentrates their flavor, making the soup naturally rich and hearty. If tomatoes aren’t in season, you can swap in canned, but if you want the real magic, fresh is best. (If you’re curious about a different twist, try my Gordon Ramsay’s Roasted Tomato Soup Recipe for a chef-inspired variation.) - Onion (½ large onion, about 1 cup, diced):
The humble onion might not get much attention, but it’s essential here. It adds a layer of sweetness and depth that balances the acidity of the tomatoes. When roasted alongside the garlic, it caramelizes just enough to give your soup a gentle richness. - Garlic (5 cloves, peeled and chopped):
Garlic is the flavor booster we all know and love. When roasted, it mellows into a nutty, slightly sweet taste that pairs beautifully with the tomatoes. If you’re like me, you may sneak in an extra clove (because there’s no such thing as too much garlic). - Olive Oil (2 Tablespoons):
A drizzle of olive oil not only helps the veggies roast evenly, but it also gives the soup a silky texture. You can substitute avocado oil or canola oil if that’s what you have on hand. - Sea Salt (½ teaspoon) and Freshly Ground Black Pepper (¼ teaspoon):
Seasoning is everything. These two simple ingredients bring out the natural flavors of the tomatoes and make the soup pop. Don’t be shy—taste and adjust as you go. - Fresh Basil (¼ cup):
Basil adds a garden-fresh brightness that ties the whole recipe together. It’s what makes this soup taste alive. If you’ve ever grown basil in your backyard, you know how heavenly it smells—and it tastes even better in a warm bowl of soup. - Butter (2 Tablespoons) and All-Purpose Flour (2 Tablespoons):
These two work together to create a light roux, which thickens the soup and gives it that smooth, luxurious texture. If you’re gluten-free, feel free to use a 1:1 gluten-free flour blend instead. - Granulated Sugar (1 Tablespoon):
Just a little sugar balances out the acidity of the tomatoes. It doesn’t make the soup sweet, it just rounds out the flavors. If you prefer natural sweeteners, honey or brown sugar also work beautifully. - Vegetable Broth (1 quart):
The liquid base that ties it all together. Vegetable broth keeps this recipe vegetarian, but if you have chicken broth on hand, that works too. It’s all about what you love. - Heavy Cream (¼–½ cup, optional):
For that creamy, velvety finish. You can leave it out for a lighter version, or swap with whole milk or half-and-half. If you’re dairy-free, coconut milk makes a fantastic substitute.
👉 If you’re craving more roasted soup recipes, check out my Simple Roasted Tomato Soup Recipe or this warming Roasted Butternut Squash Soup.
Instructions: How to Make Homemade Tomato Soup Recipe
Making this homemade tomato soup recipe is easier than you might think, but the secret to its restaurant-quality flavor lies in the roasting. Follow these simple, step-by-step directions and you’ll have a steaming bowl of cozy comfort ready in under an hour.
Step 1: Preheat and Prep
Set your oven to 450°F. Line a large baking sheet with a light coat of olive oil or nonstick spray—this helps prevent sticking and makes clean-up a breeze.
Meanwhile, chop your fresh tomatoes into 2-inch pieces, dice your onion, and peel and chop the garlic. Don’t worry if your cuts aren’t perfect—everything is going in the blender later.
Step 2: Roast the Vegetables
In a large mixing bowl, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread everything evenly across your baking sheet in a single layer.
Pop it into the oven and roast for 15 minutes. Give the mixture a stir, then roast another 15 minutes. For that irresistible smoky flavor, broil the last 2–3 minutes until the tomatoes get slightly charred at the edges.
👉 If you love roasted soups, don’t miss my Simple Roasted Tomato Soup Recipe—it’s another cozy favorite in my kitchen.
Step 3: Blend Until Smooth
Carefully transfer the roasted tomato mixture to a high-powered blender. Be sure to scrape in all the juices and little caramelized bits from the pan (that’s where the magic is!).
Add the fresh basil, then blend on high for about 1 minute until the soup is silky smooth. If your blender is smaller, do this in batches so you don’t overfill it.
Step 4: Make the Roux
In a large pot, melt the butter over medium heat. Once melted, whisk in the flour until the mixture bubbles and turns lightly golden—this takes about 30–60 seconds.
This step creates a roux, which thickens the soup and gives it a creamy backbone. Don’t skip it—it’s what makes this homemade tomato soup recipe feel like something you’d order at a bistro.
Step 5: Add Broth and Sugar
Pour in the vegetable broth and sugar, whisking until smooth. The sugar balances the acidity of the tomatoes so the soup tastes rounded and mellow instead of sharp.
Step 6: Combine and Simmer
Now, carefully pour the blended tomato-basil mixture into your pot. Whisk until everything is beautifully combined.
For a creamier version, stir in ¼ to ½ cup heavy cream. This step is optional, but it gives the soup a velvety richness that’s hard to resist.
Reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally. This lets the flavors deepen and meld together.
Step 7: Taste and Adjust
Before serving, give the soup a taste. Add more salt, pepper, or even a pinch of sugar if needed. Everyone’s tomatoes are different, so this final adjustment makes sure your soup is perfectly balanced.
Step 8: Serve and Enjoy
Ladle the soup into bowls and garnish with fresh basil, homemade croutons, or a swirl of cream. And if you’re like me, serve it alongside a gooey grilled cheese sandwich—because some traditions are just too delicious to skip.
This homemade tomato soup recipe isn’t just easy, it’s also endlessly flexible. You can keep it light, make it creamy, or even spice it up with a pinch of red pepper flakes. That’s the beauty of making it from scratch—it always turns out just the way you like it.
Tips and Tricks for Perfect Homemade Tomato Soup
- Go fresh if possible: Summer tomatoes will always beat out store-bought canned ones.
- Don’t rush the roasting: The caramelized edges add a depth of flavor that’s worth the extra 5 minutes.
- For extra smoothness: Strain the soup after blending. Totally optional, but great if you want a silky bisque-like texture.
- Make it kid-friendly: Stir in a little extra cream for sweetness—my kids slurp it right up.
- Pairings: Nothing beats a buttery grilled cheese dunked into this soup. Trust me.
Storage for Homemade Tomato Soup
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely. Canned will save time and still taste wonderful.
How can I make it dairy-free?
Skip the butter and use olive oil for the roux. Swap cream with coconut milk for a velvety finish.
Do I need a high-powered blender?
Nope. Any blender works—just blend a little longer until smooth.
Conclusion
This homemade tomato soup recipe is everything cozy meals should be: simple, flavorful, and nourishing. Whether you serve it as a quick weeknight dinner or alongside crusty bread for Sunday lunch, it’s bound to become a family favorite.
So, the next time you’re tempted to reach for a can, remember: fresh is just 30 minutes away.
And if you make this, please tag me on Instagram—I’d love to see your bowls of “red sunshine.”
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
The Best Homemade Tomato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Appetizer, Main Course, Side Dish, Soup
- Method: Roasting, Blending
- Cuisine: American, Italian
- Diet: Vegetarian
Description
Fresh tomatoes, onions, and garlic are roasted then blended with basil for a rich, flavorful, smooth & creamy tomato soup that’s better than any restaurant or canned variety.
Ingredients
3 pounds tomatoes (fresh, cut into 2” pieces)
½ onion (diced, 1 cup)
5 cloves garlic (peeled and chopped)
2 Tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper (freshly ground)
¼ cup fresh basil
2 Tablespoons salted butter
2 Tablespoons all-purpose flour
1 Tablespoon granulated sugar
1 quart vegetable broth
¼ to ½ cup heavy cream (optional)
Instructions
1. Preheat oven to 450°F. Lightly grease a large baking sheet and set aside.
2. Combine tomatoes, onion, garlic, olive oil, salt and pepper in a large bowl.
3. Spread the mixture onto the prepared baking sheet in a single layer and roast for 15 minutes.
4. Remove from oven, stir, and roast an additional 15 minutes, broiling during the last 2-3 minutes for light charring.
5. Transfer roasted tomato mixture into a high-powered blender, scraping all contents from the baking sheet.
6. Add fresh basil and blend on high speed until smooth (about 1 minute).
7. In a large pot, melt butter over medium-high heat.
8. Whisk in flour and cook until bubbly and lightly browned (about 30–60 seconds) to form a roux.
9. Add vegetable broth and sugar, whisk until smooth.
10. Add blended tomato mixture to the pot, whisk until smooth.
11. For a creamier soup, add ¼ to ½ cup heavy cream if desired.
12. Cook over medium-low heat for 15 minutes, or until thickened.
13. Taste and adjust salt and pepper as needed.
14. Serve warm with croutons, chopped basil, or toppings of choice.
Notes
Canned tomatoes can be used instead of fresh.
Substitute avocado or canola oil for olive oil.
Unsalted butter can be used in place of salted.
Use gluten-free flour if needed.
Honey or brown sugar can replace granulated sugar.
Chicken broth works instead of vegetable broth.
Heavy cream can be replaced with whole milk or half-and-half.
Store in an airtight container in the fridge for up to 5 days.
To freeze, use freezer-safe containers and freeze up to 2 months.
Thaw overnight in the fridge and reheat on the stove over medium-low heat.
