There’s something downright comforting about a bowl of tomato soup recipe with fresh tomatoes. It’s the kind of meal that warms you from the inside out—perfect for when the Texas weather can’t make up its mind between chilly mornings and hot afternoons. Growing up, my mom would serve tomato soup with a gooey grilled cheese, and honestly, that tradition has stuck in my kitchen too.
If you’ve only ever made tomato soup from a can, you’re in for a treat. Fresh tomatoes bring a natural sweetness and brightness you just can’t get from store-bought.
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Why You’ll Love This Tomato Soup Recipe With Fresh Tomatoes
- Fresh and Flavorful – No tinny, canned taste—just garden goodness.
- Simple Ingredients – You probably already have most of them in your pantry.
- Comfort Food Approved – Pair it with a grilled cheese and you’ve got the ultimate cozy meal.
- Family Friendly – Even picky eaters can’t resist a creamy, tangy bowl.
What Does Tomato Soup Taste Like?
This tomato soup recipe with fresh tomatoes is silky, slightly tangy, and naturally sweet. The roasted garlic and onions add depth, while fresh basil gives it that little “ta-da!” moment at the end. Imagine the flavor of summer in a bowl, even if it’s the middle of January.
Ingredients for Tomato Soup Recipe With Fresh Tomatoes
When it comes to making a comforting tomato soup recipe with fresh tomatoes, the secret truly lies in starting with the right ingredients. Using ripe, juicy tomatoes makes all the difference—this isn’t the time to skimp or grab the first can off the pantry shelf. Fresh produce gives the soup its natural sweetness, vibrant color, and that garden-fresh flavor that makes every spoonful feel like a hug.
Here’s a closer look at what you’ll need and why each ingredient matters:
- Fresh Tomatoes (2 lbs, Roma or Heirloom): The heart of this soup. Fresh tomatoes bring a naturally rich flavor that you simply can’t replicate with canned. Romas are meaty with fewer seeds, while heirlooms give a slightly sweeter, more complex taste. If you’ve enjoyed my homemade tomato soup recipe, you already know how big a difference fresh tomatoes make.
- Onion (1 medium, chopped): Adds depth and a little sweetness to balance the acidity of the tomatoes. Yellow or white onions both work beautifully.
- Garlic (3 cloves, minced): Because honestly, what’s a cozy soup without garlic? It brings warmth and that irresistible aroma to your kitchen.
- Olive Oil (2 tbsp): A drizzle of good olive oil helps soften the onions and garlic and gives the soup a silky base.
- Vegetable Broth (3 cups): This stretches the soup and builds flavor. For extra richness, you can swap with chicken broth.
- Sugar (1 tsp): Just a touch helps balance the natural acidity of the tomatoes. It doesn’t make the soup sweet—it just rounds out the flavors.
- Salt (1 tsp, or to taste): Essential for bringing everything together. Start small and adjust at the end.
- Black Pepper (½ tsp): Adds a gentle kick and warmth.
- Heavy Cream or Coconut Milk (½ cup, optional): If you prefer a creamy tomato soup, this step is a must. Coconut milk works perfectly for a dairy-free version.
- Fresh Basil Leaves (for garnish): Adds a bright, herbaceous finish that makes the soup taste fresh and light.
👉 Want to try another variation? My gordon ramsay’s roasted tomato soup recipe adds a roasted twist for even more depth of flavor.
The beauty of this tomato soup recipe with fresh tomatoes is that you don’t need a mile-long ingredient list—just a handful of wholesome staples that come together to create a bowl of pure comfort.
👉 If you love roasted flavors, check out my simple roasted tomato soup recipe or the cozy creamy tomato bisque soup recipe.
Instructions: How to Make Tomato Soup Recipe With Fresh Tomatoes
Making this tomato soup recipe with fresh tomatoes is simpler than you think, but the flavors taste like you’ve spent hours in the kitchen. I’ll walk you through each step with the little tips I use in my own kitchen. Think of this as a cozy cooking date—you and me, simmering away together.
Step 1: Prepare the Fresh Tomatoes
Wash about 2 pounds of ripe tomatoes. Roma and heirloom are my go-to because they have a meaty texture and fewer seeds. Roughly chop them—don’t worry about uniformity because everything gets blended later. If you prefer a smoother soup, you can also peel them first by blanching quickly in boiling water.
👉 For another tomato-rich favorite, check out my simple roasted tomato soup recipe where roasting intensifies the flavor even more.
Step 2: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add your chopped onion and cook for 5–7 minutes until it softens and turns slightly golden. Then toss in the garlic and let it cook for just 1 minute—don’t let it burn or it will taste bitter. This step creates the fragrant base that makes the whole house smell like comfort food.
Step 3: Add the Fresh Tomatoes
Now toss in your freshly chopped tomatoes along with salt, black pepper, and that pinch of sugar (trust me, it balances the acidity). Stir everything together and let the mixture cook down for about 10–15 minutes. The tomatoes will release their juices, creating a rich, flavorful sauce.
Step 4: Blend Until Smooth
This is where the magic happens! Use an immersion blender directly in the pot to puree the mixture until smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Just remember—steam builds pressure, so remove the lid vent or cover loosely with a towel.
Step 5: Add the Broth and Simmer
Return the smooth tomato base to the pot and stir in 3 cups of vegetable or chicken broth. Simmer gently for another 10 minutes. This step allows the flavors to deepen and come together.
👉 If you love creamy soups, you might also enjoy my creamy tomato bisque soup recipe, which has a velvety finish that’s irresistible.
Step 6: Make It Creamy (Optional)
If you prefer your tomato soup on the creamy side, stir in ½ cup of heavy cream or coconut milk at this stage. This not only adds richness but also gives the soup that beautiful orange-red color.
Step 7: Taste and Adjust
Always taste before serving! Add more salt or pepper if needed. If your tomatoes were extra tart, another pinch of sugar will balance things out.
Step 8: Garnish and Serve
Ladle the hot soup into bowls, top with fresh basil leaves, and serve with a slice of crusty bread or (my kids’ favorite) a classic grilled cheese sandwich. There’s just something about dunking a gooey grilled cheese into a bowl of this tomato soup recipe with fresh tomatoes that feels like home.
Tips and Tricks for Perfect Tomato Soup Recipe With Fresh Tomatoes
- Roast the Tomatoes – For extra depth, roast them at 400°F for 25 minutes before simmering.
- Control the Creaminess – Want it lighter? Skip the cream. Want it indulgent? Add more!
- Freeze for Later – This soup freezes beautifully for up to 3 months.
- Balance is Key – A pinch of sugar helps cut acidity; don’t skip it.
Storage for Tomato Soup Recipe With Fresh Tomatoes
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let cool completely, then freeze in freezer bags or containers. Reheat on the stove over medium-low heat.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, but fresh will always taste brighter. If using canned, choose fire-roasted for more flavor.
What’s the best tomato to use?
Roma or plum tomatoes—they’re meaty and less watery.
How do I make it vegan?
Use vegetable broth and coconut milk (instead of cream).
Conclusion
This tomato soup recipe with fresh tomatoes is the kind of meal that makes you want to slow down, breathe, and just savor the moment. Whether you serve it with a grilled cheese or enjoy it as a light lunch with salad, it’s simple, wholesome, and oh-so-cozy.
If you try this recipe, I’d love for you to leave a comment or tag me on Instagram—I want to see those beautiful bowls!
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Print
Tomato Soup Recipe With Fresh Tomatoes
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 people
- Category: Main Course, Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
This easy tomato soup features fresh tomatoes, carrots, onions, garlic, and basil. Roasted to deepen their flavor and blended until creamy, it’s the perfect cozy meal with a grilled cheese sandwich.
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)
Instructions
1. Preheat your oven to 450°F.
2. Add tomatoes, carrots, onion, garlic, olive oil, salt, black pepper, and dried oregano to a large bowl. Toss to coat.
3. Transfer vegetables to a large, rimmed baking sheet.
4. Roast for 40-45 minutes, until tomatoes and onions are slightly charred. Remove onions early if they begin to burn.
5. Transfer roasted vegetables to a large pot.
6. Add the broth and fresh basil to the pot.
7. Blend the mixture using a regular or immersion blender until smooth and creamy.
8. Bring the soup to a boil, then reduce heat to low.
9. Stir in the heavy cream and cook for 1 minute.
10. Taste the soup; if needed, stir in up to ¼ cup tomato paste for extra tomato flavor.
11. Ladle into bowls, garnish with more fresh basil, and serve.
Notes
Use ripe summer tomatoes for the best flavor.
If using winter tomatoes, tomato paste helps boost richness.
Heavy cream adds creaminess, but can be omitted for a lighter version.
Pairs beautifully with grilled cheese sandwiches.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
