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Bowl of Homemade Tomato Soup topped with cream swirl, basil leaves, and grilled cheese croutons

Homemade Tomato Soup

Emily Wilson
This Homemade Tomato Soup is rich, cozy, and naturally flavorful thanks to roasted fresh tomatoes, garlic, and basil. It’s a healthy, creamy comfort food that’s perfect for fall dinners or easy weeknight meals. Better than canned and ready in under an hour.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 bowls
Calories 150 kcal

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • High-speed blender or immersion blender
  • Large pot or Dutch oven
  • Whisk

Ingredients
  

Roasted Tomato Base

  • 3 pounds Fresh ripe tomatoes, chopped Roma or vine-ripened
  • 1 medium Yellow onion, diced
  • 5 cloves Garlic, peeled
  • 2 tablespoons Olive oil
  • 1 teaspoon Fine sea salt
  • 1/2 teaspoon Black pepper Freshly ground

Soup Base

  • 1/4 cup Fresh basil leaves Packed
  • 3 cups Vegetable broth Low sodium preferred
  • 2 tablespoons Unsalted butter
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Granulated sugar Optional
  • 1/4 to 1/2 cup Heavy cream Optional for creamier texture

Instructions
 

  • 1. Roast the vegetables: Preheat oven to 425°F. Toss tomatoes, onion, garlic, olive oil, salt, and pepper in a large bowl. Spread evenly on a rimmed baking sheet and roast for 35 to 40 minutes, stirring halfway through, until softened and lightly caramelized.
  • 2. Blend: Transfer roasted vegetables and juices to a blender. Add fresh basil and blend until completely smooth, about 45 to 60 seconds.
  • 3. Make the roux: In a large pot over medium heat, melt butter. Whisk in flour and cook for about 45 seconds until lightly golden and bubbling.
  • 4. Build the soup: Slowly whisk in vegetable broth until smooth. Add sugar if using. Pour in blended tomato mixture and stir well to combine.
  • 5. Simmer: Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. Stir in heavy cream if desired. Taste and adjust seasoning before serving warm.

Notes

For a healthier version, reduce butter to 1 tablespoon and skip the cream. For spicy tomato soup, add red pepper flakes before roasting. This soup freezes well for up to 3 months if stored without cream.
 Nutrition Facts:
•Calories: 150 kcal 
•Carbohydrates: 16 g 
•Protein: 4 g 
•Fat: 8 g 
•Saturated Fat: 4 g 
•Cholesterol: 18 mg 
•Sodium: 620 mg 
•Potassium: 520 mg 
•Fiber: 3 g 
•Sugar: 9 g 
•Vitamin A: 1800 IU 
•Vitamin C: 28 mg 
•Calcium: 45 mg 
•Iron: 1 mg