How to Make Tomato Soup with Fresh Tomatoes
Fresh tomatoes are roasted and then puréed in the blender with basil in this beautiful and easy summer soup.
Every year around March I plant little baby tomato plants. Sometimes from seed and other times from transplants. It’s so much fun to watch them grow. By May they are covered with little yellow flowers and by July those flowers have turned into sweet juicy tomatoes. This hasn’t been my best garden year since we were out of town for most of June, but we do have some tomatoes. Though most of our tomatoes are eaten directly from the vine (by our family and the birds), I also love using them in recipes that really show them off. I’m working on a round-up blog post of my favorite recipes using fresh summer tomatoes, but for now I wanted to share this fresh tomato soup.
Tomato soup is such a comforting classic. Many recipes call for canned tomatoes and heavy cream. A few years ago I made roasted red pepper soup in a cooking class and was amazed by how creamy the soup turned out without using any dairy at all. I made this tomato soup much the same way and added a pepper for another layer of flavor.
In this easy fresh tomato soup recipe, almost all the ingredients get roasted together in a large sheet pan. The ingredients are pure and simple, which is my favorite way to cook. The flavors deepen and the tomatoes, onions, and peppers get so gorgeous and caramelized. It was hard not to just eat them directly off the pan! To peel or not to peel? I don’t remove the tomato or pepper skins unless they get really charred. I find that a whirl through a high powered blender is sufficient, but if you want to make sure there aren’t any tough bits, you could pass the mixture through a food mill, or simply slip the skins off.
Tomato soup made from fresh tomatoes has a lighter and brighter flavor than from canned. After spending far too long taking photos, I found out that this soup is also delicious eaten cold like a gazpacho.
Fresh tomatoes and basil with a bit of garlic and onion are such fantastic summer combination. To make this recipe really sparkle I like to add a tiny pinch or drizzle of truffle oil or salt just before eating. Cashew cream, crispy chickpeas, or a spoon of almond ricotta would make a bowl of this soup even more substantial.
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Fresh Tomato Soup
Fresh tomatoes are roasted in the oven and then puréed in the blender with basil. This easy recipe is a delicious way to use fresh garden tomatoes.
- 1 large yellow onion, peeled and cut into large chunks
- 5 cloves garlic, peeled
- 1 red bell pepper, seeded and cut into large wedges
- 8 cups halved tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt, to taste
- freshly ground black pepper
- 1 handful fresh basil leaves
- 2 cups vegetable broth (gluten-free if needed)
- Preheat the oven to 425 degrees F. Place the onion, garlic, bell pepper, and tomatoes on a rimmed sheet pan. Drizzle with olive oil and season well with salt and pepper. Toss to coat. Roast in oven for about 40 minutes, until all the ingredients are very tender, turning any veggies that may be starting to burn every so often.
- Let the roasted tomato mixture cool slightly so that you don't get burned. At this point you can remove some or all of the tomato and pepper skins. I leave them on but some people don't like any tough bits. Transfer this mixture to a blender or soup pot if using an immersion blender. Add one cup of veggie broth and puree. Add more broth until you reach the desired consistency. Blend in the basil, leaving a few leaves out for garnish. I prefer using a regular blender here, but be careful to not completely seal the lid. Keep the lid ajar and hold a towel over the top to make sure you don't get splashed and burned. Season to taste with salt and pepper.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 881mgCarbohydrates: 21gFiber: 5gSugar: 12gProtein: 5g
Love your yellow squash curried lentil soup,, can’t find my recipe nor on line.
Will you please send it to me. Thank you so much.
Do not use acidic foods like tomatos and aluminum foil while cooking at high heats (>325F) or for prolonged periods of time. Aluminium is leached out of the foil and when ingested it will be stored in your bones and brain tissue. Use parchment paper to roast vegetables safely uP to temps of 450F
Great reminder! I don’t use foil at all either and it’s not used in this recipe 🙂 You do have me thinking about my sheet pans now though… hmmm
Can you freeze this soup?
This is the best recipe! I never thought of roasting my tomatoes and now that I have a garden full of vine ripened tomatoes this is a weekly dinner recipe. Thank you!
Is the vegetable broth just broth mix cooked ? I am useless at cooking but with a glut of tomatoes thought I would try it. Baking is my profession but can’t cook !
Hi Marjorie! No problem. Are you perhaps in the UK? In the US we have boxed or canned broth/stock, but I’ve just learned it may be harder to find elsewhere: https://www.chowhound.com/post/broth-575970
Broth in the US is a clear lightly vegetable flavored ingredient for soups but you can use water in this recipe, you may just need a bit more seasoning/salt. Hope this helps and you enjoy all your tomatoes!
Really good! and a forgiving recipe
Does the taste of the soup change significantly without the addition of Basil? And is there another ingredient I should substitute the Basil for? My family never has fresh basil at home, but I really do want to give this recipe a try!
Why don’t you close the lid to the blender?
Hi Vera, you should never blend hot liquids with the blender top completely sealed or it will most likely explode out the top, which can be dangerous. It needs a little venting.
how many tomatoes do you need for 8 cups halved tomatoes?
I was wondering the same thing, looking in the comments for an estimate
I made this recipe and doubled it. doubling, I used the tomatoes I had on hand 4 large tomatoes and 6 medium sized. not sure if that helps but it’s what i used! so yummY, will make again! (also, I added some canned coconut milk to help make it a little creamier).
This is the best soup ever. Instead of the oven I used my barbecue and we made our own vegetable broth. My wife who hates tomatoes even ate a bowl. Thank you
Can this recipe be canned
Thank You for this recipe! It turned out great. I used chicken broth instead, since that is what I had around. Everyone loved it!
Made this today from our garden tomatoes. Excellent ! My hubby said he didn’t think he would like it…but ate 2 bowls. Made exactly as recipe stated. definitely a keeper !
can you freeze this recipe?
Use parchment paper instead of the foil if you’re bothered by it…have made this many times and tomato paste will intensify the taste…a generous sprinkle of Romano or Parmesan cheese is also a great addition!