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.
Don’t miss the short video!
Serving Size: 1
Amount Per Serving: Calories: 158 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 881mg Carbohydrates: 21g Fiber: 5g Sugar: 12g Protein: 5g