Easy Tomato Soup Recipe With Fresh Tomatoes

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Nothing beats homemade tomato soup—especially when it’s made with tomatoes from your own garden. This recipe has been over two years in the making, and trust me, it was worth the wait. It’s intentionally simple, designed to let fresh tomatoes shine without any complicated steps—no peeling needed, and you’re not dirtying a ton of dishes. Serve with a grilled cheese sandwich, and dinner is served.

This easy homemade tomato soup is the best way to use up all those garden tomatoes without spending all day in the kitchen. No need to peel or even chop—just halve the big ones and roast the little ones whole. Trust me, this soup is just as easy as opening a can, but tastes a million times better.

Serve it with my Sourdough Grilled Cheese for the BEST grilled cheese and tomato soup ever, or as part of a delicious family dinner.

Why You’ll Love This Easy Tomato Soup Recipe

• Simple and Rustic – There’s no need to peel or chop the tomatoes, or even fuss with mincing vegetables. Everything is roasted together, which also gives you a thick, rich tomato base and amazing flavor. 
• Fresh and Frugal – I love this recipe for using up the torrent of tomatoes in the garden. It’s so much better and fresher than anything you can buy at the store, and it saves so much money.
• Adored and Adaptable – Everyone loves this soup, and it goes with just about everything! Plus, you can switch and swap some of the ingredients to your family’s liking.

Easy Homemade Tomato Soup Ingredients

This easy recipe uses fresh vegetables and just a few other simple ingredients for a flavor you just won’t believe.

• Fresh tomatoes – large tomatoes cut in half, small or cherry tomatoes can be left whole. The tomatoes need to be in season for the best flavor. I do not recommend using winter tomatoes, they won’t have much flavor and will make the soup bland.
• Yellow onion – quartered
• Fresh garlic cloves – smashed
• Olive oil
• Tomato paste
• Chicken broth – use veggie broth for a vegetarian version
• Salt 
• Black pepper
• Brown sugar
• Fresh chopped basil – some for the soup, plus more for serving
• Heavy cream or milk – optional. I like adding cream to cut the acidity of the tomatoes.

Best Tomatoes to Use

If you want to make the best tomato soup with fresh tomatoes, the tomatoes NEED to be fresh and in season.  Sad winter tomatoes are mealy and lack the fresh, vibrant flavor of ripe summer tomatoes. They will not work well in this recipe, and the soup will have little to no flavor.

I primarily use plum/roma tomatoes for this particular recipe, but any variety of tomatoes you have on hand or in the garden will work.  I’ve used a mix of plum, beefsteak, and cherry tomatoes on several occasions. They’ve all worked wonderfully.

How to Make Tomato Soup with Fresh Tomatoes

See recipe card instructions for detailed, step-by-step directions.

Step 1

Preheat the oven, and coat a large sheet pan with two tablespoons of olive oil.

Step 2

Note: If you’re using two pans to roast the tomatoes, rotate the pans halfway through cooking, and reduce the cooking time by 10-15 minutes.

Step 3

Carefully transfer the roasted ingredients and any juices from the sheet pan to a blender. Add the tablespoon of tomato paste and blend until smooth.

Step 4

Pour the blended mixture through a strainer over a large pot to remove any seeds or skins.

Set the pot over medium heat. Stir in the broth. If needed, slowly add more to reach your desired texture. Bring the soup to a gentle simmer to warm the broth.

Taste and add additional salt and pepper if needed.

Step 5

Remove from the heat and stir in the minced basil and cream (or milk), if using, and serve. Garnish with extra fresh basil.

Tips & Tricks for Homemade Tomato Soup With Fresh Tomatoes

• The soup is completely dependent on the tomatoes. Make sure they are fresh, sweet, and in season. Do not make this soup in the winter unless you have summer picked tomatoes in the freezer. 
• Larger tomatoes should be cut and placed cut-side up. Smaller tomatoes, like grape or cherry, can be roasted whole.
• You can use an immersion blender instead of a regular blender to puree the soup. You’ll still want to strain it over a pot or large bowl to remove seeds and skins.
• Add the chicken broth 1 cup at a time. I like 1 cup for a thick tomato soup, but for your family’s preferences, add more for a thinner soup consistency.

Substitutions And Variations

• Vegetable broth or stock may be used in the place of chicken broth to make this vegan and vegetarian friendly.
• Add more fresh herbs like parsley, thyme, and oregano for extra flavor.
• Top the tomato basil soup with a piece of Garlic Crostini Bread or homemade croutons and some grated fresh Parmesan cheese. 
• Swap out some of the tomatoes for red bell peppers, for a delicious roasted tomato and red pepper soup.
• Try mixing in a spoonful or two of Fresh Homemade Basil Pesto.
• For a dairy free option to cream, use a quality, unsweetened coconut milk like the one from Let’s Go Organic. You can also use the vegan heavy creams available from Silk, Country Crock, or Violife.
• The cream or milk is optional—I like adding it for anyone sensitive to the acidity in tomatoes (like my husband).

Storing Leftovers and Reheating

Storage:
Leftover tomato soup can be stored in the fridge for up to 5 days. Let it cool completely, then transfer to airtight containers before refrigerating.

Freezing:
This soup also freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

To Reheat:
Warm the soup in the microwave or over low heat on the stovetop until heated through. This will keep any added cream from curdling or splitting when it’s reheated!

What To Eat With Tomato Soup

These are just a few ideas, but a simple fresh tomato soup pairs so well with just about everything!

• Sourdough Grilled Cheese Sandwich
• Homemade Garlic Bread or Parker House Rolls
• Ham and Cheese Crescent Roll Ups
• Air Fryer Chicken Nuggets

More Garden Recipe Ideas

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