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A white bowl of tomato soup garnished with fresh basil leaves, next to a grilled cheese sandwich on a white surface with a striped cloth.

Easy Homemade Tomato Soup (With Fresh Tomatoes)

This homemade tomato soup is the easiest way to use up garden fresh tomatoes—no peeling needed! You’ll be so proud you made it from scratch!
3 from 2 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6 Servings
Author: Michelle

Equipment

  • Blender

Ingredients

  • 5 lbs fresh plum or roma tomatoes, cut in half (see note).
  • 1 big yellow onion, quartered
  • 5 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon coarse Kosher salt
  • ¼ teaspoon of black pepper
  • 2 tablespoons packed brown sugar
  • 1 tablespoon tomato paste
  • 1-2 cups of chicken broth or stock
  • 1 tablespoon minced fresh basil, plus more for serving
  • 1/2 cup heavy cream or milk (optional)

Instructions

  • Preheat the oven to 400°F, and drizzle a large sheet pan with 2 tablespoons of olive oil. If you don't have a large sheet pan, divide between two pans.
  • Place the halved tomatoes cut side up on the sheet pan, along with the quartered onion and smashed garlic.
  • Drizzle with the remaining 1 tablespoon of olive oil. Sprinkle the vegetables with the brown sugar, salt, and pepper.
  • Roast for 45 to 65 minutes, or until everything is soft, and the tomatoes are caramelized in spots, and bubbly on top. Note: If you're using two pans, reduce the roasting time to 45 minutes, rotating the pans halfway through the cooking time.
  • Carefully transfer the roasted tomatoes, onion, garlic, any juices, and 1 tablespoon of tomato paste to a blender. Blend until smooth.
  • To remove the seeds and skins, set a strainer over a sauce pot and pour the blended tomato mixture through the strainer.
  • Set the pot over medium heat. Stir in 1 cup of broth and add more if needed to reach your preferred consistency. Bring the soup to a gentle simmer to warm the broth through.
  • Give the soup a taste and season with more salt and pepper if needed.
  • Remove the pot from the heat and stir in the basil and cream (or milk), if using and serve. Garnish with extra fresh basil.

Notes

  • This recipe works with any tomatoes you have. Feel free to mix beefsteak, cherry, or grape tomatoes in with the plum tomatoes if that's what you have in the garden. Cut large tomatoes into halves or quarters; leave smaller ones whole.
  • For best results, only use fresh tomatoes in season. Winter tomatoes won't work for this recipe.
 
 
Cuisine American
Course Dinner, Lunch, Soup

Nutrition

Serving: 1.3Cups | Calories: 232kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 447mg | Potassium: 1020mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3500IU | Vitamin C: 55mg | Calcium: 67mg | Iron: 1mg