Sometimes you just need something warm and cheesy. When the air turns crisp, nothing beats a bowl of homemade tomato soup. This recipe is rich, velvety, and much better than the can. It is the ultimate comfort meal for your family.
You only need a few fresh ingredients to start. Roasting the vegetables brings out a natural, deep sweetness. It turns a simple lunch into something truly special. Your kitchen will smell incredible while the tomatoes roast. This is a guaranteed family favorite for any night.
Why This Recipe Is a Winner
This recipe is a winner for busy fall evenings. Roasting the vegetables creates a deep, smoky sweetness. You do not have to stand over a stove for hours. It is a nutritious comfort food that everyone loves. Even picky eaters enjoy this smooth, creamy texture. It feels like a warm hug in a bowl.
Simple Method
Making this soup is very straightforward. You roast everything on one large sheet pan first. Then, you blend it all together in one pot. The oven does most of the hard work for you. You do not need any fancy chef skills here. It is completely beginner-friendly and very stress-free.
Ingredients You’ll Need
These simple ingredients are mostly fresh produce and pantry staples.
- 3 lbs ripe Roma or vine tomatoes, halved
- 1 head of garlic, top sliced off
- 1 large white onion, peeled and quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, loosely packed
- 1 tablespoon granulated sugar
Step-by-Step
- Preheat oven to 400°F (200°C).
- On a large rimmed baking sheet, arrange halved tomatoes, quartered onion, and the whole garlic head with the cut-side facing down.
- Drizzle all vegetables with olive oil and season evenly with salt and pepper. Roast for 45 to 50 minutes until softened and slightly charred.
- Carefully squeeze the roasted garlic cloves out of their skins and into a large heavy-bottomed pot or Dutch oven.
- Transfer the roasted tomatoes, onions, and all collected juices from the baking sheet into the pot.
- Add the broth and bring the mixture to a gentle simmer over medium heat for 10 minutes to meld flavors.
- Incorporate the fresh basil leaves into the pot.
- Use an immersion blender to process the soup until a completely smooth and velvety consistency is achieved.
- Stir in the heavy cream and sugar, heating through over low heat for 3 minutes without reaching a boil.
- Season with additional salt and pepper to taste before serving with grilled cheese or crusty bread.
Best Ways to Enjoy It
Serve this warm with a classic grilled cheese sandwich. You can also use thick, crusty sourdough bread. Add a sprinkle of fresh parmesan on top. It is the perfect cozy night in meal. Set the table and enjoy a quiet family dinner together.
Storage & Reheating
Store leftovers in an airtight container in the fridge. It stays fresh for up to four days. Reheat it slowly on the stove over low heat. Do not let it reach a rolling boil. This helps keep the creamy texture perfectly smooth. You can also freeze it without the cream.
Tips for Best Results
- Don’t skip roasting the garlic until it is buttery soft.
- Avoid using underripe tomatoes as they lack the necessary sweetness.
- Use an immersion blender directly in the pot for less cleanup.
- Make a double batch to freeze for busy future nights.
- For a fall harvest feel, use fresh tomatoes from the garden.
- Add a pinch of red pepper flakes for a little heat.
- Stir in the cream at the very end for silkiness.
Ways to Switch It Up
- Make it vegan by using full-fat canned coconut milk.
- Add roasted red peppers for a slightly smoky flavor profile.
- Swap the granulated sugar for honey for a milder sweetness.
- Use gluten-free vegetable broth to keep it safe for everyone.
Common Questions
Can I use canned tomatoes instead?
You can use canned tomatoes if you are in a rush. However, roasting fresh tomatoes adds a much deeper flavor. The charred edges provide a sweetness you cannot get from a can.
Will my kids actually eat this?
Most kids love this soup because it is very smooth. It has a mild, sweet flavor that is very approachable. Serve it with their favorite grilled cheese for a win.
I hope this cozy homemade tomato soup brightens your chilly evenings. It is the perfect way to slow down and enjoy a warm meal. Happy cooking!
— Alex
Homemade Tomato Soup: The Incredible Ultimate Recipe
Ingredients
- 3 lbs ripe Roma or vine tomatoes, halved
- 1 head of garlic, top sliced off
- 1 large white onion, peeled and quartered
- 3 tablespoons extra -virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, loosely packed
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 400°F (200°C).
- On a large rimmed baking sheet, arrange halved tomatoes, quartered onion, and the whole garlic head with the cut-side facing down.
- Drizzle all vegetables with olive oil and season evenly with salt and pepper. Roast for 45 to 50 minutes until softened and slightly charred.
- Carefully squeeze the roasted garlic cloves out of their skins and into a large heavy-bottomed pot or Dutch oven.
- Transfer the roasted tomatoes, onions, and all collected juices from the baking sheet into the pot.
- Add the broth and bring the mixture to a gentle simmer over medium heat for 10 minutes to meld flavors.
- Incorporate the fresh basil leaves into the pot.
- Use an immersion blender to process the soup until a completely smooth and velvety consistency is achieved.
- Stir in the heavy cream and sugar, heating through over low heat for 3 minutes without reaching a boil.
- Season with additional salt and pepper to taste before serving with grilled cheese or crusty bread.
