Tomato Soup From Scratch Recipe
Rustic homemade tomato soup with fresh basil, perfect comfort in a bowl.
Picture this: a steaming bowl of tomato soup, its aroma wafting through your kitchen, promising warmth and comfort. The rich, glossy surface of the soup reflects the light, and a hint of fresh basil lingers in the air, inviting you to dive in. This soup is more than just a meal; it's an experience, a throwback to simpler times when the humble tomato was the star of the kitchen.
Tomato soup has always been a staple in my home. Growing up, I remember my grandmother stirring a pot of tomatoes, patiently coaxing them to release their flavors. Each spoonful was like a warm hug, especially on chilly days. This recipe is a nod to her, with a touch of classic technique and the fresh vibrancy of today's produce.
What sets this recipe apart is the roasting of the tomatoes. By roasting them, you coax out a deeper sweetness and a richer flavor that transforms the soup into something extraordinary. A drizzle of olive oil and a sprinkle of salt draw out the natural juices, making each tomato a small burst of flavor. It's this small step that makes all the difference, giving the soup a fuller, more complex taste profile.
This soup is perfect for cozy evenings, paired with a grilled cheese sandwich. It's equally wonderful served chilled on a summer's day, garnished with a sprig of basil and a dollop of cream. Whichever way you choose, it's a versatile dish that fits any occasion.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 400°F (200°C).
Arrange the halved tomatoes on a baking sheet, cut side up.
Drizzle with olive oil and sprinkle with salt and pepper.
- 02Step 2 / 7
Roast the tomatoes for 25-30 minutes until soft and slightly caramelized.
Let them cool briefly before handling.
- 03Step 3 / 7
In a large pot over medium heat, add a tablespoon of olive oil and sauté the onion until translucent, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
- 04Step 4 / 7
Stir in the tomato paste, cooking for another minute.
Add the roasted tomatoes and their juices, followed by the vegetable broth and sugar.
Bring to a simmer.
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- 05Step 5 / 7
Simmer the soup for about 15 minutes.
Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender.
- 06Step 6 / 7
Return the soup to low heat.
Stir in the basil leaves and adjust seasoning to taste.
Add cream if desired, stirring until well combined.
- 07Step 7 / 7
Serve warm, garnished with additional basil and a swirl of cream if you like.
Enjoy with crusty bread or a grilled cheese sandwich.
Chef Tips
- •Roasting the tomatoes adds depth and sweetness, enhancing the overall flavor of the soup.
- •For a spicier kick, add a pinch of red pepper flakes with the garlic.
- •Use fresh, ripe tomatoes for the best taste. Canned tomatoes can be a substitute in winter months but adjust seasoning accordingly.
- •An immersion blender makes the blending step easy, but a regular blender works just as well.
- •Garnish with fresh herbs like parsley or cilantro for an added touch of freshness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, this soup can be made up to two days in advance. Reheat gently on the stove before serving.
What can I substitute?+
You can substitute chicken broth for vegetable broth for a non-vegetarian option or use canned tomatoes if fresh are unavailable.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
