Nothing beats homemade tomato soup—especially when it’s made with tomatoes from your own garden. This recipe has been perfected over time and keeps things intentionally simple so the fresh tomatoes can shine. There’s no peeling required and minimal cleanup. Serve with a grilled cheese sandwich and dinner is ready.
This easy homemade tomato soup is the best way to use a bounty of garden tomatoes without spending all day in the kitchen. There’s no need to peel or finely chop—just halve larger tomatoes and roast smaller ones whole. It’s as simple as opening a can but tastes far superior.
Pair it with a sourdough grilled cheese for a classic combination, or serve alongside your favorite weekend dinner.
Why You’ll Love This Easy Tomato Soup Recipe
- Simple and rustic – No peeling or fussy prep. Everything is roasted together, creating a rich tomato base and concentrated flavor.
- Fresh and frugal – A great way to use garden tomatoes. It’s fresher and more economical than store-bought soup.
- Versatile – Loved by many and easy to adapt: switch herbs, use vegetable broth for a vegetarian version, or add cream if you prefer a milder acidity.
Easy Homemade Tomato Soup Ingredients
This recipe relies on fresh vegetables and a handful of pantry ingredients for incredible flavor.
- Fresh tomatoes – Large tomatoes halved; small or cherry tomatoes roasted whole. Use ripe, in-season tomatoes for the best flavor.
- Yellow onion – quartered
- Fresh garlic cloves – smashed
- Olive oil
- Tomato paste
- Chicken broth – or vegetable broth for a vegetarian version
- Salt
- Black pepper
- Brown sugar – balances acidity
- Fresh chopped basil – some for the soup and extra for serving
- Heavy cream or milk – optional to mellow acidity
Best Tomatoes to Use
For the best results, use fresh, ripe, in-season tomatoes. Winter supermarket tomatoes are often mealy and lack flavor, which will make the soup bland. Plum or Roma tomatoes are a great choice, but you can mix varieties—plum, beefsteak, cherry, or grape tomatoes all work well when ripe.
How to Make Tomato Soup with Fresh Tomatoes
See the recipe instructions below for step-by-step directions.
Step 1
Preheat the oven to 400°F (200°C). Drizzle a large sheet pan with 2 tablespoons of olive oil.
Arrange the halved tomatoes cut-side up with the quartered onion and smashed garlic on the sheet pan.
Drizzle with the remaining tablespoon of olive oil and sprinkle with brown sugar, salt, and pepper.
Step 2
Roast for 45–65 minutes, until the vegetables are soft and the tomatoes are caramelized and bubbly. If using two pans, reduce roasting time to about 45 minutes and rotate pans halfway through.
Step 3
Carefully transfer the roasted tomatoes, onions, garlic, and any pan juices to a blender. Add the tablespoon of tomato paste and blend until smooth.
Step 4
Strain the blended mixture through a fine-mesh strainer into a large pot to remove seeds and skins. Warm over medium heat and stir in 1 cup of broth, adding more to reach your desired consistency. Bring to a gentle simmer to heat through. Taste and adjust seasoning with salt and pepper.
Step 5
Remove from heat and stir in minced basil and cream or milk if using. Serve garnished with extra fresh basil.
Tips & Tricks for Homemade Tomato Soup With Fresh Tomatoes
- Use ripe, in-season tomatoes. The flavor of the tomatoes determines the success of this soup—avoid off-season tomatoes.
- Cut larger tomatoes in halves or quarters; roast smaller tomatoes whole.
- An immersion blender can be used instead of a countertop blender, but strain the soup to remove seeds and skins for a silky texture.
- Add broth gradually—1 cup yields a thicker soup; add more for a thinner consistency.
Substitutions And Variations
- Use vegetable broth instead of chicken broth to make the soup vegetarian or vegan-friendly.
- Add herbs such as parsley, thyme, or oregano for extra flavor.
- Top with garlic crostini or homemade croutons and grated Parmesan for a heartier bowl.
- Swap some tomatoes for roasted red bell peppers for a roasted tomato–red pepper variation.
- Stir in a spoonful of basil pesto for extra depth.
- For a dairy-free cream option, use unsweetened coconut milk or a plant-based heavy cream alternative.
Storing Leftovers and Reheating
Storage:
Cool completely, then refrigerate in airtight containers for up to 5 days.
Freezing:
This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat:
Warm gently on the stovetop over low heat or in the microwave until heated through. Reheat slowly if cream was added to avoid curdling.
What To Eat With Tomato Soup
This tomato soup pairs with many favorites; here are a few ideas.
- Sourdough grilled cheese sandwich
- Homemade garlic bread or soft rolls
- Ham and cheese crescent roll ups
- Air fryer chicken nuggets for a kid-friendly meal
More Garden Recipe Ideas
Roasted Cherry Tomato Sauce
Caprese Salad With Cherry Tomatoes
Blueberry Zucchini Bread With Lemon Glaze
The Best Pesto Recipe With Walnuts
Easy Homemade Tomato Soup (With Fresh Tomatoes)
Equipment
- Blender
Ingredients
- 5 lbs fresh plum or Roma tomatoes, cut in half
- 1 big yellow onion, quartered
- 5 cloves garlic, smashed
- 3 tablespoons olive oil
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons packed brown sugar
- 1 tablespoon tomato paste
- 1–2 cups chicken broth or stock (or vegetable broth)
- 1 tablespoon minced fresh basil, plus more for serving
- 1/2 cup heavy cream or milk (optional)
Instructions
- Preheat the oven to 400°F. Drizzle a large sheet pan with 2 tablespoons olive oil. If you don’t have one large pan, divide between two pans.
- Place halved tomatoes cut-side up on the sheet pan with the quartered onion and smashed garlic.
- Drizzle with the remaining tablespoon of olive oil and sprinkle with brown sugar, salt, and pepper.
- Roast 45–65 minutes, until everything is soft and the tomatoes show caramelized spots and are bubbly. If using two pans, reduce roasting time to about 45 minutes and rotate pans halfway through.
- Transfer the roasted vegetables, any juices, and 1 tablespoon tomato paste to a blender and blend until smooth.
- Strain the blended mixture through a fine-mesh strainer into a saucepan to remove seeds and skins.
- Set the pot over medium heat. Stir in 1 cup of broth and add more as needed to reach your preferred consistency. Bring to a gentle simmer.
- Taste and adjust seasoning with salt and pepper.
- Remove from heat, stir in minced basil and cream or milk if using, and serve garnished with extra basil.
Notes
- This recipe works with any ripe tomatoes you have. Mix plum, beefsteak, and cherry tomatoes as needed.
- Use fresh, in-season tomatoes for best flavor; winter tomatoes are not recommended.
Nutrition
| Calories: 232kcal
| Carbohydrates: 23g
| Protein: 5g