Why You’ll Love Best Homemade Tomato Soup Recipe

Deep, rich flavor from roasting the vegetables
Smooth and creamy texture without being heavy
Simple ingredients you likely already have
Perfect for cozy meals or pairing with grilled cheese
Easily customizable with substitutions and add-ins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

tomatoes
onion
garlic
olive oil
salt
black pepper
fresh basil
butter
all-purpose flour
sugar
vegetable broth
heavy cream (optional)

Directions

Preheat your oven to 450°F (232°C) and lightly grease a baking sheet.
In a large bowl, combine tomatoes, onion, garlic, olive oil, salt, and pepper. Toss until evenly coated.
Spread the mixture on the baking sheet in a single layer. Roast for 15 minutes, stir, then roast another 15 minutes. Broil for 2–3 minutes to lightly char.
Transfer the roasted mixture to a blender, add fresh basil, and blend until smooth.
In a large pot, melt butter over medium heat. Whisk in flour and cook for about 30–60 seconds to form a roux.
Add vegetable broth and sugar, whisking until smooth.
Pour in the blended tomato mixture and stir well. Add heavy cream if desired.
Simmer on medium-low heat for about 15 minutes until thickened. Adjust seasoning and serve warm.

Servings and timing

Servings: 8
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes

Variations

Make it vegan by using plant-based butter and omitting cream
Add carrots or bell peppers for extra sweetness
Use canned tomatoes if fresh ones aren’t available
Swap vegetable broth for chicken broth for a richer taste
Add red pepper flakes for a spicy kick

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5–7 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through.

For longer storage, freeze the soup in portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes work well—just drain them before roasting.

Do I need to peel the tomatoes?

No, the soup is blended, so the skins become smooth.

What type of tomatoes are best?

Roma or vine-ripened tomatoes are ideal for the best flavor.

Can I make this soup dairy-free?

Yes, skip the cream and use a plant-based butter alternative.

Why roast the tomatoes?

Roasting enhances the flavor and adds depth to the soup.

Can I skip the flour?

Yes, but the soup will be thinner without the roux.

How do I make it thicker?

Let it simmer longer or add a bit more roux.

Can I add protein to this soup?

Yes, you can add cooked chicken or beans.

What can I serve with tomato soup?

Grilled cheese, croutons, or crusty bread are perfect pairings.

Can I make this ahead of time?

Yes, it stores well and often tastes even better the next day.

Conclusion

This tomato soup recipe is a perfect balance of simplicity and flavor. With roasted vegetables, a creamy texture, and easy customization options, it’s a comforting dish you’ll want to make again and again. Whether served as a starter or a main dish, it delivers homemade warmth in every spoonful.