Tomato soup is a timeless comfort food, rich in flavor and loaded with nutrients. This recipe for homemade tomato soup is a blend of simple, fresh ingredients that come together to create a dish that’s both hearty and satisfying. Whether you’re looking for a cozy meal on a chilly day or a light lunch that’s bursting with flavor, this tomato soup is sure to hit the spot. Keep reading to discover how to make the best homemade tomato soup from scratch, along with tips on substitutions, variations, and serving suggestions.

What is Tomato Soup?

Tomato soup is a classic dish that has been enjoyed in various forms for generations. It's a soup primarily made from tomatoes as the main ingredient, often combined with ingredients like onion, garlic, and herbs for added flavor. This soup is typically smooth, though it can also be chunky depending on the recipe and personal preference. What sets homemade tomato soup apart from store-bought versions is the freshness of the ingredients and the depth of flavor that comes from roasting the tomatoes and blending them with aromatics.

Tomato soup is versatile and can be served as a starter, a light meal, or paired with a sandwich (like the classic grilled cheese) for a more substantial meal. Its simplicity makes it a go-to recipe for many, but don’t let that simplicity fool you—this soup is packed with flavor and can be customized to suit your taste.

Ingredients List for Tomato Soup

Before you begin, gather the following ingredients to make the best homemade tomato soup:

3 pounds fresh tomatoes, cut into 2-inch pieces: The star of the show, tomatoes provide the rich, savory base of the soup. Choose ripe, juicy tomatoes for the best flavor.
½ onion, diced (1 cup): Onions add a subtle sweetness and depth of flavor to the soup. A sweet white or yellow onion works best.
5 cloves garlic, peeled and chopped: Garlic enhances the savory notes of the soup, adding a warm, aromatic flavor.
2 tablespoons olive oil: Olive oil is used for roasting the tomatoes, onion, and garlic, giving the soup a rich, slightly nutty flavor.
½ teaspoon fine sea salt: Sea salt helps to balance the flavors and enhance the natural sweetness of the tomatoes.
¼ teaspoon freshly ground black pepper: Black pepper adds a touch of heat and depth to the soup.
¼ cup fresh basil: Basil adds a fresh, aromatic note that complements the tomatoes perfectly.
2 tablespoons salted butter: Butter is used to create a roux, which thickens the soup and adds a rich, creamy texture.
2 tablespoons all-purpose flour: Flour is combined with the butter to create the roux, giving the soup its velvety consistency.
1 tablespoon granulated sugar: Sugar balances the acidity of the tomatoes, creating a well-rounded flavor profile.
1 quart vegetable broth: Vegetable broth serves as the liquid base of the soup, adding depth of flavor without overpowering the tomatoes.
Optional: ¼ to ½ cup heavy cream: For a richer, creamier soup, add heavy cream at the end.

Substitutions and Variations

Tomato soup is a versatile dish that can easily be adapted to fit your dietary needs or preferences. Here are some substitutions and variations you can try:

Tomatoes: If fresh tomatoes are out of season, you can use canned whole tomatoes. Look for high-quality canned tomatoes, preferably San Marzano, for the best flavor. You may need to adjust the cooking time slightly.
Onion: If you don’t have sweet onions on hand, a red onion or shallots can be used for a slightly different flavor profile.
Garlic: Roasted garlic can be substituted for raw garlic for a milder, sweeter garlic flavor. Simply roast a whole head of garlic alongside the tomatoes.
Olive Oil: If you prefer a different type of oil, avocado oil or canola oil can be used in place of olive oil. These oils have a neutral flavor and work well in this recipe.
Butter: If you’re avoiding dairy, you can use a plant-based butter or even omit the butter and use extra olive oil in the roux.
Flour: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Almond flour or cornstarch can also be used as thickening agents.
Sugar: Honey or brown sugar can be used in place of granulated sugar. If you prefer a less sweet soup, you can reduce the amount of sugar or omit it altogether.
Vegetable Broth: If you’re not strictly vegetarian, chicken broth can be used in place of vegetable broth for a slightly richer flavor.
Heavy Cream: For a lighter version, use whole milk or half and half instead of heavy cream. For a dairy-free option, coconut milk or a plant-based cream works well.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, it’s time to start cooking. Follow these step-by-step instructions to make the best homemade tomato soup.

Step 1: Preheat the Oven

Preheat your oven to 450 degrees Fahrenheit. Lightly grease a large baking sheet with olive oil or non-stick spray and set it aside.

Step 2: Prepare the Vegetables

In a large mixing bowl, combine the chopped tomatoes, diced onion, and chopped garlic. Drizzle with 2 tablespoons of olive oil, and sprinkle with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly ground black pepper. Toss everything together until the vegetables are evenly coated.

Step 3: Roast the Vegetables

Spread the tomato mixture onto the prepared baking sheet in a single layer. This will ensure that the vegetables roast evenly. Place the baking sheet in the preheated oven and roast the vegetables for 15 minutes. After 15 minutes, remove the baking sheet from the oven, give the vegetables a stir, and return to the oven for an additional 15 minutes. For a slightly charred flavor, broil the vegetables during the last 3 minutes of roasting.

Step 4: Blend the Roasted Vegetables

Once the vegetables are roasted, transfer them to the container of a high-powered blender. Be sure to scrape all the contents of the baking sheet into the blender, including any juices and caramelized bits, as these add flavor to the soup. Add the fresh basil to the blender. Blend on high speed until the mixture is smooth, about 50 seconds.

Step 5: Prepare the Roux

In a large pot, melt the 2 tablespoons of salted butter over medium-high heat. Once the butter is melted and bubbling, add the 2 tablespoons of all-purpose flour. Whisk the flour into the butter, stirring constantly to create a roux. Cook the roux for about 30-60 seconds, or until it turns a light golden brown. This step is crucial as it thickens the soup and adds a subtle, nutty flavor.

Step 6: Add the Broth and Sugar

Slowly pour in the quart of vegetable broth while whisking continuously to prevent lumps. Add the 1 tablespoon of granulated sugar and whisk until everything is well combined. The sugar will help balance the acidity of the tomatoes, creating a smoother, more balanced flavor.

Step 7: Combine the Blended Vegetables with the Roux

Carefully pour the blended tomato mixture into the pot with the roux. Whisk to combine, ensuring that the soup is smooth and free of lumps. If you prefer a creamier soup, this is the time to add ¼ to ½ cup of heavy cream. Stir the soup over medium-low heat for about 15 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with more salt and pepper if needed.

Step 8: Serve the Soup

Your homemade tomato soup is now ready to serve. Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, a drizzle of olive oil, or chopped fresh basil. Serve warm with a side of crusty bread or a grilled cheese sandwich for the ultimate comfort meal.

Common Mistakes to Avoid

Making tomato soup is straightforward, but a few common mistakes can affect the final result. Here are some tips to ensure your soup turns out perfectly every time:

Using Unripe Tomatoes: The flavor of your soup relies heavily on the quality of the tomatoes. Always use ripe, juicy tomatoes for the best flavor. If you’re using canned tomatoes, opt for a high-quality brand.
Skipping the Roasting Step: Roasting the tomatoes, onions, and garlic intensifies their flavors and adds a subtle sweetness to the soup. Don’t skip this step if you want a deeply flavorful soup.
Not Blending the Soup Enough: For a silky-smooth soup, blend the roasted vegetables until completely smooth. A high-powered blender like a Vitamix works best for achieving a creamy consistency.
Forgetting to Season: Taste the soup before serving and adjust the seasoning as needed. Tomatoes can vary in sweetness and acidity, so it’s important to balance the flavors with salt, pepper, and sugar.
Overcooking the Roux: When making the roux, be careful not to overcook it. A roux that’s too dark can give the soup a burnt flavor. Cook it just until it’s golden brown.

Serving and Presentation Tips

Tomato soup is as much about the presentation as it is about the taste. Here are some ideas to elevate your soup and make it look as good as it tastes.

How to Serve Tomato Soup

Classic Pairing: Serve your tomato soup with a classic grilled cheese sandwich. The combination of gooey, melted cheese and rich, savory soup is a match made in heaven.
Croutons: Add a handful of homemade croutons to each bowl for a satisfying crunch. You can make croutons by tossing cubed bread with olive oil, salt, and pepper, then baking until golden brown.
Fresh Herbs: Garnish the soup with a sprinkle of freshly chopped basil, parsley, or chives. The bright green herbs add a pop of color and a burst of fresh flavor.
Drizzle of Cream: For an elegant touch, drizzle a swirl of heavy cream or coconut milk over the soup just before serving. Use a toothpick to create a decorative pattern.
Side Salad: Pair the soup with a simple side salad of mixed greens, cucumbers, and a light vinaigrette. This adds a refreshing contrast to the rich, creamy soup.

Presentation Ideas for Tomato Soup

Bread Bowl: Serve the soup in a hollowed-out round loaf of bread for a rustic, hearty presentation. The bread soaks up the soup and becomes deliciously soft.
Mason Jars: For a fun, casual presentation, serve the soup in mason jars with a handle. This is especially great for outdoor dining or picnics.
Shot Glasses: For an appetizer or party, serve the tomato soup in shot glasses. This is a chic way to offer a small, flavorful bite to guests.
Color Contrast: Garnish the soup with a dollop of sour cream or yogurt and sprinkle with paprika or crushed red pepper for a striking contrast of colors.

Tomato Soup Recipe Tips

Here are some additional tips to help you make the best tomato soup:

Adjusting Consistency: If the soup is too thick, thin it out with a little more broth or water until you reach your desired consistency. If it’s too thin, let it simmer a bit longer to reduce and thicken.
Make It Ahead: Tomato soup tastes even better the next day. Make a big batch and store it in the fridge for up to a week. The flavors will continue to develop and deepen over time.
Freeze for Later: This soup freezes well, so consider making extra and storing portions in the freezer for quick meals. Just thaw and reheat when you’re ready to enjoy.
Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup. This adds a nice kick without overpowering the other flavors.
Add Protein: To make the soup more filling, add cooked chicken, sausage, or tofu. Stir in the protein during the last few minutes of cooking to warm it through.

Frequently Asked Questions (FAQs)

Can I Use Canned Tomatoes Instead of Fresh?

Yes, you can use canned tomatoes if fresh tomatoes are not in season. Opt for high-quality canned whole tomatoes, preferably San Marzano, for the best flavor. Drain the tomatoes before using them in the recipe, and adjust the cooking time as needed.

How Do I Make This Soup Vegan?

To make the soup vegan, replace the butter with olive oil or a plant-based butter and omit the heavy cream or replace it with a plant-based cream or coconut milk.

Can I Freeze Tomato Soup?

Absolutely! Tomato soup freezes very well. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating on the stovetop.

What Can I Serve with Tomato Soup?

Tomato soup pairs wonderfully with a grilled cheese sandwich, croutons, or a side salad. It can also be served as a starter to a larger meal.

How Long Does Tomato Soup Last in the Fridge?

Stored in an airtight container, homemade tomato soup will keep in the refrigerator for 5-7 days. Reheat on the stovetop or in the microwave before serving.

Conclusion

Making homemade tomato soup is a rewarding experience that results in a rich, flavorful dish perfect for any occasion. By roasting the vegetables and carefully blending the ingredients, you create a soup that’s far superior to anything you can buy in a can. Whether you’re enjoying it as a light lunch or a comforting dinner, this tomato soup is sure to become a favorite in your household. Try out the recipe, experiment with variations, and don’t forget to share it with friends and family. Enjoy!