Tomato Soup with Fresh Tomatoes
Warm, comforting, and bursting with flavor, this Tomato Soup with Fresh Tomatoes is perfect for any occasion and easy to customize to your taste.
Ingredients
Main Ingredients
- 3 pounds fresh tomatoes (Roma, Heirloom, or a mix) Choose fresh, ripe tomatoes for best flavor.
- 1 large onion, quartered
- 4 cloves garlic, unpeeled
- 1 large red bell pepper, halved (optional)
- 3 tablespoons olive oil
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional, to balance acidity)
- ½ cup heavy cream or coconut milk (optional) Substitute for a vegan option.
- 1 medium carrot, chopped (optional)
- Fresh basil leaves or thyme (optional)
- Croutons, parmesan, or grilled cheese for serving (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes, onion, garlic, and bell pepper on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 35–40 minutes until the vegetables are soft and caramelized.
- Let the vegetables cool slightly and peel the garlic.
Blending
- Transfer the roasted vegetables to a blender along with the broth and basil (if using).
- Blend until smooth.
Cooking
- Pour the soup into a large pot and bring to a simmer.
- Add sugar, cream, or carrot if desired.
- Simmer for 10–15 minutes, adjusting seasoning to taste.
- Stir in more cream or butter for extra richness, if desired.
- Serve hot, topped with fresh basil, croutons, or paired with grilled cheese.
Notes
For refrigerator storage, let the soup cool completely before transferring it to an airtight container. It can stay fresh in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.