Nothing beats homemade tomato soup—especially when it’s made with tomatoes from your own garden. This recipe has been developed over more than two years, and it’s intentionally simple so the fresh tomatoes can shine. No peeling required and minimal dishes to wash. Serve with a grilled cheese sandwich and dinner is ready.
This easy homemade tomato soup is the perfect way to use up an abundance of garden tomatoes without spending all day in the kitchen. There’s no need to peel or finely chop—simply halve larger tomatoes and roast smaller ones whole. The method yields a rich, flavorful soup that’s far better than canned and only slightly more effort.
Pair it with a sourdough grilled cheese for a classic combination, or serve alongside crusty bread for a comforting family dinner.
Why You’ll Love This Easy Tomato Soup Recipe
- Simple and rustic – No peeling or fussing with tiny cuts. Everything roasts together, creating a thick, deeply flavored tomato base.
- Fresh and frugal – Designed to use up garden tomatoes when they’re at their peak. It’s fresher and more budget-friendly than store-bought options.
- Adored and adaptable – Families love this soup and you can easily customize ingredients to suit tastes or dietary needs.
Easy Homemade Tomato Soup Ingredients
This recipe relies on fresh vegetables and a few pantry staples for a surprisingly complex tomato flavor.
- Fresh tomatoes – Use ripe, in-season tomatoes. Large tomatoes are halved; small or cherry tomatoes can be roasted whole.
- Yellow onion – quartered
- Fresh garlic cloves – smashed
- Olive oil
- Tomato paste
- Chicken broth – or vegetable broth for a vegetarian version
- Salt and black pepper
- Brown sugar – balances acidity
- Fresh chopped basil – some for the soup, extra for serving
- Heavy cream or milk – optional, to mellow acidity
Best Tomatoes to Use
For the best results, use ripe, in-season tomatoes. Winter tomatoes tend to be mealy and lack the bright flavor this recipe needs. Plum or Roma tomatoes are ideal, but a mix of plum, beefsteak, and cherry tomatoes also works well—large ones halved, small ones left whole.
How to Make Tomato Soup with Fresh Tomatoes
Follow these steps for a smooth, flavorful tomato soup.
Step 1
Preheat the oven to 400°F and coat a large sheet pan with 2 tablespoons of olive oil. If you don’t have one large pan, divide the ingredients between two pans.
Arrange the halved tomatoes cut-side up, and add the quartered onion and smashed garlic to the pan.
Drizzle with the remaining tablespoon of olive oil, then sprinkle with brown sugar, salt, and pepper.
Step 2
Roast for 45–65 minutes, until the vegetables are soft and the tomatoes have caramelized and are bubbly on top. If using two pans, rotate them halfway through and reduce roasting time toward the shorter end.
Step 3
Carefully transfer the roasted tomatoes, onions, garlic, and any pan juices to a blender. Add the tablespoon of tomato paste and puree until smooth.
Step 4
Press the blended mixture through a fine strainer into a large pot to remove seeds and skins. Set the pot over medium heat and stir in 1 cup of broth; add more a cup at a time until you reach the desired consistency. Bring to a gentle simmer to heat through. Taste and adjust seasoning with salt and pepper.
Step 5
Remove from the 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 only ripe, in-season tomatoes for the best flavor. Frozen summer tomatoes are fine; avoid winter grocery tomatoes when possible.
- Roast larger tomatoes cut-side up and roast small tomatoes whole.
- An immersion blender can be used in place of a countertop blender. After blending, strain to remove seeds and skins for a silky texture.
- Add broth gradually—start with 1 cup for a thick soup and increase to thin it to your preferred consistency.
Substitutions And Variations
- Use vegetable broth to make this soup vegetarian or vegan.
- Add herbs like parsley, thyme, or oregano for more depth.
- Top with garlic crostini, homemade croutons, or grated Parmesan.
- Roast some red bell peppers with the tomatoes for a tomato-red pepper variation.
- Stir in a spoonful of basil pesto for extra brightness.
- For a dairy-free creaminess, use unsweetened coconut milk or a plant-based cream alternative.
Storing Leftovers and Reheating
Storage:
Cool the soup completely, then store in airtight containers in the refrigerator for up to 5 days.
Freezing:
This soup freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
To Reheat:
Gently reheat on the stovetop over low heat or in the microwave until warmed through. Reheat slowly if the soup contains cream to prevent splitting.
What To Eat With Tomato Soup
A simple tomato soup pairs well with many sides. Here are a few classic options:
- Sourdough grilled cheese sandwich
- Homemade garlic bread or soft Parker House rolls
- Ham and cheese crescent roll ups
- Crispy 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
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Easy Homemade Tomato Soup (With Fresh Tomatoes)
Equipment
-
Blender
Ingredients
- 5 lbs fresh plum or Roma tomatoes, cut in half (see note)
- 1 large yellow onion, quartered
- 5 cloves garlic, smashed
- 3 tablespoons olive oil
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons packed brown sugar
- 1 tablespoon tomato paste
- 1-2 cups chicken broth or stock
- 1 tablespoon minced fresh basil, plus more for serving
- 1/2 cup heavy cream or milk (optional)
Instructions
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Preheat the oven to 400°F and drizzle a large sheet pan with 2 tablespoons of olive oil. If you’re using two pans, divide the ingredients between them.
-
Place halved tomatoes cut-side up on the sheet pan, and add the quartered onion and smashed garlic.
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Drizzle with the remaining tablespoon of olive oil and sprinkle with brown sugar, salt, and pepper.
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Roast for 45–65 minutes, until the tomatoes are caramelized and soft. If using two pans, rotate them halfway through and reduce total roasting time to about 45 minutes.
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Transfer the roasted tomatoes, onion, garlic, any juices, and 1 tablespoon tomato paste to a blender and blend until smooth.
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Strain the blended mixture through a fine sieve into a sauce pot to remove seeds and skins.
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Set the pot over medium heat. Stir in 1 cup of broth and add more to reach your preferred consistency. Bring to a gentle simmer to warm through.
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Season to taste with salt and pepper, then remove from heat and stir in basil and cream or milk if using. Serve garnished with extra basil.
Notes
- This recipe works with any ripe tomatoes you have—mix plum, beefsteak, and cherry tomatoes as needed. Cut large tomatoes into halves or quarters and leave small ones whole.
- For best flavor use tomatoes that are in season; winter tomatoes are unlikely to provide the bright flavor this recipe needs.