Homemade Tomato Soup with Fresh Tomatoes

This homemade tomato soup recipe can be made with either roasted fresh tomatoes or canned tomato paste. It has just 5 simple ingredients and has a subtly sweet and creamy flavor. It can be made from start to finish in less than an hour but tastes like it simmered all day. I won't tell, if you don't!

Why this easy tomato soup recipe works

Homemade tomato soup with roasted fresh tomatoes is a classic soup recipe made with fresh ripe tomatoes and fresh herbs blended with a generous amount of cream. The homegrown tomatoes are roasted with garlic cloves, red peppers and onions to bring out the natural flavor and then blended to a creamy finish. The result is a velvety rich texture that is packed with flavor. Not to mention, it's so easy to make!!

Sometimes, I make this fresh tomato soup during tomato season when I can use fresh garden tomatoes, but more often than not my favorite time of year to make it is during the colder months. When I am making homemade soup out of season, I have to get creative with a mix of fresh ingredients, frozen, or canned.

What is the best kind of tomato to use?

The most highly recommended tomatoes for making soup are Roma tomatoes and San Marzano tomatoes. They are both filled with lots of meaty flesh and have minimal small seeds.
You can also use beefsteak or heirloom tomatoes. All of the tomato options listed above are rich in flavor and will result in a thick and creamy soup consistency that is full of fresh flavors. In the height  of summer I love using a mix of varieties and even through in some cherry tomatoes for a more complex flavour.

Helpful Equipment

To make this delicious soup, you will need a Dutch oven, baking sheet, and immersion blender or vitamix. If you do not have a Dutch oven you can use a normal stove top large pot to make this great recipe.
It is recommended that the Dutch oven be enamel coated if possible, otherwise it may change the taste of the soup. This will result from the reaction between the soup’s acidity and the material of the pan.
The baking sheet that I use has small sides to it. It will be wise to use one with some sort of side, so that it catches the juices that are released from the tomatoes during the roasting process. If you don't have an immersion blender, you can use a regular blender or food processor instead.

Tips and Troubleshooting

• The addition on the baking soda should decrease the acidity of your soup significantly, but it you'd like it cut even more you can simply add more cream or even add a little sugar to it to help reduce the acidic flavor.  Lastly, you can also add carrots to the soup to reduce its acidity. Juts throw a few onto the roasting pan with the rest of your veggies. 
• The addition of baking soda to the soup will help stop the cream from curdling. If the cream does curled, just run it through a blender before serving. 
• When you add the cream the soup may develop a cheesy texture. Keep stirring for a few minutes and the soup will thin out again. 
• if you use milk instead of cream be sure to use whole milk. Whole milk is less likely to curdle due to the high fat content. 
• It is very important to use ripe tomatoes when making this soup. If you can not buy ripe tomatoes, you can use canned tomatoes since they are usually picked and canned during their prime ripeness. 
• If your tomato soup is too thin for your liking, you can add some tomato paste, powdered dehydrated tomato skins, or let it reduce by simmering it until it's the desired thickness.

Variations for this Recipe

• Tomato Basil Soup Recipe: add 1/2 cup of fresh basil at the end of cooking
• Tomato Tarragon: Add 1 teaspoon dried tarragon at the beginning of cooking
• Tomato Florentine: Add 1 teaspoon Italian seasoning at the beginning of cooking, then add 2 cups of fresh chopped spinach at the end of cooking.
• Tomato & Pasta: Add 1 pound of cooked ditalini or alphabet pasta to make homemade creamy tomato spaghetti-os.

How to store/refrigerate/freeze/thaw

• Creamy tomato soup is best if eaten within 3 days, but can be stored in an airtight container in the fridge for up to 5 days. 

• To reheat the soup, place it into a small pan on the stove over medium heat and warm until desired temperature is reached. 

Frequently Asked Questions

How can I make tomato soup taste better?

• You can experiment with the use of herbs and spices, such as basil or red pepper flakes, in your soup. You can also experiment with using different ratios of the veggies you love. We enjoy garlic in our family so I always add a few extra garlic cloves to our soup.This will change the flavor and may make it more appetizing to you. 

What is the best dish to eat tomato soup with?

• Tomato soup pairs very well with a grilled cheese sandwich or crackers. You can also enjoy tomato soup with noodles, by cooking up some small pasta noodles and adding it to the soup.