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There’s a special kind of comfort in a bowl of homemade tomato soup. This tomato soup with fresh tomatoes, baked until tender, is incredibly rich. Roasting the vegetables truly unlocks their deep, sweet flavors. It’s a rustic, genuinely delicious soup.
I love making this on a crisp autumn evening. It fills the kitchen with a wonderful aroma. Plus, leftovers are fantastic for lunch the next day.
Why I Love This Recipe
This tomato soup with fresh tomatoes is a winner for so many reasons! It’s surprisingly simple for such incredible flavor. Honestly, roasting those fresh vegetables really does the trick. It’s perfect for a busy weeknight when you need something nourishing fast. Plus, it always feels a little special, whether I’m serving it to family or friends.
- Quick & Easy: Roasting does most of the work!
- Amazing Flavor: Roasted tomatoes and veggies shine.
- Comforting: Pure cozy goodness in a bowl.
Tomato Soup With Fresh Tomatoes Ingredients
The magic of this tomato soup with fresh tomatoes truly starts with simple, wholesome ingredients. Roasting them first brings out a natural sweetness. This simple combination creates a truly comforting bowl.
Here’s what you’ll need:
- Ripe Tomatoes: These are the superstars, offering a bright, tangy base.
- Carrots: Their subtle sweetness balances the tomatoes. They also add a lovely color.
- Onion: It provides aromatic depth as it roasts.
- Garlic: For that essential savory punch.
- Olive Oil: Helps everything roast beautifully.
- Salt & Pepper: Basic seasonings that make flavors pop.
- Dried Oregano: Adds a hint of earthiness.
- Vegetable Broth: The liquid base for our soup.
- Fresh Basil: This adds a fresh, aromatic finish. It’s like a little kiss of summer.
- Heavy Cream: For that wonderfully velvety texture.
Substitutions and Tips
Don’t have fresh basil? Dried basil works in a pinch, just use less. If you’re out of heavy cream, half-and-half is a decent swap, though the soup will be a bit less rich. For a vegan version, skip the cream or use full-fat coconut milk. Remember, all the exact measurements are in the recipe card below!
How to Make Tomato Soup With Fresh Tomatoes
Making this tomato soup with fresh tomatoes is a joy. It’s a simple process yielding amazing results. Follow these steps for a truly delicious homemade soup.
Prepare for Roasting
First, preheat your oven. Set it to 450°F. Grab a big bowl. Add your chopped tomatoes. Make sure they are bite-sized pieces. Toss in the carrots and onions. Don’t forget the garlic. Drizzle everything with olive oil. Sprinkle on salt and pepper now. Add the dried oregano too. Give it all a good stir. Coat every piece well.
Roast the Vegetables
Next, spread the seasoned veggies onto a baking sheet. Use a large, rimmed one. Roast them for about 40 to 45 minutes total. You want the tomatoes and onions nicely charred. This charring adds so much flavor. Watch the onions closely. If they start getting too dark, pull them out. Set those aside for a moment.
Blend and Simmer
Carefully put the roasted vegetables into a large pot. Add the fresh basil now. Use an immersion blender or a standard blender. Blend until the mixture is smooth. You’re aiming for a creamy texture. Bring the soup to a lively boil. Then, turn the heat down low. Let it simmer gently.
Finish and Serve
Stir in the heavy cream. Let it cook for just one minute. Taste your delicious tomato soup. If the tomato flavor isn’t quite there, add tomato paste. A quarter cup usually does the trick. This is especially helpful if your tomatoes aren’t super ripe. Ladle the warm soup into bowls. Garnish with more fresh basil. Enjoy your wonderful tomato soup with fresh tomatoes!</p
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Tomato Soup With Fresh Tomatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful tomato soup made from scratch using fresh, roasted tomatoes, carrots, onions, and garlic, finished with fresh basil and cream.
Ingredients
- 3 pounds ripe tomatoes (halved if small, quartered if large)
- 2 medium carrots (chopped)
- ½ medium onion (sliced)
- 4 cloves garlic (halved)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 4 cups vegetable broth
- ¼ cup fresh basil (plus more for serving)
- ½ cup heavy cream
- ¼ cup tomato paste (optional if your tomatoes are not very ripe)
Instructions
- Preheat your oven to 450°F.
- To a large bowl, add the tomatoes, carrots, onion, garlic, olive oil, salt, black pepper, and dried herbs. Toss to the vegetables coat evenly, then transfer to a large, rimmed baking sheet.
- Roast for 40-45 minutes until the tomatoes and onions are charred. If the onions start getting burned, remove them from the oven and set aside.
- Transfer the roasted vegetables to a large pot. Add the tomatoes and fresh basil. Use a blender or hand blender to blend the mixture until smooth and creamy. Bring to a boil, then reduce to the lowest setting.
- Stir in the heavy cream and cook for 1 minute.
- Give the tomato soup a taste. If the tomato flavor isn’t as strong as you’d like, try adding up to ¼ cup of tomato paste. I’ve found that winter tomatoes sometimes need a little boost in flavor.
- Ladle into serving bowls and top with more fresh basil. Enjoy!
Notes
- If the onions start getting burned during roasting, remove them from the oven and set aside.
- Tomato paste can be added for a stronger tomato flavor, especially if using winter tomatoes.
- Garnish with extra fresh basil before serving.
How to Store Tomato Soup With Fresh Tomatoes
Refrigeration
Leftover tomato soup with fresh tomatoes keeps well. Store it in an airtight container. It’s best enjoyed within 3-4 days. This soup reheats beautifully on the stovetop. You can also warm it gently in the microwave. Both methods work great for a quick meal.
Freezing
Want to save this delicious soup for later? Freezing is a fantastic option. Let the soup cool completely first. Then, transfer it to freezer-safe containers. Leave some headspace for expansion. It will keep its quality for about 3 months. Thaw it in the refrigerator overnight. Reheat it gently before serving to enjoy that homemade taste.
Tips for Success
- Roast your vegetables until they are nicely caramelized. This develops a deeper, sweeter flavor.
- Don’t over-blend; a slightly rustic texture is lovely for tomato soup.
- If your tomatoes are less ripe, a touch of tomato paste truly boosts flavor.
- Taste and adjust seasoning before serving. A little extra salt can make all the difference.
To make this incredible tomato soup with fresh tomatoes, you won’t need many fancy gadgets. Most of these items are kitchen staples. Really, anyone can make this with basic tools!
Kitchen Tools You’ll Need
- Large bowl: For tossing veggies. A mixing bowl works too.
- Baking sheet: A rimmed one is best to catch juices. Any oven-safe sheet will do.
- Large pot: For simmering the soup. A Dutch oven is ideal.
- Blender: Immersion or countertop blender for smoothness. A food processor can work in a pinch.
Serving Suggestions
- This tomato soup with fresh tomatoes is perfect with grilled cheese sandwiches.
- Crusty bread or garlic knots are also wonderful for dipping.
- A simple side salad complements the rich soup nicely.
- Top with a swirl of extra cream and fresh basil leaves.
Frequently Asked Questions
Can I use canned tomatoes if fresh tomatoes aren’t in season?
Absolutely! If fresh tomatoes are hard to find, you can swap them for canned whole peeled tomatoes. Just drain them well before roasting. This makes a delicious tomato soup with fresh tomatoes any time of year.
How can I make this tomato soup vegan?
Making this vegan is simple! Skip the heavy cream entirely or use a generous swirl of full-fat coconut milk. This keeps the wonderful creamy texture without dairy. Enjoy your delicious homemade soup!
What’s the best way to get a super smooth consistency?
For the smoothest soup, an immersion blender works wonders. Blend directly in the pot until you don’t see any chunks. Alternatively, use a high-powered blender and work in batches. Blend until completely smooth before returning to the pot for that perfect texture in your tomato soup with fresh tomatoes.
Can I make this tomato soup ahead of time?
Yes, you can! This tomato soup with fresh tomatoes is even better the next day. Let it cool completely, then store it in an airtight container in the fridge. Reheat gently on the stove or in the microwave. The flavors meld beautifully.
I have read the recipe multiple times and I don’t see when to use the vegetable broth. Am I missing something?