Best Homemade Tomato Soup Recipe
Nothing beats the rich, comforting taste of a bowl of Easy Homemade Tomato Soup. This recipe transforms simple, fresh ingredients into a velvety smooth soup bursting with deep, caramelized tomato flavor. After extensive testing, I’ve perfected this method to be both straightforward and deeply satisfying, delivering a restaurant-quality result from your own kitchen. It’s a classic that always feels like a warm hug.
PrintBest Homemade Tomato Soup
Ingredients
Scale
- 3 lbs tomatoes (fresh, cut into pieces)
- 4 cups vegetable stock
- ¼ cup fresh basil
- ½ onion diced
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- ¼ black pepper
Instructions
- Preheat the oven to 450 degrees F and lightly grease a large baking sheet; set it aside.
- In a large bowl, combine tomatoes, onion, and garlic. Toss with olive oil, salt, and pepper until well mixed.
- Spread the tomato mixture evenly onto the prepared baking sheet and roast for 15 minutes.
- Remove from the oven, stir the mixture, and roast for an additional 15 minutes, using the broiler during the last 3 minutes to lightly char some of the tomatoes.
- Transfer the roasted tomato mixture to a high-powered blender, ensuring to include all contents from the baking sheet.
- Add fresh basil and blend on high speed until smooth, about 50 seconds.
- In a large pot over medium-high heat, melt butter.
- Add flour to the melted butter and whisk until golden brown, about 30-60 seconds.
- Whisk in broth and sugar until well combined.
- Pour the blended mixture into the pot and whisk thoroughly. For a creamier texture, optionally add ¼ to ½ cup of heavy cream.
- Cook over medium-low heat for 15 minutes, adjusting salt and pepper to taste.
- Serve warm, garnished with croutons, chopped fresh basil, or other desired toppings.
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