Tomato Soup Recipe

homemade tomato soup in bowl with sour cream in center

Tomato soup that is made with roasted tomatoes and garlic. This homemade tomato soup is bursting with rich flavors, and I swirl in some cream for a creamy tomato soup. Pair with a crispy grilled cheese or your favorite sides.

Course Dinner

Cuisine American

Keyword best soup, can dogs have tomato soup, creamy tomato soup, fall soup, homemade tomato soup, is tomato soup good for you, tomato bisque, tomato soup, tomato soup recipe, vegan tomato soup, vegetable recipe, winter soup

Prep Time 10

Cook Time 50

Total Time 1

Servings -6 servings

Calories 232kcal

Author Kelsey

Equipment

Ingredients

3 pounds plum tomatoes approximately 12 tomatoes
1 head garlic
4-5 cups vegetable broth or chicken broth
2 sprigs fresh oregano or basil
2 Tablespoons olive oil
2 onions chopped, white or yellow
2 Tablespoons tomato paste
1 teaspoon paprika
Salt and pepper to taste
1/4 cup heavy cream

Instructions

Preheat your oven to 425 degrees. Then line a baking dish with parchment paper.
Clean your tomatoes and then cut them into quarters and place skin side up on the baking sheet. Then cut the top off the bulb of garlic and place in the center of the pan.
Roast your tomatoes and garlic in the oven for 20-25 minutes or until the skins are browned with some black on them. Once done let cool until easy to handle.
In a pot you will add your oil and onions in the pot. Saute for 2 minutes to soften the onions.
Then you will stir in the spices, and tomato paste. Heat until fragrant, this will take a couple of minutes.
Peel the tomatoes and discard the skins, then pour tomatoes, garlic, and broth into the pot.
Bring mixture to a full boil, and then reduce heat and let simmer for 20 minutes.
Then you will use an immersion blender or regular blender working in batches if a regular blender. Puree up the soup, until creamy. Adjust spices as needed to taste.
If you want stir in some heavy cream for a creamy component or leave it out if you prefer.

Notes

Tomatoes - You can use whole tomatoes with skins off in replace of fresh tomatoes if you want.

Non-Reactive Pot - Cooking in a non-reactive pot is important as it can cause your tomatoes to taste acid or sour. Use a Dutch oven if you have one. Avoid cast iron,or aluminum.

Herbs - So I used oregano this time for a change in flavor but the traditional flavor is basil when it comes to tomato soup.

Storing Leftovers - The tomato soup will store for 3-4 days in a glass container in the fridge. Warm in a pot or microwave.

Nutrition