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A bowl of smooth, homemade tomato soup recipe topped with basil and herbed cream, served with toasted bread on a wooden board and a spoon, with a blue napkin underneath.

Tomato Soup Recipe

5 from 1 vote
A velvety, deeply flavorful tomato soup recipe made with roasted tomatoes and enriched with a creamy finish. Inspired by family tradition and perfected over 16 years, this comforting recipe is perfect for cozy Sundays.
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Prep Time 15 minutes
Cook Time 45 minutes
Roasting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Tomato Base
  • 3 lbs Fresh tomatoes - Or 2 cans (28 oz) San Marzano
  • 1 large Yellow onion - Diced
  • 3 cloves Garlic - Minced
  • 2 Carrots - Chopped
  • 2 stalks Celery - Chopped
  • 2 tablespoon Tomato paste
The Flavor Foundation
  • 2 tablespoon Olive oil - Extra virgin preferred
  • 4 cups Broth - Vegetable or chicken
  • 1 handful Fresh basil leaves - Plus more for garnish
  • 2 Bay leaves - Remove before blending
  • To taste - Salt & pepper Adjust as needed
  • 1 teaspoon Sugar - Optional, to balance acidity
The Creamy Finish
  • ½ cup Heavy cream - Or dairy-free alternative
  • 2 tablespoon Unsalted butter - Or vegan butter substitute
Optional Enhancers
  • ¼ cup Parmesan cheese - For umami depth
  • Pinch Red pepper flakes - For heat
  • 1 teaspoon Balsamic vinegar - For sweetness and depth
  • Few sprigs Fresh thyme - Optional herbal layer

Equipment

  • Heavy-bottomed pot (Or Dutch oven)
  • Immersion blender (Or countertop blender)
  • Fine-mesh strainer (Optional, for smoother texture)
  • Sharp chef's knife (For precise prep work)
  • Large cutting board (For chopping vegetables)

Method
 

  1. Preheat your oven to 425°F (220°C) to get it ready for roasting the tomatoes.
  2. Slice the fresh tomatoes in half, arrange them on a baking sheet, and drizzle with olive oil.
  3. Roast the tomatoes for 25–30 minutes until they are soft, slightly charred, and caramelized.
  4. While the tomatoes roast, finely dice the onion, carrots, and celery to build your flavor base.
  5. In a large pot, heat olive oil and sauté the diced vegetables until they become soft and fragrant.

Nutrition

Serving: 300gCalories: 220kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 420mgPotassium: 700mgFiber: 4gSugar: 10gVitamin A: 6000IUVitamin C: 22mgCalcium: 80mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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