Tomato Soup Recipe – Warm Up Your Tastebuds!

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Who is excited about soup season? I sure am! To kick it off, I’m sharing my tomato soup recipe!

One thing I love is a good tomato soup paired with grilled cheese. Don’t you? Looking for other soups to make? See all our soup recipes.

I have linked two tomato soup videos in case you want to see how homemade tomato soup is made. It’s so easy to make tomato soup.

TOMATO SOUP RECIPE

Bonus, if you have fresh tomatoes in the late spring, summer, or fall you can adapt the recipe to use all fresh tomatoes. The printable recipe for this tomato soup is at the end of the post.

Tomato Soup Recipe With Roasted Tomatoes

Ingredients

1. 4 Roma tomatoes
2. 1 small red bell pepper or half a large red bell pepper
3. 4 cloves of garlic
4. 1 small to medium-sized onion
5. 1 cup fresh chopped basil leaves
6. 1- 14.5 ounce can of chicken broth
7. 1- 28-ounce can of crushed tomatoes
8. 1 tsp. Italian Spices
9. Salt and pepper to taste
10. Optional 2/3 cup cream
11. 1 tablespoon butter
12. Olive Oil

Instructions

Step 1

To give the soup a few extra flavors we first washed (and seeded the red bell pepper) and baked/roasted 4 Roma tomatoes sliced in half and 1/2 of big red bell pepper, sliced and drizzled with olive oil. Bake at 350-375 degrees for 1 hour. Or increase heat and decrease time but, watch the timing. I don’t recommend going over 400 degrees.

You will need a blender like this, an immersion blender, or a food processor to blend these after baking.

Step 2

1. Peel and chop the garlic and onion.
2. Sauté them in the soup pot with 2 tablespoons olive oil and 1 tablespoon butter.
3. Add the canned crushed tomatoes, canned chicken broth, and basil.
4. Next, add the Italian spices and salt and pepper.
5. Bring to a boil, then reduce heat and simmer on low.
6. When the vegetables are done baking add them to the soup and blend with an immersion blender to the creaminess you enjoy. Or add the soup and vegetables into a blender (carefully, not overfilling- it may take two batches) that can blend soups (Like my Vitamix blender). Additionally, you can use a food processor to blend the roasted vegetables and add them to the soup afterward.
7. Tada! Your soup is done and ready to serve.

If you like to spice things up you can add a little bit of crushed red peppers for garnishing. See the dinner ideas below to go with tomato soup.

Homemade Tomato Soup

What to serve with tomato soup?

We enjoy making grilled cheese with our tomato soup but, also enjoy simple baked biscuits (Bisquick drop biscuits are quick and easy) or croutons with them. Other dinner options for tomato soup are soup and salad. Or how about BLT sandwiches with the soup?

I almost didn’t add cream to this tomato soup recipe but, I did. It makes a creamy tomato soup. But, if you prefer your tomato soup without any dairy, omit it and the butter! If you skip the cream for tomato soup, it will be a bright red and still be as flavorful! I promise.

Happy Soup Season! I hope you enjoy making this easy tomato soup recipe!

How to Make the Perfect Grilled Cheese Sandwich – Pair this with your tomato soup! Or grab a grilled cheese maker to make them.

Continue to Content

Yield: 4

Tomato Soup Recipe

Print

If you are looking for a tomato soup recipe this is one you will want to try! Perfect for pairing with grilled cheese sandwiches or topped with croutons. It's easy to make, creamy and so delicious! ...

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 4 Roma tomatoes
• 1 small red bell pepper or half a large red bell pepper
• 4 cloves of garlic
• 1 small to medium-sized onion
• 1 cup fresh chopped basil leaves
• 1- 14.5 ounce of can chicken broth
• 1- 28 ounce can of crushed tomatoes
• 1 tsp. Italian spices
• Salt and pepper to taste
• Optional 2/3 cup cream
• 1 tablespoon butter
• Olive Oil

Instructions

Step 1

1. To give the soup a few extra flavors we first washed (and seeded the red bell pepper) and baked/roasted 4 Roma tomatoes sliced in half and 1/2 of big red bell pepper, sliced and drizzled with olive oil.
2. Bake at 350-375 degrees for 1 hour. Or increase heat and decrease time but, watch the timing. I don't recommend going over 400 degrees.
3. You will need a blender, immersion blender, or food processor to blend these after baking.

Step 2

1. Peel and chop the garlic and onion.
2. Sauté in the soup pot with 2 tablespoons olive oil and 1 tablespoon butter.
3. Add the canned crushed tomatoes, canned chicken broth, and basil.
4. Next, add the Italian spice and salt and pepper.
5. Bring to a boil, then reduce heat and simmer on low. Simmer about 30 minutes.
6. When the vegetables are done baking add them to the soup and blend with an immersion blender to the creaminess you enjoy. Or add the soup and vegetables into a blender that can blend soups (Like my Vitamix blender). Additionally, you can use a food processor to blend the roasted vegetables and add them to the soup after.
7. Tada! Your soup is done and ready to serve it.

Notes

• You can omit the cream and butter for a non-dairy tomato soup!
• You can serve this cold the next day or reheat it in a bowl in a microwave!
• If you like to spice things up you can add a little bit of crushed red pepper for garnishing.
• See this Roasted Tomato Soup video if you want to make tomato soup with all fresh tomatoes!
• To thin the soup more add a little water or more chicken stock. But, do not overly thin the soup, it is supposed to be thick and creamy.
• Blend the soup to your desired creaminess with a blender or immersion blender! See post for more options.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 301Total Fat 22gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 9gCholesterol 55mgSodium 906mgCarbohydrates 25gFiber 6gSugar 15gProtein 7g

Not all nutritional information is always 100% accurate.

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