If you’ve got garden tomatoes piling up on your counter, this fresh tomato soup is the perfect way to use them. It’s rich with flavor from roasted tomatoes, sweet onions, and fresh basil. Plus, it’s a wonderful way to share a simple, comforting meal with friends and family around the table.
I like to serve tomato soup with grilled cheese sandwiches or a rustic loaf of bread for an easy lunch or dinner.
Homemade Fresh Tomato Soup
Naturally sweet and savory, this soup is always a hit. It’s beginner-friendly and comes together in about an hour, most hands-off. It’s also budget-friendly, using simple ingredients you might already have. For even more ease, roast and peel the tomatoes ahead. Want it creamy? Just add a little cream, full-fat coconut milk, or top with some fresh herbs to suit your taste.
What You’ll Need To Make This Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Tomatoes: I like to use Romas because they are meaty and perfect for roasting. You can use any other garden tomato, such as beefsteak, but avoid watery varieties.
- Fresh basil: Adds a fragrant and bright finish. You can use dried basil (about 1 tablespoon) if fresh isn’t available. However, the flavor will be more muted.
- Sweet onion: I like to use Vidalia onions. They balance the acidity of the tomatoes nicely.
- Garlic: Just a couple of cloves give the soup depth without overpowering it.
- Marsala wine (optional): Adds complexity and depth. You can skip it or swap it with a splash of balsamic vinegar.
- Sugar: Helps tame the acidity of the tomatoes and balance the flavors.
How To Make Fresh Tomato Soup
Roast, Peel, and Core the Tomatoes
I’m sharing with you my trick to peel fresh tomatoes without a big fuss. Preheat your oven to 350°F and line a baking sheet with parchment. Lay your tomatoes in a single layer and roast for 15 to 20 minutes, until the skins blister. Remove from the oven and let them cool a bit, then peel off the skins, remove the cores, and chop them up.
Simmer
In a big pot, toss in the chopped tomatoes, onion, garlic, and basil. Let it all simmer on medium-low for about 40 minutes. The kitchen will smell amazing and everything will get soft and cozy.
Blend It Up
Grab your immersion blender and puree the soup right in the pot until it’s smooth. (Or use a countertop blender in batches, just be careful with the heat!)
Final Seasonings
Now stir in the Marsala wine (if using), sugar, salt, and pepper. Taste and tweak as needed. If it tastes too tart, a splash of cream or extra sugar will balance it out nicely.
Variations, Substitutions, and Recipe Tips
Creamy Option: For a richer soup, add a few tablespoons of heavy cream or half-and-half at the end of cooking.
Add Heat: Add a pinch of red pepper flakes when you cook the soup.
Tomato Substitutes: If you don’t have fresh tomatoes, use canned San Marzano tomatoes (two 28-ounce cans).
Herb Variations: Try thyme or oregano while cooking the soup in place of or in addition to the basil.
Serving Tip: Top with parmesan cheese, a swirl of heavy whipping cream, fresh chopped basil or crunchy croutons.
After cooking the soup, I like to stir in heavy cream, half-and-half, or full-fat coconut milk. Start with about 1/2 cup and adjust to your taste.
Biblical Hospitality
Encourage a friend to stop by for a simple lunch and honest conversation. This fresh tomato soup is the ultimate comfort food for meaningful moments around the table. Paired with grilled cheese or rustic bread, it turns a casual meal into an invitation to connect deeply. Whether it’s a quiet heart-to-heart or laughter between spoonfuls, this simple meal brings warmth and presence in all the right ways.
When serving fresh tomato soup, it is great to serve it with my warm ham and cheese sandwiches and Fuji apple salad.
Ready to try this fresh tomato soup? I’d love to hear how it turns out for you! Drop your questions or favorite twists in the comments below. And if you’re planning to serve it for guests, let me know how you made it extra special. Let’s make hosting simple and meaningful, one bowl at a time.
More Yummy Soups With Tomatoes
Fresh Tomato Soup with Roasted Tomatoes and Basil
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Ingredients
- 2 ½ pounds tomatoes, use Roma or other meaty flesh tomatoes (about 6 cups peeled and chopped)
- 2 cloves garlic, minced
- ⅓ cup onion, I suggest a sweet onion such as Vidalia, diced
- ⅓ cup basil, fresh chopped with stems removed
- 1 tablespoon Marsala wine, optional, adds depth of flavor
- 1/4 cup granulated sugar, add more or less according to your taste
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 1/4 cup heavy whipping cream, optional to stir in when serving
Instructions
Roast and Peel the Tomatoes
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line a baking sheet with parchment paper for easy clean-up.
- Arrange the whole tomatoes in a single layer on the baking sheet. They can touch slightly but should have some space between them.2 ½ pounds tomatoes
- Roast the tomatoes in the oven for 15 to 20 minutes, or until the skins begin to crack and peel away. If needed, check every 5 minutes after the initial 15.
- Remove the tomatoes from the oven and let them cool for 10 to 15 minutes until they are safe to handle.
- Once cooled, gently peel off the skins and remove the cores. Chop the peeled tomatoes roughly.
Cook the Soup
- Place the chopped tomatoes in a large stockpot.
- Add the garlic, onion, and basil.2 cloves garlic, ⅓ cup onion, ⅓ cup basil
- Cook over medium-low heat for about 40 minutes, stirring occasionally, until the vegetables are soft and the mixture is fragrant.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth. (Or, transfer to a blender in batches and blend, then return to the pot.)
- Stir in the Marsala wine (if using), sugar, salt, and pepper. Taste and adjust seasoning as needed before serving. Top with parmesan cheese, a swirl of heavy cream, or crunchy croutons.1 tablespoon Marsala wine, 1/4 cup granulated sugar, ½ teaspoon salt, ½ teaspoon ground black pepper, 1/4 cup heavy whipping cream
Gina’s Notes and Tips
- The best tomatoes for soup: Plum tomatoes, also known as Roma are the best tomatoes to cook with. Their thin skins, relatively low water content, and minimal seeds mean that they are perfect for making tomato soup.
- Use caution when blending the soup. Even though an immersion blender is safer, it can splatter some so be careful when blending.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Let the soup cool completely, then freeze in freezer-safe containers or bags for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally until warm. You can also reheat in the microwave in 30-second intervals.
Can this be done in a crockpot?
You could do steps 1 – 7 in the crock pot. After cooked use and immersion blender. However once the veggies are finished cooking and you want to add a creamy element to your soup, do the steps in the recipe for adding the creamy base in a pan. Add it to the crockpot and allow it to cook for 30 to 45 minutes on low to thicken some.