Best Tomato Soup Recipe

This homemade tomato soup recipe is everything you want — rich, creamy, and so smooth. We roast fresh tomatoes, garlic, and onions before blending them with fragrant fresh basil. It’s such an easy tomato soup recipe that tastes way better than anything from a can or restaurant. And guess what? You’ll have it ready from start to finish in under an hour!

Tomato soup paired with grilled cheese is the ultimate comfort food combo, and this really is the best easy tomato soup recipe you’ll ever try! This warm, silky tomato basil soup makes chilly days feel cozy and is perfect for late summer when tomatoes and basil are popping up in the garden.

Every time we ski, my daughter orders tomato basil soup at our favorite lodge, and it’s her top pick. So, I set out to make it at home and you know what? We both think this homemade version tastes even better!

Follow my simple step-by-step guide and watch the video to master how to make tomato soup from scratch. Once you try this, you’ll be saying goodbye to canned soup forever!

If you’re a fan of cozy soups that taste like they belong at your favorite restaurant but wish they were easier to make, you’re going to love this recipe. We start by roasting fresh tomatoes, onions, and garlic to bring out bold, concentrated flavors. Then, they get blended into a velvety tomato basil soup, finished on the stove with a simple roux to thicken it up and a little cream to add richness if you like. It’s a real crowd-pleaser, perfect with grilled cheese, fantastic for using up summer garden tomatoes, and ready in about an hour.

Keep reading for easy-to-follow photos and video, ingredient tips and swaps, helpful equipment advice (don’t worry, a high-powered blender isn’t mandatory), plus ideas for serving, storing, and making this soup ahead. After this, you’ll never want canned tomato soup again!

Why This Soup Works

• Uses fresh roasted tomatoes for a deep, incredible flavor
• Tastes way better than canned tomato soup
• Smooth and creamy without being too heavy—if you enjoy lighter creamy soups, try this creamy vegan asparagus soup (dairy free)
• Easy to freeze or preserve in jars
• A classic comfort food pairing with grilled cheese sandwiches—or a crisp Italian salad

• A brilliant way to make the most of fresh garden tomatoes

Ingredients and Helpful Substitutes

• 3 pounds tomatoes (fresh, cut into 2” pieces)
• ½ onion (diced, 1 cup)
• 5 cloves garlic (peeled and chopped)
• 2 Tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper (freshly ground)
• ¼ cup fresh basil
• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 Tablespoon granulated sugar
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream (optional)

Roast, Blend, and Serve

1. Preheat the oven to 450°F (232°C).
2. Lightly grease a large baking sheet with olive oil.
3. Toss tomatoes (cut into 2″ pieces), diced onion, chopped garlic, olive oil, salt, and black pepper in a large bowl until evenly coated.
4. Arrange the tomato mixture in a single, even layer on the baking sheet without crowding.
5. Roast the tomato and onion mixture for 15 minutes.
6. Stir the mixture, return to the oven, and roast another 15 minutes.
7. Switch the oven to Broil for the last 2–3 minutes to get light char on the tomatoes.
8. Transfer the roasted tomatoes, onions, garlic, and all browned drippings from the pan into a blender.
9. Add fresh basil to the blender.
10. Vent the blender lid (or remove the insert), cover with a towel, and blend on high until silky smooth (about 30–60 seconds).
11. Melt butter in a large pot over medium-high heat.
12. Whisk in the flour and cook, whisking constantly, until bubbly and just starting to thicken (about 30–60 seconds) to make a roux.
13. Pour in the vegetable broth and granulated sugar, whisking until smooth.
14. Pour in the blended tomato mixture and whisk until velvety smooth.
15. Stir in 1/4 to 1/2 cup heavy cream if desired.

16. Simmer the soup over medium-low heat for about 15 minutes until it thickens to your liking.

    

17. Taste and adjust seasoning with salt and pepper as needed.

Expert Tips for Best Results

Here are some handy tips to help you nail this flavorful tomato soup every single time and avoid the most common hiccups.

• Don’t overcrowd the baking sheet. Spread your tomatoes, onions, and garlic in one even layer so they roast perfectly. Crowding traps steam and keeps them from getting that delicious roasted flavor.
• Stir once mid-roast and broil at the end. Roast for 15 minutes, stir, roast another 15, then finish with 2-3 minutes of broiling to get lovely charred spots that deepen the flavor.
• Save every bit of flavor from the pan. The browned bits on your baking sheet after roasting are pure magic. Scrape them into your blender or pot to keep all that rich tomato goodness.
• Blend hot ingredients safely. When blending hot soup, vent your blender lid or remove the insert and start blending on low speed. Use a kitchen towel over the lid to keep splatters at bay.
• For the silkiest texture, strain if you like. If you want ultra-smooth soup, push the blended tomato through a fine-mesh sieve to remove skins and seeds before adding it to the roux.
• Make the roux carefully. Whisk the butter and flour constantly over medium-high heat until bubbly (30–60 seconds). Don’t let it brown or you’ll get a nutty flavor that might compete with the tomatoes.
• Taste for salt after roasting. Roasting intensifies flavors and saltiness, so wait until the soup is nearly done before adding extra salt.
• Balance acidity naturally. The sugar and cream both help balance the tomato’s natural acidity. If your tomatoes are extra tart, add a touch more sugar or cream, or toss a roasted carrot in with the veggies for natural sweetness.
• Adjust creaminess at the end. Start with ¼ cup heavy cream and add more until it reaches your desired richness. Whole milk or half-and-half work well too. For another cozy, ultra-creamy bowl, try our Creamy Potato Soup.
• Reheat and freeze the right way. Warm leftovers gently on medium-low to prevent the cream from separating. Freeze cooled soup in meal-sized containers for up to 2 months.
• Make ahead shortcuts. Roast the tomato mixture a day before or freeze it in advance to save time on busy days. When you’re ready, blend and finish the soup on the stove.

Ways to Customize Your Soup

You can boost flavor by adding other veggies to roast with your tomatoes. My favorites to toss in are bell peppers and carrots — they add sweetness and depth.

This tomato soup is so good on its own, but pairing it with your favorite bread or some tasty toppings takes it over the top. Here are some ideas to try next time you serve it:

• Swirl in a little cream, sprinkle freshly chopped basil, or add a grating of Parmesan cheese.
• Bread. Dip crusty no-knead bread, pretzel rolls, or crusty baguette slices into the soup for the perfect bite.
• Top with crunchy homemade croutons or sweet cornbread croutons for extra texture.
• Soft, fluffy homemade dinner rolls are a wonderful companion to this creamy soup.
• Make a “soup night” with this tomato soup, and try other house favorites like baked potato soup, homemade chicken noodle soup, butternut squash, or sweet potato soup alongside it.

Feel free to throw in extra veggies roasted alongside your tomatoes for an even heartier soup. Bell peppers and carrots are my favorites—they add sweetness and bulk without overpowering the tomato flavor.

Storing and Freezing Instructions

Keep any leftover roasted tomato soup in an airtight container in the fridge and enjoy it within 5 to 7 days. Gently reheat it on the stove or in the microwave so it stays smooth and creamy.

Freezing is super easy! Let the soup cool completely, then portion it into freezer-friendly containers. Freeze for up to 2 months. I like to freeze it in servings sized for the family so it’s quick to thaw and reheat later. This method also works beautifully for other blended soups like Creamy Roasted Pumpkin Soup.

When it’s time to enjoy, thaw overnight in the fridge and warm over medium-low heat on the stove until heated through.

If you try this recipe and love it as much as we do, please leave a comment and rating — it really means the world to me!

Best Homemade Tomato Soup Recipe

Equipment

• large pot
• Vitamix blender
• measuring spoons
• measuring cups
• whisk
• spatula
• large baking sheet

Nutrition

Answers to Common Questions

Q: Can I use canned tomatoes instead of fresh?
A: Absolutely. Just drain the liquid off canned whole tomatoes before roasting, so they get that nice roasted char and concentrated flavor like fresh tomatoes.

Q: Do I have to use a high-powered blender like a Vitamix?
A: Not at all! A standard blender, food processor, or even an immersion blender will work fine. You might blend in batches, but any of these will get your soup silky smooth.

Q: How can I make this soup dairy-free or vegan?
A: Leave out the heavy cream and swap butter for olive oil. To thicken, whisk in a little cornstarch slurry (1–2 teaspoons cornstarch mixed with cold water) until you get the texture you want. For a complete plant-based meal, pair it with our Easy Vegan Spinach Salad.

Q: How do I make this soup gluten-free?
A: Use a gluten-free flour blend for the roux or thicken the soup with a cornstarch slurry instead of flour.

Q: My soup tastes too acidic. How can I fix that?
A: This recipe already calls for a bit of sugar to balance acidity. If it’s still tart, try adding a pinch more sugar or a splash of cream or milk. Roasting a carrot with the tomatoes can add natural sweetness, too.

Q: How long can I keep leftovers and how should I store them?
A: Store soup in an airtight container in the fridge for 5–7 days. Let it cool completely before refrigerating. Reheat gently on the stovetop over medium-low or in the microwave.

Q: Can I freeze this tomato soup?
A: Yes! Cool it fully, then pack it in freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before gently reheating.

Q: How can I thin or thicken the soup after cooking?
A: To thin, stir in a little extra vegetable or chicken broth. To thicken, simmer longer to reduce, stir in a tablespoon of roux, or whisk in a cornstarch slurry and cook until you get the thickness you like.

Q: Which tomatoes work best for this recipe?
A: Roma, vine-ripe, Campari, heirloom, and sweet garden tomatoes are all excellent choices. Pick ripe, flavorful ones for the best results.

Q: Can I prepare parts of this recipe ahead of time?
A: Yes! Roast the tomato, onion, and garlic mixture a day ahead and refrigerate it, or freeze it for later. When you’re ready, blend and finish the soup on the stove for fresh flavor in no time.