Homemade Tomato Soup

I still remember the first time I tasted homemade tomato soup with fresh tomatoes. It was a late September afternoon, my mom’s kitchen windows fogged up from a simmering pot, the scent of garlic and slow-roasted tomatoes hugging the air. That memory wrapped itself around me like the coziest sweater. And ever since, this recipe has become my favorite way to bottle up summer’s sweetness for chilly nights.

What I love most about this homemade tomato soup with fresh tomatoes is how honest it feels—like you pulled the sunshine right from the garden and tucked it into your spoon. It’s earthy, bright, creamy if you want it, and always soul-satisfying. From my kitchen to yours, let’s bring this dish to life.

Why You’ll Love This Recipe

If you’ve ever had a garden overflowing with tomatoes, this is your must-make moment. This homemade tomato soup with fresh tomatoes transforms those ripe beauties into a warm, flavorful bowl that’s equal parts comfort and celebration.

It’s an easy-to-medium recipe that rewards patience—with roasted garlic, caramelized edges, and that vibrant fresh basil finish. Ready in just over an hour, but most of that is hands-off roasting time.

Kids love it. Grown-ups love it. Add grilled cheese or a simple salad, and you’ve got a dinner that works just as well on a Tuesday as it does for cozy weekend guests.

It’s vegetarian-friendly and easily adaptable for vegan or paleo diets. The optional cream swirls in richness, but even without it, this soup sings.

Plus, it stores beautifully—so you can enjoy a bowl today and freeze another for a rainy day.

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Ingredient Overview

This soup is simple, but the flavors sing when you use the best fresh tomatoes and real aromatics. Let’s walk through what brings this homemade tomato soup with fresh tomatoes to life.

• Vine Tomatoes (4 lb): These are the heart of the dish—juicy, sweet, and rich when roasted. Don’t substitute with canned here. Fresh is everything.

• Whole Garlic Head: Roasting makes each clove caramelized and buttery, mellowing the sharpness beautifully.

• Olive Oil (¼ cup + 1 tbsp): Helps caramelize and carry flavor. Use extra virgin for the best taste.

• Sweet Onion: Adds that soft, savory base note after a slow sauté.

• Basil + Oregano (dried): Bring warm, earthy flavor. Dried herbs infuse well into the onion mixture.

• Fresh Thyme (or dried): Gives that cozy herbal note, especially with balsamic and broth.

• Balsamic Vinegar: Adds brightness and a whisper of sweetness to balance the acidity of the tomatoes.

• Vegetable Broth (1 quart): The backbone of your soup’s body—choose high quality or homemade.

• Fresh Basil (¼ cup + garnish): Stirred in last for a burst of summery freshness.

• Heavy Cream (optional): Just a touch makes the texture silkier, but it’s fully optional!

Styling tip: swirl in a drizzle of cream and scatter chopped basil on top before serving for that wow-worthy finish.

Step-by-step Instructions

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F. Spread the quartered tomatoes and garlic cloves (still in their skins) on a parchment-lined baking sheet. Drizzle with ¼ cup of olive oil, season with salt and pepper, and gently toss everything with your hands. Roast for 1 hour until the tomatoes soften and start to caramelize at the edges.

Step 2: Sauté the Onion and Herbs

While the tomatoes roast, heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add the diced sweet onion and sauté for about 6–7 minutes, stirring occasionally. Sprinkle in the dried basil and oregano. Stir until fragrant—just 1–2 minutes.

Step 3: Deglaze and Simmer

Pour in the balsamic vinegar to deglaze the pot, letting it bubble and reduce by half. Add the vegetable broth and fresh thyme. Increase heat to bring to a boil, then reduce and simmer for 10–15 minutes. This is the secret to a flavor-rich base for your homemade tomato soup with fresh tomatoes.

Step 4: Squeeze and Blend

Carefully remove the garlic from the roasted tray and let it cool. Add the roasted tomatoes to the pot, then squeeze the roasted garlic from their skins into the soup. Add fresh basil and optional cream. Blend everything until smooth using an immersion blender.

Tip: Add extra broth to thin the soup if you prefer a lighter texture.

Step 5: Serve and Savor

Ladle the homemade tomato soup with fresh tomatoes into bowls, garnish with torn basil leaves, and serve hot. Pair it with grilled cheese, garlic toast, or a chilled white wine if you’re feeling fancy.

Pro Tips

Roast until deeply golden. Don’t rush the roasting! For the best homemade tomato soup with fresh tomatoes, you want caramelized edges and ultra-soft garlic cloves. That’s where the flavor lives.

Use an immersion blender for ease. Blending right in the pot saves cleanup. But if you’re after a velvety finish, a high-speed blender works wonders too—just cool slightly before blending.

Add cream with care. A splash of heavy cream adds luxurious texture, but don’t overdo it. A quarter cup is plenty for most batches of homemade tomato soup with fresh tomatoes.

Always garnish smartly. A sprinkle of fresh basil, a swirl of cream, or a drizzle of quality olive oil takes your presentation to restaurant level. Try pairing it with our roasted tomato soup variation for a seasonal spin.

Store like a pro. Cool fully before storing. It’ll keep 5–7 days in the fridge or up to 3 months in the freezer. Let it thaw overnight before reheating gently on the stovetop.

Variations

Make it dairy-free by swapping in full-fat coconut milk or oat cream. This keeps your homemade tomato soup with fresh tomatoes silky, but completely plant-based.

Craving protein? Add cooked white beans or even a poached egg on top. They soak up the broth beautifully and turn it into a full meal.

Go spicy with a pinch of red chili flakes during the onion sauté. It gives your soup a warming kick, especially in colder months.

Looking to reduce acidity? Add a chopped carrot to the roasting pan. It mellows the brightness without needing sugar.

You can also enjoy this soup year-round—try heirloom tomatoes in summer or use our fall soup guide for cozy seasonal pairings. And don’t forget a crusty sourdough slice on the side!

Frequently Asked Questions

Serving Suggestions

A cozy bowl of homemade tomato soup with fresh tomatoes begs to be shared. Pair it with a gooey grilled cheese (try sourdough and sharp cheddar), or keep it elegant with a fresh arugula salad drizzled in lemon vinaigrette. I also love serving it alongside crusty artisan bread and a glass of chilled white wine during relaxed weekend dinners. For heartier evenings, a ladle of this soup with our Pasta Fagioli Soup makes for the perfect soup duo on chilly fall nights.

Conclusion

There’s something deeply satisfying about crafting a pot of homemade tomato soup with fresh tomatoes from scratch. You start with humble ingredients—just tomatoes, garlic, and herbs—and end up with a dish that wraps everyone at the table in warmth and joy. It’s a reminder that simple meals can be the most meaningful.

If you’re looking for more dinner inspiration, explore the full range of comforting seasonal recipes in our Dinner collection — there’s something for every cozy craving.
Try this recipe soon and let your kitchen smell like comfort. Leave a comment, share your own twist, or snap a photo and tag us on Pinterest . We love seeing your creations.

Let’s make memories one bite at a time.