This Homemade Oven Roasted Tomato Soup with fresh tomatoes is creamy, easy to make, and super delicious. It’s made with fresh roasted tomatoes, onions, carrots, herbs, and spices all blended together with heavy cream.
If you’re looking for a quick tomato soup, be sure to try our Quick Tomato Basil Soup recipe. And if you’re looking for more amazing soup recipes, our chicken taco soup is always a hit and our loaded baked potato soup is a crowd pleaser too.
Why You’ll Love This Recipe
- Big Bold Flavor! Roasting the fresh tomatoes and veggies deepens and sweetens the tomato flavor for the best possible soup.
- Easy Ingredients: . Uses basic, wholesome produce and pantry staples.
- Customizable. Make it creamy, spicy, or herby-just how you like it.
Homemade Tomato Soup With Fresh Tomatoes
This homemade tomato soup is a family favorite. It’s perfect for when you have a surplus of garden tomatoes, or any time you begin to crave a warm bowl of tomato soup and a grilled cheese sandwich.
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The veggies are seasoned and then oven-roasted until tender, giving plenty of time for their flavors to meld. Once roasted and blended, we add in heavy cream and finish with a little grated Parmesan cheese.
Creamy Homemade Tomato Soup Video Tutorial
Key Ingredients
- Fresh Tomatoes – you can use any kind of ripe fresh tomatoes that you would like. The recipe will work with canned tomatoes, but fresh tomatoes will give this soup a far better flavor.
- Onions – either yellow or white onions work great.
- Carrots – these can be roughly chopped. You could also substitute squash or sweet potatoes.
- Garlic – fresh minced garlic is the best, although jarred minced garlic will also work.
- Seasoning: for seasoning, I like to use dried basil, dried oregano, black pepper, and crushed red pepper. You can obviously feel free to adjust the seasoning however you like.
- Heavy Cream – this makes the soup extra creamy. You could substitute half and half, or whole milk.
- Parmesan Cheese – Grated Parmesan cheese makes a great garnish for this soup.
How To Make Tomato Soup With Fresh Tomatoes
- Season the veggies. In a gallon size freezer bag, add the tomatoes, onions, carrots, and garlic. Drizzle in the avocado oil and roll the bag around until all the veggies are coated. Add the seasonings and salt and pepper. Mix again.
- Roast. Place the veggies onto a baking sheet and spread out evenly. Roast in the preheated 400 degree oven for 30-40 minutes, or until the onions are slightly golden and the tomatoes are baked.
- Blend. Remove the veggies from the oven and pour them into a blender. Be sure to include any juices left on the tray. Blend until smooth, then pour into a pot.
- Finish and serve. Heat over medium heat and add the cream. Add any additional seasoning to taste. Remove from the heat and serve with a sprinkle of Parmesan cheese. Enjoy!
What to Serve with Tomato Soup
- Sandwich– Grilled Cheese Sandwich- Any variation with cheese, bacon, ham, avocado, or a Chicken Quesadilla would be delish too.
- Salad– Pesto Pasta Salad, Harvest Salad, or a Caprese Pasta Salad
- Potato Side Dish– Baked Potato, Twice Baked Potato
- Bread– Best Bread Recipe, Homemade Crescent Rolls, French Loaf Bread, Italian Herb Twist Bread
Frequently Asked Questions
Whisk a few tablespoons of cold broth in a small bowl with a couple of tablespoons of corn starch. Slowly pour the cornstarch mixture into the soup while whisking. Bring soup back to a boil and stir for a couple more minutes. Soup will thicken. Repeat again if needed.
Yes, it’s best to freeze before you add any cream, milk, or half and half. Simply put your soup in a covered, air-tight container and freeze up to 3 months. To thaw, place in the fridge and let it thaw, add to a pan, and slowly bring it back up to temperature. Add cream or milk and stir until heated through.
There is no need to peel the tomatoes before cooking with them. The skins will break down during the cooking process and blend in completely once pureed.
Storing and Reheating Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in freezer bags or another airtight container for up to 2 months.
- To reheat: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.
Tips for the Best Roasted Tomato Soup
- Use Ripe, In-Season Tomatoes: The riper the tomatoes, the sweeter and richer the soup.
- Roast for Color: Let tomatoes and veggies get deeply caramelized for max flavor.
- Blend Until Smooth: Use an immersion blender, coutertop blender, for foot processor for the creamiest soup.
- Blend Until Smooth: Use an immersion blender, coutertop blender, or food processor for the creamiest soup.
- Add Cream Last: If making it a creamy tomato soup, stir in heaby cream or coconut milk at the end for the siliest result.
- Season Well: Taste and adjust the salt, pepper, and acidity (add a splash of vinegar or a pinch of sugar if needed).
Recipe Variations
- Creamy Tomato Soup: Add richness by blending in heavy cream, coconut cream, or cashew cream.
- Spicy: Add red pepper flakes, sriracha, or a pinch of cayenne before blending.
- Red Pepper Soup: Add a couple ripe red peppers to the pan of tomatoes before roasting.
- Roasted Veggie Mix: Toss in roasted red peppers or carrots for a twist.
- Herb Boost: Stir in fresh basil, thyme, or oregano after clending.
- Cheesy Finish: Top with freshly grated Parmesan or swirl in a dollop of pesto before serving.
Storing and Reheating
- Storing leftovers: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
- Reheating: Place the soup in a Dutch oven or saucepan and warm over medium heat, stirring occasionally.
Homemade Fresh Tomato Soup Recipe
Ingredients
- 3½ pounds tomatoes, washed and halved
- 2 medium onions, roughly chopped (yellow or white)
- 2 large carrots, cut into 2" pieces
- 8 cloves garlic, minced
- 3 tablespoons avocado oil
- 1½ teaspoons salt
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add the tomatoes, onions, carrots, and garlic. Drizzle in the avocado oil and mix until all the veggies are coated. Add the salt, basil, oregano, black pepper, and crushed red pepper and mix again.
- Transfer veggies to a baking sheet and spread out into an even layer.
- Roast in the preheated oven for 30-40 minutes, or until the onions are slightly golden and the tomatoes are baked.
- Remove the veggies from the oven and pour them into a blender, including any juices left on the tray. Blend until smooth, then pour into a pot.
- Heat over medium heat until warm, then stir in the heavy cream. Remove from the heat and serve with a sprinkle of Parmesan cheese. Enjoy!
Video
Notes
Nutrition
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- Parmesan Roasted Tomatoes
- Homemade Fresh Salsa
- Fresh Marinara Sauce
- Bruschetta
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This Homemade Creamy Tomato Soup Recipe is a delicious and easy roasted tomato soup. It’s made with fresh tomatoes, herbs, and spices, and makes an amazing homemade tomato soup.
