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.

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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.
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.
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
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.

Topping Ideas
- Croutons
- Parmesan Cheese
- Diced Chicken
- Drizzle of Cream
- A scoop of Fresh Pesto
- A drizzle of Olive Oil
- Torn Basil Leaves
- Goat Cheese Crumbles
- Sauteed Onions and Peppers
- Diced Fresh Tomatoes
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!

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.

Homemade Fresh Tomato Soup Recipe
Ingredients
- 3.5 lbs Fresh Tomatoes washed and halved
- 2 medium Onions yellow or white, roughly chopped
- 2-3 large Carrots cut into 2" pieces
- 8 cloves Garlic minced
- 3 Tablespoons Avocado Oil or Olive Oil
- 1½ teaspoon Sea Salt
- 2 teaspoon Basil dried
- 1 tsp Oregano dried
- ¼ tsp Pepper
- ¼ tsp Crushed Red Pepper optional
- ½ Cup Heavy Cream half and half, or whole milk
- ¼ Cup Parmesan Cheese grated, for garnishing (Optional)
Instructions
- Preheat oven to 400 degrees
- 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.
- Place the veggies onto a baking sheet and spread out evenly.
- 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. Be sure to include any juices left on the tray. Blend until smooth, then pour into a pot.
- Heat over medium heat and add the cream. Remove from the heat and serve with a sprinkle of Parmesan cheese. Enjoy!
Nutrition
More of the Best Soup Recipes
- Lasagna Soup
- Taco Soup
- Creamy Tortellini Soup Recipe
- Black Bean Soup
- Baked Potato Soup Recipe
- Turkey Enchilada Soup
- Turkey and Rice Soup
- Creamy Potato Broccoli Cheese Soup
- Chicken Noodle Soup
- Broccoli Potato Cheese Soup
- Tuscan Soup Recipe
- More Best Soup Recipes
More Tomato Recipes
- Roasted Marinara Sauce
- Parmesan Roasted Tomatoes
- Homemade Fresh Salsa
- Fresh Marinara Sauce
- Bruschetta
- Cucumber and Tomato Salad
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.
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