This easy tomato soup recipe is the best tomato soup from scratch! Roasted tomatoes, onions, broth, garlic and herbs are all you need to make this creamy homemade tomato soup.
Heating a can of tomato soup at home is fine, but when you find out how delicious and easy it is to make it from scratch, that can of soup will start to collect dust in your pantry. My homemade tomato soup recipe is simply roasted tomatoes in the oven with onion, garlic and seasonings, then blended with chicken broth. That’s it! And since the hot roasted tomatoes naturally heat the broth in the blender, you don’t need to use the stove and dirty a pot! Pour the soup into your bowl straight from the blender.
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Homemade Tomato Soup Recipe
This tomato soup recipe comes together very quickly. Gather these ingredients:
Grocery List for Homemade Tomato Soup
- Fresh ripened tomatoes (2 lb.)
- Garlic (4 -5 cloves)
- Sweet onion (half)
- Chicken broth (1 1/2 cups)
- Dried basil (1/2 teaspoon)
- Dried oregano (1/2 teaspoon)
- Olive oil (1 tablespoon)
The ingredients above are the base recipe for my tomato soup. You can mix it up by adding a red bell pepper, fresh herbs, or stirring cheese into the hot soup, etc. You might want a few croutons to sprinkle over top, too!
I like buying the vine-ripened tomatoes from Sam’s Club. Good price, and perfect amount with a few left over so I can use in a sandwich or salad.
How to make tomato soup from scratch
You may be surprised how easy it is to make tomato soup from scratch! My tomato soup recipe is finished within 30 minutes and doesn’t even require the stove top.
- Preheat oven to 450°F.
- Roast tomatoes, onions, garlic, herbs on a large baking sheet.
- Puree in a blender with chicken broth.
- Pour into serving bowls straight from the blender.
Click here for the full tomato soup recipe ingredients and instructions.
Tomato soup stores well in an airtight container in the fridge up to 4 days. You can also freeze this soup, unless you add milk. I’ve found that when milk is added to tomato soup, it doesn’t freeze well and gets chunky white pieces. To freeze tomato soup (nondairy), allow the soup to cool to room temperature then transfer to freezer container. Freeze up to 1 month.
What to eat with tomato soup
I never turn down an offer of a grilled cheese sandwich with tomato soup. Years ago, when I worked in downtown Grand Rapids (Michigan), my sister and I frequently met for lunch at a local restaurant and always ordered the grilled cheese and tomato soup. This combination is nostalgic for me and always will be.
You can serve pasta with tomato soup, or any other sandwiches. Tomato soup goes well alongside many entrees or served on it’s own for a lighter meal choice. Simply serve it with a bread roll if you wish!
Fun fact, I like to save my leftover pizza hut breadsticks to cut up and use as croutons on top of this soup!
Tools that may help
- Blender – You’ll want a decent sized blender to puree this soup. Make sure your blender also handles hot soups! If your blender is a little smaller, puree in batches then mix it all together in a bowl at the end.
- Immersion blender – If you do not have a standing blender, an immersion blender does the trick. Transfer the hot tomato/onion mixture into a medium pot with the chicken broth and blend with the immersion blender.
- Rimmed baking sheet – Make sure your baking sheet has a rim or the juices will spill all over your oven! A jelly roll size is just fine.
Dairy-free – This is a dairy-free tomato soup recipe. It is creamy without any milk, but if you want to make it even creamier feel free to stir in milk, half and half, or heavy cream.
Vegetarian – For a vegetarian tomato soup, sub vegetable broth for the chicken broth.
Cheesy soup – Stir in shredded cheese for a cheesy tomato soup.
Roasted pepper tomato soup – Include chopped red peppers to the pan for roasting to add a roasted pepper flavor to the soup.
Other Delicious Soup Recipes
- Beer Cheese Soup
- Taco Soup
- Slow Cooker Chicken Tortilla Soup
- Chicken Noodle Soup
- Loaded Baked Potato Soup
Easy Homemade Tomato Soup
- Baking sheet
- 2 lb ripened tomatoes , washed and dried
- 4 cloves garlic , peeled
- 1/2 sweet onion , chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt & pepper , to taste
- 1 1/2 cups chicken broth (see recipe note below)
- Preheat oven to 450°F.
- Slice tomatoes in quarters (roma tomatoes) or eighths (vine-ripened tomatoes) and layer on large rimmed baking sheet. Add the onions and garlic cloves, then drizzle with the olive oil. Sprinkle herbs, salt and pepper over top and toss to evenly mix.
- Bake 20 minutes, tossing halfway through roasting time. Turn the heat to broil and broil 4 to 5 additional minutes.
- Meanwhile, add chicken broth into a blender; set aside.
- Carefully remove pan from oven (watch out for the hot juices!). Using a spatula, transfer hot mixture to the blender with the broth. Scrape the pan to get all of the herbs, garlic and hot juices.
- Blend according to the manufacturer's directions for soup/puree. (Mine has a "soup" button that blends on high for 90 seconds.) The soup should be hot, creamy and smooth.
- Pour straight from the blender into serving bowls. Store leftovers in a sealed container in the fridge.
- Broth: Do not use cold broth. If using broth from the fridge, warm to at least room temperature before using in the recipe.
- If ripe tomatoes are not in season, you may use canned whole peeled tomatoes. But make sure you are using a good brand like Muir Glen for optimal flavor.
- Use a serrated knife to slice tomatoes.
- Yes, keep all of the tomato -- seeds and all.
- If you do not have a standing blender, you can transfer the hot mixture and broth in a pot and blend in the pot with an immersion blender.
- If your blender is smaller than 6 cups, blend in batches then mix all in a bowl once pureed.
- Freeze: Since the base recipe does not include dairy, you can freeze this soup. Allow to cool to room temperature then freeze in freezer bag or container. If you opt to stir in dairy or cream, I do not recommend storing in the freezer.
- Nutrition: An estimate only based on the ingredients listed.