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.
Keyword: creamy tomato soup, homemade tomato soup, how to make tomato soup, roasted tomatoes, tomato soup, tomato soup recipe
Author: Nikki Gladd
2lbripened tomatoes, washed and dried
1/2sweet onion, chopped
salt & pepper, to taste
1 1/2cupschicken 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.