Tomato Soup Recipe | Spoon Fork Bacon

I get so excited to make our Tomato Soup Recipe every year! My favorite time to make it is the very end of summer leading into fall. I’m able to find the best, super ripe and sweet roma tomatoes this time of year, which makes the best tasting tomato soup.

Our homemade tomato soup takes a little bit of time to make, but it’s totally worth it and very easy to make! My mouth waters every time I think about this soup! It’s incredible on its own, with a gooey grilled cheese (classic!) or with our buttery garlic bread!

How to Make the BEST Tomato Soup Recipe

Ingredients

Process

1. Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Roast tomatoes.

3. While tomatoes are in the oven, melt the butter in a large pot. Add onion and sauté.
4. Stir in the garlic and thyme and sauté.

5. Add crushed tomatoes, basil leaves, dried basil, and sugar. Season with salt and pepper.
6. Stir the mixture and reduce the heat to medium or medium-low and simmer.

7. Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
8. Continue to simmer soup, stirring occasionally.

9. Carefully pour hot soup into a blender.
10. Place a clean dish towel over the closed lid and blend until smooth.

11. Pour soup back into the pot.
12. Stir in the cream until fully incorporated.

13. Simmer tomato basil soup for 2 to 3 minutes before ladling into bowls. Top each serving of tomato soup with fresh basil leaves. Serve.

Tools You Will Need

Fresh vs Canned Tomatoes for Our Tomato Soup Recipe

I mentioned earlier that I love using fresh roma tomatoes at their peak ripeness for our recipe and it’s true! Fresh roma tomatoes are my first preference because they have amazing flavor (that become even more concentrated and delicious once they’re roasted).

That doesn’t mean you can’t get amazing results with whole canned tomatoes. I love that high quality canned tomatoes are so readily available. The flavors are also already nicely concentrated, so the roasting step can be skipped all together (which will save you about 45 minutes!). Just add a 28 ounce can of whole peeled tomatoes to the pot, as you would with the roasted tomatoes.

Overall, the most important aspect of out tomato soup recipe is to use high quality tomatoes that have great flavor!

Why This is the BEST Tomato Soup Recipe!

• We roast our tomatoes, which really concentrates the delicious, sweet and acidic tomato flavor!
• We add basil (both fresh and dry…just trust us on this one) to our soup and it’s hard to find a better combo than tomato and basil!
• We add a touch of cream which adds a subtle, rich and creamy flavor to this extra cozy tomato basil soup recipe.
• The our homemade tomato soup truly has the best tomato forward flavor that’s super smooth, creamy, well balanced with the basil, and will warm you right up!

Make Ahead and Freezing Instructions

Make Ahead

Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through.

Freezing

Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve.

Variations

• As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
• We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
• If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
• If you have an immersion blender, you can use that to puree the soup instead of a blender.

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Tomato Soup Recipe

PRINT RECIPE Pin Recipe

The best Tomato Soup Recipe you’ll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It’s the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 30 minutes mins

Servings: 4

  INGREDIENTS  

US CustomaryMetric

  INSTRUCTIONS  

• Preheat oven to 375°F.

• Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.

• Roast tomatoes for about 45 minutes.

• While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.

• Add onion and sauté for 5 minutes.

• Stir in the garlic and thyme and sauté for another 5 minutes.

• Add crushed tomatoes, basils and sugar. Season with salt and pepper.

• Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.

• Pour broth and roasted tomatoes into the pot. Season with salt and pepper.

• Continue to simmer soup, for about 15 minutes, stirring occasionally.

• Carefully pour soup into a blender and blend until smooth.

• Pour soup back into the pot and stir in the cream until fully incorporated.

• Simmer the soup for 2 to 3 minutes before ladling into bowls.

• Top each soup with fresh basil leaves. Serve.

  NOTES  

**Makes about 1 3/4 quarts, each serving is about 1 1/4 cups** Make Ahead and Freezing Instructions Make Ahead Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through. Freezing Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve. Variations

• As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
• We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
• If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
• If you have an immersion blender, you can use that to puree the soup instead of a blender.

Calories: 364kcal Carbohydrates: 17g Protein: 6g Fat: 32g Saturated Fat: 14g Polyunsaturated Fat: 2g Monounsaturated Fat: 13g Trans Fat: 0.2g Cholesterol: 60mg Sodium: 60mg Potassium: 696mg Fiber: 4g Sugar: 10g Vitamin A: 2907IU Vitamin C: 32mg Calcium: 135mg Iron: 3mg

CUISINE: American

KEYWORD: creamy soup, pureed soup, tomato-basil

COURSE: dinner, lunch

DIET : Vegetarian