When I was younger, I despised tomato soup. The flavors never seemed to call for me, nor did I ever crave grilled cheese.
My favorite was Mom’s chunky beef stew that simmered and bubbled on the stovetop for hours in our small yellow duplex kitchen back in Minneapolis. It wasn’t until high school that I began to crave the comfort of creamy tomato soup after Mom started buying Progresso’s hearty tomato.
In fact, I remember us making cheesy pepper jack quesadillas and canned tomato soup on a frequent basis. Mom worked a lot to support our family and during my teenage years, the two of us didn’t have much time to enjoy meals together. Quick and easy was exactly what we needed.
Today, Tony and I still buy canned or boxed soup. We have nights where we’re depleted of energy and need something quick and easy to nourish ourselves. Even though I have a food blog, it doesn’t mean I’m making dinner every single night.
Sometimes my days are focused around baking, snacks or breakfast, and by the end of the day the last thing I’m thinking about is what to eat for dinner.
However, when I do have time to make a good tomato soup, I get a little giddy inside.
And since it’s finally tomato season, I couldn’t help but present this beautiful bowl of tomato basil soup to you. It’s homemade, made with fresh tomatoes that are roasted to perfection in the oven. Mmmm.
Ingredients homemade tomato basil soup
The best part about this tomato basil soup recipe is how simple the ingredients are. We’re using all fresh ingredients that still create an incredible flavor and texture. This tomato basil soup is wonderfully creamy without any cream or dairy (making it vegan and dairy free too)! Here’s what you’ll need:
- Fresh tomatoes: Tomatoes helps them to sweetened and slightly caramelize leading to a sweet, rich tomato soup flavor. You can use either roma or plum tomatoes. I recommend using garden fresh or organic to keep the soup as flavorful as possible!
- Garlic: Let’s not forget about how delicious roasted garlic is. The sweet, lick your finger good flavor is essential to this recipe — and it’s easy to roast right alongside the tomatoes.
- Fresh basil: Basil has a slightly sweet flavor and should be added to the recipe before serving, as too much heat can remove the flavor of it and sometimes turn it slightly bitter. This herb also helps to cut the acidity of the tomatoes.
- Onions: This was one thing I did that was a little different was addition of caramelized onions! The sweet onions are caramelized, then blended into the soup. AMAZING!
- Optional add-ins: I’ve included optional ingredients that you can add to the soup to make it your own in the ingredients below! If you’d like, this is your chance to get a little creative.
Personally, I like to top it off with shaved or grated parmesan cheese and a little extra basil. Sometimes we’ll also stir in a can of light coconut milk for a creamy sweetness. SO GOOD!
How to make homemade tomato basil soup
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This usually takes 20 minutes.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
- After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired.
Should you skin the tomatoes?
I typically leave the skin on the tomatoes and keep the seeds in as well, but feel free to remove both if you’d like. It’s really about your preference.
How to customize this tomato basil soup recipe
While this fresh tomato basil soup recipe is vegan and dairy free, there are tons of delicious ways to make it even creamier and richer.
- Add some whole milk or heavy cream for a super creamy texture.
- Keep this tomato basil soup vegan & dairy free by adding creamy regular or light coconut milk.
- Add a sprinkle of parmesan cheese for tangy, cheesy goodness.
- Add a tablespoon or two of butter or vegan butter for even richer flavor.
How to store homemade tomato basil soup
Store this vegan tomato basil soup recipe in airtight containers in the fridge for up to 4-5 days. Feel free to reheat it in the microwave or on the stovetop!
What to serve with this tomato basil soup
Of course, you’re more than welcome to make a grilled cheese sandwich to go with it. My favorite lately has been sprouted bread, pepper jack, turkey, spinach, sliced tomato, dijon mustard and a drizzle of honey. SO GOOD. Here are some more sides to serve with:
- Pat’s 4-Ingredient Paleo Crackers
- The Best Garlic Bread You’ll Ever Eat
- Gluten Free Cornbread Muffins
- Cauliflower Tots
- Peach, Tomato & Corn Arugula Pasta Salad
See how to make the tomato basil soup:
If you make this easy tomato basil soup recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
Homemade Roasted Tomato Basil Soup
The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.
Ingredients
- For the roasted tomatoes
- 3 pounds roma or plum tomatoes, cut in half
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
- For the caramelized onions:
- ½ tablespoon olive oil
- 2 yellow onions, thinly sliced
- Additions to the soup:
- ½ cup packed basil leaves
- ½ teaspoon dried oregano
- 1-2 cups water or vegetarian broth, depending on how thick you want the soup
- Freshly ground salt and pepper, to taste
- Optional add ins:
- Light/Regular coconut milk for a creamy vegan soup
- Whole dairy milk/heavy cream for a creamy texture
- Parmesan cheese, for a tangy, flavor enhancing flavor
- A tablespoon or two of butter, for richer flavor
Instructions
-
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
-
While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
-
Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
-
After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
Recipe Notes
I do not ususally strain the seeds, but you can with a fine mesh strainer if that's what you prefer.
336 comments
This looks seriously PERFECT!! Love this tomato basil soup recipe!!. This was a great dish. I made it especially for my family and the whole family enjoyed it. It is definitely worth trying, and I will be making it again. Before this, I made Russian Salad Recipe from one of best cooking website sharing a link with you: ( https://www.sooperchef.pk/russian-salad-recipe/ ).
I made this soup last week and it was incredible!!! Mu mom has been sick and I’m going to make some for her this weekend when I am visiting her. I am also going to make the maple butternut squash soup! Love your recipes and love your site! 🙂
Perfect for anyone feeling under the weather! Enjoy 🙂
I agree. Great taste
This soup was amazing. I peeled the skins off the tomatoes after roasting and added the juice from the tray instead of the broth and it turned out great.
Perfect! Glad you enjoyed 🙂
This has become my go to recipe for summer tomato and basil soup. The roasting just highlights the tomatoes and the caramelised onions add the creaminess to the onions.
Amazing! So happy to hear that, Janet.
I made this tonight because my daughter requested homemade tomato soup. Everyone loved it. I seriously want to make a huge stew pot of this soup and store some for an amazing meal without all the work every time.
Amazing! So happy to hear that.
I just tried this recipe and it is a great combination of wonderful fresh ingredients. Unfortunately the tomatoes I used weren’t as juicy and rich as those in your recipe. So I added a bit of red pepper flakes to add character to it and finished it off with a dollop each of sour cream and basil pesto. That did tre trick. Next time I’m shopping for the best organic juicy tomatoes I can find. Thanks for sharing this great recipe!
Pesto sounds delicious in here! And yes – some juicy roma tomatoes will really make this recipe 🙂
I am not a fan of tomato soup … well I wasn’t unti now. Made it tonight with grilled cheese sandwiches. It was delish. I added a bit of heavy cream and grated cheese. My kitchen was a disaster (I am a disorganized cook) but the soup was delicious.
Love this with grilled cheese. Glad you enjoyed!
I made this today and it was wonderful! Not difficult at all and so much fresher tasting than from a can. I will be making this often.
Absolutely! Glad you enjoyed.
This recipe could be served in a gourmet restaurant. It was absolutely delicious. We used fresh Roma tomatoes, garlic and onions and fresh basil we did not add any cream, cheese or salt and pepper at the end. And it was absolutely delicious! We will be making it often.
This is seriously delicious! I tweaked by using a cup of Better Than Bullion Chicken Bullion, omitting the coconut milk, and adding a cup of cream after blending. My Vitamix blender has a soup setting and the soup is hot by the end of the cycle, so I returned it to the pot I had carmelized the onions in to add the cream and keep hot while I baked my homemade runzas….great combination!
Perfect! Sounds delicious 🙂
Your roasted tomato basil soup truly seems to be delicious and flavorful. Thanks for sharing this recipe.
Your roasted tomato basil soup truly seems to be delicious and flavorful. Thanks for sharing this recipe.
This is one of my classic all time favorite soups. I will try adding the caramelised onions just for a change…
So great to hear! The caramelized onions add a delicious flavor.
this looks delicious and exactly what I feel I want for dinner right now! thanks for sharing x
Amazing!
this looks delicious and exactly what I feel I want for dinner right now! thanks for sharing x
Amazing!
One of my favorite soups ever! Thanks for sharing!
So glad! You’ll love this one 🙂
One of my favorite soups ever! Thanks for sharing!
I don’t even LIKE tomato soup but this looks amazing so I gotta try it! 😊
You should definitely try this one!!
I don’t even LIKE tomato soup but this looks amazing so I gotta try it! 😊
Is it ok to freeze after making this? if so, how long would it last in the freezer?
Hi! Check this out: https://www.leaf.tv/articles/how-to-freeze-homemade-tomato-soup/
what about canning the soup? Would that work well?
Is it ok to freeze after making this? if so, how long would it last in the freezer?
Hi! Check this out: https://www.leaf.tv/articles/how-to-freeze-homemade-tomato-soup/
Soup is not my thing, but tomato soup, especially one like this is totally something I could get behind. Also give me ALL the grilled cheese!
Give this one a try! If anything it’ll be a dip for your grilled cheese 😉
Roasted tomatoes in soup taste WAY richer than raw tomatoes–but that is just my opinion! This will definitely taste fantastic with some whole wheat toast!
Agreed! And yes some toast on the side would be delicious.
Roasted tomatoes in soup taste WAY richer than raw tomatoes–but that is just my opinion! This will definitely taste fantastic with some whole wheat toast!
My husband said this was the best tomato soup he’s ever had, thanks! I’m now super wife 🙂
Amazing!!
Can this be frozen?
Yes, check out this article! https://www.leaf.tv/articles/how-to-freeze-homemade-tomato-soup/
Ahhhh!!! This looks absolutely amazing!! I have been craving a tomato soup that is dairy-free (and while I love coconut milk, I don’t love coconut milk in everything….). Adding this to the list for next week!!! My husband LOVES any excuse to eat a grilled cheese sammy with dinner.
Perfect!! I hope you guys enjoy 🙂
Monique- I am making this recipe this week! I love tomato soup! As always I enjoy reading your blog and actually thought of you when I was visiting Bucktown last week. Responding to your post about how you feel like you have to do it all, I think that is such a tough mentality that many of us face and I think it is especially a pressure we put on ourselves growing up in the Midwest! I think whatever you decide to do, you’ll really impact a lot of people in a good way. Sometimes I take a break from blogs because I feel like everyone makes their life look perfect but yours is honest and I love that! To make you smile- I made your flourless peanut butter cookies last week and they were literally demolished in a day by my boyfriend and all his coworkers at their factory. Rave reviews from a bunch of hungry labor workers! Thank you for all you do! Xoxo
Hi Jamie! Thank you so much for the kind words – you truly brightened my day! I’m so glad you can come to this blog for some good, honest thoughts (and meals 🙂 ), and that your boyfriend loved the cookies! Thanks again for the note – have a great rest of your week 🙂
Monique- I am making this recipe this week! I love tomato soup! As always I enjoy reading your blog and actually thought of you when I was visiting Bucktown last week. Responding to your post about how you feel like you have to do it all, I think that is such a tough mentality that many of us face and I think it is especially a pressure we put on ourselves growing up in the Midwest! I think whatever you decide to do, you’ll really impact a lot of people in a good way. Sometimes I take a break from blogs because I feel like everyone makes their life look perfect but yours is honest and I love that! To make you smile- I made your flourless peanut butter cookies last week and they were literally demolished in a day by my boyfriend and all his coworkers at their factory. Rave reviews from a bunch of hungry labor workers! Thank you for all you do! Xoxo
Perfect!! I hope you guys enjoy 🙂
This turned out delicious! I added just a little of crushed red pepper for some heat, and my husband and I love it!
Amazing! Glad you two enjoyed 🙂
I just made this and I am halfway through my first bowl. Very good! I Used your base recipe with no add-ins and I see no reason to mess with it in the future. I baked some Old Bay biscuits, the kind they serve at Red Lobster, and they were fantastic aside this soup! Thank you.
I’m so glad you enjoyed, Paul! And those biscuits sounds like the perfect side 🙂
We made this for dinner tonight & it was fantastic! Great way to use the abundance of tomatoes from the garden!
Awesome! Perfect for end of summer 🙂
We made this for dinner tonight & it was fantastic! Great way to use the abundance of tomatoes from the garden!
Awesome! Perfect for end of summer 🙂
Just made this. It is ridiculously good. Thank you for sharing!
You bet! Glad you enjoyed 🙂
I’m with you- totally hated tomato soup as a kid! Now that I’m older I’ve fallen in love with it! I can’t wait to give this recipe a try this weekend!
So delicious now! I hope you had a chance to make it this weekend 🙂
I made this last night and my whole house still smells like caramelized onions hahaha – and I’m not complaining! This tastes fantastic!! Even without the little bit of half & half I added in, it was still so creamy! My fiance loves tomato soup, especially from Panera, and we both agreed that this exceeded theirs! It’ll definitely by a staple during our cold Chicago months! 🙂 Thank you!
Amazing!! Yes, this will be the perfect recipe once the cold hits here in Chicago 🙂
I made this today to can for my daughter who is away at college. She loves tomato basil soup! Only thing I added was some sugar to cut the acidity. Delicious!
Glad you both enjoyed! Home cooking is the best when you’re away at school 🙂
I made this today to can for my daughter who is away at college. She loves tomato basil soup! Only thing I added was some sugar to cut the acidity. Delicious!
Do you add a full can of Coconut milk?
Hi Louisa! I would add about a cup, depending how creamy you want it 🙂
I made this for dinner tonight after searching for recipes to use some of my garden tomatoes and basill. In lieu of broth or water I put a can of coconut milk to make it creamier. My fella ate two huge bowls, yum!
Delicious!!
This is the best tomato soup I’ve ever had. So delicious! Roasting the tomatoes and adding caramelized onions makes this soup amazing. Thank you so much!
So glad you enjoyed it, Marisa! Agreed – the extra roasting and caramelizing makes it so delicious 🙂
would this soup work well for canning? It sounds deelish, and will definitely try it!
Hi Cathy! I haven’t tried canning it before, so I’m not sure how the properties in here will hold up!
Thank you Monique for this great recipe. Just finished – half pot is already gone 😉 My husband who never ate canned or even restorant’s versions of tomato soup, because it did not look tasty to him, really loved it. I used elefant garlic and fresh hot oregano I grew in my garden. Used fresh basil as well (thank you North Carolina for the beautiful Autumn this year)
Amazing! The fresh oregano sounds fantastic 🙂
could you tell me please how many cups this recipe yields ? and also i don’t have a scale would 3 pounds of tomatoes equal about 6-8 med size tomatoes? thank you. I look forward to making this!
3 pounds is about 20-24 roma or plum tomatoes! This recipe serves 4 people and should yield about 8 cups.
I am so happy I stumbled upon your recipe. I picked the last of my tomatoes this week and was looking for something to do with them besides canning pasta sauce. I made the soup today and have enough left to freeze a few pints to enjoy this winter. Absolutely delicious! I would give it more than 5 stars if I could.
Amazing! This is the perfect recipe for all of those fresh tomatoes 🙂 so glad you found it!
Feel free to search “soup” on my site – plenty of them without tomato! 🙂
Feel free to search “soup” on my site – plenty of them without tomato! 🙂
Made this tonight….well roasted the tomatoes and caramelized the onions last night….threw it together and blended tonight……soooooooo yummy!! Can’t wait to try some more of your recipes!!
Delicious – hope you enjoyed!
The sprouted bread looks lovely. Do you make it?
It’s actually Angelic Bakehouse!
Do you peel the tomatoes after roasting them?
Nope!
Tasted really good although seemed to have a rather strange gritty texture.
Very strange – I’ve never noticed that!
Oh my gosh, this is good. Made it last weekend, and had to make it again for this weekend. Added a pat of butter, a pinch of brown sugar, and a dash of heavy cream. Tons of flavor!
Delicious!
It’s just delicious! The best tomato base soup, thank you for sharing!
So glad you enjoyed!
Delicious! Seriously amazing. Best tomato soup I’ve ever eaten. Explosion of flavors. Secret ingredient is the home grown tomatoes.
Delicious! Seriously amazing. Best tomato soup I’ve ever eaten. Explosion of flavors. Secret ingredient is the home grown tomatoes.
So happy to hear that! And absolutely – can’t do much better than home grown tomatoes!
Wow! This soup is amazing! I’m like you, never cared for this canned soup and beef veggie soup is more my style. But this, this is delicious. And I tried your coconut flour bars….in love! Thanks from a foodie on a lifestyle change
I’m so glad to hear that! This one truly is a game-changer (and glad you like the coconut flour bars, too!)
I just made this. So good!! I felt like it needed SOMEthing and decided to add 2 tsp Anchovie Paste. Perfect!! Thank you for this recipe! It’s going in my box!!!
I’m so glad you enjoyed this one!! It’s my go-to 🙂
I just made this. So good!! I felt like it needed SOMEthing and decided to add 2 tsp Anchovie Paste. Perfect!! Thank you for this recipe! It’s going in my box!!!
There wasn’t even a can of Italian tomatoes in the pantry – only half-a-mason jar full in the fridge. Put those in a hot (425) oven in a deep pyrex with a big handful of sun-dried tomatoes; added water to cover to simulate roasting…
Meanwhile, roasted about ten cloves of garlic in olive oil – ooh ah
and carmelized a chopped red onion.
Blended all this once cooked with half another mason jar full of vegetable broth that was in the fridge, which had made from the fiber left from juicing carrots and beets-
plus only dried basil and oregano
And it was creamy with some chunks from the sun-dried tomatoes and out of this world delicious!!!!!
Fabulous!! So glad you enjoyed!
Can you make the Tomato Basil Soup with canned tomatoes? The garlic, onions, and basil along with the other ingredients I can manage this time of year. But garden fresh tomatoes i can’t make magically. Or could i use my homemade V-8 juice? If you can grow it, its usually in my V-8 juice. This looks amazing and I’ve craved it for 2 days. Thought i had some last night, and today, getting out ain’t happening! Ice with snow on top!
I wouldn’t recommend using canned tomatoes, and would roast up some fresh tomatoes if possible (even if they aren’t romas!) Hopefully the ice + snow melts for you soon!
Made this soup yesterday for 14 people. It was a hit! That, BTW, is an understatement. It was think and delicious and the perfect start to a vegan dinner. Next time I’ll try it as a cream of tomato soup but it seems perfect without out anything but the tomatoes, onions, basil, a bit of oregano and salt and pepper. Thanks.
I’m so glad everyone enjoyed it! This one is great as-is, but perfect for adapting to your taste preference (I added some suggestions to make it creamier, etc. in the recipe) Enjoy!
Amy, I can’t wait to try this soup…it looks amazing! Would you mind sharing where you found your speckled pottery soup bowls? They’re beautiful!
It’s so delicious – I hope you get a chance to try it! And I go these soup bowls from a friend 🙂 I’ll let you know if I find a link!
Can you say WOAHHHH this is now my go to for a healthy, fast, and easy meal! I was looking for something that was easy natural and no canned good! This one hit the SPOT!
YES this one is perfect for skipping the canned stuff! I’m so glad you enjoyed 🙂
So Good!
I’m glad you enjoyed!
I absolutely love this soup! I’ve made it twice, and I’m going to make it again today! It is the perfect recipe for tomato soup! Love love love!! I do add parm and basil per your recommendation and it’s easy and flawless! I’m a new fan of you, your recipes and your blog!
I’m so happy to hear that, Christine! Parm + basil sound delicious in here. Welcome to AK, too – so happy to have you!
I made this for dinner last night and I love how easy it was to make but it still had all the flavors! I do a lot of reading before deciding on a recipe, and it’s pretty rare to find one that uses all fresh ingredients. The difference is clear, though, MAKE THIS ONE! The only changes I made were adding some nutritional yeast for a cheesy flavor and I served them in homemade bread bowls (double yum!). Thanks for another delicious recipe! I can’t wait to keep trying more from your website; they never disappoint!
So happy to hear that Hannah!! Also those bread bowls sound amazing.
This soup is no joke- like seriously the BEST tomato soup recipe ever. You weren’t kidding when you said it’s better than Campbell’s!! I used sweet onions instead of yellow onions and it was amazing.
YES 100%! Glad you loved it 🙂
Made this tonight by tweaking it to serve one.. it was delicious! Didn’t have any basil so I just skipped it. Used some coconut milk at the end. Yummy!
Perfect! Love the coconut milk.
I made this soup today and it was excellent! I roasted some thinly sliced eggplant while roasting the tomatoes and chopped a few slices to add as a garnish. Also added chopped avocado. Oh my goodness! Delish!!
Love it!! Some creamy avocado on top sounds delicious 🙂
I made this last night AND this morning and OMG!!! Last night I used plums, this morning romas and I like it better with the romas. I did add the butter to last nights batch and while it was delicious, I really think this recipe is fantastic as is! The only change I made was 2 heads of garlic as opposed to 8 cloves as my heads were small. Oh and I may have been heavy handed on the basil 😉 but I mean….it’s basil! C’mon! Lol. Absolutely loved this and it has now been added to my binder!!
Amazing!! I’m all about extra garlic + basil in here 😉 So glad you loved this one Holly!
Roasted Tomato Basil soup is my favorite. I thought i had mastered it. I was wrong. Best roasted tomato basil soup recipe ever!! I posted photos on my Instagram
So happy you loved this one! <3
I have just made this and WOW it is incredibly DELICIOUS!! Followed your recipe, and the only change was, I used a chili chicken cube as that was all I had – it was still amazing but next time I will use the chicken.
Thank you so much for this Wonderful recipe,
I have just made this and WOW it is incredibly DELICIOUS!! Followed your recipe, and the only change was, I used a chili chicken cube as that was all I had – it was still amazing but next time I will use the chicken.
Thank you so much for this Wonderful recipe,
So happy to hear that!
I LOVE tomato soup, I could eat soup year around, but not my husband, so 2 questions, does this soup freeze well? And how many servings does it make? Thanks
I haven’t tried freezing this recipe (it doesn’t last long in my house!) but I think it should freeze well, especially because it doesn’t have any cream or dairy in it. It makes 4 servings! Enjoy 🙂
The flavors in this sound amazing!! It is a bit warm in AZ for soup right now, but definitely going to save this!
They’re seriously incredible! You’ll have to give this a try once the temps cool off a bit 🙂 Enjoy!
The restaurant I work at features this amazing roasted tomato basil soup on their menu. But this soup looks SO fresh and vibrant–I absolutely love the fact it includes caramelized onions and chunks of basil and oregano! And grilled cheese with the soup? Can’t think of a more delicious combination!
The restaurant I work at features this amazing roasted tomato basil soup on their menu. But this soup looks SO fresh and vibrant–I absolutely love the fact it includes caramelized onions and chunks of basil and oregano! And grilled cheese with the soup? Can’t think of a more delicious combination!
Yum!! And YES the ingredients in here are just too good. Gotta have that grilled cheese on the side 😉
My biggest pet peeve is people giving a lower rating for a recipe, for a stupid reason. If you don’t like tomato soup, why are you rating a tomato soup recipe! smh
SO great! Since finding your site, I’ve made every single recipe you post. Haven’t had one that I wouldn’t make again. So wonderful!!!!
Amazing!! So glad you’re loving them 🙂
This roasted tomato basil soup is fabulous! I just finished making it and it tastes so fresh and delicious. It is so easy to make, I can’t wait for more tomatoes to ripen to make another batch! This has become my favorite way to use our abundance of tomatoes and basil.
Happy to hear that Valerie! Perfect for those garden tomatoes + basil 🙂
It looks so red. Is that from the roasting of tomatoes ? Got a bake some bread to do justice to this fab soup
It looks so red. Is that from the roasting of tomatoes ? Got a bake some bread to do justice to this fab soup
Yes! Hope you get a chance to try this one (with some baked bread!)
I doubled the recipe. It made three quarts. I have them in the water bath canner at the moment. This soup is delicious! I hope my green tomatoes ripen soon so I can make more. Super easy too!
Amazing! Glad you liked it Suzan 🙂
Please let me know how it turned out after canning. That is what I am planning on doing.
Thanks!
Renee
I never review recipes but i love how simple and amazing this is. I use what ever tomatos are ripe and ready in my garden the more verity the better i alway include some cherrys and 1 bradywine and whatever i have its so so good. I found the roasted tomato base with the blended onion is so delicious i use it as a start to pizza sause spaghetti and penne vodka it has changed my world i freeze that part and make anything from there.
I’m so glad you love this one Samantha! Such a great idea of using it to start pizza sauces, too 🙂
I never review recipes but i love how simple and amazing this is. I use what ever tomatos are ripe and ready in my garden the more verity the better i alway include some cherrys and 1 bradywine and whatever i have its so so good. I found the roasted tomato base with the blended onion is so delicious i use it as a start to pizza sause spaghetti and penne vodka it has changed my world i freeze that part and make anything from there.
I’m so glad you love this one Samantha! Such a great idea of using it to start pizza sauces, too 🙂
I made this soup and we love it!! My husband isn’t a big tomato soup guy but couldn’t stop eating this. It’s easy to make and such rich flavor! Thank you!!
So happy to hear that! The flavors in here are a game-changer 🙂 Enjoy!
Seriously….. whyyyyyy have I been using my food mill my whole life?! This is sooo much easier to blend the roasted tomatoes up with a stick blender! Wow I can’t tell you how happy I am with my tomato soup this year. It’s going into the freezer in jars with the other batches I did!
Thank you!
Perfect! Glad you found this recipe + these tips!
Cani prepare this the day before?
Sure!
Cani prepare this the day before?
Sure!
Fantastic recipe. Making my second batch today. Never been a huge fan of tomato soup but this one is delicious. Sharing!
So happy to hear that!
Absolutely delicious. Made with homegrown tomatoes – brilliant recipe. No extras needed 😊 Thanks
Absolutely delicious. Made with homegrown tomatoes – brilliant recipe. No extras needed 😊 Thanks I wanted to leave five stars and it wouldn’t let me tick more than four!! 😖
Amazing! Glad you loved this one Hazel 🙂
I bought 3lbs of vine ripened tomatoes recently, ‘cos they were on sale, and roasted them first with olive oil, s&p, balsamic vinegar and a sprinkle of sugar, then I looked for roasted tomato soup recipes, and stumbled upon this one.
I did seed and peel the tomatoes, but next time, I won’t bother. I like my soups fiber rich and chunky.
Other than the slight difference in roasting technique, and the above, I made the soup as per the recipe, adding fresh basil, a little heavy cream, and some Parm-Reg cheese.
It was fabulous! I ate all of it myself in two meals.
I will make this over and over again.
Amazing! So glad you enjoyed, Rachel.
This was absolutely delicious!! My husband loved this. I used vegetable broth, but left out the coconut milk. It didn’t need it. I did add a little pecorino cheese on top and it really made the flavor pop. I love the that I now have something I can confidently serve my vegan/Vegetarian friends. The only thing I would try to do differently is to take the skin off the tomatoes. I did not like the mouth feel of the little skin pieces. I used an immersion blender to mix. Would a blender do better?
Love a little cheese on top! Perfect recipe for your veggie friends 🙂 I typically use a blender but an immersion blender should do the trick.
Just delicious! I also roasted 2 red peppers with the tomatoes and garlic. Plus seasoned these with dried thyme. Also added fresh parsley with the fresh basil. At end added a pint of half and half. Just fantastic! Will be bringing to my father who turns 90 today! Thank you so much!
That sounds delicious! Happy belated birthday to your dad – hope he loved this one 🙂
I made this soup today and i REALLY had to doctor it up. Added a whole 48oz carton of vegetable broth, at leadt a half of can of tomato paste, and ton more salt and pepper as well as garlic and onion powder. I did follow the recipe word for word. I’m not sure whether the roma tomatoes were just flavorless or what but without my add-ins, i don’t know whether i could eat it. Husband totally agreed.
Hi Brandy – it sounds like the tomatoes most likely were not in season or not ripe enough. With flavorful roma tomatoes this soup should be perfectly delicious as-is!
OMG!! This is the BEST tomato soup I’ve ever had!! I made it exactly as written. Thank you SO much!!
Amazing!!
I love your recipes. Delicious,simple and useful ! Thank you so much !
I just made this soup I know not the best time of the year for fresh tomatoes etc but I had such a yearning for something fresh. It tastes amazing but it’s not the lovely red colour, I would say it’s a kind of light brown, not particularly appetizing looking😔 what did I do wrong do you think.
Glad it tasted amazing! The color depends on the tomatoes. Because they’re not very in season right now they just won’t be as red 🙂 But the soup will still be delicious!
I just made this soup I know not the best time of the year for fresh tomatoes etc but I had such a yearning for something fresh. It tastes amazing but it’s not the lovely red colour, I would say it’s a kind of light brown, not particularly appetizing looking😔 what did I do wrong do you think.
Glad it tasted amazing! The color depends on the tomatoes. Because they’re not very in season right now they just won’t be as red 🙂 But the soup will still be delicious!
I make broiled Roma tomatoes to get a slightly charred surface plus broiled fennel (instead of onions) plus garlic, oregano, a teaspoon of tomato powder and chicken broth. Garnish with dried basil and parmesan. Toasted cheese sandwich in an iron skillet tops it off.
Sounds amazing!
The recipe says that one serving (one-quarter of the soup) equals 275 calories. Any idea how many cups in a single serving?
Thanks.
The recipe says that one serving (one-quarter of the soup) equals 275 calories. Any idea how many cups in a single serving?
Thanks.
I’m not quite certain but I would assume about 1 1/2 cups.
I made this soup exactly as recipe states, and it was delicious. We will be making again!
Glad you enjoyed!
Been craving tomato soup and grilled cheese sandwiches. Never made it before so naturally scoured Pinterest for a recipe and loved the sound of yours. I doubled your recipe wanting leftovers or the thought of possible dinner guests. I used one cup of water and one cup of unsweetened coconut milk. I mixed half the basil in to sauté with the onions. And my only additional add in (besides a sprinkle of vegan parm to serve) was cayenne pepper and we like a little kick! This was the perfect tomato soup to pair with my vegan grilled “cheese” sandwiches. Definitely will be making again. Glad my dinner guests didn’t make it because my husband had a bowl for breakfast! 🤣
Perfect!! So glad you found this one (and soup for breakfast is always a good idea 😉 ).
Been craving tomato soup and grilled cheese sandwiches. Never made it before so naturally scoured Pinterest for a recipe and loved the sound of yours. I doubled your recipe wanting leftovers or the thought of possible dinner guests. I used one cup of water and one cup of unsweetened coconut milk. I mixed half the basil in to sauté with the onions. And my only additional add in (besides a sprinkle of vegan parm to serve) was cayenne pepper and we like a little kick! This was the perfect tomato soup to pair with my vegan grilled “cheese” sandwiches. Definitely will be making again. Glad my dinner guests didn’t make it because my husband had a bowl for breakfast! 🤣
Perfect!! So glad you found this one (and soup for breakfast is always a good idea 😉 ).
Tried it today, it is fantastic!!! I am a Tomato soup fanatic born and raised in Europe and wanted a different recipe. We all loved it!! Thank you !
Amazing!! So happy to hear that Ivana 🙂
This was delicious! I added a few sun dried tomatoes, and a pinch of chilli flakes. The family gave it a firm thumbs up!
This soup is absolutely delicious and I didn’t even follow the recipe exactly nor did I use any special tomatoes! I was in a rush so I roasted the onions along with the tomatoes and garlic and then followed the rest of the steps. Absolutely one of the best tomato soups I’ve ever had! Really easy and guaranteed delicious. The soup is delicious with some additional herbs as well, particularly if you add thyme while roasting the tomatoes. Highly recommend!
Perfect! This is one of those soups that’s great for customizing, too. Glad you enjoyed!
This soup is absolutely delicious! I mean you don’t want to stop eating it. My daughter, who is 41 and has never liked tomato soup, begs me to make this. Whenever I am given a lot of tomatoes I know exactly what I’m going to do with most of them. I actually used cherry tomatoes the last time because I was given a huge amount of them. Also, this soup freezes well, so you can save some for another day. Thank you so much for this recipe.
So happy to hear that, Terri! Perfect way to use up tomatoes (even in the summer).
Yum! Made it tonight. Slight variation: Added half a chilli to the caramelised onions, and grated Parmesan to serve.
Love that! Glad you enjoyed 🙂
I just made this and it tastes delicious! However, I didn’t get that beautiful rich red colour in the picture above. I’m pretty sure I followed the recipe to the letter though. Any tips please?
Glad you enjoyed! The color definitely depends on how ripe your tomatoes are. They should be more vibrant towards the end of summer 🙂
Hi Monique,
Could I add some potato to this recipe to make it a bit thicker in consistency? Thanks Kirstin 😊
Hi Kirstin! Sure! It’s pretty thick as is but you can definitely add some potato if you’d like.
Would this work as marinara sauce if you don’t add the vegetable broth?
Yes, and YUM! Love that idea.
Monique, my mum used to ‘fancy-up’ Campell’s Tomato Soup by using milk instead of water! I can’t remember when I bought soup, last, but I’ve never tried making tomato. I probably found your recipe two years ago and just made it this evening. Oh My Stars! It is AMAZING! Mine wasn’t quite as photogenic as yours, but it made our hearts and tummies quite happy! Thanks so much! m
Hi Martie! I’m so glad you found this recipe – the perfect comfort food for using up summer tomatoes. Thanks for your comment!
The soup has great flavor just as it is. I am having tomato skin issues. Every bite has a tomato skin curl in it. Was I supposed to remove the skins or didn’t I puree it enough?
I never remove the skins; it sounds like perhaps you just need to puree it a little more! Of course you are more than welcome to remove the skins next time if they are bothering you.
Thank you for this delicious and EASY recipe. I had no idea it was so simple to make, and I had a single rogue tomato plant which insisted on growing in the most inhospitable of places giving me tons of lovely fruits which I didn’t know what to do with. I made this using the Big Boy hybrid beefsteak tomatoes, but it worked just fine. I ended up not having enough for 3 pounds, so I used 1 can of diced tomatoes. My husband suggested those should have roasted as well, but overall I thought it came out just fine. Thank you again!
Perfect! So glad you found this recipe – perfect way to use up some extra tomatoes (especially this time of year!)
THANK YOU! Your recipe is delicious and so versatile to meet everyone’s dietary needs! I have made this soup several times and have charges things up each time….well, like I do most recipes! This last time we had some extra heat left in our outdoor pizza oven so I threw in my tomatoes, a bunch of peppers, garlic and onions and roasted them all in one cast iron pan. Dumped the roasted veggies in my instant pot with the remaining ingredients using unsweetened almond milk, heated on sauté, applied the immersion blender and snap….delicious roasted tomato and pepper basil soup is served! Added garlic croutons and Parmesan (for the non-vegans) and everyone was happy! Anfain, thank you for making your recipe available!
That sounds perfect! So happy you love this one, Debi. Great way to use up summer tomatoes. I’ll have to add some yummy croutons next time!
Do you think this recipe would can well? I’d like to make triple batch to can/bottle some for future meals. I would leave out the extra add ins until just before serving.
Hi Robyn! I haven’t tried canning it before, so I’m not sure how the properties in here will hold up. Let me know if you try it!
I used my homegrown early girl tomatoes (8 of them) and homegrown basil, plus I added a red pepper from the farmer’s market to my roasting sheet. Used chicken broth instead of veggie broth (‘cause that’s what I had) and coconut milk (about 3/4 cup of each). Everything else I followed the recipe!! Couldn’t find one with exactly all the ingredients I wanted to use, but this one was definitely the closest. It was my first time partially “winging it.” It made a little less than I expected, but I think that’s ‘cause I didn’t have a ton of tomatoes. I should have used the cherry tomatoes I had too.
Oh and I didn’t give it any stars ‘cause for some reason it wouldn’t let me give 5 and I didn’t want to only give it 3 (that was the max it would let me give).
Obsessed with this soup!
The flavor of the soup is awesome! Next time I would modify it by peeling the tomatoes before roasting then as I don’t like the skins texture, I will also hold back half of the basil and add it 5 minutes before it’s done simmering with thaw oregano. I added about an 1/8t of lemon juice to my bowl to brighten it up.
Great tip with a squeeze of lemon juice – yum! And yes, feel free to peel your tomatoes next time if the texture is coming through to you.
This is an easy and delicious recipe!
Glad you enjoyed!
I appreciated how easy the recipe was and the different options offered for how to process the cooked ingredients.
Great! So happy to hear that.
This was delicious – worth a review! I made with chicken stock because that was all I had on hand. I also blended with an immersion blender which I think helped the consistency a lot. Thanks for sharing this recipe! It’s a keeper!
Perfect! So happy you liked this one!
Can you tell us what the amount of sodium is in this recipe? I want to make it for my dad, who just had heart surgery, but I need to verify its within his limit.
I don’t calculate sodium in recipes because all brands have different amounts that they usually add. However, since this uses fresh ingredients, it should be low in sodium. You can use a low sodium broth, or water instead and salt according to your father’s needs. Hope this helps!
I made this today and followed the recipe pretty closely. I was amazed at how much flavor the roasting added! And I used tomatoes I had frozen from my garden and it still worked! I had tried a recipe with a friend last year and she was adding all kinds of unnecessary and unhealthy ingredients trying to get good flavor. Now I see it’s because roasting them gives all the flavor we need! Awesome!! Thank you 😀
Love that! Great idea with the frozen ones from your garden. So glad you enjoyed!
This was absolutely the best soup with its rich tomato flavor and smooth texture. It was so soothing! The carmelized onions brought it to the next level .
This was delish, my friend tasted it and says it tastes exactly like La Madeline’s soup, I had cans of whole tomatoes on hand but I still roasted them like the recipe states added a splash of heavy cream to my bowl, excellent recipe.
Delicious! So happy to hear that!
If someone is going to use the optional add-ins, how much would you use? I especially like the idea of adding heavy cream but what would be an appropriate amount – 1/2 cup, whole cup? That would be in addition to the water or vegetarian broth correct? Thank you
It really depends on how thick you want your soup. I recommend 1/2 cup and that can either be in addition or replacing some of the broth, but just depends on what kind of thickness you prefer 🙂
I’ve made this recipe before, I’m so glad I found it again. IT IS SOOOO GOOD. Making it again this weekend. Love it.
So happy you love this one!
I loved this soup with the addition of the caramelized onions, which gives it a different depth of flavor. I did feel on a personal note that something was missing though, so I added chilli seeds which really boosted the flavors and a half can of coconut milk. I also personally love leaving the skins on and seeds in, which some recipes have you faffing about to unnecessarily remove them. Sometimes, depending on the tomatoes used, a quarter teaspoon of sugar can really bring out the sweetness in them. A wonderful warming tomato soup which I’ll definitely make again. Thank you 😊.
Delicious! This one’s perfect for customizing to your personal taste preferences 🙂 glad you enjoyed!
Hi there, made this and loved it!
Do you know if it can be frozen?
Glad you loved it! I haven’t tried freezing it but I think it should work just fine. Simply thaw in the fridge and reheat it once you’re ready to eat it!
So easy, so delicious!! I added some red pepper flakes for some spice!
YUM love that idea! Glad you enjoyed!
I really love this soup and it’s my go-to for tomato soup! I am a bit lazy, so I roast the onions with everything else instead of caramelizing, though one day I’ll do the right thing and I’m sure I’ll love it even more! Since this is made using fresh tomatoes which aren’t super flavorful all year round, I’ve found that adding a couple of tablespoons (or more, to taste) of tomate paste really helps amp up that wonderful tomato flavor. Thanks for this wonderful recipe, Moniaue!
Great idea to add a little tomato paste in the off-season! Let me know how you like this with the caramelized onions – I’m sure you’ll love it 🙂
I made this soup this afternoon. DELICIOUS 😋 I added 1 1/2 cups vegetable broth, one cup heavy cream, deleted the oregano. One question, how did you get your soup so bright red in your photo? Mine is more orange yellow. Thanks for the great recipe!😁
Sounds perfect! The color depends on how ripe your tomatoes are, whether or not you add cream, etc. but the taste is what matters!
Just wondering if this soup can be frozen?
Yes it should freeze well!
I made this tonight and it was so easy and tasty!!! Thank you! I only had cherry tomatoes on had so I roasted those and it was soooo good with a grilled cheese. I’ve never made soup before but will definitely make this again.
I’m glad those worked out well! Sounds like the perfect dinner 🙂
The only change I made was add a few more cloves of garlic. Super easy and amazingly delicious! Now just to plan my next grilled cheese samich!
Delicious! The perfect pair with a grilled cheese 🙂
Very tasty.. I didn’t have veggie stock, I replaced with chicken broth,
Roasting tomatoes brings out their flavor so much better than using them straight from a can. This pairs so well with a nice grilled cheese sandwich
Absolutely! One of my fav soups.
Very easy and quite tasty. I inlcuded the caramelized onion–I only used one onion and would use two next time for a little more sweetness. I also added a litle heaavy cream. I didn’t strain the seeds this time, but I might try that next timie as well. I served it with Disney’s Woody’s Lunch Box grilled cheese recipe–perfect combo. This soup would certainly complement cheese souffle as well.
Delicious! Glad you enjoyed 🙂 this one’s great for customizing, too.
I had a craving for tomato soup and this one turned out fantastic! Ended up using the nutri-bullet to blitz but had to treat the mixture in half to make sure it was chunky enough at the end. I used the veggie stock (1.5 cups) and it ended up being the perfect consistency. Asked for the ripest tomatoes at the fruit shop – not from the garden but next best thing.
Perfect! So happy to hear that 🙂
So simple, quick, and DELICIOUS! The perfect comfort food. I have an immersion blender and just added my onions and stock straight to the pot with my tomatoes and blended at once. The grilled cheese on the side made it pure perfection.
Love it! So delicious.
This was yummy to the max! I used avocado oil as I didn’t have olive oil and followed the recipe as written. This is worth the effort! Thanks for sharing the recipe~
Perfect! Glad you enjoyed!
This was the perfect way to use the extra bag of mini Roma tomatoes I bought by mistake at the farmers market they were organic and sooo delicious
I made very little change except added 1/2 a cup full cream milk and a tbsp butter to make up for lack of cream – it was so yummy! Next time I will blend the onions and basil for longer though – thanks for sharing, it’s a long time since I had shop bought tomato soup and I really loved this!
Love it! So happy you enjoyed!
The soup looks wonderful and can’t wait to try it as soon as my tomatoes start coming off. I’m trying to find a recipe that I can use to can my own homemade tomato soup. Do you think this recipe would work? Thank you
Perfect for fresh tomatoes! Hmmm I actually don’t know too much about canning, but let me know if you end up giving it a try!
Made it – FIRST of all, let me just say you are absolutely right that if you ever make tomato soup this way, you won’t want to go back to any other way. Unless you are in a hurry. I’ve known for so long about how roasting veggies/tomatoes makes them so much better, richer, brings out any natural sweetness – but had never yet done it with tomatoes. OH OH OH OH OH SOOOOOO GOOOOOD. The flavor was just unbelievable. Some homemade ‘garlic bread’ made with ciabatta rolls, and in heaven was I.
Absolutely! So happy you loved this one!
This was the best! My friends asked me to make it again… very soon. This was my first recipe that I’ve made from your site; however, not the last! I used heavy cream to thicken. And my tomatoes were homegrown.
Delicious! Love fresh tomatoes 🙂 glad you enjoyed!
I don’t have any Roma tomatoes in my garden. Lots of beefsteak type tomatoes. Would they work in this recipe?
I think they should be okay! 🙂
This is SOOOOOOOOOOOOOOOOOOOOO, so delicious😋❤👍 Making again this evening.
So happy you love it!
I just made the soup and I seriously LOVE it!! I added a little bit cayenne pepper and some tabasco to make it a bit more spicy.
So glad you loved it!! Love the idea of making it spicy, too.
Used only garden fresh vegetable and added 1 teaspoon of sugar to curb the acidity. Wow was this a good soup. It was such a good soup my crew asked me to can it .
My food processor was broken so only used the immersion blender and the soup still came out great.
Amazing! So happy everyone loved it!
I have been making this with Roma’s from our garden this summer. I have a good bit in the freezer for cooler weather eating. It is so good!!! Thank you for the recipe! Will be a forever in our summer garden kitchen.
Amazing! So happy to hear that 🙂
My daughter uses this site a lot and sent me a link to the roasted tomato basil soup. Tried it for the first time tonight and it was amazing. Excellent way to use tomatoes from the garden and fresh herbs. My husband was impressed.
So happy to hear that! One of my absolute favorites 🙂
Just made a batch of this soup. Fair to say when i have more ripening tomatoes i will be making a larger batch for the freezer. It is delicious
So happy you loved it!
This looks fabulous-I’m wondering if it would work well with beefsteak tomatoes? It’s my first year growing my own veggies and the beefsteak variety took over my garden!
I wouldn’t recommend, but it’d probably still work out okay. Just a different flavor.
loved the soup! it was delicious with the fresh basil and a grilled cheese to dip. i opted out of the additional water/veggie broth and it was the perfect consistency.
Perfect! So happy to hear that 🙂
My question is, do you roast the tomatoes skin side up or the cut halves up? I have roasted tomatoes for years for canning, salsas, etc. But I roast skin side up and I blacken the skins and remove them. Would you use blackened skins in the puree, or not? Thank you. BTW, I roast basil stalks w/o leaves among tomatos & EVOO. Lots X flavor.
You can if you want but if the skins are blackened I might recommend not using them. Although, fire-roasted tomatoes are pretty delicious so who knows, it might be great! Totally up to you to experiment!
Hello! I was searching for a delicious tomato soup for canning, as I have a counter full of great harvest and have already canned or frozen other tomatoey goodness. So, I wanted to know your feelings on canning this amazing sounding soup. (I know safety precautions, so no worries), I guess my concern is would the fresh basil become bitter in the high heat canning process? I use dried in my canned marinara with no bitterness, so would you suggest using dried? Thanks for any advice, and I will try this recipe canned or fresh using big boy and pineapple tomatoes.
Hi Susie! Thanks for reaching out. I actually have never canned before so I’m not 100% sure how it will work with this recipe. Let me know if you give it a try!
This will definitely be my new go-to recipe for tomato soup. I’ve made it twice this week! I used whole milk with better than bouillon instead of broth and it came out so creamy.
Amazing! So happy you love it. And that sounds delicious!
Can this recipe be canned???
I haven’t tried it but let me know if you do!
Excellent recipe. Used farm fresh end of season “bruised” tomatoes. Definitely add the caramelized onions. Made it twice.
Second time substituted light cream for 1/2 of the vegetable stock. Absolutely delicious.
Perfect! Glad you enjoyed!
Terrific recipe. I added about 2x the amount of fresh basil called for & I used a little butter when caramelizing the onions. Served with a dollop of sour cream. Excellent.
PS watch the garlic when roasting them with the tomatoes — if they start to burn, pull them out & let the tomatoes continue cooking.
Sounds delicious! And great tip 🙂
Made this tonight and it was delish! The only “optional add in” I used was salted butter. Hubby loved it as well! Thanks =)
Perfect! Glad you both enjoyed 🙂
just made this! i had to substitute dried basil for fresh and next time i make this i will be sure to use fresh because i think that will turn out smoother. also, i left the skins on and only blended for ~20 seconds so i had pieced of curled up tomato peel in the final product too.
Let me know how it goes with the fresh basil next time! 🙂
My husband and I both have never liked tomato soup, but this is a game changer for sure! I added a roasted jalepeno pepper and heavy whipping cream. I was wondering if I could freeze this soup or can it without using the cream of course. Best tomato soup we have ever had!
That sounds amazing! Love love jalapeños. I think you should be able to freeze it without the cream – let me know how it goes!
Wonderful and easy! I used almost two heads of normal-sized garlic and a variety of tomato types from my garden. I added half a can of full-fat coconut milk and served the soup with grilled Gruyere and Fontina on thick sliced whole grain bread. Great game night dinner!
While the roasting and carmelizing may take more time than what it takes to make other tomato soup recipes, the flavors in this recipe cannot be matched! It is SO tasty and full of freshness! I will make this one from now on with all my garden tomatoes!
There’s nothing like it! So glad you enjoyed 🙂
Can I freeze this after I have added the cream to it. Fabulous recipe
Yes, you can!
Delicious! Can I freeze this at anytime? I have garden tomatoes and want to preserve somehow.
Yes you should be able to!
Delicious! Roasted tomatoes makes it Special!! ♥️💪
Love your recipes!!
VR
Absolutely! Glad you enjoyed!
I just made this soup. Tastes great but I would recommend removing the seeds. I have used food processor and immersion blender and can still feel the seeds. Thanks for the recipe!!!
Glad you liked it! I typically don’t mind that but absolutely feel free to remove the seeds next time.