Ingredients You’ll Need
- 3 pounds tomatoes (fresh, cut into 2″ pieces)
- ½ onion (diced, 1 cup)
- 5 cloves garlic (peeled and chopped)
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper (freshly ground)
- ¼ cup fresh basil
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 Tablespoon granulated sugar
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional)
How to Make Tomato Soup Recipe
Step-by-Step Instructions
Step 1: Prepare and Roast the Vegetables Preheat your oven to 425°F (220°C). Cut the fresh tomatoes into 2-inch pieces and place them on a large baking sheet along with the diced onion and chopped garlic. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Toss everything together to ensure even coating, then roast for 25-30 minutes until the tomatoes are caramelized and the edges are slightly charred.
Step 2: Create the Soup Base In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes until it becomes fragrant and slightly golden. This will help thicken your soup and prevent any lumps from forming.
Step 3: Add the Roasted Vegetables Transfer all the roasted tomatoes, onions, and garlic (including any accumulated juices) directly into the pot with your roux. Stir in the granulated sugar, which helps balance the acidity of the tomatoes and enhances their natural sweetness.
Step 4: Incorporate the Broth and Simmer Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Add the fresh basil leaves and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 15-20 minutes, allowing all the flavors to meld together beautifully.
Step 5: Blend to Perfection Using an immersion blender directly in the pot, blend the soup until it reaches your desired consistency. For an ultra-smooth texture, you can also transfer the soup in batches to a regular blender, but be careful with the hot liquid. If you prefer a chunkier texture, pulse the blender just a few times.
Step 6: Finish with Cream If using heavy cream, stir it in during the last few minutes of cooking. Start with ¼ cup and add more to taste, depending on how rich you want your soup. Taste and adjust seasoning with additional salt and pepper as needed.
Helpful Tips
Choose ripe, in-season tomatoes for the best flavor – Roma or San Marzano varieties work exceptionally well. If fresh tomatoes aren’t available, you can substitute with high-quality canned whole tomatoes, but reduce the cooking time slightly. When blending hot soup, always allow it to cool slightly first and work in small batches to prevent dangerous splattering. For an extra flavor boost, try adding a splash of balsamic vinegar or a pinch of smoked paprika during the simmering process.
Details
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 bowls
Difficulty: Easy to Moderate
This recipe creates approximately 2 quarts of soup, making it perfect for feeding a family or having leftovers for later in the week. The roasting process is key to developing deep, complex flavors that set this soup apart from stovetop-only versions.
