Homemade Tomato Soup (Fresh Tomatoes)

Name: Homemade Tomato Soup (Fresh Tomatoes)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 pounds ripe tomatoes; 4 cloves garlic; ½ onion; ½ red bell pepper; 2 tablespoons olive oil; salt and black pepper; ½ teaspoon dried basil; ½ teaspoon dried oregano; 2 cups chicken broth; 2 tablespoons fresh herbs; ¼ cup shredded Parmesan cheese; ½ cup heavy whipping cream; thinly sliced fresh basil leaves

User Reviews

5.0

2,118 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
137 kcal
Course
Soup
Cuisine
American

Homemade Tomato Soup (Fresh Tomatoes)

Layla Henson

Report

Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.

Share:

I Made This!

1,588 people made this

Print

423 people printed this

Save this

1,270 people saved this

Ingredients

Servings

3 pounds ripe tomatoes
4 cloves garlic peeled
½ onion diced
½ red bell pepper diced
2 tablespoons olive oil
salt and black pepper to taste
½ teaspoon dried basil
½ teaspoon dried oregano
2 cups chicken broth
2 tablespoons fresh herbs such as basil, parsley, oregano
¼ cup shredded Parmesan cheese for garnish, optional
½ cup heavy whipping cream optional
thinly sliced fresh basil leaves for garnish, optional

Add to Shopping List

Instructions

Preheat oven to 450°F.
Wash the tomatoes, or peel them if desired (see notes). Cut smaller apricot sized tomatoes in half and cut larger tomatoes into quarters or eighths.
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large rimmed baking sheet.
Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a blender or hand blender to blend the mixture until smooth and creamy. Add heavy cream if using.
Top with parmesan cheese, croutons or a drizzle of heavy cream.

Notes

A note on peeling tomatoes: I personally do not peel the tomatoes and usually blend using a quality hand blender or high powered blender. If using a regular blender, you can peel the tomatoes if desired or strain the soup through cheesecloth if you'd like.
To peel tomatoes, bring a large pot of water to a boil and prepare a large bowl of ice water. Cut a small "X" into the bottom of each tomato and place in the boiling water for 30 seconds and then transfer to the ice water to cool. The skins will easily peel.
I generally add some cream if the tomatoes are extra tart, most often nice ripe tomatoes won't require the cream. Taste the soup once blended and decide if you'd like to add the cream. Stir in a little at a time.
Nutrition information does not include cream or toppings.

Nutrition Information

Show Details

Calories 137 (7%) Carbohydrates 12g (4%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 2mg (1%) Sodium 366mg (15%) Potassium 678mg (19%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2230IU (45%) Vitamin C 50.9mg (57%) Calcium 100mg (10%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 137 kcal

% Daily Value*

Calories	137	7%
Carbohydrates	12g	4%
Protein	5g	10%
Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	2mg	1%
Sodium	366mg	15%
Potassium	678mg	14%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	2230IU	45%
Vitamin C	50.9mg	57%
Calcium	100mg	10%
Iron	1.5mg	8%