Homemade Tomato Soup (Fresh Tomatoes)
User Reviews
5
Homemade Tomato Soup (Fresh Tomatoes)
Description
This Homemade Tomato Soup recipe begins with fresh ripe tomatoes roasted alongside garlic cloves, diced onion, and red bell pepper in olive oil, seasoned with salt, pepper, dried basil, and oregano. Roasting at a high temperature caramelizes and softens the ingredients. The tomatoes are briefly broiled for charred notes to enhance flavor complexity. The roasted vegetables are then combined with boiling chicken broth and fresh herbs, and blended thoroughly until smooth and creamy. A splash of heavy cream can be added to soften acidity if desired, while grated Parmesan cheese is an optional garnish that adds a savory element.
The soup's texture is velvety and thick, with the sweetness from roasted tomatoes balanced by herbs and broth. Fresh basil leaves garnish the soup to contribute a fresh herbal aroma. This tomato soup offers a rich, homemade quality beyond basic canned versions, making it a satisfying starter or light meal.
Peeling tomatoes is optional depending on blender power; if desired, blanching tomatoes facilitates skin removal. Adjust cream addition based on tomato tartness and personal preference. Serve with crusty bread or croutons for a classic combination.
Ingredients
- 3 pounds tomatoes ripe
- 4 cloves garlic peeled
- ½ onion diced
- ½ red bell pepper diced
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 2 cups chicken broth
- 2 tablespoons fresh herbs such as basil, parsley, oregano
- ¼ cup Parmesan Cheese for garnish, optional, shredded
- ½ cup heavy whipping cream optional
- basil leaves for garnish, optional, fresh, thinly sliced
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
- Peeling tomatoes is optional; use a high-powered blender to blend skins smoothly or blanch tomatoes by scoring an “X”, boiling briefly, then cooling to peel easily.
- Add heavy cream sparingly to adjust acidity, especially if tomatoes are tart.
- Garnish with Parmesan cheese, croutons, or fresh basil to enhance flavor and presentation.
- Use ripe tomatoes for best flavor; less ripe tomatoes may benefit more from cream addition.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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