Print

Easy Fresh Tomato Soup

Print Recipe

A rich and comforting tomato soup made from ripe, fresh tomatoes, perfect for chilly evenings.

Ingredients

Scale
  • 3 pounds ripe tomatoes (halved if small, quartered if large)
  • 2 medium carrots (chopped)
  • ½ medium onion (sliced)
  • 4 cloves garlic (halved)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 4 cups vegetable broth
  • ¼ cup fresh basil (plus more for serving)
  • ½ cup heavy cream
  • ¼ cup tomato paste (optional)

Instructions

  1. Preheat your oven to 450°F.
  2. In a large bowl, combine halved tomatoes, chopped carrots, sliced onion, halved garlic, olive oil, salt, black pepper, and oregano. Toss to coat.
  3. Pour the mixture onto a rimmed baking sheet and roast for 40-45 minutes.
  4. Transfer the roasted veggies to a pot, add vegetable broth and fresh basil, and blend until smooth.
  5. Bring the blended soup to a boil, then lower the heat. Stir in heavy cream and cook for 1 minute.
  6. Adjust flavor if necessary by adding tomato paste, serve with fresh basil.

Notes

Let the heavy cream sit out for 15 minutes before using. For a lighter version, substitute with half and half.

Nutrition

Find it online: https://us.recipesfood.org/homemade-tomato-soup/

Pinterest
Pinterest
fb-share-icon
Tiktok