Homemade Tomato Soup

Here is a classic, rich, and comforting Fresh Tomato Soup recipe made from real, ripe tomatoes. Roasting the tomatoes first intensifies their natural sweetness and depth of flavour!

Ingredients

For Roasting:

• 2.5 lbs (1.1 kg) fresh ripe tomatoes (Roma, Plum, or Vine-ripened), halved or quartered
• 1 large yellow onion, wedged
• 1 whole head of garlic, top sliced off to expose cloves
• 3 tbsp olive oil
• Salt and freshly cracked black pepper, to taste
• A few sprigs of fresh thyme (optional)

For the Soup Base:

• 1 tbsp olive oil or butter
• 1 tbsp tomato paste
• 2 cups (480 ml) vegetable or chicken broth
• ½ cup fresh basil leaves, packed
• ¼ cup heavy cream or full-fat coconut milk (optional, for richness)
• 1 tsp sugar or honey (optional, if needed to balance acidity)

Instructions

1: Roast the Vegetables

1. Prep the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Arrange: Lay the halved tomatoes and onion wedges on the baking sheet cut-side up. Wrap the cut head of garlic in a small piece of aluminium foil with a drizzle of olive oil inside.
3. Season: Drizzle the remaining olive oil over the tomatoes and onions. Season generously with salt, pepper, and toss in the thyme sprigs.
4. Roast: Roast for 35–45 minutes until the tomatoes are soft, charred on the edges, and caramelised.

2: Simmer

1. Combine: Transfer the roasted tomatoes and onions (along with all the pan juices) into a large soup pot or Dutch oven over medium heat. Discard the thyme stems.
2. Add Garlic & Paste: Squeeze the roasted garlic cloves out of their skins into the pot. Stir in the 1 tbsp of tomato paste and cook for 1 minute to release its flavour.
3. Add Broth & Basil: Pour in the broth and add the fresh basil. Bring to a gentle simmer for about 10–15 minutes to let the flavours meld together.

3: Blend & Season

1. Blend: Remove from heat. Use an immersion blender directly in the pot to blend until completely smooth. (If using a standard blender, let the soup cool slightly first and blend in batches with the lid vented).
2. Finish: Stir in the heavy cream (if using). Taste the soup—if it’s a bit tart, add 1 tsp of sugar to balance the acidity. Adjust salt and pepper as needed.

Serving Suggestions

• Classic: Pair with a crispy grilled cheese sandwich for dipping.
• Garnish: Top with fresh basil leaves, a drizzle of extra virgin olive oil or cream, and homemade garlic croutons.

Chef’s Tip: If your tomatoes have tough skins or lots of seeds and you prefer a silky-smooth texture, press the blended soup through a fine-mesh strainer before serving!