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Tomato Soup

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Classic Old-Fashioned Tomato Soup

Healthy, flavorful tomato soup. Creamy homemade tomato soup that’s simple and easy to make. Perfectly roasted vegetables. Canned free. No junk – real tomatoes, real ingredients.

Tomato Soup

Friends, when I was younger, I hated tomato soup. I had no appreciation for the flavor. Now, it’s a completely different story.

I don’t know about you, but a bowl of warm delicious goodness is what I opt-in for in the fall, spring, and winter months.

I keep the tomato soup recipe as classic as possible – therefore, there will be no need to revert back to canned tomato soup. Let’s be honest, the homemade stuff is always better, right?

Tomato Soup with red onions, chopped vegetables

This tomato soup will warm up your belly during those cold days, and still perfectly enjoyable during spring or fall. Perfectly roasted vegetables.

Homemade. Healthy and delicious. The ultimate comfort food, or tomato soup, in my opinion.

How do you make tomato soup with fresh tomatoes?

The steps are simple. Simply roast the vegetables. Blend the vegetables. Simmer and season. Enjoy. Just as simple as that.

This tomato soup will not disappoint.

What is good to eat with tomato soup?

Add a twist to this extraordinary tomato soup by pairing it with the following sides.

  1. Yucca Fries
  2. Grilled cheese
  3. Kale Arugula Salad
  4. Garlic bread
  5. Sliders
  6. Chicken wraps

Tomato Soup with garlic bread, spoon, topped with cheese and green onions on a white plate with rosemary.

***

Too many of us burn ourselves out; constantly using our gifts and abilities in ways that aren’t meant to be used. Exercise prudence with your decisions.

Tomato Soup
5 from 7 votes
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Homemade Tomato Soup Recipe

Healthy, flavorful tomato soup. Creamy homemade tomato soup that’s simple and easy to make. Perfectly roasted vegetables. Canned free. No junk – real tomatoes, real ingredients. 
Course Main Dish
Cuisine American
Keyword Homemade Tomato Soup, Tomato Soup, Vegetable Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 145 kcal

Ingredients

  • 13 oz. carrots 2 large carrots, cut 2 inches
  • 2 lbs. Tomatoes Lakeside
  • 6 oz. Sunset Cultivar Tomatoes
  • 1 red onion
  • 5 cups water best to use warm water
  • Salt and pepper to taste
  • 4 tbsp. olive oil
  • 1 tbsp. fresh basil

Instructions

  1. Preheat the oven to 400 degrees.
  2. On a cookie sheet or roaster, assemble the first four ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.

  3. Roast for 30 minutes at 400 degrees. Turn the carrots on the other side and roast the vegetables for an additional 20 minutes.

  4. Allow cooling. Place the vegetables in a blender along with the juice. Add 2 ½ cups water and the fresh basil. Blend until smooth.

  5. Over the stove on medium heat, using a medium saucepan, pour the mixture and add 2 ½ cups water. Season with salt and pepper. Allow simmering for 5-6 minutes. Stir. Serve warm and enjoy.

Recipe Notes

Tips and Notes / Most Noteworthy:

This recipe can easily be made with vegetable broth as well instead of water.  

Best served with garlic bread and cheese.

 
 
Nutrition Facts
Homemade Tomato Soup Recipe
Amount Per Serving (6 g)
Calories 145 Calories from Fat 87
% Daily Value*
Total Fat 9.7g 15%
Saturated Fat 1.4g 7%
Potassium 652mg 19%
Total Carbohydrates 14.7g 5%
Dietary Fiber 4.1g 16%
Sugars 8.5g
Protein 2.3g 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments


  2. I love that you have carrots in this recipe! So clever .. tomato soup is a staple in my house and your recipe is easy and absolutely lovely. Perfect comfort food!

    Reply


  3. We never get bored of the classic tomato soup and would eat this all year long. Roasted tomato soup happens to be one of our favorite and my boys love it. I like the idea of using couple of carrots for flavor and color in the soup. Will try it next time.

    Reply


  4. I’m like you. When I was young, I didn’t like tomato soup. But the soup then was that canned variety that had that nauseating sweet taste that was nothing like homemade tomato soup. When I finally had a great tomato soup it was quite a revelation. Your recipe is on the very good side.

    Reply


  6. I this tomato soup, agree with you that this is best as it doesn’t have any canned tomato also it has carrot make it more filling and delicious. I would like dig into that bowl it is really delicious.

    Reply


  7. I think I could eat soup year round, if it was a simple and delicious as this one. A classic, but one that never goes out of style.

    Reply

  10. What a delicious and simple tomato soup recipe! I just love soups, but don’t make enough of them. Thank you for inspiring me to make more soup!

    Reply

  11. I’ve never heard of sunset cultivar tomatoes before..Are they the little light green tomatoes in your photo? I hope I can find them in the store. I’m excited to try out this recipe because I don’t think I’ve ever roasted my veggies first. I know they would bring out so much flavor.

    Reply

  13. I am loving the sound of this! Roasting the vegetables will bring out so much flavour. I’ll have to try this next time!

    Reply

  14. I think using vegetable broth instead of water should be an esential part of the recipe. The broth gives the soup deeper taste.

    Reply

  15. Love tomato soup no matter what the weather! We have it with a charcuterie board for a light dinner when I don’t feel like cooking. I love that you added roasted vegetables which must give the soup an extraordinary flavor and this recipe would give me a chance to use my fresh basil that is doing well in my garden.

    Reply

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