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.
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?
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.
- Yucca Fries
- Grilled cheese
- Kale Arugula Salad
- Garlic bread
- Sliders
- Chicken wraps
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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.
Homemade Tomato Soup Recipe
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
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Preheat the oven to 400 degrees.
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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.
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Roast for 30 minutes at 400 degrees. Turn the carrots on the other side and roast the vegetables for an additional 20 minutes.
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Allow cooling. Place the vegetables in a blender along with the juice. Add 2 ½ cups water and the fresh basil. Blend until smooth.
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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.
Priya Srinivasan
Oh that soup looks hearty! I love all the choices U have given for pairing this soup with! I would love some grilled cheese and garlic bread and this warm soup! Oh yumm!
MDesir
hahaha! Thank you, Priya! Thanks for stopping by.
Heather
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!
MDesir
Thank you, Heather!
Sandhya Ramakrishnan
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.
MDesir
classics are never out of style. Thanks for stopping by, Sandhya!
Marisa Franca @ All Our Way
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.
MDesir
Thank you, Marisa! There’s nothing better than homemade.
Veena Azmanov
This tomato soup is one of the most loved in my family! We especially love it during the cold winter months. Pinned for later!
MDesir
Or on a rainy day. Thanks for reading, Veena!