Simple, comforting, and almost effortless, this chunky homemade tomato soup is like a hug in a bowl. Tomatoes develop rich umami when roasted; I’ve triple-downed on that by adding crushed tomatoes and tomato paste for extra layers of tomato flavor.
Pureed just the way you like it—either silky smooth or wonderfully chunky, it’s the perfect dinner for a blustery night.
Frequently Asked Questions
Is Tomato Soup Healthy?
Yes, this tomato soup recipe is really healthy. It’s packed with nutritious veggies with tomatoes, carrots, onions, and plenty garlic which is well known for its health benefits!
Ok, there’s a little cream in here but you can easily leave it out or replace it with milk, stock or unsweetened coconut milk.
Do I Need to Peel the Tomatoes?
No, I don’t peel the tomatoes in this recipe because I blend the soup after cooking so you don’t notice them.
If you want to leave your soup quite chunky and don’t like the skins then I have a simple process to remove them in the tips below!
What Should I Serve with It?
For the ultimate indulgence I serve this soup with some homemade grilled cheese sandwiches, I mean when it comes to old school recipes it doesn’t get much better than that, right?
Another great option and just as delicious is garlic bread or croutons!
How Long Does this Soup Last?
This soup will last around 3 days covered in the fridge or can be frozen in suitable containers.
To reheat make sure to thaw the soup completely then pour into a large pot and heat on the stove until piping hot.
How to Make Tomato Soup
1. Put all vegetables in a Dutch oven or large pot, drizzle with olive oil and sprinkle over salt and pepper.
2. Add the water then roast in the oven.
3. Once the vegetables are tender remove from the oven.
4. Use a potato masher to mash the vegetables until thick and chunky.
5. Add canned tomatoes, tomato paste, and stock.
6. Simmer until the flavors have melded together.
7. Blend the soup with an immersion blender to your desired consistency.
8. Stir in the half and half and add brown sugar and balsamic vinegar if desired. Garnish with basil and parmesan.
Variations to Try
If you’re looking for ways to jazz up your tomato soup or make it a little different here are some ideas you might like;
- Fry some bacon until crispy in the Dutch Oven, remove it and set aside and follow the recipe as instructed. Top with crispy bacon when serving!
- You can add a handful of fresh basil to the soup right before blending if you love the tomato-basil combo.
- You can also add other herbs such as dried oregano or fresh parsley or tarragon.
- Make cheesy croutons by tossing cubed crusty bread in a little olive oil and grated parmesan. Bake in the oven until golden and crispy.
- If you love basil pesto then dollop some on top, it’s delicious!
Tips and Ideas for Making Tomato Soup
- If you’re not a fan of tomato skins, before adding the tomatoes to the pot, cut a small “X” in the bottom of each tomato (opposite the stem end). After roasting (and letting them cool a bit!) you should be able to quickly and easily remove and discard the tomato skins before mashing the tomatoes.
- If you’re preparing this recipe with out-of-season tomatoes, you may want to add a little bit of sugar to enhance the sweetness of the tomatoes. Taste, and add sugar a little bit at a time.
- When shopping for canned tomatoes, try to find San Marzano tomatoes for this recipe. Their flavor is hard to beat!
- For extra richness, swap the half-and-half for heavy cream. Or, make this vegan by using vegetable stock and unsweetened coconut milk.
More Delicious Soup Recipes to Try
If you’ve tried this Tomato Soup Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Tomato Soup
Ingredients
- 12 medium tomatoes about 3 oz. each
- 1 yellow onion peeled and quartered
- 3 carrots peeled and chopped
- 6 garlic cloves smashed
- 3 Tbsp. olive oil
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 cup water
- 1 14.5-oz can crushed tomatoes
- 2 Tbsp. tomato paste
- 1 to 2 cups chicken or vegetable stock
- 1/2 half and half plus additional, to serve
- 1 to 2 Tbsp. brown sugar
- 1 Tbsp. balsamic vinegar
- Chopped fresh basil and grated Parmesan cheese for garnish
- Garlic bread or grilled cheese sandwiches to serve
Instructions
- Preheat oven to 300°F.
- Place tomatoes, quartered onion, carrots, and garlic in a Dutch oven. Drizzle with olive oil;
- sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss to coat. Add 1 cup water to pan.
- Bake, uncovered, 1 hour. Cover, and bake until vegetables are tender, about 1 hour more.
- Remove pan from oven. Using a potato masher, crush vegetables until mixture reaches a chunky texture.
- Stir in crushed tomatoes, tomato paste, and stock, if desired. Bring to a simmer over medium heat. Cook, stirring occasionally, to let flavors meld, about 15 minutes.
- If desired, use an immersion blender to puree soup to desired texture. Stir in half and half; season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
- Taste soup; stir in desired amount of brown sugar and balsamic vinegar.
- Garnish servings with basil leaves and grated Parmesan. Serve with garlic bread or your favorite grilled cheese sandwich.
Notes
- If you’re not a fan of tomato skins, before adding the tomatoes to the pot, cut a small “X” in the bottom of each tomato (opposite the stem end). After roasting (and letting them cool a bit!) you should be able to quickly and easily remove and discard the tomato skins before mashing the tomatoes.
- If you’re preparing this recipe with out-of-season tomatoes, you may want to add a little bit of sugar to enhance the sweetness of the tomatoes. Taste, and add sugar a little bit at a time.
- When shopping for canned tomatoes, try to find San Marzano tomatoes for this recipe. Their flavor is hard to beat!
- For extra richness, swap the half-and-half for heavy cream. Or, make this vegan by using vegetable stock and unsweetened coconut milk.
