How to Make Homemade Tomato Soup from Fresh Tomatoes
In the colder months of the year, there’s nothing quite like a bowl of homemade tomato soup! Using fresh tomatoes, you capture all of the nutritional benefits of tomatoes without any preservatives. Below is a family favorite recipe for homemade tomato soup using fresh tomatoes.
As I’m sure you probably know, winter is certainly not tomato season anywhere. Fortunately, things like greenhouse growing extend our seasons and allows for fresh tomatoes almost year-round. If you don’t have a greenhouse set up, you can certainly find tomatoes year-round at your grocery store.
I first learned to make tomato soup using canned tomatoes. The difference in taste between fresh and canned tomatoes is tremendous! I will say, that I’ve never made tomato soup from home canned tomatoes, so I can’t speak to how that would taste. One day, I’ll give that a shot and share with you all here. For now, I’d like to share with you my family’s favorite homemade tomato soup from fresh tomatoes.
What You’ll Need to Make this Tomato Soup
Items
- Large roasting pan
- Silicone baking sheet, or parchment paper
- Dutch oven or heavy bottom pot
- Immersion blender
- Measuring cups
Ingredients
- 3 to 4 pounds of fresh tomatoes
- One large yellow onion
- 8 to 10 cloves of garlic
- 5 to 10 fresh basil leaves
- Vegetable broth
- Heavy cream
- Olive oil
- Salt and pepper to taste
How to Make Homemade Tomato Soup:
- Quarter your tomatoes and placed them on a lined baking sheet. Peel your garlic and add the whole cloves to your baking sheet as well.
- Drizzle everything with olive oil and sprinkle with salt and pepper. Then place tomatoes and garlic in a 400° oven for 15 minutes.
- Dice your onion, while the tomatoes and garlic are roasting.
- Warm some olive oil (about one to 2 tablespoons) in the bottom of your Dutch oven or heavy bottom pot. Once the oil is warm, add the diced onions and cook until translucent.
- Remove tomatoes and garlic from oven and add to the pot with the onions.
- Add 2 cups of vegetable broth and fresh basil leaves. Bring to a boil, and simmer for about five minutes.
- Blend using immersion blender or heat safe blender such as a Vitamix. Once desired consistency is reached, add heavy cream, salt, and pepper to taste.
FAQ’s:
- Should I peel my tomatoes? You don’t need to peel your tomatoes for this recipe. A good immersion blender or Vitamix should blend them to the point where they are not noticeable. If you absolutely want the peels removed, they will slide off very easily after the roasting stage. There is no need to boil or blanch your tomatoes to peel them.
- How should I serve this homemade tomato soup? We like to serve this soup with a thick slice of homemade sourdough artisan bread, or with a grilled cheese sandwich. It’s also delicious when topped with a little bit of freshly grated Parmesan cheese.
- How do I store homemade tomato soup? You can store this tomato soup in an airtight container in the refrigerator. Please note that it should be enjoyed within five days of making. You can also freeze the soup to be reheated and enjoyed later. The soup can be stored in the freezer for up to six months.
- Should I add sugar to this recipe? Many homemade tomato soup recipes call for a small amount of sugar. The reason for that, is that most recipes call for canned tomatoes, which have additional acid of some sort added to them to make them safe for canning. This recipe calls for fresh tomatoes, and therefore does not have additional acid added to them. we have found that no sugar is needed to render a delicious homemade soup.
Have you ever tried making tomato soup from fresh tomatoes?
Tomato Soup from Fresh Tomatoes
Equipment
- Large roasting pan
- Silicone baking sheet or parchment paper
- Dutch oven or heavy bottom pot
- Measuring cups
Ingredients
- 3 to 4 pounds of fresh tomatoes
- One large yellow onion
- 8 to 10 cloves of garlic
- 5 to 10 fresh basil leaves
- 2 cups Vegetable broth
- ½ cup Heavy cream
- 2 Tbsp Olive oil
- Salt and pepper to taste
Instructions
- Quarter your tomatoes and placed them on a lined baking sheet. Peel your garlic and add the whole cloves to your baking sheet as well.
- Drizzle everything with olive oil and sprinkle with salt and pepper. Then place tomatoes and garlic in a 400° oven for 15 minutes.
- Dice your onion, while the tomatoes and garlic are roasting.
- Warm some olive oil (about one to 2 tablespoons) in the bottom of your Dutch oven or heavy bottom pot. Once the oil is warm, add the diced onions and cook until translucent.
- Remove tomatoes and garlic from oven and add to the pot with the onions.
- Add 2 cups of vegetable broth and fresh basil leaves. Bring to a boil, and simmer for about five minutes.
- Blend using immersion blender or heat safe blender such as a Vitamix. Once desired consistency is reached, add heavy cream, salt, and pepper to taste.
