This Fresh Tomato Soup recipe uses garden-ripe tomatoes and fresh ingredients (no cans or pastes here)! It’s such an easy homemade tomato soup that’s perfect for using up those those juicy summer tomatoes.
We can all agree that tomato soup is basically the best soup ever, right? You eat it when you’re sick, or lazy, or happy, or cold (or best of all, when you’re craving grilled cheese for dinner and need a side dish). It’s the queen of tomato recipes.
But I always assumed tomato soup was something you just bought in a can and heated up. Boy was I wrong! This tomato soup recipe is so easy to make from scratch. You just need a handful of ingredients and some garden ripe tomatoes!
Ingredients in Fresh Tomato Soup
- Fresh Tomatoes: We’re celebrating the deliciousness of sweet, ripe tomatoes by using only fresh tomatoes in this soup! Any variety will do (read more about tomato varieties here).
- Onion and Garlic: The flavor foundations of any good soup.
- Vegetable Broth: Use broth instead of water to infuse this tomato soup with even more flavor.
- Fresh Basil: What grows together goes together, so fresh basil works beautifully with tomatoes!
- Honey: The sweetness of honey balances out the sourness of the tomatoes. You’ll just need a little!
- Spices: I love using smoked paprika and just a pinch of salt and pepper, but you can add your favorite spices as well.
How to Make Homemade Tomato Soup
Making this soup is so easy, and with just one pot there aren’t many dishes to clean up! You’ll start by chopping up all your tomatoes. Roma tomatoes work well here, but you can use any variety of tomato you have on hand (or in your garden!)
We’ll cook those with some onion and garlic until they break down into a chunky sauce, then blend until smooth. I prefer to use a handheld immersion blender here so that I don’t have to transfer everything out of the pot, but a countertop blender works just as well.
Then simply season with basil, salt, pepper, smoked paprika, and honey (the sweetness helps cut through the acidic tomatoes) and serve!
Variation of this Tomato Soup
- Creamy tomato soup: After blending the soup, rather than adding more broth to reach your desired consistency, add a splash of cream. Alternatively, whisk a dollop of cream cheese into the soup at the very end, just before serving.
- Tomato soup with carrots: At the same time as you add the onion into the pot, add a handful of chopped or shredded carrots.
- Spicy tomato soup: At the same time as you add the onion to the pot, add 1/2 of a finely chopped jalapeno.
- Basil Bomb: Drizzle a bit of basil oil onto each bowl of soup right before serving for maximum fancy factor!
Got Fresh Tomatoes?
In case your summer garden has given you more tomatoes than you know what to do with, here are a few more of our favorite tomato recipes:
- Fresh Tomato Marinara Sauce
- Tomato and Roasted Pepper Romesco Sauce
- Summer Veggie Salad with Tomato, Cucumber, and Feta
- Baked Feta with Roasted Tomatoes
- Tomato Gazpacho
Or for another no-cook Italian recipe, be sure to pair this soup with our Avocado Bruschetta!
- 7 cups chopped tomato about 1kg
- 1 Tbsp olive oil 15 mL
- 1/2 cup chopped sweet onion about 1/2 onion
- 4 cloves garlic minced
- 2 cups vegetable broth divided
- 1 large sprig fresh basil
- 1 tsp honey 5 g
- 1/2 tsp each smoked paprika, salt, and pepper
- Cook Tomatoes: Dice your tomatoes and set aside. Heat oil in a medium pot over medium/high heat. Add onion and garlic, cooking until onion softens and is fragrant. Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
- Blend: Add 1 cup of the broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add more broth, as needed, to reach a consistency to your liking.
- Flavor: Stir in basil, (stem and all) honey, and seasonings, cover, and cook for 5 more minutes. Fish out the basil before serving.
- Serve: Serve warm, optionally topped with croutons* and drizzled with cream.
Tips & Tricks
I first published this recipe on Amanda’s Cookin’, where I’m a contributor.