Homemade Tomato Soup
Roast ripe tomatoes, garlic, onion, and bell pepper until caramelized, then puree with warm broth and fresh herbs for a velvety soup with deep savory flavor and optional cream.
Equipment
- Rimmed baking sheet
- blender or hand blender
- Large Pot
Ingredients
- 3 pounds ripe tomatoes
- 4 cloves garlic peeled
- 1/2 onion diced
- 1/2 red bell pepper diced
- 2 tablespoons olive oil
- salt and black pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs such as basil, parsley, oregano
- 1/4 cup shredded Parmesan cheese for garnish, optional
- 1/2 cup heavy whipping cream optional
- thinly sliced fresh basil leaves for garnish, optional
Instructions
- Heat the oven to 450°F. Give the oven time to reach full heat so the vegetables roast and brown rather than soften slowly.
- Rinse the tomatoes, peel them if desired, and cut smaller tomatoes in half while cutting larger ones into quarters or eighths. Keep the pieces fairly similar in size so they soften and caramelize at about the same pace.
- Spread the tomatoes, garlic, onion, bell pepper, olive oil, salt, black pepper, dried basil, and dried oregano across a large rimmed baking sheet. Coat the vegetables lightly with oil and leave room around them for the edges to brown.
- Roast for 25 minutes, stirring after 15 minutes, then switch the oven to broil for 3 to 4 minutes. Stop when several tomato skins show dark blistered spots and the garlic smells mellow and fragrant.
- Bring the chicken broth to a boil, add the roasted vegetables and fresh herbs, then blend until completely smooth before stirring in the heavy cream if using. Use an immersion blender, or blend in small batches with the lid vented and covered with a towel so steam can escape safely.
- Serve the soup with Parmesan cheese, croutons, or a drizzle of heavy cream. The finished puree should look glossy and coat the back of a wooden spoon without feeling thick or pasty.
Notes
Acidity tip: If the soup tastes too tart, stir in a small pat of butter or cream to round out the sharp edges before considering a tiny pinch of baking soda.
Cookware tip: Use a stainless steel or enameled cast iron pot to simmer and blend, as acidic tomatoes can develop a metallic taste in reactive bare aluminum or iron.
Texture tip: Lower the heat before adding heavy cream and avoid bringing the soup to a hard boil once dairy is added to prevent curdling.
Reheating: Warm gently on the stovetop over medium-low heat while stirring frequently. Avoid boiling if cream has already been stirred in.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.