Image shows a bowl of thick and creamy tomato soup, sprinkled with chopped fresh herbs.

Here is how to make the best tomato soup using fresh tomatoes.

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Looking for ideas on what to do with tomatoes? This post is all about how to make tomato soup using fresh tomatoes.

There’s something about a bowl of homemade tomato soup that just feels like home. Maybe it’s the way that tomatoes, sun ripened and freshly picked from the garden or the farmer’s market, come together to create something that is so simple yet so utterly comforting.

Or perhaps it’s the effort of chopping and stirring, the way the aroma of garlic, onions, and herbs fills the kitchen, and the anticipation of that first bite of homemade soup—rich, velvety, and bursting with the pure, sweet essence of summer.

Homemade tomato soup made using fresh tomatoes is more than just a recipe—it’s a love letter to the end of the summer season.

In this post, we’ll cover how to make the world’s best tomato soup using fresh tomatoes—the kind that makes you close your eyes with every bite and savor the simple pleasure of good food. So grab your market basket, a large soup pot, and a spoon, and let’s celebrate the season with a homemade soup recipe that’s sure to warm your heart and soul!

Fresh Tomato Soup Ingredients

Here are the ingredients and tools you’ll need to make tomato soup using fresh tomatoes. These ingredients and tools are all you need to turn a batch of fresh tomatoes into a delicious, heartwarming soup that brings joy—and delicious flavor—to your table.

Fresh Tomatoes (2 pounds). Fresh tomatoes are the heart of the soup. Pick the ripest, juiciest tomatoes you can find at the farmer’s market, supermarket, or in the garden. Look for a mix of heirloom, Roma, or vine ripened tomatoes, as they bring different layers of sweetness and acidity to the soup. You’ll need enough to make a rich, flavorful base—about two pounds of tomatoes should do it for four servings.
Onion (1 medium, chopped). Onions are the unsung heroes of any good soup. They add a natural sweetness and depth of flavor that complements the tomatoes beautifully. A sweet onion works best, but if you have a yellow or white onion on hand, that can add a lovely nuance too.
Garlic (2 to 3 cloves, peeled and minced). A few cloves of garlic add a touch of warmth and a hint of pungency that elevates the flavors of the tomato soup.
Olive Oil or Butter (2 tablespoons). Use olive oil or butter for sautéing the onions and garlic, and for adding rich flavor to the soup. Olive oil brings a nice fruity flavor, while butter adds a richer, creamier base.
Vegetable Broth or Water (2 cups). This is the liquid that helps to blend all the ingredients together. Use vegetable broth for a deeper flavor, but water works fine too, in a pinch—especially if the tomatoes are rich and flavorful on their own.
Tomato Paste (1 tablespoon, optional). A heaping spoonful of tomato paste adds a concentrated burst of umami flavor to tomato soup and enhances the soup’s flavor. It’s a neat hack that makes the soup taste like it’s been simmering for hours.
Honey or Sugar (1 teaspoon, optional). Add honey or sugar to help balance the natural acidity of the tomatoes, especially if they’re very tart. It’s not always necessary, but a tiny bit can make the flavors pop.
Salt and Freshly Ground Black Pepper (to taste). Salt and pepper are essential for bringing out all the wonderful flavors in the soup. Use sea salt and freshly cracked pepper for a more vibrant taste.
Dried Basil or Fresh Basil Leaves (1/2 teaspoon dried or a few fresh leaves, optional). Basil adds a lovely aromatic touch that pairs perfectly with tomatoes. Fresh basil can be great if you have it; otherwise, a pinch of dried basil works fine.
Dried Herbs and Spices. Dried herbs and spices, like garlic powder, onion powder, parsley, paprika, and oregano, add a delicious layer of flavor to the tomato soup.
Heavy Cream or Milk (1/4 cup, or 60 ml, optional): For a creamier soup, a splash of cream or milk at the end makes the soup velvety smooth and luxurious. It’s not necessary, but it’s a nice touch if you’re feeling a little indulgent.

As far as tools go, a cutting board and knife, a large pot or Dutch oven, and a large spoon for stirring are also needed for making homemade tomato soup. An immersion blender is helpful for blending the ingredients into a nice creamy tomato soup.

You’ll also need measuring cups and spoons for measuring out ingredients, a ladle for dishing up soup, and soup bowls to serve your delicious, homemade tomato soup.

Cutting Board and Knife
Large Pot or Dutch Oven
Large Spoon
Immersion Blender—this makes it easy to blend the tomato soup right in the pot
Measuring Cups and Spoons
Ladle
Soup Bowls and Spoons—for serving

How to Make Tomato Soup Using Fresh Tomatoes

There’s something truly magical about turning a pile of fresh tomatoes from the farmer’s market into a pot of warm, comforting soup that feels like a hug in a bowl. Fresh tomato soup is all about celebrating the season and creating something simple yet special for yourself or for the people you love.

Start by picking out the ripest, juiciest tomatoes you can find—heirloom, Roma, or vine ripened tomatoes work best—but really, any variety will do if they’re full of flavor and at their peak.

Once you get home, wash the tomatoes gently, and then
get to work peeling them. A quick blanch in boiling water, a quick dip inin ice, and their skins slip right off, like a promise of deliciousness to come.

Once the tomatoes are prepped, grab a heavy pot and heat up a splash of good olive oil, letting the oil coat the bottom with a golden shimmer.

Add a chopped onion to the pot to cook. After the onions are soft and tender, add fresh minced garlic and dried herbs and spices to the pot. Cook for about 1 minute, stirring continuously, to allow the flavors to bloom.

Next, add the tomatoes to the pot. The tomatoes should start to break down almost immediately, releasing their juices and their bright flavors into the pot. For extra depth, stir in a spoonful of tomato paste—it’s the secret ingredient that makes the soup taste like it’s been simmering all day.

Next, pour in 2 cups of vegetable broth and toss in some fresh basil leaves or a couple of sprigs of fresh rosemary or thyme. Reduce the heat to low, and let the soup simmer for about 20 minutes or until the tomatoes are completely soft and tender.

Once the tomatoes are tender, blend the soup until it’s velvety smooth. Add a swirl of cream for a little extra indulgence—it’s optional, but it turns the soup into something that is luxuriously silky.

Finally, carefully taste and adjust the seasoning—a pinch of salt, a crack of pepper, maybe a hint of honey sugar to balance the acidity. Then, ladle the soup into bowls and serve it with thick slices of crusty bread or grilled cheese sandwiches, perfect for dunking.

Tips for Making the Best Homemade Tomato Soup

When it comes to making the best ever tomato soup, it all starts with the tomatoes. Fresh, seasonal tomatoes are the star of the show, so choose the best ones in the garden or at the farmer’s market—the ones that are heavy for their size, with a deep, vibrant color and a fragrance that reminds you of a warm, sunny garden.

If you can, go for heirloom varieties or a mix of Roma and vine ripened tomatoes for a depth of flavor that will make your soup sing. And don’t be afraid of a few blemishes—imperfections on heirloom tomatoes often mean more character and sweetness!

Roasting the tomatoes is one of the best tricks to bring out their natural sweetness and give the soup a deeper, more complex flavor. Simply slice the tomatoes in half, drizzle them with olive oil, sprinkle on a little sea salt, and pop them in a hot oven at 400°F for about 20 to 25 minutes, until the tomatoes start to caramelize and their juices are bubbling.

This extra step of roasting makes all the difference in the world, transforming even the simplest tomato soup into something extraordinary.

Another secret is to build a good flavor base that supports the tomatoes without overpowering them. Start by sautéing sweet onions until they’re soft and golden—this adds a natural sweetness that balances out the acidity of the tomatoes.

Garlic, of course, is a must, but let it cook just until fragrant so it doesn’t turn bitter (just a few seconds, stirring continuously). A hint of tomato paste can work wonders, adding a concentrated tomato flavor that makes the soup taste like it’s been simmering for hours.

And don’t forget to add a handful of fresh herbs! Toss in a few fresh basil leaves or or rosemary or thyme sprigs, which infuse the soup with a lovely, herbaceous note. (Just remember to remove the sprigs of rosemary and thyme to blend the soup before serving it.)

When it’s time to blend the soup, don’t rush it. A silky, smooth texture is key, so use an immersion blender if you have one. If not, carefully transfer the soup in batches to a countertop blender, and let it whirl until it’s completely pureed.

If you like a bit of texture, stop blending while the soup is still a little chunky—this is your soup, so make it the way you love it!

Finally, remember that seasoning is everything. A touch of honey or sugar can balance out the tomatoes’ acidity, but go easy—you want to add just enough to round out the flavors.

Freshly cracked black pepper and a good pinch of sea salt bring out the natural sweetness and savory notes of homemade tomato soup. You can also add dried herbs and spices, like garlic powder, onion powder, parsley, oregano, or paprika, for an additional layer of flavor.

And if you’re in the mood for a little indulgence, stir in a splash of cream or a dollop of crème fraîche just before serving the tomato soup. It adds a luxurious finish that makes each spoonful of soup feel like a cozy little gift. Top tomato soup with croutons and grated Parmesan cheese for even more delicious flavors.

What Side Dishes to Serve with Tomato Soup

When making a pot of fresh tomato soup, you’ll want to pair it with side dishes that bring out the best of the soup’s rich, tangy flavors.

A classic grilled cheese sandwich is always a winner, with its golden, melty, cheesy goodness that is perfect for dipping, while a slice of garlic bread or some homemade herbed croutons add a satisfying crunch to the soup.

For a lighter touch, a Caprese salad made with juicy tomatoes, fresh mozzarella, and basil, or a simple green salad with a lemon vinaigrette, offers a fresh, vibrant contrast. In fall, an autumn harvest salad makes a great side dish for homemade tomato soup.

Finally, a variety of sandwiches—like a turkey and avocado sandwich, a roast beef sandwich on hearty bread, or a hearty vegetable sandwich—can turn the soup into a satisfying meal.

Recipe: Homemade Tomato Soup

Here is a simple recipe for homemade tomato soup using fresh tomatoes. This recipe makes about 4 servings of creamy and delicious tomato soup.

Fresh Tomato Soup

Simple homemade tomato soup is the best way to use up a bounty of fresh tomatoes from the farmer’s market or garden. Roasting the tomatoes before making the soup increases the time that it takes to make the recipe, but it also adds incredible flavor to the tomato soup.

Course Soup

Cuisine American

Keyword fall recipes, soup recipes, tomato recipes

Prep Time 15

Cook Time 30

Roasting TIme 25

Total Time 1 10

Servings 4

Author Sweet Bacon & Pecans

Ingredients

2 pounds of fresh tomatoes roughly chopped (preferably ripe heirloom, Roma, or vine ripened tomatoes)
2 tablespoons olive oil or butter
1 medium onion chopped
2 cloves garlic peeled and minced
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon smoked paprika
1 tablespoon tomato paste optional, for deeper flavor
2 cups vegetable broth or water
1 teaspoon honey or sugar optional, to balance acidity
Salt and freshly ground black pepper to taste
½ teaspoon dried basil or 3 to 4 fresh basil leaves optional
2 sprigs fresh rosemary or thyme optional (remove the herb sprigs before blending the soup)
¼ cup heavy cream or milk optional, for a creamier soup

Instructions

If Making Tomato Soup without Roasting the Tomatoes:

First, prepare the fresh tomatoes. Wash and dry the tomatoes thoroughly, removing any stems, leaves, or blemishes. Then, using a sharp knife, carefully cut an “X” on the bottom of each tomato.
Bring a pot of water to a boil and blanch the tomatoes by carefully lowering them into the water for 30 seconds to 1 minute to boil.
Next, transfer the tomatoes to an ice water bath to cool for 2 to 3 minutes. Use a pair of large heat resistant tongs to place the tomatoes into the pot and to remove them from the water bath.
Once the tomatoes have cooled, peel off the skins starting at the X, and roughly chop the tomatoes.

If Making Tomato Soup with Roasted Tomatoes:

To roast tomatoes and add extra flavor to your soup, preheat the oven to 400°F. Prepare 2 pounds of fresh tomatoes by washing and drying the tomatoes, removing the cores, and cutting the tomatoes into halves (or quarters if the tomatoes are large).
Place the tomatoes cut side up on a rimmed baking sheet that is lined with parchment paper. Drizzle the tomatoes with olive oil, and season them with salt and freshly cracked black pepper. Add a few garlic cloves and sprigs of rosemary or thyme to the tomatoes for extra flavor.
Roast the tomatoes in the oven for 20 to 25 minutes, or until the tomatoes are soft and slightly charred around the edges. Let the tomatoes cool slightly before adding them (and the roasted garlic cloves) to the pot to make the soup. Remove and discard any sprigs of rosemary or thyme before adding the tomatoes to the pot.

To Make the Tomato Soup:

Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook it for about 5 to 7 minutes, or until the onion is soft and translucent.
Add the minced garlic, garlic powder, onion powder, dried parsley, dried oregano, and smoked paprika to the pot and cook it for another 30 seconds to1 minute, until fragrant, stirring continuously.
Add the chopped tomatoes and tomato paste to the pot. Stir well and cook for about 10 minutes until the tomatoes start to break down. Pour in the vegetable broth or water, and then add the fresh basil or other herbs, if desired.
Bring the tomato soup mixture to a boil, and then reduce the heat to low. Cover and let it simmer for about 20 to 25 minutes, or until the tomatoes are completely softened.
Once the tomatoes are completely softened, remove the pot from heat. Use an immersion blender to puree the tomato soup until smooth, or carefully transfer the soup to a blender in batches and blend it until smooth. Return to the pot if using a blender.
Add salt, pepper, and honey or sugar (if using) to the soup, to taste, stirring after each addition. Use caution as the soup will be hot. If you prefer a creamier soup, then stir in the heavy cream or milk and heat the soup over low heat for a couple of minutes longer.
Ladle the soup into bowls, and garnish each bowl of soup with a drizzle of olive oil, a dollop of cream, or fresh basil leaves if desired. Serve homemade tomato soup with a side of crusty bread or a grilled cheese sandwich.

Notes

For a richer flavor, you can roast the tomatoes with olive oil and a sprinkle of salt at 400°F for 20 to 25 minutes before adding them to the soup pot to cook. Adjust the thickness of the soup by adding more or less vegetable stock or water to suit your preference.

Looking for more of the best fall soup recipes?

This post was all about how to make tomato soup using fresh tomatoes.

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Featured photos by bhofack2 via Canva.com
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How to Make Homemade Tomato Soup Using Fresh Tomatoes