Homemade Tomato Soup Recipe
Homemade tomato soup is the ultimate Fall comfort food. It's made with fresh tomatoes roasted with garlic and onions and blended until smooth.
Servings: 4 servings
Calories: 211kcal
Ingredients
- 3 lbs. fresh tomatoes quartered, or halved if small
- 1 yellow onion peeled and quartered
- 6 cloves of peeled garlic
- 3 Tbsp olive oil
- 1 1/2 tsp salt divided
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 2 cups beef broth or chicken, or vegetable
- 1/4 cup loosely packed basil leaves
- 1/4 cup grated parmesan cheese
- 1/2 tsp sugar
- Optional for serving: heavy cream and grilled cheese sandwiches
Instructions
- Preheat oven to 400°F.
- Add the tomatoes, onion, and garlic to a large baking sheet.
- Drizzle with the olive oil. Add 1 teaspoon of salt, the Italian seasoning, and the pepper. Stir well so that the vegetables are well coated in the oil and seasoning.
- Roast in the oven for 20 minutes. Use a spatula to stir and flip over the vegetables. Return to the oven for another 20 minutes.
- Carefully transfer the roasted vegetables to a large soup pot. Add the broth and basil.
- Use an immersion blender to blend the soup until smooth.
- Add the parmesan cheese, and sugar. Stir to combine. Taste to see if you need to add the remaining 1/2 teaspoon of salt.
- Place the pot over medium heat. Simmer for five minutes.
- You can serve it as is, if you don't mind seeds. Or, press it through a fine mesh strainer to make it completely smooth.
- Optional: Serve drizzled with a spoonful of heavy cream and a grilled cheese sandwich for dipping.
Video
Nutrition
Serving: 1/4th of the recipe | Calories: 211kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 1447mg | Potassium: 955mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2978IU | Vitamin C: 50mg | Calcium: 123mg | Iron: 2mg