If you're craving the ultimate comfort food, this homemade tomato soup will have you hooked from the very first spoonful!

Why I Love This Soup

There’s just something about homemade tomato soup that hits different, right? Store-bought doesn’t even stand a chance! This one’s a total crowd-pleaser, whether you're feeding little ones or adults.

It’s not at all bitter, just a lovely, mild sweetness. You roast fresh tomatoes, then blend them up into pure, velvety goodness. And honestly, is there anything better than pairing it with a crispy grilled cheese? Perfect combo, every time!

Recipe Ingredients

4 lbs tomatoes - chopped (about 10-12 tomatoes)
1 cup chopped yellow onion
6 minced garlic cloves
3 Tbsp olive oil
1 tsp oregano
1 tsp salt
½ tsp ground black pepper
½ cup chopped fresh basil
2 Tbsp salted butter
2 Tbsp all purpose flour
1 cup vegetable broth
1 Tbsp honey - or granulated sugar
¼ cup heavy cream - plus extra for drizzling on top of soup bowls

Kitchen Equipment I Used

Three images grouped, first is tomatoes in strainer, second is chopped tomatoes on cutting board, third is bowl of chopped tomatoes with onion, garlic and oil dumped on top

How To Make Classic Tomato Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Prep

Preheat your oven to 450°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it. Wash and chop the tomatoes (Note: keep tomatoes in bigger chunks if you plan on removing the skin after roasting - less pieces to peel skin off). Optional: If you want to remove tomato seeds use a spoon to scoop them out after chopping.

Do I Remove The Tomato Skin And Seeds?

Okay, so if you don’t have a high-speed Vitamix blender, you might end up with tiny bits of tomato seeds and skins in your soup (which is totally normal). Some folks don’t mind it—I’m actually fine with it! I find that the tomato skins break down into little pieces, kind of the same size as dried rosemary.

But if that texture isn’t your thing, no worries! You can easily scoop out the seeds while you’re chopping the tomatoes, and after roasting just peel off the skins. That way, you’ll have a smooth, silky soup without any little bits of skin or seeds. Totally up to you!

STEP 2: Mix Tomatoes

In a large bowl, mix the 4 lbs chopped tomatoes, 1 cup chopped onion, 6 minced garlic cloves, 3 Tbsp olive oil, 1 tsp salt, and ½ tsp black pepper until tomatoes are coated.

Two images of baking sheet with chopped tomatoes, onion and garlic first uncooked then cooked

STEP 3: Roast Tomatoes

Spread the tomatoes evenly on the baking sheet and roast in the oven for 30 minutes. NOTE: If you want to remove the tomato skin, it's easy to do once the tomatoes have roasted.

Looking into a blender cup, first with roasted tomatoes and liquid, second with basil on top, third with pureed tomato soup

STEP 4: Blend Soup

After roasting, transfer half the roasted tomatoes to a blender along with any liquid, onions and garlic left on the pan. Add ½ cup fresh basil. Close with blender lid and then blend until smooth. Repeat with last half of tomatoes.

IMPORTANT TIP: it's best to blend in two batches! If your blender's too full, the soup might explode out of the top while blending—and no one wants that mess! So take it slow and do it in parts to keep things safe and easy.

Three images grouped, first with chopped butter in pot, second with melted butter in pot, third with broth added

STEP 5: Melt Butter + Flour

In a large pot over medium-low heat, melt 2 Tbsp butter. Once melted, stir in 2 Tbsp flour.

STEP 6: Add Broth + Honey

Stir in 1 cup vegetable broth and 1 Tbsp honey.

Do I Need To Add The Sugar?

You don’t have to add sugar to tomato soup, but a little bit can help balance the acidity of the tomatoes, especially if they're particularly tart. The sugar helps round out the flavor and adds a very subtle sweetness.

Three images of a pot, first with pureed soup and cream dumped in, second mixed, third a little darker orange after simmering

STEP 7: Add Blended Tomatoes

Now pour the blended tomato mixture into the pot. Bring the soup to a simmer and let it cook for about 5 minutes, stirring occasionally.

STEP 8: Serve

Remove the pot from the heat and stir in ¼ cup heavy cream. Scoop into bowls using a soup ladle to serve. You can add optional toppings to each bowl including a drizzle of heavy cream, chopped fresh basil, croutons or crackers. Enjoy!

Recipe Tips

Roast the veggies longer for deeper flavor: If you love rich, caramelized flavors, feel free to roast the tomatoes for longer than 45 minutes.
Use a mix of tomatoes like roma, heirloom, or even cherry tomatoes for a different taste.
Add a pinch of red pepper flakes when simmering the soup for some heat.
Taste your soup before serving! If it’s too acidic, add a little extra honey to balance out the flavors. A pinch of baking soda may also work for reducing that tomato acidity.
Dairy Free Version: Swap the heavy cream for coconut milk or another dairy-free alternative.
To Serve with: You can’t go wrong with a slice of warm, crusty bread or a classic grilled cheese sandwich to dip into this soup.

Help! I Don't Like The Skins and Seeds In My Soup!

If you already made the soup and don't like the seeds and skin bits, just strain the pureed soup through a fine mesh strainer after it's been blended to remove them.

How To Store Leftovers

REFRIGERATE – Let the soup cool, then store in an airtight container in the fridge for up to 3-4 days.
TO FREEZE - For longer storage, freeze in a freezer-safe container for up to 3 months.

Reheating Tips

STOVETOP - Reheat on the stovetop over medium heat, adding a little water or broth if it’s too thick.
MICROWAVE - You can also microwave in 1-minute intervals, stirring in between, until hot.