Easy and delicious fresh Tomato Soup made from scratch with garden fresh tomatoes. Our roasted tomato soup is comfort in a bowl along with grilled cheese!
When making tomato soup you want it to be full of flavor, you can use canned tomatoes, but we love using fresh especially when they are in season. Roasting fresh tomatoes gives them a deeper flavor and you can even roast them without adding oil if you’d like. This tomato soup recipe is vegan, gluten free, and oil free.
WHAT KIND OF TOMATOES FOR FRESH TOMATO SOUP?
We recommend using ripe tomatoes on the vine or Roma tomatoes. We even use a combination of the two.
HOW TO MAKE TOMATO SOUP
- Cut the tomatoes and onions into uniform wedges so they roast evenly.
- Place the tomatoes and onions onto a baking sheet with the garlic cloves and mix with dried basil, oregano, and thyme.
- Roast the tomatoes until they’re broken down and slightly charred, not burnt.
- Blend the roasted veggies in a blender with the veggie broth and add to the pot OR use a spatula to transfer the roasted veggies to your pot and then cover with the vegetable broth and blend with an immersion blender in the pot.
- Bring to a boil and then simmer the soup on the stove for about 20-30 minutes to cook the tomatoes with the broth.
- Season with salt and pepper to taste and stir in chiffonade basil leaves.
DO I NEED TO DESEED OR PEEL TOMATOES?
There’s no need to remove the peel or seeds from the tomatoes. Once you blend them with the broth it should be smooth without any bits.
IS THIS HOMEMADE TOMATO SOUP VEGAN?
Yes, this is a vegan tomato soup! We use vegetable broth instead of chicken broth. You can use your favorite vegetable broth or use store-bought.
MY TOMATO SOUP IS ORANGE
When tomatoes are exposed to air they turn orange. This is due to oxidation and it’s perfectly safe to consume. You can minimize this by using a food mill.
TOMATO SOUP IS TOO SOUR
In general, our soup is pretty spot on and never too sweet or too sour, just right. That being said when working with fresh produce flavor can vary. Tomatoes are very acidic so if your tomatoes are extra tart your soup may have a sour taste. If so we recommend using a pinch of sugar and then tasting, adding more sugar until it’s balanced. Adding some cream, like coconut cream can also help mellow the flavor.
Also, when cooking tomatoes you should use non-reactive cookware, like stainless steel. Some cookware can make them taste very bitter, or even metallic.
CAN I ADD MORE VEGETABLES TO MY SOUP?
Absolutely! We love adding in zucchini, red peppers, carrots, even celery. When adding roasted red peppers we’ll also add a pinch of smoked paprika to really give it a smoked flavor.
SERVING SUGGESTION
We like serving with bread, crispy chickpeas, or even pouring over pasta or zoodles. Also, grilled cheese and tomato soup were basically made for each other! Want to make the best vegan grilled cheese? Check out this vegan grilled cheese taste test.
Fresh Tomato Soup with Roasted Tomatoes
Ingredients
- 4 lbs tomatoes roma, or on the vine
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 2 cups vegetable broth
- 6 basil leaves chiffonade
- salt + pepper to taste
Instructions
- Preheat your oven to 425 degrees F.
- Cut the tomatoes and onions into uniform wedges so they roast evenly.
- Place the cut tomatoes and onions onto a baking sheet with the garlic cloves and mix with the dried herbs.
- Roast the tomatoes for 40-45 minutes until they're shriveled, slightly charred, not burnt.
- Blend the roasted veggies in a blender with the veggie broth and add to the pot OR use a spatula to transfer the roasted veggies to your pot and then cover with the vegetable broth and blend with an immersion blender in the pot.
- Bring the blended soup to a boil and then simmer the soup on the stove for about 20-30 minutes to cook the tomatoes with the broth.
- Season the soup with salt and pepper to taste and stir in chiffonade basil leaves.
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