Easy From Scratch Tomato Soup Recipe with Fresh Tomatoes
Make this tomato soup recipe with fresh tomatoes straight from your garden or the grocery store in just over an hour! By roasting the tomatoes in the oven first, erupts a sugary and savoury flavour, unlike any other method of cooking tomatoes. The oven does most of the flavouring for you, while you prepare the final touches to this delicious soup.
Tomato Soup from Scratch
If you are searching for an easy and quick soup to make from scratch, then this tomato soup recipe with fresh tomatoes is probably one of the easiest soups you will make.
I first peaked at the ingredients on a tomato soup can in the grocery store and thought “I have most of these ingredients, surely I can make this!”. And, for less than cost than the 315ml can valued at $5.
So with our last tomato harvest this year, we made this tasty tomato soup.
Does Cherry Tomatoes Make a Good Soup?
Yes, they do! If not better than big tomatoes.
We had a fabulous tomato growing season this year. Somehow, the long spring and late start to summer did us a good deed, because the summer season lasted well into the latter part of the year.
This made for a bounty of tomatoes to harvest, and even more cherry tomatoes.
My theory is that the cherry tomato packs all its flavour into their tiny tomato bodies, whereas the larger tomatoes have more room to flavour. We made our tomato soup with 75% cherry tomatoes and it was very well flavoured. Although, I have yet to compare the flavour with a soup made with 75% large tomatoes. I’ll get back to you on the comparison when I make this soup again.
What is the Best Bread for Soup
Personally, my favourite is a hearty and tangy sourdough bread, sliced and toasted to a crunch, with real good butter.
If you are serving a larger crowd, consider making bread rolls which may be easier to serve to many guests. You can find my recipe for sourdough dinner rolls here.
Tools You May Need
Immersion Blender or a Blender or a Food Processor
Tongs
An oven Pan with high dges
Parchment Paper
Ingredients
5 lb Tomatoes
1 Head Garlic
Olive Oil
Salt
Cracked Black Pepper
1 Onion
Dried Basil
Dried Oregano
Balsamic Vinegar
Broth High quality or homemade
1 sprig Fresh Thyme or dried if you don’t have fresh
Heavy Cream
1 can Coconut Cream
Directions
Heat the oven to 400°F, and in a rimmed baking sheet lined with parchment paper, spread out tomatoes that have been halved or quartered (depending on their size).
Add the garlic cloves with their skins still on amongst the tomatoes, then top it all with salt and pepper.
Drizzle olive oil overtop and use your hands to rub the oil into the tomatoes and garlic.
Bake for 1 hour or until the tomatoes are very soft and start caramelizing on the edges
When there are only 30 minutes left, start preparing the rest of the soup. Dice the onions
Heat dutch oven on the stove with 1 tbsp olive oil
Add the diced onions and sautee for 5-7 minutes, stirring occasionally
Measure in the oregano, basil and thyme, and continue sautéing for another 2 minutes.
Add the balsamic vinegar and cook until it stops bubbling.
Add the broth and increase the heat to high to bring it to a boil. Once the broth boils, turn it town to medium to simmer for 10-15 minutes.
Remove tomatoes from oven and remove the roasted garlic cloves from the tomatoes to leave one side until they are cooler to remove the peels.
Add the tomatoes into the soup mixture.
Remove the garlic peels and add the garlic into the soup mixture.
Stir to combine, then add half the soup mixture to your blender and blend to desired consistency.
Pour blended soup into a separate bowl, and add the last half of the dutch oven mixture to the blender (or use an immersion blender – I got one a few months later and it speeds up the process so much!) Blend to desired consistency.
Pour blended soup back into the dutch oven pot, and add heavy cream. Stir to combine.
Shake coconut cream can and add it to the soup. Stir to combine well, and let us simmer with the soup for 3-4 minutes.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Fresh Tomato Soup Recipe and Directions
Making this easy tomato soup recipe from scratch will only take you just over an hour, and is well worth the time and love for the starry eyes you will receive from your partakers!
Tomato Soup from Scratch with Fresh Tomatoes
Equipment
- Dutch Oven
- Blender or Immersion Blender
- Tongs
- Baking sheet
- Parchment Paper
Ingredients
- 5 lb Tomatoes Quartered
- 1 Head Garlic Separate cloves, keep skins still on
- 1/3 cup + 1 tbsp Olive Oil
- 1½ tsp Salt
- 1½ tsp Cracked Black Pepper
- 1 Onion
- 1½ tsp Dried Basil
- ½ tsp Dried Oregano
- 1 sprig Fresh Thyme or dried if you don't have fresh
- 2 tbps Balsamic Vinegar
- 1 quart Broth High quality or homemade
- 1/4 cup Heavy Cream
- 1 can Coconut Cream
Instructions
- Heat the oven to 400°F
- In a rimmed baking sheet lined with parchment paper, spread out the quartered tomatoes
- Add the garlic cloves with their skins still on amongst the tomatoes
- Top with salt and pepper
- Drizzle olive oil overtop and use your hands to rub the oil into the tomatoes and garlic
- Bake for 1 hour or until the tomatoes are very soft and start caramelizing on the edges
- When there are only 30 minutes left, start preparing the rest of the soup. Dice the onions
- Heat dutch oven on the stove with 1 tbsp olive oil
- Add the diced onions and sautee for 5-7 minutes, stirring occasionally
- Measure in the oregano, basil and thyme, and continue sautéing for another 2 minutes
- Add the balsamic vinegar and cook until it stops bubbling
- Add the broth and increase the heat to high to bring it to a boil. Once the broth boils, turn it town to medium to simmer for 10-15 minutes
- Remove tomatoes from oven and remove the roasted garlic cloves from the tomatoes to leave one side until they are cooler to remove the peels
- Add the tomatoes into the soup mixture
- Remove the garlic peels and add the garlic into the soup mixture
- Stir to combine, then add half the soup mixture to your blender and blend to desired consistency
- Pour blended soup into a separate bowl, and add the last half of the dutch oven mixture to the blender. Blend to desired consistency
- Pour blended soup back into the dutch oven pot, and add heavy cream. Stir to combine.
- Shake coconut cream can and add it to the soup. Stir to combine well, and let us simmer with the soup for 3-4 minutes.
Video
Notes
My Favourite Kitchen Appliances
Pin for Later
Other Dinner Ideas
One Pan Fried Zucchini, Sausage and Relish
Lasagna (takes a little longer but can be quick if you have pre-made mince)
