This easy Tomato Soup recipe is one of my favourite comfort foods and one that my whole family loves! It's super easy to make with the oven doing all the hard work! Pop your tomatoes in the oven with the vegetables, herbs, and spices, bake, blitz and serve. That's it!
Roasting the tomatoes with herbs and spices adds to the flavour of this soup! If you get little burnt bits on the vegetables when they are roasting, don't worry, it just means more flavour and a better tasting tomato soup.
To make this easy tomato soup, you need under 10 ingredients!
- olive oil
- salt & pepper
See the recipe card below for quantities.
I like to add a dash of cream to the soup right at the end to give it that creaminess the roasted tomatoes need. If you want to make it dairy free, skip the cream.
Preheat oven to 180°c and line a baking tray with foil. I prefer foil over baking paper as it helps the tomatoes roast and adds to the flavour.
Place the cut tomatoes, onions, whole garlic and herbs on the baking tray.
Pour over olive oil with salt and pepper.
Bake in the oven for 60 minutes.
Remove from the oven. Allow the vegetables to cool slightly. Squeeze the roasted garlic cloves out of the skin (you only want to use the cloves).
Add the vegetables, 1 cup water and sugar to a blender and blend for 2 minutes until smooth. Ensure they aren't too hot so you don't get burnt blending hot liquid, as it builds up pressure when you mix it.
Once blitzed, stir through the cream.
Serve with a sprinkle of parmesan cheese and a grilled cheese sandwich.
Homemade tomato soup is such a flexible recipe! Feel free to adapt it to suit your taste preferences and have fun experimenting with different herbs, and spices, or even adding other vegetables that you need to use up.
Freezing Tomato Soup
Tomato soup freezes well. Let it cool completely, then transfer it to a freezer-safe container or individual portions. Remember to leave some space at the top to allow for expansion. Thaw it overnight in the refrigerator and gently reheat it on the stovetop or microwave when ready to serve. Tomato soup can be stored in the freezer for 3 months.
FAQ When Making Homemade Tomato Soup
How do I choose the best tomatoes for homemade tomato soup? Look for ripe tomatoes that are firm, with vibrant colour and a slightly sweet aroma. Varieties like Roma, vine-ripened, or heirloom tomatoes work well for tomato soup.
Can I make tomato soup ahead of time? Definitely! Tomato soup often tastes even better the next day as the flavours have more time to meld together. Simply store it in the refrigerator in an airtight container and reheat it gently on the stovetop or microwave when you're ready to enjoy it.
How can I make my tomato soup creamier? For a creamy version, stir in some more heavy cream, coconut milk, or a dollop of greek yogurt just before serving.
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EASY TOMATO SOUP RECIPE
- 1 kg tomatoes
- 2 small brown onions
- 2 bulbs garlic
- ½ cup thickened cream
- 5 springs thyme you can used 2 teaspoons dried tyme instead
- 8 basil leaves you can used 2 teaspoons dried basil instead
- 1 tablespoon brown sugar
- 1 tablesppon olive oil
- salt and pepper to taste
- 1 cup water
- Preheat oven to 180°c and line a baking tray with foil. I prefer foil over baking paper as it helps the tomatoes roast and adds flavour.
- Place the cut tomatoes, onions, whole garlic and herbs on the baking tray.
- Pour over olive oil with salt and pepper.
- Bake in the oven for 60 minutes.
- Remove from the oven. Allow the vegetables to cool slightly. Squeeze the roasted garlic cloves out of the skin (you only want to use the cloves).
- Add the vegetables, cup of water and sugar to a blender or use a stick blender and blend for 2 minutes until smooth (ensure they aren't too hot, so that you don't get burnt mixing hot liquid).
- Once blitzed, stir through the cream.
- Serve with a sprinkle of parmesan cheese and a grilled cheese sandwich.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.