What tomatoes are best for tomato soup?

Roma tomatoes, vine-ripened tomatoes, and heirloom tomatoes are the top choices for this recipe.

Can I make this recipe using canned tomatoes?

Yes, you can substitute two 28-ounce cans of whole peeled tomatoes for fresh tomatoes. Be sure to drain them before roasting.

Do you need to peel tomatoes for soup?

No, you do not need to peel the tomatoes because the mixture is blended until completely smooth.

How do you thicken tomato soup?

This recipe uses a roux (butter and flour) to thicken. Alternatively, you can cook the soup uncovered to reduce moisture or add a tablespoon of tomato paste.

How do you make tomato soup less acidic?

Full-fat dairy like heavy cream or half and half helps reduce acidity. Adding a teaspoon of sugar or honey can also balance the flavor.

Roasted Tomato Basil Soup From Scratch

Name: Roasted Tomato Basil Soup From Scratch
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 3 pounds fresh tomatoes, cut into 2” pieces; ½ onion, diced (1 cup); 5 cloves garlic, peeled and chopped; 2 Tablespoons olive oil; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; ¼ cup fresh basil; 2 Tablespoons salted butter; 2 Tablespoons all-purpose flour; 1 Tablespoon granulated sugar; 1 quart vegetable broth; ¼ to ½ cup heavy cream (optional)

This creamy tomato basil soup uses roasted fresh vegetables to create a deep, concentrated flavor. It is a simple, nutrient-dense alternative to canned varieties that works perfectly as a comforting lunch or a side dish.

List of ingredients

3 pounds fresh tomatoes – cut into 2-inch pieces for even roasting.
1/2 onion – diced, approximately 1 cup.
5 cloves garlic – peeled and chopped.
2 Tablespoons olive oil – used to coat vegetables and prevent sticking.
1/2 teaspoon fine sea salt – to enhance the natural tomato flavor.
1/4 teaspoon freshly ground black pepper – for a subtle spicy kick.
1/4 cup fresh basil – added during blending for aromatic freshness.
2 Tablespoons salted butter – used to build the thickening roux.
2 Tablespoons all-purpose flour – the thickening agent for a velvety texture.
1 Tablespoon granulated sugar – to balance the acidity of the tomatoes.
1 quart vegetable broth – provides the liquid base and savory depth.
1/4 to 1/2 cup heavy cream – optional, for a richer and smoother finish.

step-by-step instructions

Prepare Oven: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) and lightly grease a large baking sheet.
Roast Vegetables: In a large bowl, toss the tomatoes, diced onion, chopped garlic, olive oil, salt, and pepper until evenly coated. Spread the mixture in a single layer on the baking sheet and roast for 15 minutes.
Char the Tomatoes: Stir the vegetables once to ensure even cooking, then roast for another 15 minutes. Set the oven to broil for the final 2-3 minutes to achieve light charring on the tomatoes.
Blend the Base: Transfer the roasted vegetables and all pan juices into a high-powered blender. Add the fresh basil and blend on high speed for 30 to 60 seconds until the mixture is completely smooth.
Create the Roux: Melt the butter in a large pot over medium-high heat. Whisk in the flour and cook for 30 to 60 seconds until the mixture is bubbly and slightly thickened.
Combine Liquids: Whisk the vegetable broth and sugar into the roux until smooth. Pour in the blended tomato puree and whisk again to integrate the ingredients.
Simmer and Finish: Stir in the heavy cream if using. Cook the soup over medium-low heat for 15 minutes to allow flavors to meld and the texture to thicken.
Final Seasoning: Taste the soup and add more salt or pepper if needed before serving warm.

Selecting the Best Tomatoes for Roasting

Roma Tomatoes

Roma tomatoes are an ideal choice because they have a meatier texture and lower water content than other varieties. This ensures the soup thickens naturally without requiring excessive reduction time on the stove.

Vine-Ripened Tomatoes

These tomatoes offer a classic, balanced flavor profile and are typically very juicy. They provide a bright acidity that cuts through the richness of the butter and cream.

Heirloom Tomatoes

Heirloom varieties are prized for their complex, rich flavors and varied colors. Using a mix of heirlooms can add a unique depth and a more artisanal taste to the finished soup.

Campari Tomatoes

Campari tomatoes are smaller and naturally sweeter than standard tomatoes. They are excellent for this recipe if you prefer a soup with a more pronounced natural sweetness and less added sugar.

Ingredient Alternatives and Substitutions

Gluten-Free Flour Options

To make this recipe gluten-free, replace the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum to maintain the same thickening properties as wheat flour.

Dairy-Free Cream Substitutes

For a vegan or dairy-free version, replace heavy cream with full-fat coconut milk or cashew cream. These alternatives provide the same creamy mouthfeel and help neutralize the acidity of the tomatoes.

Natural Sweetener Replacements

If you prefer not to use granulated sugar, honey or maple syrup are excellent substitutes. These liquid sweeteners blend easily into the broth and provide a subtle floral note.

Alternative Cooking Oils

While olive oil is traditional, avocado oil or canola oil can be used for roasting. Avocado oil is particularly useful due to its higher smoke point, which prevents the oil from burning at 450 degrees.

Using Canned Tomatoes

If fresh tomatoes are unavailable, use two 28-ounce cans of whole peeled tomatoes. Drain the cans thoroughly before roasting them on the baking sheet to avoid a watery consistency.

Professional Techniques for Enhanced Flavor

The Importance of Charring

Broiling the tomatoes for the last few minutes creates small charred spots on the skin and flesh. This process, known as the Maillard reaction, introduces a smoky depth that mimics professional restaurant-style soups.

Mastering the Roux Process

A roux is a mixture of equal parts fat and flour cooked together to thicken liquids. Cooking it for about a minute ensures the raw flour taste is gone, resulting in a smooth, professional texture without lumps.

Balancing Tomato Acidity

Tomatoes are naturally acidic, which can sometimes feel sharp on the palate. The combination of granulated sugar and heavy cream works chemically to neutralize this acidity for a smoother taste.

Incorporating Additional Roasted Vegetables

You can increase the nutritional value and complexity by roasting carrots, red bell peppers, or zucchini along with the tomatoes. These vegetables blend seamlessly and add a subtle sweetness and earthiness.

Serving Suggestions and Pairings

Classic Grilled Cheese Combinations

The most traditional pairing is a grilled cheese sandwich made with sourdough bread and a blend of sharp cheddar and gruyere. The saltiness of the cheese complements the sweetness of the roasted tomatoes.

Fresh Herb Garnishes

To brighten the presentation, finish each bowl with a swirl of heavy cream and a sprinkle of chiffonade basil. Adding a pinch of fresh parsley or thyme can also provide a refreshing contrast.

Homemade Crouton Additions

Homemade garlic croutons add a necessary crunch to the velvety texture of the soup. Toss cubed baguette with melted butter, garlic powder, and salt, then bake until golden brown.

Complementary Bread Pairings

Serving the soup with a warm piece of crusty ciabatta or a toasted focaccia allows you to soak up the remaining broth. These breads provide a sturdy structure that holds up well against the thick soup.

Storage and Preservation Guide

Refrigeration Best Practices

Store leftover soup in an airtight glass container in the refrigerator for up to 5 to 7 days. Keep the container sealed to prevent the soup from absorbing other odors from the fridge.

Freezing for Long-Term Use

Cool the soup completely to room temperature before transferring it to freezer-safe containers. Leave a small amount of headspace at the top to allow for expansion as the liquid freezes.

Thawing and Reheating Methods

Thaw frozen soup overnight in the refrigerator to maintain the best texture. Reheat slowly in a pot over medium-low heat, stirring occasionally to ensure the cream does not separate.

Common Troubleshooting and FAQ

Why does my soup taste too acidic?

This usually happens if the tomatoes were under-ripe or if the sugar was omitted. Stir in an additional teaspoon of sugar or a tablespoon of heavy cream to balance the flavor.

How do I thicken the soup further?

If the soup is too thin, you can simmer it uncovered for an additional 10-15 minutes to reduce the liquid. Alternatively, whisk in a small slurry of cornstarch and water and cook until thickened.

Do I need to peel the tomatoes?

Peeling is unnecessary because the high-powered blender pulverizes the skins completely. The roasting process also softens the skins, making them blend effortlessly into a smooth puree.

Which herbs pair well besides basil?

While basil is the classic choice, oregano, thyme, and rosemary are excellent alternatives. Use these sparingly as they have stronger, more woody profiles than fresh basil.

Can I make this in a slow cooker?

While roasting is recommended for flavor, you can sauté the vegetables first and then slow cook them with the broth. However, you will lose the charred flavor that comes from the high-heat oven roast.