Fresh Tomato Soup Recipe

Nothing beats a steaming bowl of tomato soup when you’re craving something warm, comforting, and incredibly satisfying. Whether it’s a chilly evening or you’re just in the mood for something simple and nourishing, this recipe delivers on flavor and ease without relying on store-bought shortcuts. In this guide, you’ll learn how to make a homemade tomato soup that’s not only rich and velvety but also bursting with the natural sweetness of fresh tomatoes and a savory, creamy finish. From ingredient selection to storage tips, we’ve packed this article with everything you need to master your own perfect pot.

Table of Contents

Table of Contents

Why You’ll Love This Tomato Soup Recipe

• Quick and Easy: Ready in under 45 minutes, no fancy tools required
• Fresh Ingredients: Made with ripe tomatoes, garlic, onion, and pantry basics
• Deep Flavor: Balanced with a roux for a creamy, velvety texture
• Crowd-Pleaser: Perfect for kids and adults alike
• Comfort in a Bowl: Ideal for cozy nights, rainy days, or simple weeknight dinners
• Better Than Store-Bought: No preservatives, artificial flavors, or mystery ingredients

This version stands out because it builds flavor in two thoughtful stages—first simmering the base, then enriching it with a roux for thickness and richness. You’ll get a soup that’s both elegant and homey.

Ingredients Needed

For the Tomato Base:

• 8 cups chopped fresh tomatoes (about 4–5 large tomatoes, very ripe)
• 4 cups chicken broth (use homemade or low-sodium for best results)
• 8 cloves garlic, peeled and crushed
• 2 large slices onion (yellow or sweet onions work best)

For the Roux:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour (sifted for smoothness)

Seasoning & Finish:

• 4 teaspoons white sugar, or adjust to your taste (adds balance to the acidity)
• 2 teaspoons salt, or to taste

Tip: If your tomatoes are extra acidic, a pinch of baking soda can help neutralize the bite.

How to Make Tomato Soup

1. Prep and Simmer the Base

In a large stockpot over medium heat, combine chopped tomatoes, chicken broth, garlic, and onion. Bring everything to a gentle boil.

Once boiling, reduce heat to low and let simmer for 20 minutes, uncovered. This step allows the garlic and onion to mellow and the tomatoes to release their sweet, rich juices.

Why it matters: Simmering blends the flavors deeply, creating the rich, foundational taste of your soup.

2. Blend for a Smooth Texture

Remove the pot from heat. Carefully pass the hot mixture through a food mill or fine-mesh sieve into a clean bowl or pot. This removes skins and seeds for a silkier texture.

Discard any solids left behind.

Tip: Don’t rush this step—it’s key for that creamy restaurant-style finish.

3. Make the Roux

In your now-empty stockpot, melt butter over medium heat. Stir in the flour and whisk constantly for about 5 minutes until the mixture turns a warm, medium brown. This is your roux, and it gives body to the soup.

Why it matters: The roux thickens the soup and adds a deep, almost nutty flavor.

4. Combine & Season

Gradually whisk in about 1 cup of the tomato mixture to the roux—go slow to prevent lumps. Once it’s smooth, stir in the remaining tomato base.

Season with sugar and salt, adjusting as needed to your preferred balance of sweet and savory.

Simmer another 5 minutes on low heat, stirring occasionally.

Visual cue: The soup should coat the back of a spoon without being too thick.

Serving and Storage Tips

• Garnish Ideas: Add a swirl of heavy cream, fresh basil, or a sprinkle of parmesan before serving.
• Serve With: Grilled cheese sandwiches, crusty sourdough, or buttery croutons for the ultimate comfort pairing.
• Storing Leftovers: Let soup cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Gently warm over low heat on the stove or microwave in 30-second bursts, stirring in between.
• Freezing: Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Make it Creamy: Stir in a splash of heavy cream or coconut milk at the end for an ultra-rich version.
• Spicy Twist: Add a pinch of red pepper flakes or cayenne for a kick.
• Vegan Version: Swap chicken broth for vegetable broth and use olive oil in place of butter.
• Don’t Overboil: Once the roux is mixed in, keep the heat low to avoid breaking the texture.
• Texture Tip: If you prefer a slightly chunky soup, blend only half the mixture and combine it back in.

Conclusion

This tomato soup recipe proves that simple ingredients can deliver big, satisfying flavors. It’s perfect for weeknight dinners, cozy weekends, or anytime you crave something warm and comforting. With a few pantry staples and fresh tomatoes, you’ll create a restaurant-quality dish right in your own kitchen.

Tried it? Let us know how it turned out in the comments below—and don’t forget to leave a star rating!

Don’t miss our Moroccan Soup Recipe (Harira) and share your own twist on this recipe on Pinterest or Facebook.

Frequently Asked Questions (FAQ)

Can I use canned tomatoes instead of fresh?

Yes! Use about two 28-ounce cans of whole peeled tomatoes. Drain and crush them before simmering. While fresh yields the best flavor, canned is a great shortcut.

How do I make this soup gluten-free?

Replace the all-purpose flour with gluten-free flour or cornstarch. If using cornstarch, mix it with water to form a slurry before adding to the soup.

Is this tomato soup recipe freezer-friendly?

Absolutely. It freezes beautifully for up to 3 months. Just make sure it’s fully cooled before freezing, and leave some room in your container for expansion.

Can I make this ahead of time?

Definitely. This soup tastes even better the next day once the flavors meld. Store it in the fridge overnight and reheat gently.

Why is my soup too acidic?

Tomatoes vary in acidity. If your soup tastes too tart, add a bit more sugar or a small pinch of baking soda to mellow the sharpness.