Best Homemade Tomato Soup Recipe

8 servings


50 minutes

total time


▢ 3 pounds tomatoes, fresh, cut into 2” pieces

▢ ½ onion diced (1 cup)

▢ 5 cloves garlic peeled and chopped

▢ 2 Tablespoons olive oil

▢ ½ tsp fine sea salt

▢ ¼ 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

▢ Optional: ¼ to ½ cup heavy cream.


Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.

Combine tomatoes, onion, and garlic in a large bowl. Toss with olive oil, salt and pepper and stir until evenly distributed.

Spread tomato mixture onto prepared baking sheet in a single layer and roast for 15 minutes.

Remove from oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.

Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blender.

Add fresh basil and blend mixture on high speed until smooth (about 50 seconds).

In a large pot, melt butter over medium-high heat.

Add flour to melted butter and whisk to combine. Cook until butter and flour mixture is golden brown (30-60 seconds).

Add broth and sugar and whisk to combine.

Add blended mixture to the pot and whisk to combine. If desired (for a creamier soup) add ¼ to ½ cup heavy cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.

Serve warm with croutons, chopped fresh basil, etc.


Serving Size

0.5 cup


111 kcal

Total Fat

7 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



8 mg


653 mg

Total Carbohydrate

12 g

Dietary Fiber

2 g

Total Sugars

7 g


2 g

8 servings


50 minutes

total time
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