Our spring/summer garden has been very gracious to us so far this year. As part of our garden, we planted several varieties of tomatoes and they are producing at the perfect rate for making Homemade Tomato Soup. No lie…this recipe is hands down the best tomato soup I’ve ever had. It’s the only soup that takes you from dipping your grilled cheese, to saucing your favorite pasta dishes.
Our garden tomatoes have been so successful thus far, that the plants are producing too much for my family to consume before many of the tomatoes go bad. I hate wasting food, so when I have a bowl full of garden fresh tomatoes sitting on my counter, I know it’s time to make my Homemade Tomato Soup.
It’s the perfect recipe for saving the tomatoes we aren’t consuming otherwise, because I can easily vacuum seal a batch and freeze it for later. Plus, I can’t wait for a cold winter day (yes, we do get a few here in Florida) when I can enjoy some homemade soup that our little garden helped make. I’ve already made 2 batches from this year’s garden and I’m just getting started!
Before I dive into the recipe, I have to tell you that this hands down the best tomato soup I’ve ever had. Being able to make it myself is just icing on the cake. I absolutely hate canned tomato soup. It’s just too acidic and tart for my taste. I prefer something creamier, which is what I get with my Homemade Tomato Soup.
And while my family’s favorite way to enjoy this recipe is dipping our grilled cheese sandwiches into it, I’ve also used it as a pasta sauce. It uses a lot of the same flavors as a traditional pasta sauce, so you’re not missing any flavors, but it has a milder, creamier taste and texture. If only you could taste these pictures!
So about that recipe…
(Jump to the printable recipe)
- 3-4 pounds of fresh tomatoes (I used a mix of Roma and Cherry tomatoes)
- 1/2 of a red bell pepper (diced)
- 1/2 of a medium yellow onion (diced)
- 4 tsp of minced garlic
- 2 Tbsp of dried oregano
- 3 Tbsp of olive oil
- 2 cups of vegetable broth
- 1 tsp of salt
- 4 fresh basil leaves (chopped)
- 1 Tbsp of fresh parsley
- Preheat the oven to 450 degrees.
- Wash and dice all of the tomatoes. Then spread them out on a large baking pan/sheet. Add the red bell pepper and onion to the pan, trying to evenly distribute them. Top everything with the garlic and oregano, and then drizzle with olive oil. Bake for 30 minutes, turning/tossing after 15 minutes.
- Leave the pan in the oven and broil on high for about 7 minutes. This will create a little char on the tops of the tomatoes, adding tons of flavor.
- Remove the pan from the oven and carefully put the tomatoes straight into a blender. (Be cautious of splashing. Sometimes I transfer everything to a bowl and then to the blender.) Also add the salt, fresh basil and parsley, and the vegetable broth. Puree until all ingredients are well incorporated.
- Enjoy the soup topped with shredded Parmesan cheese, and freshly chopped basil and parsley.
Notes & Tips:
- When working with the tomatoes in this recipe, I use the whole tomato – seeds and skin included. When the soup is finished, there are very thin strips of tomato skin, but they’re so small that they don’t bother me. Most of the skins get pureed, but there are always some left that don’t completely puree. If this isn’t something you want, you can easily blanch and remove the tomato skins before dicing them and continuing with the recipe.
- First, you can easily substitute chicken broth if you want. I know most of us tend to have chicken broth in our pantries; so if that’s what you have, by all means, use it. I’ve used both vegetable and chicken broth before, and the soup is flavorful either way.
- Also, if you are going to be serving the tomato soup right away, it’s beneficial to heat the vegetable broth before adding it to the blender. Just heat it up in a pot on the stove. This will ensure the soup stays hot and ready to eat.
What type of homemade recipes do you make with your garden tomatoes?
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