This easy homemade Roma Tomato Soup is made with garden fresh roma tomatoes, vegetable broth, and heavy cream. It’s so creamy and fresh, you’ll never want to buy canned soup again!
Homemade Fresh Tomato Soup with Roma Tomatoes
We’ve all been there: our kitchen is full of tomatoes collected from our (or a neighbor’s) garden and we don’t know what to do with them! Each Summer I use our Roma tomatoes to make batches of Roma tomato sauce , fresh tomato sandwiches for lunch and this creamy Roma tomato soup from scratch.
This easy Roma tomato soup recipe is made with fresh garden tomatoes, blended with sautéed onion, garlic, and rich vegetable broth. The pureed tomatoes become silky and flavorful, finished with just a splash of cream for extra comfort. If you’re craving a homemade tomato soup that tastes like summer in a bowl, this one’s for you!
What kind of tomatoes are best for tomato soup?
Roma tomatoes are my favorite, but you can also use beefsteak, heirloom, or tomatoes on the vine to make soup. Just remember: the number one rule to making the best tomato soup is to use garden fresh tomatoes. If you don’t have a garden, head to your local farmer’s market to find some plump and vibrant tomatoes.
Do you need to peel tomatoes for tomato soup?
Yes you should. We want the smoothest, creamiest tomato soup, and the best way to achieve this is to remove the skin and seeds first. This is easy to do through blanching. Follow my step-by-step instructions (with pictures) below!
Either discard the skins or use them to make tomato powder ! The less waste, the better.
How to make Creamy Homemade Tomato Soup
Bring a large pot of water to boil. Cut small X’s in the stem end of each tomato.
Drop the tomatoes in the boiling water for 1-2 minutes, then transfer them to a pot of cold water. You can see the tomatoes are already losing their skin here!
When the tomatoes are cool enough to handle, remove the skin. They should easily just slip off as you peel them.
Now chop them all up! It gets a little messy. 🙂
Meanwhile, saute the onions and garlic in a large soup pot with olive oil.
Add the tomatoes to the pot and season with salt and pepper. After a few minutes, turn up the heat, pour in the vegetable broth, and bring the mixture to boil.
Once it’s boiling, turn the heat to low and let the soup simmer for 30 minutes.
Use an immersion or regular blender to puree the tomato soup.
Return it to the pot and stir in the heavy cream. Let it simmer for about 15 minutes or until the texture is thicker.
Taste and adjust the seasonings as needed, then serve in bowls!
How to Store and Freeze
Store leftover tomato soup in an airtight container in the fridge for up to 4-5 days.
This soup freezes beautifully for up to 6 months in freezer safe containers or freezer bags. Once ready to serve, defrost and then reheat on the stovetop or microwave.
Pin for later:
Ingredients
- ▢ 3 pounds roma tomatoes
- ▢ 2 tablespoons olive oil
- ▢ 2 medium onions thinly sliced
- ▢ 2 cloves garlic minced
- ▢ salt
- ▢ fresh ground black pepper
- ▢ 4 cups vegetable broth
- ▢ 1/2 cup heavy cream
Instructions
- Bring a large pot of water to a boil over high heat. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.
- In a large soup pot over medium high heat, warm the olive oil. Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 5 minutes.
- Add the chopped tomatoes to the soup pot with onions, season with salt and pepper, and cook for 5 minutes. Turn the heat to high, add the vegetable broth, and bring to a boil. Turn the heat to low and simmer for 30 minutes.
- Use an immersion blender (or regular blender – careful, it’s hot!) and puree the soup until smooth. Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes. If the soup is too thin, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve into bowls, adding croutons, Parmesan cheese and fresh basil on top if preferred.
Video:
This easy homemade Roma Tomato Soup is made with garden fresh roma tomatoes, vegetable broth, and heavy cream. It’s so creamy and fresh, you’ll never want to buy canned soup again!
Homemade Fresh Tomato Soup with Roma Tomatoes
We’ve all been there: our kitchen is full of tomatoes collected from our (or a neighbor’s) garden and we don’t know what to do with them! Each Summer I use our Roma tomatoes to make batches of Roma tomato sauce , fresh tomato sandwiches for lunch and this creamy Roma tomato soup from scratch.
This easy Roma tomato soup recipe is made with fresh garden tomatoes, blended with sautéed onion, garlic, and rich vegetable broth. The pureed tomatoes become silky and flavorful, finished with just a splash of cream for extra comfort. If you’re craving a homemade tomato soup that tastes like summer in a bowl, this one’s for you!
What kind of tomatoes are best for tomato soup?
Roma tomatoes are my favorite, but you can also use beefsteak, heirloom, or tomatoes on the vine to make soup. Just remember: the number one rule to making the best tomato soup is to use garden fresh tomatoes. If you don’t have a garden, head to your local farmer’s market to find some plump and vibrant tomatoes.
Do you need to peel tomatoes for tomato soup?
Yes you should. We want the smoothest, creamiest tomato soup, and the best way to achieve this is to remove the skin and seeds first. This is easy to do through blanching. Follow my step-by-step instructions (with pictures) below!
Either discard the skins or use them to make tomato powder ! The less waste, the better.
How to make Creamy Homemade Tomato Soup
Bring a large pot of water to boil. Cut small X’s in the stem end of each tomato.
Drop the tomatoes in the boiling water for 1-2 minutes, then transfer them to a pot of cold water. You can see the tomatoes are already losing their skin here!
When the tomatoes are cool enough to handle, remove the skin. They should easily just slip off as you peel them.
Now chop them all up! It gets a little messy. 🙂
Meanwhile, saute the onions and garlic in a large soup pot with olive oil.
Add the tomatoes to the pot and season with salt and pepper. After a few minutes, turn up the heat, pour in the vegetable broth, and bring the mixture to boil.
Once it’s boiling, turn the heat to low and let the soup simmer for 30 minutes.
Use an immersion or regular blender to puree the tomato soup.
Return it to the pot and stir in the heavy cream. Let it simmer for about 15 minutes or until the texture is thicker.
Taste and adjust the seasonings as needed, then serve in bowls!
How to Store and Freeze
Store leftover tomato soup in an airtight container in the fridge for up to 4-5 days.
This soup freezes beautifully for up to 6 months in freezer safe containers or freezer bags. Once ready to serve, defrost and then reheat on the stovetop or microwave.
Pin for later:
Ingredients
- ▢ 3 pounds roma tomatoes
- ▢ 2 tablespoons olive oil
- ▢ 2 medium onions thinly sliced
- ▢ 2 cloves garlic minced
- ▢ salt
- ▢ fresh ground black pepper
- ▢ 4 cups vegetable broth
- ▢ 1/2 cup heavy cream
Instructions
- Bring a large pot of water to a boil over high heat. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.
- In a large soup pot over medium high heat, warm the olive oil. Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 5 minutes.
- Add the chopped tomatoes to the soup pot with onions, season with salt and pepper, and cook for 5 minutes. Turn the heat to high, add the vegetable broth, and bring to a boil. Turn the heat to low and simmer for 30 minutes.
- Use an immersion blender (or regular blender – careful, it’s hot!) and puree the soup until smooth. Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes. If the soup is too thin, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve into bowls, adding croutons, Parmesan cheese and fresh basil on top if preferred.
Video:
Fresh Tomato Soup with Roma Tomatoes
Ingredients
- 3 pounds roma tomatoes
- 2 tablespoons olive oil
- 2 medium onions thinly sliced
- 2 cloves garlic minced
- salt
- fresh ground black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
Instructions
- Bring a large pot of water to a boil over high heat. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.
- In a large soup pot over medium high heat, warm the olive oil. Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 5 minutes.
- Add the chopped tomatoes to the soup pot with onions, season with salt and pepper, and cook for 5 minutes. Turn the heat to high, add the vegetable broth, and bring to a boil. Turn the heat to low and simmer for 30 minutes.
- Use an immersion blender (or regular blender - careful, it’s hot!) and puree the soup until smooth. Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes. If the soup is too thin, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve into bowls, adding croutons, Parmesan cheese and fresh basil on top if preferred.
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
