Rustic Roasted Homemade Tomato Soup (Print Version)

Savor a bowl of rustic homemade tomato soup! This recipe brings garden-fresh flavors and a touch of roasted sweetness to your kitchen, pure comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Garden-Fresh Base

01 - 2 lbs fresh Roma tomatoes (or similar), halved
02 - 1 large yellow onion, roughly chopped
03 - 6-8 garlic cloves, unpeeled

→ Aromatic Boosters

04 - 3 tbsp olive oil, divided
05 - 4 cups vegetable broth
06 - 1/2 cup fresh basil leaves, plus more for garnish

→ Creamy Finish

07 - 1/2 cup heavy cream (optional, or plant-based alternative)

→ Garnish & Flair

08 - Salt and freshly ground black pepper, to taste
09 - Optional: croutons, pesto, or extra fresh basil for serving

# Instructions:

01 - First things first, let's get those tomatoes, onion, and garlic ready for their glow-up. Halve your tomatoes, roughly chop the onion, and leave the garlic cloves unpeeled (they'll be easier to squeeze out later!). Toss them all on a baking sheet, drizzle generously with olive oil, a good pinch of salt, and a grind of black pepper. Spread them out—don't overcrowd the pan, or they'll steam instead of roast. I usually pop them in a 400°F (200°C) oven for about 30-35 minutes, until they’re soft, slightly shriveled, and have some gorgeous caramelized edges. This is where the deep, rich flavor of your homemade tomato soup really starts to develop.
02 - While your roasted beauties are cooling just a touch, grab a large pot or Dutch oven. Add a splash more olive oil over medium heat. Once it’s shimmering, add any extra chopped onion (if you're like me and love a double onion hit!) and sauté until it’s softened and translucent, about 5-7 minutes. This step builds another layer of flavor. I remember one time, I was in such a rush, I barely cooked the onion, and the soup just didn’t have that same mellow depth. Don’t make my mistake; give those onions their time to shine!
03 - Now for the fun part! Carefully transfer your roasted vegetables (squeeze the garlic out of its skin!) and the sautéed onions into a blender. Pour in about half of your vegetable broth and the fresh basil leaves. Blend until it’s super smooth and creamy. Be careful when blending hot liquids – I always hold the lid down with a kitchen towel, just in case. The aroma at this stage? Divine! It smells like a summer garden, honestly. This is the heart of your homemade tomato soup, so make sure it's silky smooth.
04 - Pour the blended mixture back into your pot. Add the remaining vegetable broth. Bring it to a gentle simmer over medium-low heat, letting all those flavors meld together for at least 15-20 minutes. This simmering time is crucial; it allows the soup to deepen. Taste and adjust your seasonings here – add more salt, pepper, or even a tiny pinch of sugar if your tomatoes were a bit tart. This is where you make it *your* homemade tomato soup, so trust your taste buds!
05 - If you're going for that creamy indulgence, now’s the time to stir in the heavy cream. Add it slowly, a little at a time, until you reach your desired richness. Let it warm through for a few minutes, but don't bring it to a rolling boil after adding the cream, or it might separate – oops, learned that one the hard way! For a dairy-free version, this is when you'd swirl in your coconut milk or cashew cream. It’s all about making this homemade tomato soup just right for you.
06 - Ladle your glorious homemade tomato soup into bowls. It should be a beautiful, vibrant red, smelling utterly irresistible. Garnish with a few more fresh basil leaves, a drizzle of good olive oil, or even some homemade croutons. This soup always makes me feel like a culinary genius, even though it’s so simple. Enjoy every warm, comforting spoonful!

# Notes:

01 - Don't rush the roast! Those caramelized bits are pure gold, trust me. I learned that the hard way when I pulled them too soon once.
02 - This soup actually tastes better the next day, so make a big batch! Just keep it in an airtight container in the fridge for up to 3-4 days.
03 - No fresh basil? Dried works in a pinch, about a teaspoon for every tablespoon fresh. I've done it, and it's still good, just a different vibe.
04 - A swirl of pesto or a sprinkle of fresh croutons just elevates this simple homemade tomato soup to another level. Don't skip the extra love!

# Equipment Needed:

01 - Baking sheet
02 - large pot or Dutch oven
03 - blender (or immersion blender)

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 5g

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