If you’ve got a pile of tomatoes on the counter that are one day away from going soft, this is what to make with them. Fresh tomato soup tastes brighter and sweeter than anything from a can, and roasting them first adds a deep, almost smoky flavor that simmering alone can’t give you. That’s what makes this tomato soup recipe with fresh tomatoes worth the extra step.
The best part is how little effort it takes. You don’t peel or seed anything. The oven does most of the cooking, and the blender takes care of the skins. What most recipes don’t tell you is how to fix the soup when your tomatoes aren’t perfect, which, late in the season, they usually aren’t. That’s all in here.
Cook’s note: Don’t pull the tray too early. The dark, almost burnt edges on the tomatoes are where the flavor is, so wait until they look a little overdone.
RECIPE
Roasted Fresh Tomato Soup
Ingredients
- 3 lb ripe tomatoes Roma, plum or a mix, halved (about 12 Romas)
- 1 medium yellow onion cut into wedges
- 6 cloves garlic unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 2 cups vegetable or chicken broth
- 1 handful fresh basil leaves about 1/2 cup
- 1/3 cup heavy cream optional
- 1 pinch baking soda or sugar only if the soup tastes too sharp
Method
- Heat the oven to 425°F (220°C). Spread the tomatoes cut side up on a large rimmed baking sheet with the onion and garlic. Drizzle with the olive oil and season with the salt and pepper.
- Roast for 35 to 40 minutes, until the tomatoes are collapsed and blistered with dark edges and the onion is soft.
- Melt the butter in a pot over medium heat. Add the tomato paste and stir for 1 minute until it darkens.
- Scrape the tomatoes, onion and every bit of juice from the pan into the pot. Squeeze the garlic out of its skins into the pot. Add the broth, bring to a simmer and cook for 10 minutes.
- Add the basil and blend until smooth with a stick blender or in batches in a blender. For an extra-silky soup, pour it through a fine-mesh strainer.
- Stir in the cream, if using. Taste. If it’s too sharp, add a small pinch of baking soda or sugar, stir, and taste again. Adjust the salt and serve.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Which Tomatoes Work Best?
- Roma or plum tomatoes are the most reliable. They’re meaty, with less water and fewer seeds, so the soup is thicker.
- Beefsteak and slicing tomatoes taste great but hold a lot of water. Roast them 10 minutes longer and use a little less broth.
- Heirlooms give the most complex flavor. A mix of colors is fine, though yellow and green ones make the soup look orange-brown.
- Cherry tomatoes are the secret weapon. They’re sweet all year, so adding a pint helps a lot when your big tomatoes are bland.
As a rough guide, 3 pounds is about 12 Romas or 6 large beefsteaks, and it makes 4 generous bowls.
Roast or Simmer?
You can make fresh tomato soup by simmering chopped tomatoes in a pot for 30 minutes. It’s quicker to clean up and gives a lighter, fresher soup, closer to what you’d eat in summer. Roasting takes a little longer but concentrates the sugars and gives you those caramelized edges, which makes a richer, sweeter soup. For fall and for tomatoes that are a bit watery or bland, roasting wins every time.
Fixing a Soup That’s Too Acidic, Bland or Watery
Fresh tomatoes are inconsistent, so it helps to know how to adjust:
- Too sharp or sour: add a tiny pinch of baking soda (it fizzes briefly) and stir. It neutralizes acid instead of masking it the way sugar does. Use very little, since too much tastes soapy. If you’d rather, a teaspoon of sugar works too.
- Bland: it’s almost always salt. Add a pinch, stir, and taste. A teaspoon of balsamic vinegar or a little more tomato paste also deepens it.
- Watery: simmer uncovered for 10 to 15 minutes before blending, or skip part of the broth next time.
- Grainy: tomato skins and seeds. Push it through a fine-mesh strainer with the back of a ladle. It takes 3 minutes and makes it restaurant-smooth.
Do You Need to Peel the Tomatoes?
No. Roasting softens the skins, and a good blender breaks them down nearly completely. They also add color and flavor. The only time peeling makes sense is if you don’t have a blender and plan to mash the soup by hand. In that case, the skins slip right off after roasting, so just pull them away with tongs before the tomatoes go in the pot.
Save Your Tomatoes for Winter
If you have more tomatoes than you can use, roast a few extra trays now. Let the roasted tomatoes cool, pack them with their juices into freezer bags, and freeze them flat. In January you can make this soup in 20 minutes: thaw a bag, skip straight to the pot step and it’ll taste like September.
What to Serve With Tomato Soup
- Grilled cheese, obviously. Sharp cheddar on sourdough is hard to beat.
- Garlic croutons or a drizzle of pesto on top.
- A spoonful of Greek yogurt and some toasted pumpkin seeds.
- A fresh salad for a lighter lunch.
Variations
- Vegan: use olive oil instead of butter, vegetable broth and a splash of coconut milk or cashew cream.
- Roasted red pepper: add 2 halved red bell peppers to the tray.
- Spicy: add a halved jalapeño or 1/2 teaspoon of red pepper flakes before roasting.
- Tomato basil bisque: double the cream and add a pinch of nutmeg.
Storage
Keeps in an airtight container in the fridge for 4 days. Freeze it before adding the cream for up to 3 months, then stir the cream in while reheating. It actually tastes a little better on the second day. Want another tomato-based bowl? The Moosewood gypsy soup is a great one, and you’ll find more in our soup recipes.
Tomato Soup Recipe with Fresh Tomatoes: FAQs
Can I use green or underripe tomatoes? Not for this recipe. They’re too sour and firm. Leave them on the counter for a few days, or add cherry tomatoes to balance.
Can I make it without cream? Yes. It’s naturally thick from the roasted tomatoes and onion. Cream just rounds it out.
Why add tomato paste if I’m using fresh tomatoes? It gives a concentrated, cooked-tomato depth that fresh tomatoes lack on their own, especially when they’re not at their peak.
