This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish&reg; crackers. You can be fancy and garnish with basil leaves also.

Homemade Tomato Soup

tomatoes, halved,

garlic,

olive oil

salt,

butter

onion,

white sugar,

oregano

vegetable stock

heavy cream

salt and black pepper

Preheat the oven to 350 degrees F (175 degrees C).


Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.


Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.


Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.


Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.


Stir in heavy cream and season soup with salt and pepper.


I followed this recipe as directed, using a dab of milk instead of cream at the end. 

It was good, but lacking something. I wish I could put my finger on it, but it needed to be thickened and have some sort of additional flavor. 

Still I found it quite edible, and had a little more then two cups of it for dinner.

Best tomato soup I've made, great recipe!

This was really tasty with some good depth of flavor. I halved the recipe and there's no way there was 8 servings - more like 4 healthy servings, 6 at best, so plan accordingly. The amount of salt seems excessive, but it all turns out great! I would have preferred a thicker soup, so next time I would either reduce the soup down before straining, or not strain it at all (or maybe only strain half).   I ended up adding more cream than called for which gave better flavor and creaminess.

I thought this was an excellent recipe.  I made it as written with the exception of additional garlic and the result was fabulous.  My husband even had some for breakfast on his way to work - and he's not a tomato soup fan.  It was a great way to use the abundance of tomatoes from our garden this year.  I'm making another batch to freeze :)

This recipe is fantastic ! I added 1 tsp of basil and 1 tsp of paprika. I will most definitely be making it again, my family loved it.

homemade tomato soup

Prep Time: 30 minutes

Cook Time: 1 hours, 25 minutes

Total: 1 hours, 55 minutes

Servings: 1

Author : Michelle Storm

Ingredients

Instructions

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