homemade tomato soup

Homemade Tomato Soup with fresh roasted heirloom tomatoes, topped with crispy Halloumi Croutons. A healthy bowl of velvety goodness! Keep this vegan by using vegan yogurt, sour cream or a swirl of olive oil, and subbing bread croutons for Haloumi!

Homemade Tomato Soup with Halloumi Croutons

tomatoes,

red onion-

garlic cloves-

thyme leaves

broth -veggie

basil leaves

salt and pepper

½ -1 cup plain greek yogurt, sour cream, heavy cream olive oil.

On parchment or foil-lined sheet pan, spread out tomatoes ( cut side down), onions, and garlic. Sprinkle with the thyme, drizzle with oil and give a good toss. Roast for 25-30 minutes, or until onion is tender and tomatoes have just begun to caramelize at their edges.When done, remove from the oven and let cool for 5-10 minutes.

While the tomatoes are roasting, cut the haloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the haloumi on two sides, until golden, not over crowding and turning heat down if necessary. Place on a paper towel-lined plate.

When the tomatoes are cooled, blend them along with all their flavorful juices from the tray, using a blender,  with the cold stock, working in small batches. Or use an immersion blender. Blend until creamy and smooth. Place in a pot, over low heat, add salt and pepper to taste and bring to a gentle simmer. Stir in basil (saving some for garnish). Simmer for 10 minutes until soup reduces a bit and flavors meld.

Swirl in ½ cup yogurt to the pot of soup. Taste and adjust salt. Add more yogurt ( or sour cream or heavy cream)  if you prefer a creamier soup. (To keep this vegan, a drizzle of good olive oil is nice, and obviously leave off the haloumi.)

Serve soup in bowls, with a little swirl of yogurt. Top with a few haloumi croutons and garnish with basil or scallion or chives.

This turned out so good. love the Haloumi croutons- great idea. Great texture and flavor.

Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.

Fresh Tomato Soup

tomatoes

garlic (peeled)

onion (diced)

red bell pepper (diced)

olive oil

salt & pepper

basil

oregano

chicken broth

herbs (basil/parsley/oregano)

basil & parsley

parmesan cheese (optional garnish)

heavy cream (optional)

Preheat oven to 450°F.

Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).

Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.

Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.

Top with parmesan cheese, croutons or a drizzle of heavy cream.

https://content.jwplatform.com/videos/0mYPGHHd.mp4

Homemade Tomato Soup is quite possibly one of the most perfect soup recipes you will find!  Garden fresh tomatoes, red peppers, garlic and fresh herbs are roasted to bring out their natural flavours, then blended to a creamy finish.

SWP - Easy Tomato Soup - HL

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Crock Pot Creamy Tomato Soup

celery

carrots

onions

plum tomatoes (with juice)

thyme

chicken broth (or vegetable for vegetarians)

Parmesan or Romano cheese rind (optional)

bay leaf

unsalted butter

flour

Pecorino Romano cheese

reduced fat (2% milk, warmed)

salt (to taste)

black pepper (to taste)

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.

Add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.

Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.

Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).

Melt the butter over low heat in a large skillet and add the flour.

Stir constantly with a whisk for 4 to 5 minutes.

Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.

Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.

Cover and cook on low 30 more minutes.

This easy Cream of Tomato Soup recipe is the perfect fresh tomato soup recipe and freezes and reheats very well. Ready in just 35 minutes!

Cream of Tomato Soup Recipe

red onion, (diced)

carrots, (diced)

garlic, (minced)

vine-ripened tomatoes, (diced)

tomato paste

chicken broth*

tsp sea salt, (plus more to taste)

ground black pepper, (plus more to taste)

almond milk*

Heat the olive oil in a large, deep stock pot over medium heat.

Add the onion and carrots and saute for 8-10 minutes, until tender.

Add the garlic and cook for 1 minute.

Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.

Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.

Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.

Return to the pot, if applicable, and then add the almond milk and stir to combine.

Season to taste with any additional salt and/or pepper.

https://content.jwplatform.com/videos/8aOlEwMr.mp4

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes.

A Sweet Pea Chef - Cream of Tomato Soup

Healthy, flavorful Tomato Carrrot Soup Recipe that&#039;s creamy, delicious, and gluten-free. This soup is made with roasted tomatoes, carrots, and onions.

Tomato Carrot Soup Recipe

Large Tomatoes (Quartered)

Large Carrots (Peeled &

Onion (Quartered)

Tbsp. Olive oil

Tbsp. basil

Tbsp. Fresh parsley

Black Pepper (Or

Cups Warm water (Or vegetable Stock)

Preheat oven

Preheat the oven to 425 degrees. On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.

roast for 25 minutes

Blend until smooth

Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 1/2 minutes.If you do not have a high speed blender, use a regular blender to blend until smooth. Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering for 10 minutes. Stir. Serve warm and enjoy with cheesy bread or crackers.

This Tomato Carrot Soup Recipe is made with roasted tomatoes, carrots, and onions. Learn to make your own carrot and tomato soup that's nourishing, gluten-free, vegan, and delicious in 30 minutes or less! 
#tomatocarrotsoup #carrotandtomatosoup #tomatosouprecipe #easytomatosouprecipe #homemadetomatosouprecipe #savorythoughts

Tomato Carrot Soup

There's really nothing more comforting than a steaming hot bowl of tomato soup. We prefer using canned tomatoes rather than fresh because they tend to be packed in peak season—that means they're perfectly ripe! 

Classic Tomato Soup

extra-virgin olive oil,

yellow onion, chopped

garlic cloves,

red pepper flakes

Kosher salt

black pepper

c. water or vegetable stock

Just delicious.  Note: it's worth the extra cost to use good canned San Marzano tomatoes. I also used tsiknaki (Greek herbed toasted zwieback cubes) and good cheddar to make grilled cheese-flavored croutons, but slices of toasted baguette would've worked too.  While soup is simmering, top toasted bread with grated Parm and a slice of cheddar.  As soon as cheese melts under the broiler, garnish soup and serve.

This was very good. I found myself without pepper flakes so added some ground chipotle. One can of fire roasted diced tomatoes and one just plain. It definitely has some heat. One other thing I do, which I think is delish but others say is weird. Right before I serve I add a dash of clove to the bowl. I feel like it adds a touch of sweetness.

I use diced tomatoes and dried thyme (amount is different for dried) and once in the blender I add heavy cream! Even my 3 year old eats this!!! Its a family favorite!

I made it just as directed. It was awesome.

This tastes more like a tomato sauce, almost a pomodoro to be fair. It was very good, but i prefer not eating spaghetti sauce with my grilled cheese.

https://streaming.hearstdigitalstudios.com/5614bbc2-6e10-4e72-aaf8-2a06cc2d9e65/video_rover_16x9_1080p_hd_1539282259_44469.mp4

Nothing Beats This Classic Tomato Soup

To make your meal perfect, make a grilled cheese with fresh thick crusty sourdough bread, havarti cheese and a ton of real butter. That is my PERFECT grilled cheese.

Panera Creamy Tomato Soup Copycat Recipe

yellow onion, sliced

(28 oz) cans San Marzano peeled tomatoes

chicken stock (or vegetable stock)

sugar

heavy cream

kosher salt and black pepper,

cheese,

In a heavy bottomed pot (or dutch oven),...

In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.

Add San Marzano peeled tomatoes (juice and all),...

Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the heavy cream, basil, oregano, red pepper...

Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

Using an immersion blender (or carefully transfer soup...

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

OPTIONAL: stir in parmesan cheese and serve topped...

OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.

Store in an airtight container in the fridge...

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Rich, creamy, and smooth, this homemade Tomato Soup recipe comes together in only a few simple steps. All you need are a few simple ingredients, and you&#039;ll have this wonderful soup ready in no time.

Tomato Soup Recipe

onion

garlic

whole peeled tomatoes (28-ounce per can)

water or chicken stock

basil (chopped)

In a large Dutch oven, combine olive oil and butter. Heat over medium heat until the butter is melted. Add the onion. Cook, stirring frequently, until softened, about 8 minutes. Stir in the garlic and cook for another 5 minutes or until very fragrant and just starting to brown.

Add the tomatoes. Swirl the cans with some of the chicken stock to get the rest of the tomato juices and pour into the pot with the remaining stock. Stir in the sugar and black pepper. Bring to a boil, about 10 minutes. Reduce the heat to medium-low and continue simmering for 30 minutes, stirring occasionally. Remove from the heat.

Using an immersion blender, pulse the soup until smooth or your desired consistency. (I do not recommend transferring the soup to a high-speed blender as blending olive oil can turn it very bitter. Mash with a potato masher to break up the tomatoes instead.)  Taste and add salt, if needed. Stir in the cream. Serve immediately topped with fresh basil.

Smoky roasted tomato soup is made with a plentitude of roasted vegetables, enhanced with smoked paprika and red pepper flakes.

Smoky Roasted Tomato Soup

(9-10) Roma tomatoes, washed and sliced in half lengthwise

onions,

carrots,

garlic, peeled

salt

(14.5 oz.) whole tomatoes, undrained

broth

smoked paprika

red pepper flakes ((about 1/4 teaspoon, more to taste))

Suggested garnishes: shredded cheese, croutons, fresh chopped parsley

heavy cream, optional ((see note))

Roast

Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes, onions, and carrots with olive oil, salt and pepper. Arrange tomatoes cut side up. Use small square of foil to make a small packet for your garlic. Place the foil packet on the baking sheet with the other vegetables. Roast for about 45 minutes, turning the pan halfway through.

Add Remaining Ingredients

Add the roasted vegetables, canned tomatoes (crush them against the side of the pan with spoon), broth, oregano, smoked paprika, and red pepper flakes to a large stockpot. Remove garlic cloves from foil packet and add to soup.

Cook

Cook over medium low heat until everything is heated and the carrots are tender (if they weren&#39;t from the roasting), about 20 minutes.

Puree

Using an immersion blender, purée the soup until it is smooth. You can use a blender or a food processor too, just be careful and do it in small batches.

Season and Serve

Taste and season with salt and pepper if needed. Serve with desired garnishes.

https://embed.mediavine.com/videos/zz1d3tzvhxk0pvfxto7q

You'll never again be satisfied with canned soup after trying this smoky roasted tomato soup, with a plentitude of roasted vegetables, enhanced with smoked paprika and red pepper flakes.

This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop.

Creamy Tomato Basil Soup

oz canned diced tomatoes (including the juices in the can)

tomato sauce

garlic (minced)

tsp kosher salt

tsp black pepper

Tbsp unsalted or salted butter

Tbsp all purpose flour

evaporated milk

grated Parmesan cheese (freshly grated from a wedge of Parmesan tastes best)

To the insert of a slow cooker, add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth.  Whisk or stir to combine.

Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Basic tomato soup

About 40 minutes before you want to serve the soup, use an immersion blender, or transfer soup (in batches) to a traditional blender and blend until smooth.  If using a traditional blender, transfer soup back to the slow cooker after blending.

Blend

In a small saucepan over MED heat, add butter.  Once melted, whisk in flour.  Cook for 1 minute, whisking often.  Slowly whisk in the heavy cream and evaporated milk and cook a few minutes, whisking often, or until smooth and thickened slightly.  Stir in parmesan cheese until melted.

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Top 27 homemade tomato soup recipes from across the web

The most viewed homemade tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Tomato Soup with Halloumi ...

Fresh Tomato Soup

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Classic Tomato Soup

Panera Creamy Tomato Soup Copycat R...

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Tomato Soup

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The most viewed homemade tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine