When you’re fending off the feels (you know the ones I’m talking about), there is no more reliable cure for whatever ails you than comfort food (and maybe a pile of blankets). Near the top of my list for ultimate comfort foods is tomato soup. There are tons of iterations of tomato soup, but nothing holds up to the classic – bursting with tomato flavour, silky smooth, and not complicated. This is that soup.
Here is why this recipe is great:
- You can use fresh tomatoes or canned. Let’s face it – fresh garden tomatoes aren’t always an option. But whole canned tomatoes are available year-round, and you can make this recipe with either. When making this recipe with fresh tomatoes, I like using a mix of Campari and plum, but you can use whatever you want.
- Roasting the tomatoes, onions, and garlic brings out a ton of flavour. Lay the whole tomatoes on a rimmed baking sheet, toss with onion and garlic, then drizzle everything with olive oil and roast until everything caramelizes and the tomatoes are jammy. This trick concentrates all the sweetness hiding in the tomatoes.
- This soup is delicious on its own, but I think we can all agree that tomato soup and grilled cheese are a match made in food heaven. The buttery, crunchy, salty grilled cheese perfectly complements the creamy, slightly sweet tomato soup. It is pure perfection. A healthy garnish of parmesan cheese is also a non-negotiable for me.
- It’s versatile. If you like your homemade tomato soup extra creamy, I highly recommend stirring in some cream at the end. You can use heavy cream or a dairy-free alternative like coconut milk. Instead of basil, you can add thyme. Either work!
The Best Homemade Tomato Soup
3 ½ lbs fresh tomatoes OR 2-28 oz cans whole tomatoes (do not drain)
1 white onion, roughly chopped
6 garlic cloves, smashed and peeled
Red pepper flakes, to taste (optional)
3 tbsp olive oil, divided
Handful of fresh basil, torn
3 to 4 cups of vegetable stock or water
Heavy cream or coconut milk (optional)
Garnishes (optional): parsley, parmesan cheese, croutons
- Preheat the oven to 375F and line a rimmed baking sheet with parchment paper. Place the tomatoes, onion and garlic cloves on the prepared baking sheet. Season salt, pepper and red pepper flakes (if using) and toss with 2 tbsps of olive oil—place in the oven and roast for 1 hour. IF USING CANNED TOMATOES – remove the tomatoes from the can and reserve the liquid. Place the whole tomatoes on the prepared baking sheet with the onions and garlic cloves and continue the same way.
- Heat 1 tbsp of oil on medium in a dutch oven or soup pot. Add the roasted tomatoes, onions and garlic to the pot. Add the basil and 3 cups of vegetable broth. If using canned tomatoes, add the reserved juice in the cans. Simmer for 5 minutes and remove from the heat.
- Using an immersion blender, blend the soup to your desired consistency. Return the pot to medium heat and bring to a simmer for 10 to 15 minutes or until the soup reduces slightly. If the soup is too thick, add more broth or water until you reach the desired consistency. If you’re using cream, add it now.
- Ladle the soup into the bowls. Top with parsley, parmesan cheese or croutons. Serve hot with a toasty grilled cheese. Enjoy!
Sharing is caring! If you made this recipe, tag @chrissymeetsworld on Instagram or tell me what you think in the comments below.