Homemade Tomato Soup
Homemade tomato soup is so easy to make and it's way more delicious than the stuff from the can! I love using fresh produce from my backyard garden to make this tasty recipe.
Start by roasting fresh tomatoes and garlic in salt, pepper and olive oil. Transfer to a large pot on the stove top and add broth, red wine, herbs and a splash of heavy cream.
Puree and voila! The tastiest soup ever, and it's even gluten free. You can also make this soup dairy free/vegan by simply leaving out the cream or substituting coconut milk (or your non-dairy milk of choice).
Tomatoes and garlic cloves drizzled in olive oil and sprinkled with salt/pepper.
Roasted tomatoes, garlic and soup ingredients in a large pot.
Homemade Tomato Soup
- 4 lbs. Roma tomatoes *about 20 tomatoes
- 1 head garlic *see tip below
- 2 tablespoons extra virgin olive oil
- Salt & pepper
- 1 cup vegetable broth
- 1/2 cup red wine *see tip below
- 1 tablespoon white wine vinegar *see tip below
- 1 bay leaf
- 2 tablespoons fresh basil leaves
- 1 tablespoon Italian seasonings
- Splash of heavy cream *optional *sub non-dairy milk of choice to make this soup vegan
- Preheat oven to 350°F
- Rinse, dry and cut tomatoes in half lengthwise. Peel garlic and halve larger cloves.
- Transfer tomatoes / garlic to a large baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper.
- Use your hands (or a spoon if preferred) to stir tomatoes and garlic until well coated.
- Place sheet in the oven and roast for 50-60 minutes.
- Spoon tomatoes and garlic into a large pot on the stove top. Turn heat to medium high.
- Add vegetable broth, red wine, white wine vinegar, bay leaf, fresh basil and Italian seasonings. Bring ingredients to a boil.
- Reduce heat down to low, cover and simmer 15-20 minutes, stirring occasionally.
- Remove bay leaf and use an immersion blender to puree soup until smooth! If desired, blend in a splash of heavy cream or your non-dairy milk of choice. (*Tip: you can also transfer soup to a regular blender to puree if you don't have an immersion blender).
- Serve and enjoy!
- Garlic: when roasting garlic and tomatoes, resist the temptation to raise oven temp to reduce bake time. Your garlic will likely burn at a higher temperature.
- Red wine: I like to use Cabernet Sauvignon, but you can use whatever you've got on hand. Any dryer, red varietal will do!
- White wine vinegar: if you like your soup extra tangy, add a bit more!