Homemade Tomato Soup

5 servings
1 hr 30 min

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).

Homemade Tomato Soup With Basil

Tomatoes and garlic cloves drizzled in olive oil and sprinkled with salt/pepper.

Roasted tomatoes!

Roasted tomatoes, garlic and soup ingredients in a large pot.

Pureeing soup!

More soup & chili recipes:

Recipe details
  • 5  servings
  • Prep time: 10 Minutes Cook time: 80 Minutes Total time: 1 hr 30 min
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  • 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!
Garlic Salt & Lime
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