Homemade Fresh Tomato Soup with Roma Tomatoes
We’ve all been there: our kitchen is full of tomatoes collected from our (or a neighbor’s) garden and we don’t know what to do with them! Why not make a creamy roma tomato soup that tastes so fresh? This creamy Roma Tomato Soup is made using garden fresh Roma tomatoes (if it’s end of season, make sure to try my roasted green tomato soup too!)! So plump and fresh, the pureed tomatoes come alive when blended with onion, garlic, and vegetable broth. Finished with a splash of cream, every bite of this fresh tomato soup you’re going to love! The best tomato soup is always homemade with garden fresh tomatoes! You can’t go wrong making a big batch for dinner, lunch or freezing for meal prep (freezing directions below). We love it served with crusty bread for dipping. I hope you enjoy it as much as we do! Looking for more roma tomato recipes? Try my Roma Tomato Sauce, Roasted Roma Tomatoes and Fresh Tomato Mozzarella Salad.
What kind of tomatoes are best for tomato soup?
Roma tomatoes are my favorite, but you can also use beefsteak, heirloom, or tomatoes on the vine to make soup. Just remember: the number one rule to making the best tomato soup is to use garden fresh tomatoes. If you don’t have a garden, head to your local farmer’s market to find some plump and vibrant red organic tomatoes.
Do you need to peel tomatoes for tomato soup?
Yes you should. We want the smoothest, creamiest tomato soup, and the best way to achieve this is to remove the skin and seeds first. This is easy to do through blanching. Follow my step-by-step instructions (with pictures) below! Either discard the skins or use them to make tomato powder! The less waste, the better.
How to make Creamy Homemade Tomato Soup
Bring a large pot of water to boil. Cut small X’s in the stem end of each tomato. Drop the tomatoes in the boiling water for 1-2 minutes, then transfer them to a pot of cold water. You can see the tomatoes are already losing their skin here! When the tomatoes are cool enough to handle, remove the skin. They should easily just slip off as you peel them. Now chop them all up! It gets a little messy. 🙂 Meanwhile, saute the onions and garlic in a large soup pot with olive oil. Add the tomatoes to the pot and season with salt and pepper. After a few minutes, turn up the heat, pour in the vegetable broth, and bring the mixture to boil. Once it’s boiling, turn the heat to low and let the soup simmer for 30 minutes. Use an immersion or regular blender to puree the tomato soup. Return it to the pot and stir in the heavy cream. Let it simmer for about 15 minutes or until the texture is thicker. Taste and adjust the seasonings as needed, then serve in bowls!
How to Store and Freeze
Store leftover tomato soup in an airtight container in the fridge for up to 4-5 days. This soup freezes beautifully for up to 6 months in freezer safe containers or freezer bags. Once ready to serve, defrost and then reheat on the stovetop or microwave. Pin for later:
