As the crisp autumn air settles in and leaves turn vibrant hues, there’s nothing quite as comforting as a hot, steaming bowl of homemade tomato soup.
This past summer we were blessed with a garden full of ripe, juicy tomatoes, so naturally, I needed to quickly find some ways to make use of all of our beautiful tomatoes that we grew, and what better way to do this than tomato soup!
This homemade tomato soup recipe will beat out Campbell’s tomato soup any day of the week! It’s fresh, buttery, and not to mention, nutritious with homemade bone broth. It is a great meal prep dish and a fantastic way to get some extra nutrients into your diet.
Tips For Making Tomato Soup:
- Caramelize: A lot of flavor comes not only from the freshness of your ingredients, but also from the way you cook them, the technique one could say. One simple way to add richt flavor is by caramelizing the onions, garlic, and tomatoes. This makes the veggies sweet and adds a ton of flavor that you don’t want to miss out on!
- Aromatics: Don’t skimp on the aromatics, things like garlic, bay leaves, basil if you want to add basil to garnish. These all add a lot of flavor to your soup.
- Fresh Ingredients: Use fresh ingredients whenever you can. Avoid using canned tomatoes or pre-minced garlic. Using fresh ingredients always adds a lot of delicious flavor and freshness to your meals.
- Broth: Making your own homemade bone broth can make a world of a difference in flavor. Add lots of aromatics to your broth. This is a game-changer!
- Salt: Always properly season your food. This brings out the flavors and compliments the dish.
- Use a Non-Reactive Pot: It is important to use a non-reactive material when cooking your tomato soup. Avoid materials such as aluminum, cast-iron, and copper. All of these materials will give off a metallic taste when combined with the acidity of the tomatoes.
I recommend using either stainless steal, enamel-coated cast iron or ceramic. These are all non-reactive materials.
What to Serve With Tomato Soup:
- Croutons: I love serving my tomato soup with my fresh sourdough bread croutons. Top the bread with some salt and olive oil, bake it off, and you are good to go!
If you have never made homemade sourdough bread, I highly recommend checking out my recipe here. It is a super easy recipe and perfect for beginner sourdough bakers! Sourdough is the perfect complement to all soups, especially tomato soup. It is perfect for making croutons out of and topping your soup. - Grilled cheese: Adding a side of grilled cheese is always a perfect way to enjoy your tomato soup. I love using sourdough bread and gruyere cheese.
How to Make Homemade Tomato Soup:
Begin by preheating oven to 450° F.
Roughly chop roma tomatoes into 1 inch cubes and slice the onions into thin half-moon slices.
Evenly spread the roma tomatoes and cherry tomatoes on one tray and onions and garlic on another tray.
Top each tray with 2 Tbsp. of olive oil, 1 tsp. of salt, and 1/2 teaspoon of black pepper per tray.
Roast the vegetables for 20-30 minutes. Keep an eye on them so that they do not burn. I recommend stirring both the tomatoes and onions on the sheet pans halfway through roasting.
Once the veggies are done roasting, remove them from the oven and transfer them into the blender. Blend until smooth and add the blended veggies into the stock pot.
Add 72 ounces of bone broth into the stock pot.
Add bay leaves and turn to medium-low heat.
Stir occasionally and simmer for 5 minutes.
Turn the heat off and add 2 Tbsp. of cold butter and stir until the butter is dissolved.
FAQ:
- Can I Substitute fresh tomatoes for canned tomatoes? You can substitute fresh tomatoes for canned tomatoes. If you do this, just make sure that you are using whole canned tomatoes and using a blender or emersion blender to smooth them all out. Do not use tomato sauce!
- Can I use store bough chicken stock instead of bone broth? You definitely can! I just like using homemade bone broth because it has a lot more nutrient benefits than store bought chicken stock. If you are in a crunch for time, you can absolutely use store bought chicken stock or bone broth in place of homemade bone broth.
- What to do if my tomato soup is too sour or acidic? Using fresh tomatoes and caramelizing them in the oven can help with cutting the acidity down and adding a balance of sweetness and acidity to your soup. If you are using canned tomatoes, I would recommend adding a little bit of raw sugar or honey to balance the acidity. You could even blend up some carrots and add them in if you want to avoid adding in sugar.
I would also make sure that you are not using a reactive material when cooking such as aluminum or copper. See “Tips for Making Tomato Soup” above to learn more about using non-reactive materials.
My Favorite Easy Weeknight Meals:
- Slow Cooker Shredded Chicken Tacos
- Best Slow Cooked Pot Roast
- Easy Homemade Chicken Noodle Soup
- Best Roasted White Wine Chicken Drumsticks
Note: This blog post contains affiliate links, which means I make a small commission at no extra cost to you.
Homemade Tomato Soup
Ingredients
- 2 lbs. roma tomatoes
- 1/2 lbs. cherry tomatoes
- 1 sweet onion
- 6 cloves garlic
- 72 oz. bone broth
- 2 bay leaves
- 1/4 cup olive oil
- 2 Tbsp. butter (cold)
- 2 tsp. salt
- 1 tsp. black pepper
Instructions
- Preheat oven to 450° F.
- Roughly chop roma tomatoes into 1 inch cubes and slice the onions into thin half-moon slices.
- Evenly spread the roma tomatoes and cherry tomatoes on one tray and onions and garlic on another tray.
- Top each tray with 2 Tbsp. of olive oil, 1 tsp. of salt, and 1/2 teaspoon of black pepper per tray.
- Roast the vegetables for 20-30 minutes. Keep an eye on them so that they do not burn. I recommend stirring both the tomatoes and onions on the sheet pans halfway through roasting.
- Once the veggies are done roasting, remove them from the oven and transfer them into the blender. Blend until smooth and add the blended veggies into the stock pot.
- Add 72 ounces of bone broth into the stock pot.
- Add bay leaves and turn to medium-low heat.
- Stir occasionally and simmer for 5 minutes.
- Turn the heat off and add 2 Tbsp. of cold butter and stir until the butter is dissolved.
- Allow the soup to slightly cool prior to serving.
Notes
Tips For Making Tomato Soup:
-
- Caramelize: A lot of flavor comes not only from the freshness of your ingredients, but also from the way you cook them, the technique one could say. One simple way to add richt flavor is by caramelizing the onions, garlic, and tomatoes. This makes the veggies sweet and adds a ton of flavor that you don’t want to miss out on!
-
- Aromatics: Don’t skimp on the aromatics, things like garlic, bay leaves, basil if you want to add basil to garnish. These all add a lot of flavor to your soup.
-
- Fresh Ingredients: Use fresh ingredients whenever you can. Avoid using canned tomatoes or pre-minced garlic. Using fresh ingredients always adds a lot of delicious flavor and freshness to your meals.
-
- Broth: Making your own homemade bone broth can make a world of a difference in flavor. Add lots of aromatics to your broth. This is a game-changer!
-
- Salt: Always properly season your food. This brings out the flavors and compliments the dish.
-
- Use a Non-Reactive Pot: It is important to use a non-reactive material when cooking your tomato soup. Avoid materials such as aluminum, cast-iron, and copper. All of these materials will give off a metallic taste when combined with the acidity of the tomatoes.
