This is the best homemade tomato soup recipe. And I say this with confidence, because I am absolutely sure this is the best. This creamy, comforting, from scratch soup is a family favorite here and so much better than any canned soup you can buy. Roasted tomatoes combine with stock and cream for a bowl of goodness unlike any other.
Why make your own tomato soup?
Because it's f'ing awesome, that's why. That was my answer to one of my kids asking me this, and it is the truth. The best homemade tomato soup actually taste like tomatoes!
I am not dissing on Campbell's condensed tomato soup here, every now and then I LOVE a good bowl of that filled to the rim and over flowing with saltines. But I mean, really, can you actually say that tastes like tomatoes?
And don't get me wrong, Panera bread makes one helluva tomato soup, but this is a healthier version, with simple ingredients, that is an inexpensive recipe you can make from scratch.
This tomato wins out hands-down because of three things...
- perfect texture
- deep tomato flavor
- the Parmesan toasts
Texture in soup matters. Especially in a creamy soup like this. You don't want chunky, it will end up feeling like a marinara sauce in your mouth. Tomato soup should not feel like you need to chew it with spaghetti.
Also though, this isn't a broth soup, so you don't want it too thin, either. Pureeing the everything at the end before adding the cream gives you the perfect texture - thick, but smooth.
Deep tomato flavor
This creamy soup packs the tomato flavor like you wouldn't believe. And you get this by roasting canned tomatoes (I use San Marzano) WITH a little brown sugar before adding to the soup base. Roasted tomatoes at a high temperature come out with a caramelized and deep tomato flavor.
The Parmesan toasts
If you are not making these quick and simple parm toasts to go along with your soup then you're not living life correctly. These little crackers come together in a hot minute. Thinly slice french bread and line it on a baking sheet. Shred Parmesan (I used reggiano, the imported stuff) with a cheese grater - a good, thick grate. Cover each bread slice with grated cheese. Sprinkle with ref pepper flakes and dried oregano. Bake in 400 degree oven for about 10 minutes, until cheese is brown, crisp and bubbly.
So there you have it...the best homemade tomato soup.
This creamy homemade tomato soup recipe comes together quickly, and I bet you have most of the ingredients on hand. Here's what you need:
- Canned whole tomatoes. So this is not a soup I make in the summer, so the recipe is designed to be made in the fall/winter/spring, hence using canned instead of fresh tomatoes. Out of season tomatoes are just not tasty.
- Dark brown sugar. This gets sprinkled over the tomatoes before roasting
- Tomato paste
- Flour. You're going to make a roux.
- Chicken or vegetable stock.
- Cayenne pepper
How to roast tomatoes
To make roasted tomatoes for this homemade soup recipe, all you have to do is lay them flat on a foil or parchment lined baking sheet. Sprinkle them with the dark brown sugar and throw in the oven for about 30 minutes or so at a very high temperature of 450. Roasting the tomatoes at such a high temperature will evaporate all the water out of them and give you a good, concentrated and caramelized tomato. This is what puts this from scratch soup recipe above anything else you can get at a store or Panera bread.
I have two big tips for really making this the best homemade tomato soup. First is, don't skip the roasted tomatoes. This will really give the deep tomato flavor you're going to love. Second is, don't forget or omit the allspice. This is a secret ingredient in this soup recipe and should not be left out, it adds a lovely complexity to it.
- large soup pot or dutch oven
- baking sheet
- blender, food processor or immersion blender
- 46 oz canned whole tomatoes two 28 oz cans, drained, but saving the liquid
- 1 ½ tablespoon dark brown sugar
- 3 tablespoon unsalted butter
- ½ cup shallots finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground allspice
- 2 tablespoon all-purpose flour
- 1 ¾ cups chicken stock homemade or canned low-sodium
- ½ cup heavy cream
- ½ teaspoon cayenne pepper
- Salt to taste
- Heat oven to 450° F. Foil a baking sheet and spray lightly with cooking spray. Spread each of the tomatoes on the foil and sprinkle evenly with dark brown sugar. Bake for 30 minutes or until the tomatoes begin to begin to turn a deeper red and most of the moisture is gone. Scrape the tomatoes off the foil into a bowl.
- Heat butter over medium heat in a large saucepan or dutch oven. Add shallots, tomato paste and allspice. Cover and cook over low heat, stirring occasionally, until shallots are softened. Add flour and cook, stirring constantly. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for about 10 minutes.
- Remove pan from heat and puree soup with an immersion blender. Alternately, put into a blender. Once pureed soup return to the sauce pan and heat over low heat and add the cream, salt and cayenne pepper to taste.
- Serve with parmesan toasts.