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bowls of homemade tomato soup in white bowls with parmesan toasts
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The best homemade tomato soup recipe

A creamy homemade tomato soup recipe that uses roasted tomatoes for extra deep flavor. An easy from scratch recipe everyone will love!
Course Appetizer, Main Course, Soup
Cuisine American
Keyword homemade tomato soup recipe, roasted tomato soup, tomato soup
Prep Time 17 minutes
Cook Time 20 minutes
Tomato roasting time 30 minutes
Servings 6 servings
Calories 218kcal
Author Katie Beck

Equipment

  • large soup pot or dutch oven
  • baking sheet
  • blender, food processor or immersion blender

Ingredients

  • 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

Instructions

  • 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.

Notes

Leftover soup can be kept in the fridge for about four days. Alternatively, leftover soup can be frozen in a proper container for up to two months.

Nutrition

Calories: 218kcal | Carbohydrates: 21g | Fat: 14g