This old-fashioned garden tomato soup with fresh tomatoes is always a winner in comparison to the store-bought canned soups! After roasting the tomatoes, this dish can be brought together within 30 minutes. It pairs great with hearty yeasty buckwheat bread.
This homemade fresh tomato soup is naturally gluten-free and can be easily made dairy-free and vegan by using olive oil instead of butter to sautee the onions.
I especially like to serve it with fresh and soft Turkish bread!
Jump to:
- Ingredients
- Add bell peppers for more flavor
- Substitutes
- 3 levels of tomato soup
- Would rather watch a video?
- Step-by-step instructions
- Top Tip
- How to store and freeze tomato soup
- Don't add dairy if freezing
- Top Tip
- What to serve with this tomato soup
- Expert Tips
- FAQ
- More delicious soups to try!
- Tomato Basil Soup with Fresh Tomatoes
- 💬 Community
Ingredients
See the recipe card at the end of the post for the exact measurements!
- Tomatoes – the best tomatoes for soup are Roma, San Marzanos, and Plum tomatoes. You can also use Campari, Easly Girl, or Heirloom for this recipe. I like to throw in some cherry or grape tomatoes for extra sweetness.
- Garlic – adds a great flavor, especially when roasted. You can leave it out if you prefer!
- Onions – roasting or caramelizing onions add sweetness and flavor to the soup. You can skip onions if you need to.
- Broth - you can use healing chicken bone broth for the best flavor and vegetable stock to make it vegetarian or vegan. If you don't have either, simply use water with a bullion cube!
- Basil – use basil that is lively and has firm leaves without brown spots or other discolorations. I highly recommend fresh basil over the dried one.
- Spices & seasoning – feel free to add spices of choice! I like adding dried oregano, bay leaf, and black pepper. You can add smoked paprika and crushed red pepper flakes to add a kick to this tomato soup!
- Butter - adds a richer flavor but you can also use olive oil to make this soup vegan and dairy-free!
Add bell peppers for more flavor
You can add some red bell peppers to the baking sheet along with the tomatoes to add flavor to the soup and use up your garden produce!
Substitutes
Canned tomatoes - you can use canned crushed tomatoes or tomato puree instead if you don't have fresh tomatoes on hand. I recommend using canned San Marzanos (certified).
Fresh basil - you can use dried basil instead, you will need less of it, maybe 1-2 tbsp. I do highly recommend going the extra mile to get the fresh version instead, though!
Broth - often when I don't have broth I will just add water with 1-2 bullion cubes. Broth or stock will add nutrients and depth of flavor but water with bullion cubes will work!
3 levels of tomato soup
If you don't have all the fresh ingredients, here is a simple chart for you to understand how to substitute some of them and how to improve the flavor if you want to take your old-fashioned soup to the next level!
Would rather watch a video?
Go here to see how I make this fresh garden tomato soup!
Step-by-step instructions
Step 1
Preheat the oven to 400F/200C. Wash and cut the tomatoes in halves.
Then, peel the garlic and arrange the vegetables on a baking sheet lined with parchment paper.
Drizzle some olive oil over the veggies and add salt and pepper to taste.
Roast in the oven for about 30-40 minutes.
Step 2
While tomatoes are in the oven, we will caramelize onions to add a sweet flavor to the soup.
Chop the onion into medium-small cubes and add some butter or oil to the bottom of a Dutch oven (or another heavy-bottomed pot).
Sautee the onions over medium heat for 5 minutes, then add some salt.
Cook the onions over medium heat for about 15 more minutes until they become golden brown and look caramelized.
Make sure to stir from time to time to prevent burning!
Step 3
Once the onions and garlic are ready, add them to the pot with the caramelized onions.
Step 4
Sautee the tomatoes and onions for 5 minutes and then use a blender to create a smooth texture.
You can use an immersion blender, a countertop blender, or even a food processor for this step.
Be careful as you are working with the blender because the soup is hot and may splash on your hands.
I recommend working in batches if you are using a countertop blender.
Step 5
Once the ingredients are blended until smooth or slightly chunky if you prefer that texture, pour them back into the Dutch oven.
Add the chicken/vegetable stock and fresh basil. You can chiffonade fresh basil into stripes to make them blend into the soup better. Add any other dried herbs you like (oregano, thyme, bay leaf, etc.) to enhance the flavor.
Bring to a boil, then simmer for another 10 minutes. Garnish the soup with more fresh basil, croutons, and a spoonful of sour cream or Parmesan! Enjoy!
Top Tip
Add 1 cup of half-n-half, heavy cream, greek yogurt, sour cream, or whole milk to turn this soup into tomato bisque. Add coconut milk to make it dairy-free. If you are planning to freeze the soup, add dairy right before serving.
How to store and freeze tomato soup
This soup freezes wonderfully, so go ahead and make a double batch, freeze for later, and have delicious soup within minutes!
Don't add dairy if freezing
Dairy separates when it freezes, so keep the milk or heavy cream out of the soup until you defrost and reheat it.
To freeze:
- Let the tomato soup cool completely;
- Scoop the soup into freezer zip-lock bags or containers to about ¾th full;
- Seal the bags/containers tightly and squeeze out any extra air;
- Label, date, and lay the bag flat on the freezer shelf.
- Freeze for up to 2-3 months.
Thaw in the refrigerator overnight or reheat in the microwave if using a glass container.
Top Tip
If you are using bags for freezing and need to defrost the soup ASAP, simply peel the bag from the frozen soup, add the soup to a pot, and heat on the stove over medium-high heat with the lid on until ready to serve.
To store in the fridge, keep the soup sealed in an air-tight container for up to one week. Reheat in the microwave or on the stovetop. Adjust the salt before serving as foods often taste less salty after prolonged refrigeration.
What to serve with this tomato soup
This is a perfect dunking soup that goes along with plenty of sandwiches, salads, and breads!
Possible add-ins:
- Croutons;
- Shaved or grated cheese (Parmesan, Cheddar, Gruyere, Grana Padano, etc.);
- A little bit of pesto;
- Bacon/ bacon grease;
Expert Tips
- You can add some boiled Russet potatoes, canned white beans, or ground cashews to add substance and creaminess to your soup. Simply blend those into the soup!
- Add sugar or honey if you don’t like the acidity levels of your soup. You can also add carrots to bring in more natural sweetness!
- It is possible to substitute fresh basil with dried basil (I have done that many times!) but you will get a better taste using fresh ingredients.
- You can use tomato puree or canned tomatoes instead of fresh ones for this recipe as well. However, your soup will be way more sour, so you might need to think of sweetening options like sugar, honey, or carrots & celery.
FAQ
No! Of course, you can if you really want to, but I find this step unnecessary.
You can use part or all canned tomatoes if you prefer. Use the same amount of tomatoes you would with the fresh ingredients! Canned tomato products are more acidic, so you might need to add a touch of sugar or honey to make this soup sweeter.
Yes, just like the cold summer Gazpacho soup, this garden tomato soup can be served chilled!
You will need to use premade tomato puree and dice the onions as fine as possible along with mincing the garlic. If you are using fresh tomatoes, then it is best to use a blender!
More delicious soups to try!
Check this post for more gluten-free soy-free recipes!
Tomato Basil Soup with Fresh Tomatoes
Equipment
- 1 sheet pan
- 1 pot I use a dutch oven
- 1 blender either immersion or countertop blender will do!
Ingredients
- 1½ kg tomatoes a mix of Roma, San Marzano, and cherry/grape tomatoes works great
- 500 ml chicken or vegetable stock, or use water and a bouillon cube
- 1 cup fresh basil, use 2 tablespoon of dried basil if you don't have the fresh kind
- 4 garlic cloves adjustable to taste
- 1 medium/large yellow onion you can skip onion if you want
- 43 grams butter or olive oil for caramelizing the onions
- ¾ tablespoon dried oregano, optional
- 2 bay leaves, optional
- salt & pepper to taste
SAVE THIS RECIPE!💌
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Instructions
- Preheat the oven to 400F/200C. Wash and cut the tomatoes in halves. Then, peel the garlic and arrange the vegetables on a baking sheet lined with parchment paper. Drizzle some olive oil over the veggies and add salt and pepper to taste. Roast in the oven for about 30-40 minutes.1½ kg tomatoes, 4 garlic cloves
- While tomatoes are in the oven, we will caramelize onions to add a sweet flavor to the soup. Chop the onion into medium-small cubes and add some butter or oil to the bottom of a Dutch oven (or another heavy-bottomed pot).Sautee the onions over medium heat for 5 minutes, then add some salt. Keep the onions over medium heat for about 15 more minutes until they become golden brown and look caramelized. Make sure to stir from time to time to prevent burning!1 medium/large yellow onion, 43 grams butter or olive oil
- Once the tomatoes and garlic are ready, add them to the pot with the caramelized onions.
- Sautee the tomatoes and onions for 5 minutes and then use a blender to create a smooth texture. You can use an immersion blender, a countertop blender, or even a food processor for this step. Be careful as you are working with the blender because the soup is hot and may splash on your hands. I recommend working in batches if you are using a countertop blender.
- Once the ingredients are blended until smooth or slightly chunky if you prefer that texture, pour them back into the Dutch oven. Add the chicken/vegetable stock and fresh basil. You can chop fresh basil into stripes to make them blend into the soup better. Add any other dried herbs you like (oregano, thyme, bay leaf, etc.) to enhance the flavor. Bring to a simmer and continue cooking for another 10 minutes. Serve hot or cold! Enjoy!500 ml chicken or vegetable stock,, 1 cup fresh basil,, ¾ tablespoon dried oregano,, 2 bay leaves,, salt & pepper
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