When it comes to a quick meal, it's really easy to pour a can of tomato soup into a bowl and heat it in the microwave. But the best tomato soup is homemade with fresh ingredients. My homemade tomato soup is quick, easy, and insanely delicious. The tomatoes are roasted with garlic and onion to bring out their natural flavors and then blended to a velvety finish. You’ll love the amazing smell that will fill your home while you are making it. It can be made in less than an hour and most of that time is roasting or simmering and needs no attention from you. With this recipe, it’s almost as simple as opening a can and heating. This recipe is jam-packed with flavor, easy to make, and of course, nutritious! And much tastier and healthier than anything that comes in a can!
Canned soups contain unhealthy ingredients, such as added sugars, a lot of sodium, and chemicals used to thicken and stabilize processed foods. Some even contain wheat and dairy, making canned soups off-limits for some of us.
Unlike many homemade tomato soup recipes, this one has no butter or heavy cream and only a little oil. So, not only is it missing a lot of ‘bad’ stuff, it’s loaded with a lot of ‘good’ stuff. The tomatoes provide antioxidants and vitamins that protect against multiple diseases, including heart disease and cancer. And, while the onions and garlic might not look like they’d be nutritious, they actually contain lots of vitamins, minerals, and compounds that prevent chronic inflammation.
Any kind of tomatoes will work but definitely use the ripest, reddest ones you can find as they’ll have the best (and sweetest) flavor. Make this recipe now while farmers' markets, CSA boxes, gardens, and the grocery store are bursting with beautiful ripe tomatoes. (I’m betting this recipe will still be delicious even in the middle of winter when hothouse ripened tomatoes are still available. Just make sure they are fully ripe.)
3 pounds fresh tomatoes (about 4 cups, halved)
6 cloves garlic, peeled
2 small yellow onions, quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups vegetable stock
½ cup chopped fresh basil
Preheat oven to 400F.
Wash and cut the tomatoes into halves. (Remove any tough cores.)
Place the tomatoes in a large bowl with the garlic and onion. Toss with olive oil, salt, and pepper.
Spread the tomatoes, garlic cloves, and onions onto a baking tray. Roast for 30 minutes.
Remove roasted tomatoes, garlic, and onion from the oven and transfer them with any roasting juices into a large stockpot. Add 4 cups of vegetable stock. Bring to a boil, reduce heat and simmer for 20 minutes.
Use an immersion blender to purée the soup until smooth.
Add basil and season to taste with salt and freshly ground black pepper.
Garnish with additional chopped fresh basil.
NOTE:
We thought this was as good cold as it was hot!
Consider doubling or tripling this recipe for future meals. The soup will freeze well!