Homemade Tomato Soup

Name: Homemade Tomato Soup
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Ingredients: 6 pounds tomatoes, halved, or more to taste; 8 cloves unpeeled garlic, or more to taste; 3 tablespoons olive oil; 3 tablespoons coarse salt, or to taste; 2 tablespoons butter; 1 medium onion, diced; 2 teaspoons white sugar, or more to taste; 1 teaspoon dried oregano; 4 cups vegetable stock; 0.5 cup heavy cream; salt and ground black pepper to taste

4.6

(11)

10 Reviews

7 Photos

This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.

Submitted by Michelle Storm

Updated on November 29, 2024

7

Prep Time:

30 mins

Cook Time:

1 hr 25 mins

Total Time:

1 hr 55 mins

Servings:

16

Yield:

1 gallon

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Original recipe (1X) yields 16 servings

6 pounds tomatoes, halved, or more to taste
8 cloves unpeeled garlic, or more to taste
3 tablespoons olive oil
3 tablespoons coarse salt, or to taste
2 tablespoons butter
1 medium onion, diced
2 teaspoons white sugar, or more to taste
1 teaspoon dried oregano
4 cups vegetable stock
½ cup heavy cream (Optional)
salt and ground black pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
Stir in heavy cream and season soup with salt and pepper.

24 home cooks made it!

Nutrition Facts (per serving)

102	Calories
7g	Fat
9g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 102
% Daily Value *
Total Fat 7g	9%
Saturated Fat 3g	15%
Cholesterol 14mg	5%
Sodium 1180mg	51%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 2g	4%
Vitamin C 23mg	25%
Calcium 30mg	2%
Iron 1mg	3%
Potassium 435mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Homemade Tomato Soup

Ingredients

Directions

Nutrition Facts (per serving)

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