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Best Homemade Creamy Tomato Soup with Fresh Garden Tomatoes

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This creamy homemade tomato soup is made with fresh garden tomatoes, roasted to perfection for a deep, rich flavor. It’s an easy, comforting soup that’s perfect for using up a bounty of tomatoes and is naturally creamy without heavy cream.

Ingredients

Scale
  • 3 pounds fresh tomatoes (about 6–8 medium-large), halved or quartered
  • 1 large yellow onion, peeled and quartered
  • 4–6 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 cup vegetable or chicken broth (low-sodium preferred)
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • 1 handful fresh basil leaves
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and halve or quarter the tomatoes. Place them cut-side up on a large baking sheet.
  2. Add the quartered onion to the baking sheet. Tuck the garlic cloves (still in their skins) among the tomatoes and onions.
  3. Drizzle everything with 2 tablespoons of olive oil. Season generously with salt and pepper. Toss gently to coat, then spread into a single layer. Roast for 35-45 minutes, until tomatoes are soft, blistered, and caramelized, and onions are tender and golden.
  4. Remove from oven and let cool for about 5 minutes. Squeeze the softened garlic cloves out of their skins and set aside; discard skins.
  5. In a large pot, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the roasted tomatoes, onions, and garlic. Stir, scraping up any browned bits from the bottom of the pot.
  6. Pour in the broth and add the fresh basil leaves. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally.
  7. Remove from heat. Using an immersion blender, blend the soup until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, venting the lid, and covering with a towel.)
  8. Return the blended soup to low heat. Stir in the heavy cream or coconut milk and balsamic vinegar (if using). Taste and adjust seasoning with salt and pepper. Add more broth or water to reach desired consistency.
  9. Serve hot, garnished with a drizzle of cream, fresh basil leaves, and a crack of black pepper.

Notes

Don’t skip the roasting step—it concentrates the sugars and adds depth. For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of cream. The soup tastes even better the next day. If using a regular blender, be very careful with hot liquids: work in batches and vent the lid.

Nutrition

Keywords: creamy tomato soup, homemade tomato soup, fresh tomato soup, garden tomato soup, easy tomato soup, roasted tomato soup, vegetarian tomato soup, gluten-free tomato soup

Find it online: https://spoonmira.com/best-homemade-creamy-tomato-soup-with-fresh-garden-tomatoes/