How to make homemade tomato soup (with fresh tomatoes) – Best Tips & Tricks
1. Use a blender to make it faster.
I used a hand blender, but you can also make it with a normal high-power blender or food processor. This will cut down the time and make it super creamy.
If you don’t already have one, you can find some very good blenders on Amazon
2. Make tomato soup with fresh tomatoes and smoked paprika.
I know canned ones are more accessible, but in terms of taste, nothing beats fresh tomatoes (especially the ones from grandma’s garden, right?). And that goes for any dish that has tomatoes in it, not just the soup.
Another trick you can do to enhance flavor is to add smoked paprika. This will make your homemade tomato soup slightly smoky (yuummmyyy)
3. Make a large batch.
You can make this easy homemade tomato soup in large batches and store it in air-tight containers, in the fridge, for up to 5 days.
Also, you can freeze it in serving portions and store it for up to 3 months.
This way you can use it for meal prep and you will always have a quick meal whenever you are in a rush.
4. What goes well with roasted tomato soup
I made it with Parmesan croutons and it was filling and nourishing. Also grilled cheese sandwiches work well too.
5. And lastly, a few more little tricks that will make the whole difference.
You can replace the Parmesan croutons with thick grilled cheese sandwiches.
Use any herbs you have available and here are some of my favorites: fresh basil, thyme, oregano, parsley.
If you want to make it vegan use vegetable broth or almond milk and replace the Parmesan in the croutons with its vegan version.
Creamy Roasted Tomato Soup Recipe
* 1 kg / 2 pounds mixed tomatoes cut in halves
* 1 small sweet onion quartered
* 6 garlic cloves
* 2 Tbsp olive oil extra virgin
* 1 Tsp smoked paprika
* 1 Tsp dried basil
* 1 Tsp dried oregano
* Sea salt and fresh ground pepper to taste
* 1 1/2 cup milk (or use vegetable broth for a vegan option)
Ingredients for garlic parmesan croutons:
* 100g/4oz sourdough bread cut into 1cm /0.4'' cubes
* 1 Tbsp olive oil extra virgin
* 3 Tbsp grated parmesan cheese (replace with vegan parmesan cheese)
* 1/2 Tsp garlic powder
* sea salt & fresh ground black pepper to taste
Preheat the oven to 200C/400 degrees F.
# In a large baking sheet place tomatoes, onion and garlic. Drizzle olive oil, then sprinkle seasonings (dried basil, oregano, paprika, salt, and pepper). Transfer to a rack in the middle of the oven and roast for about 20-25 minutes or until the tomatoes begin to char and release their juice. Then let it cool slightly.
# Meanwhile, place the cubes of bread in a bowl together with olive oil, Parmesan and garlic powder. Stir and toss to get them evenly coated. Spread the croutons out on the baking sheet (lined with parchment paper) and bake them on a high shelf in the oven for 8-10 minutes, or until crispy and golden.
# Transfer the roasted tomatoes and their juices to a soup pot and add in the milk (or vegetable broth). Puree until smooth, then taste and season again with a pinch of salt and pepper if needed.
# To serve, ladle the soup into bowls and top with croutons, parmesan and fresh herbs.