Roma Tomato Soup

Creamy Tomato Soup using fresh roma plum tomatoes!   This easy homemade recipe is perfect for when you are picking fresh tomatoes from the garden!  You will never buy canned tomato soup again! 

There’s something romantic about tomato soup isn’t there?  Maybe it reminds you of Fall and Winter weather, when you can curl up with a blanket and a book on the couch. Maybe it gives you memories of Mom opening a can of it as a kid.   Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket.  For me, it’s all 3 of these.    

Best Ways to Use Roma Tomatoes

Roma tomatoes are one of our favorites to grow in the garden. We love this soup so much we make batches of it to freeze. This is my go to soup when we’re picking pounds of tomatoes every day and I’ve already made Roma Tomato Sauce, Stewed Tomatoes, Tomato Pie and froze tomatoes for later on.

Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering.  But the best tomato soup is homemade.  It’s made with fresh roma/plum tomatoes, onions, vegetable broth and a little bit of heavy cream with bread served on the side for dipping.

How to Make Homemade Tomato Soup

The first step to making homemade tomato soup is getting the tomatoes peeled and diced.  If you’ve never made tomato soup from scratch, don’t worry, this is easy.   

Bring a large pot of water to a boil. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes  (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.  

Trim off the dark green sections from the leeks. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into thin pieces. In a large soup pot over low heat, warm the olive oil. Add the leeks, onions, and shallot and cook, stirring, for 10 minutes, until softened.

Add the tomatoes to the stockpot, season with salt and pepper, and cook for 5 minutes. Turn the heat to high, add the vegetable broth, and bring to a boil. Turn the heat to low and simmer for 30 minutes.

Using a blender or immersion blender, puree the soup until smooth. Be careful, the soup is very hot! Return the soup to the pot if you used a blender, add the cream and simmer over low heat for about 15 minutes. If the soup is too thin or watery, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.

Serve in bowls, topping with croutons, Parmesan cheese or fresh basil. Enjoy!

I hope you enjoy this Roma Tomato Soup just as much as I do! Serve with some crusty Italian Bread or Fluffy Rolls!

More Soup Recipes

Here’s some of my other favorite soup recipes I think you’ll like.

Homemade Dumplings
Tomato and Cauliflower Soup
Healthy Potato Soup
Cheeseburger Soup
Roasted Cauliflower Soup
Ham & Cabbage Soup

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5 from 2 votes

Roma Tomato Soup

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Creamy Tomato Soup using fresh roma plum tomatoes!   This easy homemade recipe is perfect for when you are picking fresh tomatoes from the garden!  You will never buy canned tomato soup again! 

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time 1 hour 10 minutes

serves 8

Ingredients

• 2 medium leeks
• 1 1/2 tablespoon olive oil
• 2 medium onions thinly sliced
• 1 large shallot chopped
• 2.5 pounds roma/plum tomatoes
• sea salt
• fresh ground black pepper
• 4 cups vegetable broth
• 1/2 cup heavy cream

Instructions

• Trim off the dark green sections from the leeks. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into thin pieces.
• In a large soup pot over low heat, warm the olive oil. Add the leeks, onions, and shallot and cook, stirring, for 10 minutes.
• Meanwhile, bring a pot of water to a boil over high heat. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.
• Add the tomatoes to the stockpot, season with salt and pepper, and cook for 5 minutes. Turn the heat to high, add the vegetable broth, and bring to a boil. Turn the heat to low and simmer for 30 minutes.
• Using a food processor, blender or immersion blender, puree the soup until smooth. Be careful, soup is hot! Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes. If the soup is too thin or watery, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
• Serve into bowls, adding croutons, Parmesan cheese and basil on top if preferred.

Notes

Adapted from Soup Swap by Kathy Gunst

Course:Soup

Cuisine:American

Keyword:roma tomato souip

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