This easy homemade Roma Tomato Soup is made with garden fresh roma tomatoes, vegetable broth, and heavy cream. It’s so creamy and fresh, you’ll never want to buy canned soup again!
Homemade Fresh Tomato Soup with Roma Tomatoes
We’ve all been there: our kitchen is full of tomatoes collected from our (or a neighbor’s) garden and we don’t know what to do with them! Why not make a creamy roma tomato soup that tastes so fresh?
This creamy Roma Tomato Soup is made using garden fresh Roma tomatoes (if it’s end of season, make sure to try my roasted green tomato soup too!)! So plump and fresh, the pureed tomatoes come alive when blended with onion, garlic, and vegetable broth. Finished with a splash of cream, every bite of this fresh tomato soup you’re going to love!
The best tomato soup is always homemade with garden fresh tomatoes! You can’t go wrong making a big batch for dinner, lunch or freezing for meal prep (freezing directions below). We love it served with crusty bread for dipping. I hope you enjoy it as much as we do!
Looking for more roma tomato recipes? Try my Roma Tomato Sauce, Roasted Roma Tomatoes and Fresh Tomato Mozzarella Salad.
What kind of tomatoes are best for tomato soup?
Roma tomatoes are my favorite, but you can also use beefsteak, heirloom, or tomatoes on the vine to make soup. Just remember: the number one rule to making the best tomato soup is to use garden fresh tomatoes. If you don’t have a garden, head to your local farmer’s market to find some plump and vibrant red organic tomatoes.
Do you need to peel tomatoes for tomato soup?
Yes you should. We want the smoothest, creamiest tomato soup, and the best way to achieve this is to remove the skin and seeds first. This is easy to do through blanching. Follow my step-by-step instructions (with pictures) below!
Either discard the skins or use them to make tomato powder! The less waste, the better.
How to make Creamy Homemade Tomato Soup
Bring a large pot of water to boil. Cut small X’s in the stem end of each tomato.
Drop the tomatoes in the boiling water for 1-2 minutes, then transfer them to a pot of cold water. You can see the tomatoes are already losing their skin here!
When the tomatoes are cool enough to handle, remove the skin. They should easily just slip off as you peel them.
Now chop them all up! It gets a little messy. 🙂
Meanwhile, saute the onions and garlic in a large soup pot with olive oil.
Add the tomatoes to the pot and season with salt and pepper. After a few minutes, turn up the heat, pour in the vegetable broth, and bring the mixture to boil.
Once it’s boiling, turn the heat to low and let the soup simmer for 30 minutes.
Use an immersion or regular blender to puree the tomato soup.
Return it to the pot and stir in the heavy cream. Let it simmer for about 15 minutes or until the texture is thicker.
Taste and adjust the seasonings as needed, then serve in bowls!
How to Store and Freeze
Store leftover tomato soup in an airtight container in the fridge for up to 4-5 days.
This soup freezes beautifully for up to 6 months in freezer safe containers or freezer bags. Once ready to serve, defrost and then reheat on the stovetop or microwave.
Pin for later:
Fresh Tomato Soup with Roma Tomatoes
PrintIngredients
- 3 pounds roma tomatoes
- 2 tablespoons olive oil
- 2 medium onions thinly sliced
- 2 cloves garlic minced
- salt
- fresh ground black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
Instructions
- Bring a large 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.
- In a large soup pot over medium high heat, warm the olive oil. Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 5 minutes.
- Add the chopped tomatoes to the soup pot with onions, 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.
- Use an immersion blender (or regular blender – careful, it's hot!) and puree the soup until smooth. 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, 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 fresh basil on top if preferred.
Janet says
Is this tomato soup good for canning?
Pamela says
Yes, you can use this recipe for canning tomato soup, but you will need to add lemon juice or citric acid to the jars as well.
Julie says
Made a pot of this beautiful tomato soup, but it’s too much for just me & my husband. Does this soup freeze well for later?
Pamela says
Hey Julie, glad you liked the soup. It freezes great! 🙂
Alicia@ cook ware lab says
Looks awesome! I will make this very soon!
Audrey says
I am ready for summer to be here so I can have some fresh tomatoes. Thanks for partying with us on #TastyTuesdays
Barbara says
You are making me feel hungry. This looks real good. I am definitely going to try this recipe.
easypeasylifematters says
This sounds and looks so mouth watering! 🙂
Bobbi says
This looks marvelous! It’s been too long since I made tomato soup from scratch.
Christine says
I love tomato soup! Definitely trying this recipe out. Thanks for sharing! Stopping by from the Inspiration Monday party.
Liz Jo says
This is what fall is about!
Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.
liz @ j for joiner
Marie says
So it is totally rainy and gloomy here today and this looks so perfect to warm up with. Thanks for sharing your recipe with us at Merry Monday this week!
grace says
this soup has a wonderful color! i believe that basil is a requirement when making anything with tomatoes. 🙂
Lucy says
I am a soup obsessive, so I will have to buy a copy of Soup Swap ASAP! This tomato soup looks divine. I never know what to do with roma tomatoes. I’ll definitely give this a try soon. Pinning!
David says
This is definitely one of my all-time favorite comfort food meals! I still remember eating this one on cold winter days with my mother. I prefer to sprinkle a little bit of dried basil on top…and of course, chewy Italian bread is a must! Thanks for sharing this from-scratch recipe. I need to give it a shot soon!
Tandy | Lavender and Lime says
I must confess I never peel my tomatoes. The soup looks really scrummy 🙂
Dawn @ Girl Heart Food says
Tomato soup has got to be one of my faves for sure! Such a classic and for good reason! I love it with a drizzle of balsamic vinegar and a buttery grilled cheese sandwich for dunkin’ 🙂 So good!
Angie@Angie's Recipes says
I want mine with lots of basil leaves and crunch cheesy croutons!
Pamela says
Yum, that sounds delicious Angie!