Homemade Tomato Soup (Fresh Tomatoes)
Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.
Ingredients
- 3 poundsripe tomatoes
- 4 clovesgarlic (peeled)
- ½onion (diced)
- ½red bell pepper (diced)
- 2 tablespoonsolive oil
- salt and black pepper (to taste)
- ½ teaspoondried basil
- ½ teaspoondried oregano
- 2 cupschicken broth
- 2 tablespoonsfresh herbs (such as basil, parsley, oregano)
- ¼ cupshredded parmesan cheese (for garnish, optional)
- ½ cupheavy whipping cream (optional)
- thinly sliced fresh basil leaves (for garnish, optional)
Directions
- 1
Preheat oven to 450°F.
- 2
Wash the tomatoes, or peel them if desired (see notes). Cut smaller apricot sized tomatoes in half and cut larger tomatoes into quarters or eighths.
- 3
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large rimmed baking sheet.
- 4
Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
- 5
Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a blender or hand blender to blend the mixture until smooth and creamy. Add heavy cream if using.
- 6
Top with parmesan cheese, croutons or a drizzle of heavy cream.