Homemade Tomato Soup

by tinareale on November 28, 2011

One of the things I welcome most about a chill in the air is the chance to eat soup. Lots and lots of soup. Curling up with a large bowl full of warmth just screams cozy and comfort to me. Plus, it pairs perfectly with another favorite of mine –bread. Which works perfectly because you easily get a hefty dose of healthy vegetables in soup form. A hearty ham and brie panini alongside a bowl of vegetable soup. A thick slice of crusty garlic bread with pesto to dip into a rustic Italian white bean soup. Or even some Mexican cornbread plated up next to a spicy chili.

As delicious as all those sound to me, none truly compare to the classic. The combo that somehow never grows old no matter how basic – a grilled cheese with tomato soup. Forget the canned stuff with loads of extra unnecessary (and unpronounceable) ingredients. Who needs it when you can warm yourself in the kitchen crafting a homemade version that takes a lot less effort than you would think?

tomato soup 1

Chop. Roast. Simmer. Blend. That’s all it takes.

Don’t let those four steps hold you back from this light, yet filling, and simple, yet impressive, recipe. I promise it’s worth it.

Homemade Tomato Soup

tomato soup 2

Prep Time: 10 minutes

Cook Time: 1 hour

Servings: 8 servings (approximately 1.5 cups each)


  • 6 vine ripe tomatoes
  • 2 medium red peppers
  • 1 medium onion
  • 2-3 sprigs fresh thyme
  • olive oil
  • 1 – 6 oz can tomato paste
  • 1 tablespoon minced garlic
  • 2 boxes of organic vegetable broth

Preheat oven to 400 degrees. Slice tomatoes in half and remove all seeds. Slice and rough chop the red peppers into large pieces. Quarter the onion. Place all the vegetables, keeping tomatoes cut side up, on a baking sheet.

Drizzle everything with olive oil and cover with fresh thyme sprigs. Roast in a 400 degree oven for 30 minutes.

A few minutes before the vegetables finish in the oven, bring a large pot to medium heat. Once the vegetables finish, add the can of tomato paste and the roasted vegetables. Remove the thyme from the sprigs. Add it to the pot along with the minced garlic. Add the vegetable broth and bring to a boil. Then, reduce to a simmer for 30 minutes.

Once the soup has simmered for thirty minutes, remove from the heat and use an immersion blender to blend to an even, smooth consistency. If you do not have an immersion blender, ladle the soup 2-3 cups at a time into a blender. Blend until smooth and repeat as necessary.

Then, serve up your soup alongside a sandwich full of gooey cheese.  It’s not the only way, but I do believe it is the best way.

tomato soup 3


1 Carol @ Lucky Zucca January 12, 2012 at 12:06 pm

Tomato soup is by far my favorite soup out there. I love the addition of red bell peppers! Roasting the veggies is genius- I bet it gives them so much extra flavor. I definitely want to try this recipe out soon. Perhaps this weekend! Does it keep/freeze well?

2 tinareale January 12, 2012 at 3:55 pm

It’s really tasty and it does have a deeper flavor which I love. I have never frozen it so can’t say how well it does coming back from frozen, though.

3 Adriana R. January 13, 2012 at 2:39 pm

Just to check – a box of broth are those 32 oz boxes, right? This look delicious!

4 tinareale January 13, 2012 at 2:54 pm

Yes – 8 cups total vegetable broth. :)

5 Kala August 16, 2013 at 10:06 pm

Delicious!!! Just made this using left over water from boiling beets. I also added roughly 2 T. salt. They’re hot in 3 1/2 quarts; hoping they’ll seal and we’ll have them for winter. THANK YOU SO MUCH! We’re cutting out soy and BPA, this is a fabulous alternative to store-bought tomato soups.

{ 2 trackbacks }

Previous post:

Next post: