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Best Homemade Tomato Soup (Creamy, 30 Minutes)

This creamy homemade tomato soup is rich, velvety, and ready in 30 minutes. Roasted tomatoes, garlic, and fresh basil blend into pure comfort in a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs fresh Roma tomatoes about 8 to 10 medium, ripe
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp extra-virgin olive oil divided
  • 1/2 cup fresh basil chopped
  • 2 cups vegetable or chicken broth low-sodium preferred
  • 1/2 cup heavy cream or full-fat coconut milk optional but recommended
  • 1 tsp fine sea salt plus black pepper to taste
  • 1 tsp balsamic vinegar optional

Equipment

  • Large pot or Dutch oven

Method
 

  1. Roast the tomatoes: Preheat oven to 400F (200C). Halve tomatoes lengthwise and place cut-side up on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt, and scatter minced garlic around them. Roast 25 to 30 minutes until edges caramelize and skins blister.
  2. Saute the aromatics: Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and cook 5 minutes until soft and translucent, stirring frequently.
  3. Simmer and blend: Add roasted tomatoes with their juices, garlic, and broth to the pot. Simmer gently 10 minutes. Remove from heat, stir in fresh basil, and blend until completely smooth.
  4. Finish with cream: Return to low heat and stir in cream or coconut milk. Add balsamic vinegar if using. Taste and adjust salt and pepper. Serve hot, garnished with basil leaves or a drizzle of olive oil.

Notes

Make it ahead: This soup tastes even better the next day. Refrigerate up to 4 days or freeze up to 3 months.
Vegan option: Use coconut milk and vegetable broth.
Off-season tomatoes: Use 28 oz canned whole peeled tomatoes and simmer 20 minutes instead of roasting.