Oh, hello there! Carmen here, straight from my kitchen in Valencia. You know, there’s just nothing like the taste of summer sunshine captured in a bowl, and that’s exactly what this homemade tomato soup with fresh tomatoes is all about. When the tomatoes are perfectly ripe, bursting with flavor, I just can’t resist turning them into this incredibly comforting soup. It’s so simple, really, but the taste is just… *wow*. It feels like a warm hug from the inside out, and it’s my go-to when I want something truly wholesome and delicious. Forget those canned versions, this is the real deal!
Why You’ll Love This Homemade Tomato Soup with Fresh Tomatoes
Get ready to fall in love with this soup! It’s:
- Super easy to whip up, even on a busy weeknight.
- Packed with the bright, pure flavor of fresh tomatoes.
- So comforting and satisfying, it’s like a warm hug in a bowl.
- A healthy way to enjoy seasonal produce.
- Pure homemade goodness!
Gathering Ingredients for Homemade Tomato Soup with Fresh Tomatoes
Alright, let’s talk about what goes into making this magical soup! The star, of course, is the tomatoes. You’ll need about 2 kilograms of ripe, fresh tomatoes. Don’t fuss too much about perfect shapes, just give them a rough chop – maybe cut them into quarters or even sixths depending on their size. This makes them easier to cook down. Then, we’ve got one big onion, chopped up nicely, and about four cloves of garlic, all minced up nice and fine so they melt into the soup. For the liquid base, a liter of good vegetable broth is perfect. And you can’t forget the flavor boosters: two tablespoons of olive oil to get things started, a teaspoon each of dried basil and oregano, and of course, salt and pepper to make it sing!
Ingredient Notes and Substitutions for Homemade Tomato Soup with Fresh Tomatoes
When you’re choosing your tomatoes, really go for the ripest ones you can find – the ones that smell sweet and are heavy for their size. Roma tomatoes are fantastic for this, but any flavorful variety will do. If you can’t find vegetable broth, chicken broth works too, or even just water in a pinch, though the broth adds a lovely depth. For a richer, creamier soup, a splash of heavy cream or even coconut milk is divine! If you’re keeping it vegan, coconut milk is a wonderful choice. And if you’re out of dried herbs? Fresh basil, about 1/4 cup chopped, added at the end, is absolutely beautiful.
Step-by-Step Guide to Making Homemade Tomato Soup with Fresh Tomatoes
Alright, let’s get cooking this amazing homemade tomato soup with fresh tomatoes! It’s really quite straightforward. First things first, grab a big pot or a Dutch oven and heat up about two tablespoons of olive oil over medium heat. Once it’s shimmering, toss in your chopped onion and let it soften up. This usually takes about 5 to 7 minutes. You want it nice and tender, not browned. Then, add your minced garlic. Oh, the smell! Cook that for just another minute until it’s fragrant, but be careful not to burn it – burnt garlic is no fun!
Now for the main event! Add your roughly chopped fresh tomatoes, the liter of vegetable broth, and those lovely dried basil and oregano. Give it all a good stir. Bring this beautiful mixture to a boil, then turn the heat down low, cover it, and let it simmer away for about 20 to 25 minutes. You’ll know it’s ready when those tomatoes are completely soft and have really broken down. This is where all that fresh flavor is really developing!
The next part is where we make it smooth. You can carefully transfer the soup to a blender, working in batches if your blender isn’t huge. Or, my personal favorite, use an immersion blender right there in the pot! Blend it all up until it’s wonderfully smooth. Taste it and add salt and pepper until it’s just right for you. If you like it a bit richer, now’s the time to stir in that splash of cream or coconut milk. Give it one last gentle stir, and your glorious homemade tomato soup with fresh tomatoes is ready to serve!
Tips for Achieving the Perfect Homemade Tomato Soup with Fresh Tomatoes
To get that super smooth texture everyone loves, make sure you really let those tomatoes break down while simmering. If you’re using an immersion blender, move it around the pot to get every bit smooth. For an extra silky finish, you can even strain the soup through a fine-mesh sieve after blending, though I usually skip this step because I love a little texture! And don’t be shy with the seasoning – tasting and adjusting salt and pepper at the end is key to making all those fresh tomato flavors really pop.
Serving and Enjoying Your Homemade Tomato Soup with Fresh Tomatoes
Now for the best part – enjoying your beautiful, vibrant homemade tomato soup with fresh tomatoes! I love serving it piping hot, maybe with a swirl of cream or a dollop of yogurt right in the center. A few fresh basil leaves scattered on top just make it look and smell incredible. It’s absolutely divine with a crusty piece of bread for dipping, or even better, a grilled cheese sandwich on the side. Pure comfort, made with all that wonderful fresh goodness!
Storing and Reheating Homemade Tomato Soup with Fresh Tomatoes
Leftovers of this wonderful homemade tomato soup with fresh tomatoes are a gift! Once cooled, store it in an airtight container in the fridge for up to 3 days. When you’re ready for more, gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. You can also reheat individual portions in the microwave. Just be careful not to boil it vigorously after reheating, especially if you’ve added cream!
Frequently Asked Questions About Homemade Tomato Soup with Fresh Tomatoes
Got questions about my favorite homemade tomato soup with fresh tomatoes? I’ve got answers!
Q: What kind of fresh tomatoes are best for this soup?
A: Ripe, flavorful tomatoes are key! Roma or plum tomatoes are fantastic because they have less water and more pulp, giving you a thicker soup. But honestly, any ripe, in-season tomatoes will work beautifully for this fresh tomato soup recipe.
Q: Can I make this soup vegan or dairy-free?
A: Absolutely! It’s naturally vegetarian, and to make it vegan or dairy-free, just skip the optional cream and use coconut milk or a splash of unsweetened plant-based milk instead. It’s still wonderfully creamy and delicious!
Q: How can I make it spicier?
A: If you like a little heat, try adding a pinch of red pepper flakes along with the garlic and onions. Or, for a more subtle warmth, you can add more black pepper. Adjust to your taste!
Q: Can I use canned tomatoes if I don’t have fresh ones?
A: While this recipe is designed for fresh tomatoes to capture that bright, summery flavor, you *can* use a large can (about 28 oz) of good-quality crushed tomatoes in a pinch. Just use them in place of the fresh tomatoes and adjust simmering time as needed.
Estimated Nutritional Information for Homemade Tomato Soup with Fresh Tomatoes
Here’s a little peek at what you’re getting in each generous bowl of this sunshine-in-a-bowl soup. Please remember these are estimates, as the exact numbers can change depending on the ripeness of your tomatoes and any optional additions like cream!
Serving Size: 1.5 cups
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 4g
Print
Amazing Homemade Tomato Soup with Fresh Tomatoes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious homemade tomato soup recipe using fresh tomatoes, perfect for a healthy and comforting meal.
Ingredients
- 2 kg ripe fresh tomatoes, roughly chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 liter vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Optional: Fresh basil leaves for garnish
- Optional: Cream or coconut milk for added richness
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add chopped fresh tomatoes, vegetable broth, dried basil, and dried oregano to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until tomatoes are completely soft.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
- Season with salt and black pepper to taste.
- If desired, stir in a splash of cream or coconut milk for a richer texture.
- Serve hot, garnished with fresh basil leaves.
Notes
- Use ripe, flavorful tomatoes for the best taste.
- Adjust seasoning to your preference.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 10g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: homemade tomato soup, fresh tomatoes, easy tomato soup, healthy soup, tomato basil soup, from scratch soup, simple soup recipe, vegetable soup, gluten free tomato soup