Tomato Soup With Fresh Tomatoes

There’s something about the scent of roasted tomatoes wafting from the oven that takes me straight back to my grandmother’s kitchen in July. She didn’t believe in canned shortcuts when the garden was bursting. She’d pluck tomatoes while they were still warm from the sun, toss them with a glug of olive oil and cracked pepper, and roast them until the skins blistered and caramelized just right. That aroma? That’s what inspired this tomato soup with fresh tomatoes — a soup that hugs you like a Southern Sunday and brings all the comfort of summer, even in the dead of winter.

I’ve made this recipe my own over the years, blending Campari tomatoes with garlic, smoky paprika, and a swirl of cream. It’s ridiculously simple, but it’s layered with cozy flavor. Whether you’re spooning it up with grilled cheese on a chilly afternoon or serving it at a family lunch, this bowl delivers warmth, depth, and that sun-kissed tomato glow we all crave.

Gather around the table — something delicious is waiting!

Why You’ll Love This Recipe

This tomato soup with fresh tomatoes brings out the best of summer’s harvest in every spoonful. It’s simple enough for a weeknight, yet cozy enough for a lazy Sunday lunch.

The flavor? Bold, sun-roasted, and smoky with a hint of creaminess that adds a comforting richness. Every ingredient shines, but the fresh tomatoes steal the show — no canned shortcuts here.

It’s also a flexible recipe. Want it dairy-free? Skip the cream. Prefer it silky smooth? Just blend longer. This tomato soup with fresh tomatoes is easy to adapt to your table and your tastes.

Best part? It’s ready in just 40 minutes — start to finish. That makes it perfect for busy days when you want a meal that feels special without taking all day.

Whether you’re meal-prepping, cooking for friends, or sneaking in one last taste of tomato season, this recipe delivers flavor, warmth, and homemade satisfaction every time.

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Ingredient Overview

This tomato soup with fresh tomatoes is built on simple, wholesome ingredients that deliver deep, roasted flavor and creamy texture.

• Campari Tomatoes: These are sweet, juicy, and lower in acid. They roast beautifully and give the soup a garden-fresh backbone. You can also use tomatoes on the vine.

• Olive Oil: Adds richness and helps the tomatoes caramelize in the oven.

• Onion: Roasted until tender and mellow — adds body and subtle sweetness.

• Garlic: Twelve cloves may sound bold, but roasting mellows their bite and brings out a nutty warmth.

• Kosher Salt: Enhances the natural sweetness of the tomatoes.

• Oregano & Smoked Paprika: Bring depth and a whisper of earthy spice.

• Vegetable Broth: Adds liquid and gentle umami — or swap for chicken stock if you prefer.

• Heavy Cream: Just a touch rounds out the edges and adds a lovely creaminess.

• Fresh Basil: Bright, peppery, and essential for that classic tomato-basil combo.

Styling tip: Garnish with a drizzle of cream and a few torn basil leaves for a restaurant-worthy finish.

Step-by-step Instructions

Step 1: Prep Your Ingredients

Start by washing and halving the tomatoes. Cut your onion into chunks and peel the garlic. This first step lays the flavorful foundation for a bold tomato soup with fresh tomatoes that roasts to perfection.

Step 2: Roast the Vegetables

Preheat your oven to 450°F. Place the halved tomatoes, onion pieces, and garlic cloves into a deep baking dish. Drizzle everything with olive oil, then sprinkle with kosher salt, oregano, and smoked paprika. Roast uncovered for 30–40 minutes, tossing once halfway.
Tip: Let the tomatoes get slightly charred — that caramelization adds richness to the soup!

Step 3: Blend Until Smooth

Carefully transfer the roasted mixture (and all those delicious juices) into a Dutch oven or heavy-bottomed pot. Add the fresh basil, then use an immersion blender to blend until smooth. You can also use a countertop blender in batches if you prefer. This gives your tomato soup with fresh tomatoes that silky texture we all crave.

Step 4: Add Cream and Broth

Pour in the vegetable broth and heavy cream. Stir gently until everything is well combined. At this point, your tomato soup with fresh tomatoes should be thick, aromatic, and beautifully blended.

Step 5: Taste and Adjust

Give it a taste! If it’s too acidic (which can happen with fresh tomatoes), stir in a small spoonful of sugar to balance the flavors. Add more salt if needed. Let the soup simmer gently for 5–10 minutes to let everything meld.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with chopped basil or an extra swirl of cream. A bowl of tomato soup with fresh tomatoes pairs perfectly with grilled cheese, a crusty slice of sourdough, or a side salad.

Pro Tips

If your tomato soup with fresh tomatoes turns out too tart, stir in a teaspoon of sugar or even a splash of balsamic vinegar. A little sweetness balances acidity without overpowering the fresh flavor.

Don’t rush the roasting. Let those tomatoes get golden and blistered — that’s where the flavor deepens. This is key to unlocking that bold, homemade taste in your tomato soup with fresh tomatoes.

Use a high-quality vegetable broth (or homemade, if you have it). A good base enhances the freshness and lets the tomato shine without thinning the soup.

Want it extra creamy? Stir in more heavy cream or even a dollop of sour cream. You can also serve with a swirl on top for a cozy presentation.

Store leftovers in the fridge for up to 4 days. This tomato soup with fresh tomatoes also freezes beautifully — just leave out the cream before freezing and stir it in when reheating.

For more cozy bowl inspiration, check out these comforting fall soup recipes on the blog.

Variations

Add a smoky kick by tossing in a roasted red pepper with the tomatoes. It adds warmth and a touch of natural sweetness that elevates the whole bowl of tomato soup with fresh tomatoes.

To make it vegan, simply skip the cream or use a plant-based alternative like coconut milk or cashew cream. It still turns out rich and satisfying.

Add protein by stirring in cooked white beans or lentils. This variation of tomato soup with fresh tomatoes becomes a hearty meal without losing its comforting simplicity.

For an herby twist, blend in fresh thyme or rosemary along with the basil. The flavor gets more complex while staying familiar and cozy.

Or try pairing it with something richer, like this creamy butternut gnocchi for a full-on fall dinner moment.

Frequently Asked Questions

Serving Suggestions

A bowl of tomato soup with fresh tomatoes deserves just the right company at the table. My favorite? A classic grilled cheese with buttery, crispy edges and gooey cheddar that melts into the soup with every dip. But don’t stop there. Try it alongside a fresh arugula salad, a slice of rosemary focaccia, or even a grilled chicken sandwich for a heartier meal.

If you’re packing lunchboxes, this soup stays warm beautifully in a thermos — it’s a family favorite in our back-to-school lunch ideas roundup. It’s also perfect for chilly evenings, cozy weekends, or lazy Sundays when all you want is something warm and satisfying without a fuss.

Conclusion

At its heart, this tomato soup with fresh tomatoes is a love letter to simplicity. Roasting brings out the very best in fresh ingredients, while blending and seasoning bring it all together into something deeply comforting and delicious.

Whether you’re cooking for one or feeding a whole crew, this soup reminds us that real flavor doesn’t need to be complicated. It just needs care, good ingredients, and maybe a hunk of bread for dipping.

If you’re planning a fall brunch or need a cozy addition to your meal plan, pair it with something sweet like this pumpkin french toast casserole — it’s a little unexpected and totally satisfying.

If you try this tomato soup with fresh tomatoes, I’d love to hear how it turned out! Share your twist in the comments, and don’t forget to tag us on Pinterest — we’re always cheering on your kitchen wins over here (nofollow).

From my kitchen to yours — happy cooking, friends!