Go Back

Homemade Tomato Soup

This recipe crafts a robust homemade tomato soup by first caramelizing canned tomatoes for depth of flavor. Aromatics like celery, carrot, onion, and garlic are gently cooked before simmering with the roasted tomatoes, chicken broth, and a bay leaf. Finished with fresh basil and optional cream, the soup is then pureed to a smooth, comforting consistency.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2287.3 kcal

Equipment

  • 1 Baking Sheet For roasting and caramelizing tomatoes
  • 1 Saucepan (medium-sized) For simmering the soup base
  • 1 Immersion Blender For achieving a smooth consistency
  • 1 Strainer To separate tomato juices from solids
  • 1 Cutting Board and Chef's Knife For preparing vegetables

Ingredients
  

Main

  • 1 14-ounce can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery diced
  • 1 small carrot diced
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream optional

Instructions
 

  • Preheat oven to 450 degrees F.
  • Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
  • Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Notes

The initial roasting of the tomatoes is a critical step, imparting deep, caramelized flavor that elevates this soup beyond a simple canned tomato preparation. Ensure they are spread in a single layer to achieve proper caramelization, not just steaming. Cooking the aromatics (celery, carrot, onion, garlic) slowly over medium-low heat allows them to soften and sweeten without browning, building a foundational flavor base. The long simmer ensures all vegetables are fork-tender before blending, contributing to a silky smooth texture. For optimal richness, do not skip the butter and consider the heavy cream if you desire a truly luxurious finish. Always taste and adjust seasoning (salt and pepper) before serving.