Homemade Tomato Soup with Fresh Tomatoes

Servings: people (9 cups total)

Calories: 103cal

Chop tomatoes and set aside.
7 cups chopped fresh tomatoes
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, cooking until onion softens and is fragrant.
1 Tablespoon olive oil, ½ cup chopped yellow onion, 4 cloves garlic
Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
Add 1 cup of the vegetable broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add remaining 1 cup of broth, as needed, to reach a consistency to your liking. We use it all.
Stir in honey, smoked paprika, salt, and pepper.
1 teaspoon honey, ½ teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon black pepper
Gently stir in fresh basil, cover, and cook for 5 more minutes.
2 Tablespoons fresh basil
Serve warm, optionally topped with homemade croutons and drizzled with heavy cream.

4.95 from 17 votes

Roma tomatoes work well for this recipe, but you can use any variety of tomato you have on hand (or better yet, from your garden!)
The instructions state to chop the tomatoes. You can coarsely chop them, no need to dice. They will get blended together anyway!
I prefer to use a handheld immersion blender so that I don’t have to transfer everything out of the pot, but a countertop blender works just as well.

Course: Soup

Cuisine: American

Prep Time15

Cook Time25

Total Time40