When you need a bit of comfort, the classic tomato soup recipe is sure to do the trick. Below, you’ll find a delicious yet simple homemade tomato soup recipe that is both tasty and faster to make than a trip to the store.

This easy tomato soup recipe will cover the basics so that you can learn how to make a tomato soup from scratch, as well as with a soup maker. It’ll also show you what to add to your fresh tomato soup recipe in order to give it a special twist!

The joy of following a homemade tomato soup recipe is getting to choose all of the right ingredients. You’re going to want to use the very best tomatoes in your recipe. 

Plum or cherry tomatoes are dense – these are great if you’re trying to create your own creamy tomato soup recipe, as they don’t have as much water in them. Go for larger, heirloom tomatoes if you want to experiment with different densities and flavors!

But most importantly, you’ve got to make sure they’re ripe enough for your fresh tomato soup recipe. Give your tomatoes a gentle squeeze. Unripe tomatoes will feel solid, whereas ripe ones will feel soft, without being mushy.

Ingredients:

To make tomato soup from scratch, you will need:

2 tbsp. olive oil 

3 cups of quartered tomatoes 

2 cups of vegetable stock

1 tsp. sugar

2 tsp. tomato purée 

1 medium onion, peeled and diced

Salt and pepper, to taste

• Throw in a peeled and chopped carrot for a wholesome tomato and carrot soup variation.
• Peel and mince a clove of garlic and some fresh basil for a classic tomato and basil soup recipe that’s perfect with some parmesan and croutons.

Now that you’ve got your ingredients, it’s time to get to it!

Directions:

1. Having warmed the olive oil in a large pan, add the onion and cook on a low heat until soft. This will take anywhere from 5 to 10 minutes. 
2. Stir in the tomato purée until all of the onion is coated.
3. Now add the tomatoes and sprinkle in some salt and pepper. 
4. Stew the mixture for around 10 minutes, releasing all the tomato juices.
5. Gently pour in the stock, stirring as you go. Reduce the heat and cook for around 25 minutes, with the lid on the pan. 
6. Finally, transfer your mixture into a blender. 

1. Roast your tomatoes in an ovenproof dish at 400°F for 25 minutes.
2. Place your roasted tomatoes, sugar and veggie stock (and your chopped onions, sliced carrots or crushed garlic – if you added them) into your soup maker.
3. Select the ‘puree soup’ setting on your soup maker and leave it for 18 minutes.
4. When the soup is ready, open the lid and pour into four bowls.

And there you have it, soup that’s ready to enjoy at a moment’s notice. Wondering ‘how do you make tomato soup even more comforting?’ It’s simple – pair it with a grilled cheese sandwich to dip in your soup. Delicious.