Hi, I’m Camila, and this is my Easy Homemade Tomato Soup. I roast the tomatoes until they slump and smell sweet. Then I blitz them smooth and call it dinner. The result tastes bright and warm. It’s my midweek hug in a bowl. You’ll see why this roasted tomato soup wins over even the soup skeptics. It feels like a homemade tomato soup recipe you grew up with, only fresher. I make this tomato soup from scratch when the crisper looks tired and I need something quick. I toast bread, rub it with garlic, and pretend I’m fancy. We both know I am not, but the soup says otherwise. I keep it in my list of easy tomato soup recipes because it needs very little effort. It’s a simple roasted tomato soup with soft basil and a silky finish. If you ever tried Savvy Bites tomato soup, this has that same cozy vibe, only with my small twists and a few extra spoon licks for quality control.
Table of Contents
- 1 Key Takeaways
- 2 Easy Roasted Tomato Soup Recipe
- 3 Ingredients for Roasted Tomato Soup
- 4 How to Make Roasted Tomato Soup
- 5 Tips for Making Roasted Tomato Soup
- 6 Making Roasted Tomato Soup Ahead of Time
- 7 Storing Leftover Roasted Tomato Soup
- 8 Try these Soup next
- 9 Roasted Tomato Soup
- 10 Nutrition
1) Key Takeaways
From me at Camila Cooks you get clear steps and steady results. The soup cooks fast, tastes bright, and fits many tables. I test and taste until the bowl feels right.
The method stays simple. Roast for flavor, blend for body, simmer for calm. Each step links to the next so you move without pause.
The recipe meets you where you stand. Pantry tomatoes work in a pinch, fresh ones shine when you have them, and the bowl still brings comfort either way.
- Roast for color and depth
- Blend smooth for a silky sip
- Finish with basil for lift
- Use stock to find your texture
- Serve with bread for crunch
2) Easy Roasted Tomato Soup Recipe
I call this my Easy Homemade Tomato Soup on busy nights, and I whisper Easy Homemade Tomato Soup again when I need calm. The pot warms fast, the smell lifts, and the spoon loosens my shoulders. I roast the tomatoes until they soften and go glossy. I blend them smooth, then I sit with a bowl and a silly grin. Simple plan, strong payoff.
I learned this soup by cooking for friends who showed up hungry and stayed for stories. The tomatoes carry sun, the garlic adds bite, and the basil cools the heat. The texture feels silky but not heavy. I write as I cook, and I keep the steps lean so you can follow me without worry. We move together from tray to pot to table. I wrote this homemade tomato soup recipe after many small tweaks in my tiny apartment kitchen.
You and I share a small kitchen truth. When the crisper looks tired, we still want comfort. This recipe gives that comfort without fuss. On the page you see my voice. In the bowl you taste ripe fruit and a clean finish. From me at Camila Cooks I promise a recipe that works, and I invite you to say hello over at https://www.camilacooks.com Some readers found me after they tried Savvy Bites tomato soup and wanted a fresh take.
I roast for flavor and blend for body so the bowl lands smooth. This reads like tomato soup from scratch and eats like comfort. Many cookbooks list roasted tomato soup as a classic, and I agree. On Camila Cooks I keep notes, swap small steps, and share wins so your kitchen stays kind.
3) Ingredients for Roasted Tomato Soup
I shop with a short list and a clear plan for Easy Homemade Tomato Soup. This reads like simple tomato soup at home yet tastes bright. The pantry carries most of it, and the fridge handles the rest.
Ripe tomatoes I use a mix of plum and cherry for a bright sweet base and a clean finish in each spoon.
Onion A sliced onion softens in the heat and brings gentle depth that lets the tomatoes lead.
Garlic I roast whole cloves in their skins so the flesh turns sweet and spreads like butter.
Olive oil A good drizzle helps the tray brown and carries flavor from oven to pot.
Fine sea salt A steady pinch draws out juice and seasons the blend from the start.
Black pepper Freshly ground pepper lifts the soup and gives a light snap on the tongue.
Sugar A small spoon smooths sharp edges when tomatoes taste extra tart.
Balsamic vinegar A splash adds roundness and a soft tang that keeps the bowl lively.
Vegetable stock Warm stock thins the blend to a gentle sip without dulling the tomato shine.
Fresh basil Leaves bring cool notes that land like a small breeze on a hot day.
Cream or milk A short pour adds body and a silky mouthfeel you can dial up or skip.
4) How to Make Roasted Tomato Soup
We cook with calm hands. Heat and time do the work in this from scratch tomato soup method. You watch for color, listen for a gentle sizzle, and trust your nose.
Step one Heat the oven to a hot setting. Lay tomatoes cut side up with onion and garlic on a tray. Coat with oil, salt, pepper, and a light touch of sugar.
Step two Roast until the edges char and the tomatoes slump. Let the tray rest. Slip the garlic from the skins. The air smells rich.
Step three Blend the tomatoes, onion, and garlic with a splash of balsamic and some stock. Aim for smooth and glossy.
Step four Pour the blend into a pot. Add the rest of the stock. Simmer a few minutes. Stir in cream for a softer finish.
Step five Fold in torn basil. Taste for salt and pepper. Adjust to your liking.
Step six Ladle into warm bowls. Swirl a little oil on top. Serve with bread and a big smile.
5) Tips for Making Roasted Tomato Soup
Roast long enough for color. The tray needs brown spots for that deep note we crave in roasted tomato soup. Color means flavor, and flavor means fewer add ins later. The method supports Easy Homemade Tomato Soup habits on any weeknight.
Keep texture in mind. For a homemade tomato soup recipe with a smooth sip, blend hot ingredients with care and vent the lid. For a rustic take, pulse a few times and stop.
Balance comes from salt, acid, and a hint of sweet. When testing easy tomato soup recipes, I learned that a tiny spoon of sugar and a kiss of balsamic steady the bowl.
Readers asked for charts and I laughed. No charts here. Just taste, adjust, taste again. That rhythm shaped my homemade tomato soup recipe over many small tests and easy dinners shared on Camila Cooks.
6) Making Roasted Tomato Soup Ahead of Time
I cook a batch on Sunday and stash it for the week. The flavor holds and the color stays bright. This quick homemade tomato soup sits well in the fridge and tastes even better on day two.
I cool the pot, then portion into jars. I leave room at the top for expansion if I plan to freeze. The reheat feels easy on a weeknight and keeps dinner calm. This plan beats most simple roasted tomato soup routines when the week runs tight.
When I plan a small dinner, I rewarm the base and finish with fresh basil. That small step keeps the soup lively and lets this from scratch tomato soup taste newly made.
I learned this rhythm as a busy cook and writer at Camila Cooks. I write notes on labels and thank my past self later. The plan keeps weeknights sane.
7) Storing Leftover Roasted Tomato Soup
Leftovers rest in airtight jars. The soup keeps for three to four days in the fridge. Reheat on low and stir now and then for an even texture in this simple tomato soup at home plan.
For the freezer, cool completely first. Fill containers almost to the top and cap tight. Label with date for stress free meals.
When you reheat, add a splash of stock if the texture thickens. That small fix brings the spoon back to a gentle pour and keeps the tomato soup from scratch feeling fresh.
Some readers came from searches for Savvy Bites tomato soup and stayed for this calm kitchen plan. I welcome you here and hope it serves you well.
8) Try these Soup next
9) Roasted Tomato Soup
Easy Homemade Tomato Soup with Roasted Tomatoes
Ingredients
For the Soup
- 1.5 kg ripe tomatoes, halved
- 1 large onion, sliced
- 4 garlic cloves, whole and unpeeled
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar, optional
- 1 tablespoon balsamic vinegar
- 500 ml vegetable stock or chicken stock
- A handful of fresh basil leaves
- 60 ml cream or milk, optional
For Serving
- Crusty bread
- Extra basil
- Olive oil
Instructions
Roast
- Heat the oven to 200C. Toss tomatoes, onion, and garlic with olive oil, salt, pepper, and sugar on a tray.
- Roast 25 to 30 minutes until the tomatoes slump and have charred spots. Cool a few minutes.
- Squeeze the garlic from the skins.
Blend
- Tip the roasted tomatoes, onion, and garlic into a blender with balsamic and half the stock. Blend smooth.
- Pour into a pot and add the remaining stock. Simmer 5 minutes. Stir in cream if using and most of the basil.
Finish
- Taste and adjust salt and pepper. Ladle into warm bowls.
- Swirl olive oil on top, scatter basil, and serve with bread.
10) Nutrition
A warm bowl sits around two hundred ten calories for a home style serving. You get fiber from the tomatoes and a light hit of protein.
Salt comes from stock, so taste before you add more. A swirl of cream adds richness, yet you can keep it light with milk or skip it.
Pair with a crisp salad for balance. Add beans for more protein. I like a slice of bread on the side for dunking and joy. The meal still counts as Easy Homemade Tomato Soup in my book when you keep the portions mindful.
On days when I want comfort with clarity, I heat a jar and sit. That small act feels like care. It still fits the spirit of Easy Homemade Tomato Soup shared by Camila Cooks and written by Camila.
Leave a Comment