Homemade Tomato Soup

This essential homemade tomato soup recipe is easy to make and requires simple ingredients, making it easy to customize to your family's tastes.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 102 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 4 cups vegetable stock
• 1 medium onion, diced
• 2 teaspoons white sugar, or more to taste
• 6 pounds tomatoes, halved, or more to taste
• 8 cloves unpeeled garlic, or more to taste
• 3 tablespoons coarse salt, or to taste
• 0.5 cup heavy cream

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.

Step 3

Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.

Step 4

Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.

Step 5

Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.

Step 6

Stir in heavy cream and season soup with salt and pepper.