Fresh Tomato Soup

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  1. 3 lbs fresh ripe tomatoes
  2. 4 cloves garlic peeled
  3. 1/2 onion diced
  4. 1/2 red bell pepper diced
  5. 2 T olive oil
  6. salt to taste
  7. pepper to taste
  8. 1/2 t dried basil
  9. 1/2 t dried oregano
  10. 2 c chicken broth
  11. 2 T fresh herb, such as: basil/parsley/oregano
  12. fresh basil for serving
  13. 1/4 c Parmesan cheese optional garnish
  14. 1/2 c heavy cream optional


  1. Preheat oven to 450°F.
  2. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
  3. Pace tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper , dried basil, and dried oregano on a large pan.
  4. Roast 25 minutes, stirring after 15 minutes.
  5. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
  6. Bring chicken broth to a boil, add tomato mixture, and fresh herbs
  7. Using a hand blender, blend mixture until smooth and creamy.
  8. Add heavy cream if using.
  9. Top with Parmesan cheese, basil, croutons or a drizzle of heavy cream.

Picture of Recipe

Fresh Tomato Soup - Picture of Recipe
Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Broiler,Immersion Blender

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