How To Make Homemade Tomato Soup With Fresh Tomatoes Blogger Style

Homemade tomato soup is definitely one of my top 5 favorite things to eat. It's not that hard to make and tastes much better than the canned version. You can make this soup in a large batch and keep it in your refrigerator for a few days, or even freeze it if you're only going to serve a small amount (you could also use the leftovers for another meal.

I'm a big fan of homemade tomato soup with fresh tomatoes. It's full of flavor and, like most things, will make your whole house smell delicious. But it's not the easiest thing in the world to make. This is why I decided to come up with an approachable guide to making healthy tomato soup that even you could follow.

Growing up, I never really had a big taste for tomato soup. Although it's one of my favorite soups, the original version I remember was way too thick and heavy to enjoy. Clam chowder is also very common in my childhood and even now (especially during summer). It was also a great source of light comfort food when I wasn't satisfied with other dishes and needed something more simple. So, I've decided to make homemade tomato soup today.

Making your own tomato soup is a delicious and easy way to get the most out of fresh tomatoes. Here's how to make it!

1. Get the freshest tomatoes you can find! A great place to look for them is at your local farmers' market.

2. Wash the tomatoes, then cut them in half and remove any seeds or other debris inside them.

3. Place the cut halves in a large pot with 2 cups of water and bring to a boil over medium heat, then turn down the heat to low and simmer for 15 minutes or until they're soft enough to easily crush with a spoon or fork. You'll know when they're done when you can easily mash them against each other with no resistance at all—that's when they're ready!

4. When your tomatoes are done cooking, strain out any remaining juice using a fine mesh strainer lined with cheesecloth (or just let it sit on top of the strainer until all excess liquid has been drained). Discard solids in strainer and set aside (you can add them back if you want more flavor).

Section: Ingredients

Section: 4 lbs. fresh tomatoes, cored and halved

Section: 1 cup chopped yellow onion (about 1 large)

Section: 4 cloves garlic, smashed and peeled

Section: 1/4 cup olive oil, plus more for serving

Section: Kosher salt and freshly ground black pepper

Section: 2 tablespoons tomato paste

Section: 3 cups chicken stock, vegetable stock, or water

Section: 2 teaspoons balsamic vinegar, plus more for serving (optional)

Section: Fresh basil leaves, for garnish Directions Step 1 Heat oven to 425° F. On a large rimmed baking sheet, toss together tomatoes, onion, and garlic with olive oil. Season with salt and pepper. Roast until vegetables are tender and caramelized around edges, about 45 minutes. Remove from oven; let cool slightly. Step 2 Transfer roasted vegetables to a large saucepan over medium-high heat. Add tomato paste and cook, stirring often, until lightly browned in spots, about 2 minutes. Add stock and bring to a simmer. Using an immersion blender or working in batches with a standard blender*, purée soup until smooth. Stir in vinegar (if using). Taste and season with salt and pepper

Tomato soup has been a staple of the American diet since colonial times. It's not just a good choice for lunch or dinner—it's also a great way to use up all those summer tomatoes that are starting to turn brown.

Tomato soup is packed with flavor and nutrients, and it can be made from scratch or bought in stores. If you like your soup on the spicy side, try adding hot sauce or cayenne pepper to the mix!

When choosing tomatoes for your tomato soup, make sure they're not too ripe. The best time to make tomato soup is fall through springtime when tomato season is at its peak. You can also freeze some of them if you don't want to use them right away.

If you're looking for an easy way to make homemade tomato soup from scratch, try this recipe:

 

This recipe works best with homemade tomato soup, but can also be used with canned tomato soup. There's really no definitive answer as to which is better; however, because the soup is processed beforehand, canned soup is more convenient for a quick meal. If you enjoy fresh ingredients and the ability to customize the cook time of your food, the homemade option will be best. Either way you go, this recipe will prove to be delicious either way!