Homemade Tomato Soup



  • 3 pounds* fresh ripe tomatoes
  • 4 cloves garlic, peeled
  • 1/2 oniondiced
  • 1/2 red bell pepper, diced
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cups chicken broth
  • 2 tablespoons fresh herbs basil/parsley/oregano
  • 1/4 cup parmesan cheese (optional garnish)
  • 1/2 cup heavy cream (optional)
  • Fresh basil & parsley for serving


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


***3 pounds of tomatoes is equal to about 

  • 12 roma tomatoes
  • 6 of our jumbo slicers
  • 4 of our grape tomato pints


This recipe is courtesy of spendwithpennies.com