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Homemade Tomato Soup

Stay warm this fall with our homemade tomato soup!

Prep Time

20 minutes

Cook Time

1 hour




3 lb Tomatoes, quartered

1/4 cup Olive oil

4 Tbsp Balsamic vinegar

Kosher salt, to taste

Fresh ground pepper

1/2 Yellow onion, diced

2 1/2 Tbsp Tulkoff Garlic in Oil

1 cup Vegetable broth

Red pepper flakes, to taste

1 Tbsp Butter

Freshly chopped basil


In a large mixing bowl, toss together tomatoes, olive oil, balsamic vinegar, salt, and pepper. Spread on a lined baking sheet. Bake in oven at 500 for 30 minutes.

In a large soup pot, cook onion and Garlic In Oil over low heat until translucent.

Add tomatoes, and all juices, to onion mixture along with vegetable broth. Season with additional salt, pepper, and red pepper flakes. Allow soup to simmer for 20 minutes. Add in butter.

Puree the soup with a hand mixer. Blend until you reach desired thickness. Add chopped fresh basil and serve immediately.