Go Back
+ servings

Homemade Tomato Soup Recipe

Prep1 hr
Cook15 mins
Total1 hr 15 mins
Make this delicious Homemade Tomato Soup in under an hour. Fresh ingredients like tomatoes, onion, jalapeno, and more come together with warm spices to create a truly comforting dish. It's great for meal prep as well!
Author: Courtney Paige


  • Cutting Board
  • Knife
  • 9x13 oven safe dish
  • Measuring cups and spoons
  • Immersion blender
  • Dutch oven or large stock pot


  • 8 roma tomatoes
  • 1 white onion
  • 3-4 garlic cloves
  • 1 jalapeno
  • 4 stalks fresh tarragon
  • ¼ cup olive oil
  • 4 tbsp Italian seasoning
  • 1 tbsp flour or cornstarch
  • 2 cups vegetable broth
  • dash salt and pepper
  • cup coconut cream


  • Preheat oven to 425°F. 
  • First, prepare the fresh ingredients: Quarter the tomatoes and white onion, mince garlic, dice and de-seed jalapeno, and wash fresh tarragon. 
  • Place tomatoes, white onion, garlic, jalapenos, and tarragon in a 9x13 Pyrex pan or oven safe casserole dish. Then, drizzle with olive oil and season with 2 tablespoons of Italian seasoning. Mix so everything is evenly coated. 
  • Roast tomatoes and vegetables in the oven for 28-30 minutes. Toss 1-2 times to prevent vegetables from burning. 
  • Once the tomatoes and vegetables are done roasting, strip the tarragon from its stalks. Pour all of the ingredients from the ceramic dish into a Dutch oven or large stove top pot. 
  • Heat Dutch oven to medium-high heat. Then, add in flour and stir. 
  • Pour in broth. Let the soup come to a boil.
  • Next, stir in coconut cream and reduce heat to a simmer. 
  • Using your immersion blender, slowly start to blend the soup together. Be careful to have enough liquid covering the blade of the immersion blender. It can splatter, and if it’s piping hot, that can hurt. Blend until all ingredients are combined.
  • Stir in remaining Italian seasoning and any other seasonings you like to add like more fresh tarragon, basil, garlic salt, or red pepper flakes. Be sure to taste your creation because it might be perfect just the way it is!
  • Serve hot with a Three-Cheese Grilled Cheese, Homemade Croutons, salty pesto, or freshly shaved parmesan cheese.


Store it in a mason jar or another large container in the refrigerator for up to one week. Reheat on the stove over medium heat and stir until soup is completely warm.
I have not tested this recipe with canned tomatoes because the freshness of a roasted Roma tomato is just TOO GOOD. You’ll need to be careful if you decide to use canned tomatoes. Their liquid quantity will alter the rest of the recipe.