Italian tomato soup recipe with fresh tomatoes

Posted: June 1, 2025 Last modified: June 9, 2025

Tomato soup is one of the soup recipes I make most often, I think many people do. I like to vary the ingredients and flavors, but I prefer Italian tomato soup. It’s about time I shared the recipe and all the tips that go along with it. Infinitely better than a can of soup!

Italian Tomato Soup

For starters, Italian cuisine is a big favorite in our house. So it’s no surprise that I make my tomato soup using an Italian recipe.

For inspiration, I used an Italian recipe that I wrote down somewhere years ago and adapted to my taste over the years.

In the article below, I will give you many tips on how to make the most delicious tomato soup. It’s up to you to make it your own personal soup.

Making the most delicious fresh tomato soup

You only need a few ingredients to make this soup, the most important of which are tomatoes. Below I will explain a little more about these ingredients. The full ingredient list can be found in the recipe card below.

Fresh tomatoes. Go for ripe and flavorful tomatoes, as these are the real flavor makers. I chose Roma tomatoes.
Olive oil is essential as a flavoring in the soup, but also delicious when served.
Stock cubes. I use the most neutral stock cubes. Be sure to read the amount on the package. You can also substitute salt to taste or use vegetable or chicken broth.
Brown sugar. Fresh tomatoes give soups and sauces a slightly acidic taste, which can be balanced with a pinch of sugar
White onions. These can also be substituted for shallots. Since I always have white onions in the house, I usually use them.
Fresh garlic clove, of course, is a must in Italian soup. A wonderfully flavorful condiment!
Italian Herbs. Choose one or two types of Italian herbs to use as seasoning. I use thyme and oregano in my soup.

Tomato soup with fresh tomatoes

Italians are heroes when it comes to preparing dishes with fresh tomatoes. Whether it’s a Caprese salad, a tasty pasta sauce, or a delicious Italian tomato soup made with fresh tomatoes.

As far as I know, Italians prefer to make their traditional recipes for tomato soup with fresh tomatoes and fresh herbs. Within these limits, you can vary the flavors a bit. That way, you can enjoy a different soup every time, but always in the Italian style.

In this tomato soup recipe, the tomatoes are roasted in the oven, which brings out their sweetness and gives the soup a much richer flavor. It’s a pretty easy recipe.

Which herbs for tomato soup?

The most obvious herbs for tomato soup are fresh basil leaves, oregano, and thyme. But there are other Italian herbs to try.

Consider rosemary, marjoram, or sage. I prefer the combination of oregano and thyme, using dried oregano and fresh thyme. In principle, you can use either fresh or dried herbs.

Which tomatoes to use for fresh tomato soup?

If you choose fresh tomatoes, make sure they are ripe and preferably a flavorful variety. Tomatoes are the main flavor in this soup, so it definitely makes a difference which ones you buy.

Choose Roma, San Marzano tomatoes, Coeur de Boeuf, or vine tomatoes, for example. Of course this is best when it is peak season for the tomatoes

Storing Italian Tomato Soup

Do you have a freezer? Do you want to make soup? If the answer to both questions is yes, then my advice is to make as much of this Italian tomato soup as you can.

I almost always double or triple the recipe because the soup freezes perfectly. So make as much soup as your pot and freezer will hold.

How long will Italian Tomato Soup keep?

You can keep this soup in the refrigerator for up to two days. I like to use these storage containers, which are also handy for the freezer.

Can I freeze Italian Tomato Soup?

You can freeze this Italian Tomato Soup for up to three months. Allow the soup to thaw in the refrigerator (take it out of the freezer the night before you want to use it).

When freezing, think about the portions you want to freeze. I often divide it into small and medium storage containers, good for 1-2 servings.

More Italian Recipes

Want to prepare a dinner with an Italian twist? Then these Italian dessert recipes will definitely come in handy.

Can I add other vegetables?

Peppers, pumpkin, or carrots taste great in this soup. Add them in pieces to the baking dish and roast them with the tomatoes.

Can I have tomato soup as a main course?

Mixing tortellini into the soup makes it a delicious, filling main course. Another option is to serve it with savory rolls or quiche. Crusty bread will also make it more filling. Or serve with a delicious cheese sandwich.

What kind of pan should I use?

I like to use this big soup pot. It has enough capacity to make a lot of soup, so I can freeze plenty for busy days.

Can I make tomato cream soup with this recipe?

Absolutely. In this case, after blending with a hand blender, add 250 ml of cooking cream, heat briefly and serve.

Can I serve the soup with croutons?

Yes, that’s a good idea. Try making croutons out of ciabatta or focaccia bread.

How long can I store Italian tomato soup?

Up to 2 days in the refrigerator and up to 3 months in the freezer.

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Italian Tomato Soup Recipe

Want to make Italian tomato soup? Use fresh tomatoes, roast them in the oven and season with your favorite herbs. Success is guaranteed!

Prep Time40

Cook Time15

Total Time55

Servings: people

Ingredients

Metric | US Customary

750 grams fresh tomatoes
3 tbsp olive oil
2 tbsp brown sugar
2 white onions
2 cloves garlic
Stock cubes to taste Maggi
2 tsp thyme and/or oregano
1 each Garnish optional
pepper cooking cream or mascarpone
coarsely grated Parmesan cheese or flakes
croutons
cooking cream or mascarpone

Equipment

immersion blender

Instructions

Cut the washed tomatoes in half and place in a baking dish. Clean and halve the onions and garlic and add to the baking dish. Mix with 3 tablespoons of olive oil and 2 tablespoons of brown sugar. Bake for 30 minutes at 200°C/390˚F (conventional oven).
Place the roasted tomato, onion, and garlic mixture from the baking dish (including the juices), 200 ml water (7 floz), thyme, oregano, and stock cubes in a soup pot on the stove. Simmer over low heat with the lid on for 15 minutes.
Blend until smooth or slightly chunky. Taste the soup and add more brown sugar, salt or pepper to taste.
Serve the soup with a little freshly ground pepper, a dash of heavy cream or mascarpone, some grated Parmesan cheese, or croutons. A little drizzle of extra virgin olive oil is also delicious
Tip: Add an extra 100 ml (3.5 floz) of water if you prefer a thinner soup.

How to store

Store in the refrigerator for up to 2 days or in the freezer for up to 3 months.

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