Pitchfork Foodie » Course » Tomato Soup with Fresh Tomatoes
By: Amy on  |Updated:
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This fresh tomato soup recipe is a classic made with fresh tomatoes, or you can use canned if that’s what you have on hand! It’s easy to make with simple ingredients in less than 30 minutes!
My tomato soup is hearty and packed with flavor! It’s creamy, cozy, and ultra comforting on a cold day!
Soup is pretty much my favorite food to eat during the winter! It’s always cold here in Eastern Idaho and there’s no better way to warm up than from the inside out!
Tomato soup and grilled cheese is classic comfort food and you really can’t beat it! This homemade version is a million times better than the kind out of a can! Of course, it takes a little more effort but it’s 1000% worth it! Promise! It’s the recipe I’ve used for years and years!
Why This Recipe Works:
Even though this recipe takes a little bit of effort and time, it’s really EASY to make!
- Simple Ingredients! You’ll need ingredients that are readily available!
- Make ahead! This soup is even better if it’s made ahead of time which makes dinner time really easy!
- Use fresh tomatoes from the garden! Although, you can use canned tomatoes I really love this soup best when it’s made with fresh tomatoes picked right from the vine!
Ingredients Needed:
You’ll need normal, simple ingredients. Let me give you a few suggestions for substituting just in case you don’t have everything on hand.
- Fresh Tomatoes – Roma tomatoes are my favorite because they are more meaty than other tomatoes. Canned tomatoes are more economical and easy to keep on hand. Fresh is my favorite, but canned are great too.
- Seasonings– chicken bouillion, salt, season salt, pepper, crushed red pepper flakes
- Sugar– balances the acid in the tomatoes
- Garlic – cloves, garlic paste (Gourmet Garden is my personal favorite), or garlic poweder if you’re in a pinch.
- Onion – use fresh onions. Sweet onions are my fave, but anything will be great.
- Butter – real is best. Salted or unsalted are fine.
- Flour – All purpose. Cornstarch is great gluten free option.
- Milk & Heavy Cream – You can decide how much fat you want to add to the soup. I like a combination. Heavy cream makes it rich and thick, but if you’d like to use all milk instead it will still be delicious!
You can easily make variations to this recipe.
- Add a couple of spoonful’s of basil pesto.
- Roasted garlic is a great addition
- To add a little spice and heat add a few dashes of hot sauce or crushed red pepper flakes
- Adding pureed carrots or roasted red peppers adds nutrients. Cook and puree vegetables before adding.
Instructions:
I’m going to show you exactly how to make my homemade tomatoes soup recipe with fresh tomatoes so it will be perfect every single time!
STEP 1: Over medium heat saute diced onions in butter until they are translucent and soft.
STEP 2: Continue cooking over medium heat while adding flour, season salt, salt, and pepper.
STEP 3: Whisk to combine and continue whisking and cooking until thick and the roux starts to turn golden brown. Watch it closely so it doesn’t burn. Add milk and whisk until thick.
STEP 4: I’m sharing a few options on this step. Use whatever tomatoes you like (fresh from the garden, store-bought, oven-roasted, or canned tomatoes that have been drained). Working in batches, add about 2 cups of tomatoes to a blender or food processor at a time and pulse to the consistency you like. I like my soup a little bit chunkier, but you can blend it until it’s all the way smooth if that’s what you like. Another option is to add the tomatoes to the soup the way they are and use an immersion blender to blend it later.
You can use tomatoes with skins on or remove the skins. To easily remove skins
- bring a large pot of water to a boil
- add washed tomatoes to the water
- boil for 1-2 minutes
- using a slotted spoon remove from the water and set aside until cool enough to handle.
- Using a paring knife cut the core from the tomato and peel the skin from the core hole. It should slide right off.
STEP 5: Add blended tomatoes and sugar to the pot. Bring to a simmer over medium heat.
STEP 6: Pour heavy cream into the soup. Continue cooking until warmed through.
Serve the soup right away, or refrigerate until you’re ready to serve it. Letting it sit overnight allows the flavors to marry together. It’s not necessary to make it ahead of time, but it will be just fine if you do.
Reheat the soup in the pot on the stove, or microwave single servings in a microwave-safe bowl.
Recipe FAQ’s
Does homemade tomato soup freeze well?
Yes! Frozen tomato soup will last for 4-6 months in the freezer. Freeze the soup before adding milk or cream. To thaw soup place in the refrigerator overnight. Reheat soup on the stove, then add milk and cream when the soup is warmed through.
How do I keep tomato soup from curdling?
I’ve never seen this tomato soup recipe curdle before. Adding heavy cream helps keep the soup from curdling. You can also add 1/2 a teaspoon of baking soda to eliminate curdling. I never do this though.
More Easy Soup Recipes:
- Ham and Potato Soup
- Cheesy Chicken Potato Soup
- Jalapeno Soup
- Pulled Pork Chili
- Pepperoni Chili
- Southwest Chicken Soups
- Slow Cooker Beef Stew
- BEST Slow Cooker Soups
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Tomato Soup with Fresh Tomatoes
5 from 4 votes
Servings 8 Servings
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
This fresh tomato soup recipe is best made with tomatoes right from the garden, but it's still amazing with canned tomatoes! This creamy soup recipe can be made in minutes on the stovetop. Feel free to add pesto, basil, roasted garlic, or croutons!
Ingredients
- 8 cups tomatoes bout 24-30 Roma tomatoes
- 2 cubes chicken bouillon
- 1 teaspoon salt
- 1/2 teaspoon season salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 Tablespoons sugar
- 1/2 cups onion finely diced
- 2 cloves garlic minced
- 6 Tablespoons butter divided
- 4 Tablespoons flour
- 4 cups milk
- 2 cup heavy whipping cream
Instructions
See note below about options for tomatoes in the notes section below. Add tomatoes to a blender or food processor and pulse until they are the way you want them. I like them a little bit chunky, but smooth is totally fine too.
Over medium heat saute diced onions in butter until they are translucent and soft. About 5 minutes. Add minced garlic about one minute before onions are done.
Continue cooking over medium heat while adding flour, season salt, salt, pepper, and bouillon. Whisk until a smooth paste is formed and the roux begins to turn a golden brown color.
Gradually add milk. Whisk until combined and thickened.
Add the pureed tomatoes and sugar to the thickened milk mixture. Whisk to combine. Bring to a simmer over medium heat.
Drizzle the heavy cream into the soup. Stir.
Garnish with basil and parmesan cheese if desired.
Notes
Tomatoes: Use whatever tomatoes you like (fresh from the garden, store-bought, oven-roasted, or canned tomatoes that have been drained). Working in batches, add about 2 cups at a time of tomatoes to a blender or food processor and pulse to the consistency you like. I like my soup a little bit chunkier, but you can blend it until it’s all the way smooth if that’s what you like. Another option is to add the tomatoes to the soup the way they are and use an immersion blender to blend it later.
Add-ins: We love adding basil pesto to our tomato soup. You can also add hot sauce, roasted garlic, or cooked and pureed carrots or roasted red peppers.
Garnishes:Garnishes make this soup extra fun. Oyster crackers, croutons, fresh basil, parmesan cheese, sour cream, or grilled cheese croutons are all great options!
Nutrition
Calories: 413kcal | Carbohydrates: 21g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 655mg | Potassium: 587mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2595IU | Vitamin C: 22mg | Calcium: 200mg | Iron: 1mg
Reader Interactions
Comments
Janice Scowen says
I would like to use canned roma tomatoes as fresh are currently not in season. Do you have any idea how many cans I would need and what size? Thanks
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Amy Engberson says
You undoubtedly make this soup with canned tomatoes. I’d use 2 28 ounces cans of tomatoes or 4 14.5-ounce cans of tomatoes. I love this soup!
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Janice says
Including juice?
Amy Engberson says
I haven’t made this recipe with canned tomatoes for a while! If I remember correctly I drained about half of the juice and used the other half.
Mellisa says
Can this be frozen?
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Amy Engberson says
I’ve never tried freezing it before, but I imagine it would be just fine! Let me know if you try it!
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Sandi Dutt says
I made this soup today and really enjoyed it. It is a good way to use up fresh tomatoes and some milk. I ate it as is, but blended the leftovers in my ninja to freeze in serving size bags to be thawed and heated through for a quick lunch.
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Amy Engberson says
Yum! I love your idea about freezing some in bags for later! I’m going to have to try that!
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Kristin Bauter says
Your fresh creamy tomato soup.
Can we freeze it in batches? Does the white sauce (butter, flour and milk) preclude freezing?
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See AlsoChili Mac and CheeseAmy Engberson says
I haven’t ever tried freezing this soup so I’m not sure how it would work out. Let me know if you try it!
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Desiree says
Can this soup be canned? I’m looking to use fresh harvested veggies and can for use during the winter months when they are not in season.
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Amy Engberson says
Hi Desiree! I haven’t ever canned this soup so I’m not sure how it would work out. I prefer to make it in the winter using canned tomatoes instead of canningn the actual soup. That’s usually how I preserve my tomatoes for use in the winter! Maybe that would work for you?
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Janel says
Hi,
I was wondering why cant you sauté onions and garlic then add tomatoes to pot? Why use two pots? This looks really good and I am planning on making tonight.
Janel
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Amy Engberson says
That’s exactly what I did last time I made this soup. Less dishes makes me happy! I’m sure you will love this soup!
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Carey says
This soup is insanely good – I just made it for the first time and I’m not waiting until dinner to eat some! I put some fresh basil in the blender with the tomatoes and I didn’t have half and half so I skipped that part, and still SO DELICIOUS!! Thanks so much for this recipe!
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Amy Engberson says
Yay! This soup is one of my faves, EVER! I substitute different kinds of milk for the cream, depending on how much fat I want to consume. No matter what it’s always good!
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Keith Hamilton says
Amy, That is sooo sweet. Your guys are very lucky.
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Amy Engberson says
Thanks Keith! I’m lucky to have them!
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Emily says
It’s finally raining in California so this is on the menu for tonight!! Can’t wait!
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Amy Engberson says
Yum! It’s my very favorite soup…EVER!
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Becki says
I had a windowsill full of garden tomatoes that needed to have something done with them, so I looked around for tomato soup recipes and found yours and THANK GOODNESS I did! It is DELICIOUS!
I think it would be the perfect base for lobster bisque, too.
Thank you SO MUCH for sharing this recipe.Reply
Amy Engberson says
There is nothing like fresh tomatoes straight from the garden! I think they are perfect in this soup too! Glad you found me and super glad you loved the soup! You reminded me how much I love it. Dinner tomorrow?
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April Finnerty says
Will be trying this soon. Always loved tomato soup and grilled cheese sandwiches.
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bob linke says
Great Soup = tanx
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Joann @EuchreFun says
My husband LOVES creamy tomato soup and this looks deeeelish!! Thanks for sharing on Saturday Night Fever 🙂
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Amy Engberson says
There is nothing like a hot bowl of soup on a cold day! This one always hits the spot!
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Wow does this look good! There is something about creamy tomato soup that is so comforting and DELICIOUS!!
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Amy Engberson says
This time of the year it’s all about comfort food! I love warming up to a nice hot bowl of soup! This one always hits the spot!!
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melisa says
My 6 year old told me this soup could make me famous. I think he liked it i:)
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Amy Engberson says
I’m glad it was such a hit! Thanks for letting me know, you made my day!
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DIANE says
Your soup looks delicious!!! I am pinning for later! 🙂 Blessings!
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Amy Engberson says
Tis the season for cuddling up to a warm bowl of soup! Hope you enjoy it!
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This soup looks delicious! I love a good soup at this time of year! Stopping in from Marvelous Mondays!
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Stephanie says
This tomato soup looks incredible! Much better than the canned junk that I serve! Im pinning this to make later 🙂
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Amy Engberson says
My kids still love the canned stuff! They have no sense of taste because this is WAY better!
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Pyper says
Ah, Elaine . . . you tickle my heart:)
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Elaine Duckett says
I love soup too. It is another fast and easy dish to make and serve. I love Pyper’s homemade tomato soup too, but mine never tastes as good as hers. I will have to try really following a recipe this time and see if I can duplicate.
I like chunks in tomato soup, so I am fine with that. I am not a saltine cracker fan though so I will have to use homemade bread or toast to clean out my bowl.
Thanks for sharing, can’t wait to try it, and so glad to hear you are making it this weekend. Really, let’s make some bread to go with it.
Love
MomReply
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