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!
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.
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.
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.
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 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
Tomato Soup with Fresh Tomatoes
- 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
- 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.