This Homemade Tomato Soup recipe can be made with any kind of fresh tomato you have. It also freezes beautifully, so you can enjoy fresh tomato flavor all year long.
We're lucky enough to have a ton of heirloom tomatoes grown right here in California.
If I'm being totally honest, there’s really no luck involved. I have a tomato dealer named Laurel that I get plants from every year. Then, I go to Whole Foods and local farm stands to supplement my tomato supply.
Choosing tomatoes for homemade tomato soup:
Sometimes I blend yellow + red heirloom tomatoes to create a fabulous orange hue, which is what you see in the video. If you (or your kiddo) is a red-tomato-soup fan, use all red fruit. (Yes, tomatoes are a fruit.) Either way, the flavor is spot on.
Skip the green tomatoes (even green zebra, or varieties that are fully ripe but still green) because they give a more vegetal flavor to the soup. Black/purple tomatoes - especially those with red flesh - work just fine.
Serving the fresh tomato soup:
You can dish it up with a grilled cheese, eat it solo, or serve it as a first course at a party to knock everyone out. Because the homemade tomato soup is so full of flavor and creamy without any cream, people often ask me for the recipe or for another serving.
If we're serving the soup with sandwiches, I simply dish it up. If I want to add a garnish, a swirl of good olive oil and fresh basil is all I add.
Freezing tomato soup:
This Homemade Tomato Soup freezes really well, so be sure to make a batch or three to pop in the freezer. Then, you'll be able to enjoy the fresh tomato flavor even when summer is long gone.
Tomato Water: the fresh tomato recipe you didn't know you needed.
If you're also crazy for tomatoes, try making this Summer Tomato Water. It's my new favorite thing. If you can't get enough tomato soup, here's a gluten-free recipe for Traditional Gazpacho that I really love too.
Let's make some fresh tomato soup!
HOMEMADE TOMATO SOUP
Ingredients
- 3 tablespoon butter or olive oil
- 3 shallots minced
- 2 ½ - 3 lbs fresh tomatoes cored and chopped
- salt and pepper
- pesto and fresh basil for serving optional
Instructions
- Warm the butter or olive oil in a large stockpot over medium heat. Add in the shallots and cook, stirring often, until they are translucent and beginning to caramelize, 6-8 minutes. Then, add in the chopped tomatoes and cover until the juices begin to simmer. If tomatoes seem dry, you may need to add 1 cup of water or stock. Reduce heat to medium-low, and allow to cook for 30-45 minutes, stirring occasionally. Remove from heat allow to cool.
- Working in batches with a blender, blend the soup to a smooth consistency. Warm and enjoy, or freeze in an airtight container. Serve with pesto and fresh basil if desired.
Video
Notes
Nutrition
Photos: Meg van der Kruik.
This Tomato Soup recipe is way easy and next-level good. Pour yourself a Farmers Market cocktail and whip up a batch!
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