This Homemade Tomato Soup recipe can be made with any kind of fresh tomato you have. We’re lucky enough to have a ton of heirloom tomatoes grown right here in California. For this recipe, I used yellow + red heirloom tomatoes to create the fabulous orange hue of the soup.
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 Market and local farm stands to supplement my supply.
This Homemade Tomato Soup freezes really well, so be sure to make a batch or three to freeze. Then, you’ll be able to enjoy the fresh tomato flavor even when summer is long gone.
HOMEMADE TOMATO SOUP
- 3 tbsp butter or olive oil
- 3 shallots minced
- 2 1/2 - 3 lbs lbs fresh tomatoes cored and chopped
- salt and pepper
- pesto and fresh basil for serving optional
- 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.