The BEST Homemade Heirloom Tomato Soup Recipe

homemade tomato soup recipe
Rapunzel tomatoes in my garden this year. Obsessed.

This homemade Tomato Soup can be made with any kind of fresh tomato you have – we’re just lucky enough to have a ton of heirloom tomatoes grown here in California. We used yellow + red heirloom tomatoes for a fabulous orange color!

(Let’s be honest, there’s 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 farmstands to supplement my supply.)

This tomato soup freezes really well, so make a batch or three to freeze, and then you can enjoy the fresh tomato flavor when summer is long gone.


Course Soup
Cuisine American
Keyword homemade tomato soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author K.C. Cornwell


  • 3 tbsp butter or olive oil
  • 3 shallots minced
  • 2 1/2-3 lbs – 3 lbs fresh tomatoes cored and chopped
  • salt and pepper
  • pesto and fresh basil for serving optional


  1. 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.
  2. 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 is desired.

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