The BEST Homemade Heirloom Tomato Soup Recipe. Promise!

Rapunzel tomatoes
Rapunzel tomatoes in my garden this year. Obsessed.

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. 

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.

easy homemade tomato soup recipeSometimes 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. 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.   

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.

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. 

homemade tomato soup recipe
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4 from 1 vote


This Homemade Tomato Soup recipe can be made with any kind of fresh tomato you have.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: homemade tomato soup
Servings: 8 servings
Calories: 101kcal
Author: K.C. Cornwell


  • 3 tbsp butter or olive oil
  • 3 shallots minced
  • 2 1/2 - 3 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.



Make it Dairy Free: use olive oil in place of butter


Calories: 101kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 770mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2729IU | Vitamin C: 43mg | Calcium: 36mg | Iron: 1mg

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!

how to make homemade tomato soup

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