This homemade tomato soup skips the can and the roasting, and is ready in about 30 minutes using ripe summer tomatoes, a touch of honey to balance the acidity, and one pot.
Why this recipe works
Homemade tomato soup with fresh tomatoes is especially amazing if you grow your own. Don’t get me wrong, store-bought tomatoes are still great here, but having a recipe to use up a hefty amount of freshly plucked summer tomatoes feels extra satisfying!
When tomatoes are ripe and in season, their flavor is bright and slightly sweet, which you really can’t get from a can. Fresh is truly best for tomato soup, even if the maters are out of season! There’s one little secret ingredient in this soup that helps the tomatoes stand out even more, and that’s the honey. Just a single teaspoon of honey rounds out the acidity which brings forth the flavor of the tomatoes. It can make a big difference!
If you still have a bunch of tomatoes to use up, and maybe even some zucchini at that, don’t miss my simple zucchini tomato pasta and tomato pie recipe!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TOMATOES – Roma tomatoes work well for this recipe, but you can use any variety of tomato you have on hand (or better yet, from your garden!). The instructions state to chop the tomatoes. You can coarsely chop them, no need to dice. They will get blended together anyway!
BROTH – We’ve kept this soup vegetarian by using vegetable broth. However, chicken broth adds a nice flavor that many people love and it can absolutely be used instead.
What are the best tomatoes to use for tomato soup?
Roma and other plum tomatoes are ideal because they are meaty and not too watery. That said, any ripe tomato works here, and a mixed basket of whatever came out of the garden is perfectly good. Just make sure they are ripe. Pale, underripe tomatoes make a flat soup no matter what you do.
How to Make Homemade Tomato Soup with Fresh Tomatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Chop tomatoes and set aside.
- Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, cooking until onion softens and is fragrant.
- Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
- Add 1 cup of the vegetable broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add remaining broth, as needed, to reach a consistency to your liking. We use it all.
- Stir in honey, smoked paprika, salt, and pepper.
- Gently stir in fresh basil, cover, and cook for 5 more minutes.
- Serve warm, optionally topped with homemade croutons and drizzled with cream.
Frequently Asked Questions & Expert Tips
No, there’s no need to peel the tomatoes. Blending smooths the skins into the soup. For a silkier texture, blanch and slip the skins first, or you can strain the mixture after blending.
To thicken, simmer uncovered to reduce it, use less broth, or stir in a splash of cream. Fresh tomato pulp also thickens it naturally as it cooks.
A teaspoon balances the natural acidity of the tomatoes. Sugar, maple syrup, or a grated carrot works too.
Yes, about two 28-ounce cans of whole tomatoes can stand in for the 7 cups fresh. Ripe summer tomatoes still give the best flavor, though!
This is a lighter tomato soup. A bisque is thickened with cream, which you can add at the end if you want to switch it up.
Storage and Freezing Information
Store leftovers in a sealed container in the fridge for up to 5 days. If anything, the flavor deepens by the second day. It’s excellent for meal prepping or lunches throughout the week!
This soup also freezes well, I always make a double batch when making soup so I can freeze one for later! Cool it fully, then freeze in an airtight container or large ziptop bag laid flat in the freezer. Thaw overnight in the fridge and reheat gently on the stovetop. If you plan on adding any cream to this soup, wait until after thawing and reheating to do so.
Tomato Soup Variations
- Creamy tomato soup – Stir in a splash of heavy cream or coconut milk at the end for a richer, bisque-style bowl.
- Roasted tomato – Roast the tomatoes, onion, and garlic first for a deeper, sweeter flavor, then continue with the recipe.
- Tomato basil – Double the fresh basil and finish with a little extra stirred in just before serving.
- Vegan – The base of this recipe is already vegetable-broth based. Swap the honey for maple syrup or a grated carrot.
- A touch of heat – Add a pinch of red pepper flakes with the seasonings.
Serving Suggestions
Growing up I never liked tomato soup. But I blame that on the 70’s and the popularity of canned soups. I never understood the draw that some people felt to it, that is, until I had homemade tomato soup made with fresh garden tomatoes! The difference is highly distinctive and I can actually say I am now a tomato soup fan.
Serve your tomato soup with Italian bread, grilled cheese, or sprinkled with homemade croutons and a drizzle of heavy cream. It’s also great with oyster crackers or saltines!
More Tomato Recipes
- Split Pea Soup
- Butternut Squash Soup
- Cream of Asparagus Soup
- Creamy Cauliflower Soup
- Italian Sausage Tomato Orzo Soup (one of the most popular!)
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Homemade Tomato Soup with Fresh Tomatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 7 cups chopped fresh tomatoes about 3.5 pounds
- 1 Tablespoon olive oil
- ½ cup chopped yellow onion
- 4 cloves garlic minced
- 2 cups vegetable broth divided
- 1 teaspoon honey
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons fresh basil chopped
Things You’ll Need
- Dutch oven or large saucepan
Before You Begin
- Roma tomatoes work well for this recipe, but you can use any variety of tomato you have on hand (or better yet, from your garden!)
- The instructions state to chop the tomatoes. You can coarsely chop them, no need to dice. They will get blended together anyway!
- I prefer to use a handheld immersion blender so that I don’t have to transfer everything out of the pot, but a countertop blender works just as well.
Instructions
- Chop tomatoes and set aside.7 cups chopped fresh tomatoes
- Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, cooking until onion softens and is fragrant.1 Tablespoon olive oil, ½ cup chopped yellow onion, 4 cloves garlic
- Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
- Add 1 cup of the vegetable broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add remaining 1 cup of broth, as needed, to reach a consistency to your liking. We use it all.
- Stir in honey, smoked paprika, salt, and pepper.1 teaspoon honey, ½ teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon black pepper
- Gently stir in fresh basil, cover, and cook for 5 more minutes.2 Tablespoons fresh basil
- Serve warm, optionally topped with homemade croutons and drizzled with heavy cream.
Expert Tips & FAQs
- Store leftovers in a sealed container in the fridge for up to 5 days. If anything, the flavor deepens by the second day.
- This soup also freezes well. Cool it fully, then freeze in an airtight container or large ziptop bag laid flat in the freezer. Thaw overnight in the fridge and reheat gently on the stovetop. If you plan on adding any cream to this soup, wait until after thawing and reheating to do so.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally contributed by Sarah from Live Eat Learn.
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Gail says
Do you take the skin off the tomatoes?
Amanda Davis says
No need to peel!
Debbie says
Recipes looks great.
Sue says
I love this soup! However, it’s just me and my husband at this point and I’m wondering if I could freeze leftovers for another meal?
Amanda Formaro says
Yes absolutely. I freeze soup all the time!
Bert A. says
I’m making a second batch of this yummy soup. The first was wonderful! Easy recipe to make, and a perfect way to use all the tomatoes I grew this summer! It’s definitely a 5 star recipe! Thank you for Sharing!
Amanda Formaro says
Thank you so much, so glad you loved it!
Bert A. says
I’m making my 3rd batch today! I am sharing the bounty of our garden with friends. I will probably have enough for a 4th batch soon! Thanks again.
Bert
Amanda Formaro says
So nice of you! Wish i was your neighbor ;)