Tomato Soup Recipe With Fresh Tomatoes
When summer tomatoes are at their peak, use them to make this tomato soup recipe with fresh tomatoes! It’s a creamy homemade tomato soup that’s ready in under an hour with no peeling required. Pair it with a vibrant vegetable salad or a melty grilled cheese.
Summer may be a weird time to share my homemade tomato soup recipe with you, but here we are in the middle of fresh tomato season.
Every year I wait impatiently for heirloom tomatoes at the farmer’s market to ripen so I can make the most amazing tomato recipes.
Caprese flatbread, tomato pesto, and this tomato soup recipe with fresh tomatoes.
It’s a luscious and creamy tomato soup with basil (or homemade basil pesto) and minimal stovetop cooking. You don’t need to turn on the oven to roast tomatoes because let’s face it – who wants to do that when it’s a million degrees outside?
Why You’ll Love This Fresh Tomato Soup Recipe
- Made with fresh tomatoes at peak! – Once you’ve tried it with homegrown tomatoes, you’ll never want canned soup again.
- Cooked on the stovetop! – Look it’s still summer with 90+ degree days. There’s no need to turn on the oven to roast tomatoes. Just cook everything on the stove to minimize heating up your kitchen.
- Small batch tomato soup! – That’s right! You can have tomato soup for two without drowning in gallons of leftovers.
Ingredients For Tomato Soup With Fresh Tomatoes
Here’s what you need to make your fresh tomato soup:
- Olive oil: To cook the onion, garlic, and tomatoes
- Onion and garlic: Aromatics to build flavor in your soup base
- Fresh tomatoes: The star of your soup! Heirloom tomatoes will produce the best results, but you can use other tomato varieties (more below)
- Broth: Use vegetable broth to keep this soup vegetarian, but you can also use chicken broth if that’s what you have in your fridge.
- Basil: Adds freshness to your soup. You can also add a tablespoon or two of basil pesto.
- Milk: Makes the soup creamy. If you want to make vegan tomato soup, use a non-dairy alternative such as almond or coconut milk.
- Brown sugar: Tomatoes are acidic, so the sugar helps balance that
- Salt: Brings out the tomato flavor even more
What are heirloom tomatoes?
Heirloom tomatoes are a variety of tomatoes that have been grown without crossbreeding for 40 or more years compared to hybrid tomatoes found in grocery stores.
Since heirlooms are more expensive and harder to find, I tested my fresh tomato soup recipe with regular garden tomatoes (the kind used in my garden salsa.)
I highly recommend beefsteak tomatoes as they have the closest texture to heirlooms, but you can also use Roma.
Whatever variety you use, your tomatoes need to be as fresh as possible.
If your tomatoes taste old, your soup will taste lackluster. Quality absolutely matters when making this fresh tomato soup recipe.
How To Make Homemade Tomato Soup
Here’s how to make the best tomato soup recipe with fresh tomatoes:
- Saute onion and garlic.
- Add tomatoes, broth, and basil.
- Simmer for 10 minutes.
- Blend until smooth.
- Stir in milk, brown sugar, and salt.
Storing and Freezing Fresh Tomato Soup
- To store: Refrigerate for up to 5 days
- To freeze: Freeze for up to 3 months
- To thaw: Let sit overnight in the fridge or place frozen into a saucepan or microwave-safe bowl to rewarm it. You may need to add more broth to thin it back out.
What To Serve With Homemade Tomato Soup
Creamy tomato soup pairs really well with sandwiches, salad, and pasta!
For a traditional grilled cheese pairing, check out buffalo chicken grilled cheese and grilled cheese roll ups.
For fresh salads, make my green onion salad or panzanella salad.
In the mood for pasta? Serve it with pesto mac and cheese, tomato mushroom pasta, or mac and cheese for two.
Fresh Tomato Soup FAQ
You need 2 pounds of fresh tomatoes, so this can range from 2-4 tomatoes.
Beefsteak is the best substitute for heirloom tomatoes, but you can also use Roma.
No, you can leave the tomatoes as is.
Yes! It needs to be eaten within 5 days of making it.
More Soup Recipes
If you enjoyed this summer soup recipe, check out these other homemade soup recipes you can make all year round:
- Chicken Meatball Soup
- One Pot Lasagna Soup
- Kohlrabi Soup
- Broccoli Cheddar Soup
- Ham and Cheese Soup
- Roasted Jalapeno Soup
Tomato Soup With Fresh Tomatoes
When summer tomatoes are at their peak, use them to make this tomato soup recipe with fresh tomatoes! Itās a creamy homemade tomato soup thatās ready in under an hour with no peeling required. Pair it with a vibrant vegetable salad or a melty grilled cheese.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced yellow or white onion
- 1 clove garlic, minced
- 2 pounds heirloom tomatoes, seeded and diced (roughly 2-4 tomatoes. Can also substitute beefsteak or roma)
- 1 cup vegetable broth/stock (Can also use chicken)
- 1 tablespoon chopped fresh basil (or basil pesto)
- 1/2 cup whole milk
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- In a Dutch oven or large pot, heat the oil until hot. Add the onion and a big pinch of salt then cook until soft, about 5 minutes. Add the garlic and cook 1 minute.
- Add the tomatoes, broth, and basil. Bring to a boil then turn down to a simmer. Simmer for 10 minutes, stirring occasionally.
- Add the soup to a blender then puree until smooth, roughly 1-2 minutes (you may need to do this in two batches because hot liquid expands when blended). Alternatively use an immersion blender directly in the pot.
- Transfer the soup back into the pot and bring to a simmer. Stir in the milk, brown sugar, and salt. Taste and adjust for salt or sugar as necessary.
Refrigerate leftover soup for up to 5 days or freeze for up to 3 months.
Notes
- Enjoyed this recipe? Check out One Pot Lasagna Soup, Chicken Meatball Soup, and Broccoli Cheddar Soup.
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I totally agree with you–Canned tomato soup is nasty. Homemade on the other hand is amazing. I’ve never made it with heirloom tomatoes before (I usually just use Romas that we grow in our garden), but I’m going to give that a try this year!
I was amazed at how well the soup tasted with heirlooms. Definitely give those a try if you can!
Try Oakmont Bakery for home made bread to go with the soup.
Oh I love Oakmont Bakery! I’ve only ever had doughnuts there. Next time I’ll have to try their bread.
I have found that if you roast your veggie’s at 400 with a little sea salt and a little olive oil then blend your soup will have a depth of flavor that it was missing. Makes it super good.
I just made a small pot of your soup. My husband loves tomato soup and as I donāt (donāt scold me!), I checked the internet for a recipe for one and somehow stumbled onto yours. I love the simplicity of it and gave it a try. Husband gave it a thumbs up! Tks!
P.S. I used heirloom tomatoes that I harvested this morning from the garden.
Oh man that must’ve been the freshest tomato soup if you used freshly picked heirlooms! And I won’t scold you. I didn’t enjoy tomato soup for the longest time until I started making it with fresh summer tomatoes.
I made this soup. It is so good an awesome.. I will definitely make this tomato soup again. This soup has so much flavor. I have one question I am wondering if you can freeze the soup. I am thinking you would freeze without the milk.
Yes you can freeze the soup before adding the milk.
Thanks for the delicious recipe! I was looking for a small batch soup recipe because our fridge has been out of order for the last 2 weeks and found your recipe. I made it with almond milk and it turned out great!
This soup was amAZing! Holy smokes! Your recipe was my first try at tomato soup–a soup I’m not usually a fan of–and I am smitten. Thanks for sharing.
Awesome! Glad this recipe changed your mind about tomato soup.
Can’t wait to try this! I am allergic to dairy so I’ll try it with a non-dairy milk and report back on results. :)
Let me know how it turns out!
GREAT recipe! I bought 3 lbs of “ugly” (i.e. not pretty but cheap!) heirloom tomatoes from the farmer’s market this weekend just to make this soup. Thanks for providing the weight measurement of the tomatoes because it was easier for me to figure out how much to increase the recipe instead of just guessing by the size and number of tomatoes
I followed the recipe exactly with these small changes:
-doubled recipe bc I wanted to use all my tomatoes
-used soymilk instead of dairy milk (allergic to milk), which is a little sweet so I did not add the sugar
-my broth already had salt in it so I cut the additional salt called for in half
That’s it! Turned out beautifully. Super cool we didn’t have to peel the tomatoes, but just to be sure all the skins broke down, I put the soup in my high-speed blender instead of using the immersion blender like I normally would for soup. Silky smooth!
I froze 3 jars for later and have 1 big jar in my fridge for dinner this week. Yum!
Thanks for another great, simple, and clear recipe.
One question: why do we “de-seed” the tomatoes? I followed the recipe but felt like I was throwing away all that good tomato juiciness!
Glad you loved the recipe! Heirloom tomatoes vary so much in size, it makes more sense to include weight. As far as deseeding, tomato seeds can be bitter.
Made this tonight and enjoyed! After tasting, I decided to add a 32oz can of crushed tomatoes to make it more tomato-y (my fresh tomatoes were on the small side). Next time, I will definitely peel and de-seed the tomatoes, as my blender didn’t break them down enough and I didn’t like those textures. Otherwise, this was a good recipe using ingredients I already had on hand, basic, easy and delicious!
Thank you for the review!
Great recipe. Regular farmers market tomatoes work great too. Without a blender I food processed it and pushed the cooked mixture through a strainer to get a silky soup. A nob of butter is a good finisher. Yum!
Oh yes regular tomatoes work as well! Good tip for others who don’t have blenders. Glad you enjoyed it.
I made this recipe with tomatoes that were almost overripe and didn’t want to waste them as I only had 4. It was great. I made it for my youngest daughter who. loves š tomato soup and she loves it!!
So my fiance and I love tomato soup but I always make way to much & I found this beautiful recipe for 2. Which is perfect but I don’t like to use fresh tomatoes I prefer to used canned whole steamed tomatoes. So I’m jw would I use 1 large can or 2?
I usually use one 15 ounce can of petite diced tomatoes. If you by large you mean the 28 ounce cans, I’d use half or double the soup recipe.
I used an emoltion blend to blend the soup.
That works too!