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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Soup / Fresh Tomato Soup

Fresh Tomato Soup

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By: Leigh Anne WilkesPosted: 8/24/21Updated: 6/28/22

This post may contain affiliate links. Please see disclosure policy here.

Fresh Tomato SOup

Made with fresh from the garden tomatoes and fresh basil this classic soup couldn’t be easier. Serve it with your favorite grilled cheese sandwich for a dinner everyone will enjoy.

two bowls of tomato soup

Why You’ll Love This Recipe!

When the tomatoes in my garden come in, this recipe from Fresh Tomato Soup is always one of the first things on the menu.  This recipe was inspired from Tessa’s favorite soup at the Stephanie Inn.  If you are ever in Cannon Beach Oregon, you should check out the Inn and the tomato soup! This restaurant quality soup is as good as the real thing.

bowl of tomato soup with cheese on top

Ingredients Needed

  • Olive oil
  • Garlic cloves. Fresh minced.
  • Onions. I use white or yellow onion
  • Tomatoes. I prefer to use Roma tomatoes but you can use whatever tomatoes you have on hand.
  • Herbs. Fresh parsley, oregano and basil. If you are using dried, use half the amount.
  • Sugar. You can also substitute honey. If your tomatoes are really sweet you may not need this
  • Chicken Broth. May also use vegetable broth.
  • Whipping Cream. Can leave this out if you need the soup to be dairy free.

How to Peel Tomatoes

For this fresh tomato soup, if you have a high powered blender such as a Vitamix or a Blendtec you really don’t need to peel the tomatoes.  If you just have a regular blender you may want to peel them unless you like a lot of texture in your soup.

To peel tomatoes you will need:

  • a pot of boiling water,
  • a bowl of cool water
  • two more bowls for the skins and the skinned tomatoes.
Tomatoes in a pot of water
  • Place the tomatoes in a pot of boiling water until the skins begin to crack, about 30-60 seconds.
  • Remove them to the bowl of cool water. If you let them cook too long they will get mushy.
Tomatoes in a bowl of cold water
  • The skins should be cracked and easy to pull off. Place skins in another bowl.
Peeled tomatoes
  • Rough cut the tomatoes.
chopped fresh tomatoes

Again you can skip the chopping part if you have a Vitamix or a Blendtec. Just throw the tomatoes in whole or cut in half and blend them up!

How To Make Fresh Tomato Soup

  • Add the onions and garlic to the olive oil and saute until soft, about 8 minutes.
sauted onions
  • Add in the tomatoes, chicken broth and chopped parsley.
  • Simmer for about 20 minutes. Add in sugar or honey if needed for sweetness. Fresh garden tomatoes will probably not need it.
adding chicken broth to tomatoes

Can I Put Hot Soup in a Blender?

You can put hot soup into a blender as long as it is a high powered blender like a Vitamix or Blendtec. Do not over fill the blender, only about half way full if the soup is warm. You will need to do this soup in two batches. Take my word on this. If you overfill your blender you end up with soup all over your wall!

If you don’t have a high powered blender you can use a regular blender but you will need to let the soup cool first. You can also use an immersion hand blender and blend the fresh tomato soup while it’s warm.

overhead shot of soup in blender
  • Puree soup until desired smoothness. You will either need to wait until the soup has cooled and then blend or use an immersion hand blender to blend it. 
  • Put the soup back into the saucepan and add in the cream and heat through to serve.
  • Garnish with grated Parmesan cheese, pine nuts and sliced fresh basil.
spoonful of tomato soup and bowl

What to Serve on Fresh Tomato Soup

  • Parmesan Cheese
  • Gorgonzola Cheese
  • Pine Nuts
  • Chopped Basil
  • Drizzle of Greek yogurt or sour cream
overhead shot of bowls of tomato soup

Frequently Asked Questions

Can I make this soup dairy free?

The cream is optional and the soup is delicious with it or without it. You could also add in some coconut milk if you want it dairy free.

Can I use canned tomatoes?

It won’t be fresh tomato soup if you use canned tomatoes but it will still be yummy. I recommend using a high quality canned tomato such as San Marzano or Cento.

Do I have to skin my tomatoes?

If you are using a high speed blender you can leave the skins on. If you are using a regular blender, the soup will just have more texture to it if you leave the skins on.

How do I store leftovers?

In the refrigerator: store any leftover soup in an airtight container for 4-5 days. Reheat in the microwave or in a saucepan on the stovetop.
In the freezer: Pour any leftover soup into a freezer zipper bag or airtight container. It can be frozen for up to 3 months. Allow to thaw overnight in the fridge and reheat in the microwave or on the stovetop.

Pair this with

  • Grilled Cheese
  • Quesadilla
  • Easy Breadsticks
  • French Bread
  • Cornbread Skillet
  • Easy Garlic Gread

Try these other favorite soups:

  • Instant Pot Tomato Soup
  • Tomato Soup
  • Slow Cooker Chicken Pot Pie Soup
  • Clam Chowder
  • Chicken Wild Rice
  • Hamburger Soup
  • Chicken Tortilla Soup
  • Instant Pot Chicken Noodle Soup
  • Sausage Tortellini Soup

Be sure and follow me over on You Tube for weekly cooking demos.

4.67 from 9 votes
two bowls of tomato soup

Fresh Tomato Soup

Recipe From: Leigh Anne Wilkes
Delicious tomato soup made with fresh tomatoes! So easy and delicious, you will wonder why you ever ate tomato soup from a can!
serves: 8 servings
Prep:10 minutes
Cook:40 minutes
0 minutes
Total:50 minutes
Rate Recipe

Ingredients

  • 1/4 cup olive oil
  • 1 garlic clove minced
  • 1 cup onions diced
  • 8 cups tomatoes diced
  • 1/4 cup chopped fresh flat leaf parsley or 2 tsp dried parsley
  • 1/2 tsp oregano
  • 1 tsp honey or sugar if needed for sweetness
  • 2 cups chicken broth
  • 1/4 cup fresh basil chopped, additional for garnish
  • 1/2 cup whipping cream
  • salt and pepper to taste
  • pine nuts garnish
  • Parmesan cheese grated

Instructions

  • Peel tomatoes
  • Heat the olive oil in a heavy pan over medium heat.
  • Stir in the garlic and onions. Cook on low for about 8 minutes or until the onions are tender and opaque.
  • Stir in the peeled tomatoes, parsley and chicken broth. Simmer the soup for about 20 minutes, stirring occasionally
  • Add the basil and simmer for about 10 minutes.
  • Puree the soup in a food processor or blender (let it cool first to avoid an explosion if not using a high powered blender. Only fill blender half full!)
  • Pour the pureed soup back into the pan. Add the heavy cream and season to taste with salt and pepper.
  • Garnish with Parmesan cheese and pine nuts.

Tips & Notes:

The cream is optional and the soup is delicious with it or without it. You could also add in some coconut milk if you want it dairy free.
In the refrigerator: store any leftover soup in an airtight container for 4-5 days. Reheat in the microwave or in a saucepan on the stovetop.
In the freezer: Pour any leftover soup into a freezer zipper bag or airtight container. It can be frozen for up to 3 months. Allow to thaw overnight in the fridge and reheat in the microwave or on the stovetop.

Recommended Products

Blender
Immersion Blender
Frying Pan

Nutrition Facts:

Calories: 150kcal (8%) Carbohydrates: 9g (3%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 4g (25%) Cholesterol: 20mg (7%) Sodium: 24mg (1%) Potassium: 504mg (14%) Fiber: 1g (4%) Sugar: 6g (7%) Vitamin A: 1645IU (33%) Vitamin C: 36.6mg (44%) Calcium: 38mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Soup
Cuisine:American
two bowls of tomato soup
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  1. Gloria says

    Posted on 9/17 at 4:35 pm

    I made this wonderful soup for dinner tonight. At first the pine nuts sounded kind of different but added them to my soup bowl, it was really good I loved the crunch.

    Reply
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