Wondering what to make with all those tomatoes that are ripening up in your garden? Make a batch of homemade tomato soup! This tomato soup recipe is easy to make with fresh tomatoes, and produces the best tomato soup you’ll ever taste.
My Dad’s garden-fresh tomatoes are taking over my kitchen.
I have dozens of tomatoes lining the window-sill and counter-top. The fruit bowl is over-flowing with them, and I have a basketful in the fridge. That’s always the way, right? You wait all season for your tomatoes to ripen, and then it all happens at once, and you’re scrambling to find different ways to use them before they go bad.
I was saying as much to a friend the other day, and she said she had just the thing for me: a recipe for her homemade tomato soup, which she called simply “thee best tomato soup“.
Well, I tried the tomato soup recipe this morning, and this is the legit email I sent my friend after inhaling my first bowlful at lunch today:
“OMG. I just devoured a bowl of your homemade tomato soup. Omg. omg. omg. Did I mention OMG? Forget the spoon. Give me a straw. Actually, forget the straw… after a couple of tastes and then a few frantic spoonfuls, I literally put down the spoon and just drank it directly from the bowl. Yeah, I did that. Drank it from the bowl. Best tomato soup ever. Maybe best SOUP ever. Period!”
Does that kind of give you an idea of how good this tomato soup is?
Now, I make a lot of my soups from scratch, but I’ve never been crazy about any of the homemade tomato soup recipes I’ve made from scratch in the past.
Ha! Those days are over now!
I shouldn’t be surprised. I mean, when my friend was writing out the recipe for me, she said, “this is the BEST tomato soup” about 4 time, and I was thinking “Really? Wow. Must be some soup. Maybe it’s worth a try…”
Yes. Oh yes, my friend. This tomato soup is definitely worth a try…
So without further ado, let me tell you how to make homemade tomato soup like you’ve never EVER had before!
The BEST Homemade Tomato Soup Recipe:
For your convenience, this post contains affiliate links.
To a large pot, add:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion, sliced
- pinch of salt
Cook over medium heat until things start to sizzle, and then cover and reduce to low until your onions are soft. Stir ’em around now and then. You don’t want to brown them. If that starts to happen, add a little water to the pot, but chances are the steam and condensation will generate enough moisture to prevent them from browning.
While your onions are steaming, gather up:
- 2 lbs tomatoes (about 10 med tomatoes)
- 2-3 cloves garlic, sliced
- 1 tbsp uncooked white rice (to thicken your soup) – I used basmati rice
- big ol’ pinch of salt
- a sprig of fresh thyme or basil (I had both in my garden, so I used some of each)
- 1/2 bay leaf (I didn’t have one, so don’t worry if you don’t either)
***And this next ingredient is optional:
- 1 tsp garam masala
*My friend’s tomato soup recipe didn’t actually call for garam masala. It’s a spice commonly used in Indian recipes. I chose to add it because the mouth-watering smell of the onions and tomatoes and butter all cooking together reminded me of the Indian butter chicken sauce that I make. I figured a dash of the classic Indian spice would add a nice rich flavour to the soup. Guess what… garam masala in tomato soup is absolutely divine.
While your onions continue to simmer:
1. Wash and core your tomatoes. Four clean slices through the tomato close to the core is how I do it.
When all the cores have been removed, you’ll have a heap of tomatoes that looks something like this. Gorgeous, aren’t they?
2. If your onions are nice and soft, slice your garlic and toss it into the pot and cook for a two minutes more.
3. Now, add the tomatoes, salt, rice, bay leaf and your fresh herbs to the pot of onions.
As I mentioned before, the rice is the thickening agent in this soup It does a good job, and it keeps the fat and calorie count down a little.
4. Cook all of this over medium heat, stirring once in a while until your tomatoes are well-cooked and break apart easily.
5. Now, you’re going to add:
- 1 cup water
- 1 more tbsp butter
- another pinch of salt
6. Cook for a few more minutes to melt the butter and to ensure that your rice is tender.
7. Take the soup off the heat and remove the bay leaf and herbs.
8. Puree it to your liking.
When I need to blend a thick and chunky soup or sauce to a smooth consistency I often use my hand-held emulsion blender, (<– that’s my Amazon affiliate link) but today, we’re using this bad boy:
My Ninja Master Prep. (US/UK/CAN) (<–Amazon affiliate link)
It’s fast, it’s powerful and it’s easy to clean. I love it.
4 or 5 pulses with the Ninja was all it took. I like my soup with a bit of texture, but if you prefer yours smooth, just blend it longer.
Then you’ll want to pour it through a sieve to get any seeds out.
And there you go. That’s all, folks.
Top it off with some homemade croutons for an extra treat, and dive in!
Pull up a chair, grab a spoon (or not!) and enjoy a bowlful of this fantastic homemade tomato soup.
Best Homemade Tomato Soup from Garden-Fresh Tomatoes
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion sliced
- pinch salt
- 2 lbs tomatoes 10 med tomatoes
- 2-3 cloves garlic sliced
- 1 tbsp uncooked white rice – I used basmati rice this is your thickening agent
- another big ol’ pinch of salt
- a sprig of fresh thyme or basil or both
- 1/2 bay leaf if you have one
- 1 tsp garam masala
- 1 cup water
- 1 more tbsp butter
- another pinch of salt
- In a large pot, add butter, olive oil, onion and pinch of salt. Steam until soft (do not brown).
- While onions are steaming, wash and core your tomatoes.
- Add garlic to pot of onions and cook for 2 minutes.
- Add tomatoes, salt, rice, bay leaf, garam masala and your fresh herbs to the pot of onions.
- Cook over medium heat, stirring occasionally until your tomatoes are well-cooked rice is tender.
- Add the last 3 ingredients (water, butter, pinch salt) and cook until butter melts.
- Remove from heat, and take out bay leaf and herb sprigs.
- Puree to your liking.
- Strain to remove seeds.
Wasn’t that easy? Delicious, low-fat, healthy, tomato soup from scratch.
Now, if you’re looking for an amazing salad to serve with this amazing soup, try this Apple, Gorganzala Pecan and Bacon salad by Sweet Little Bluebird. It’s heavenly!
And don’t forget the homemade dinner rolls or some homemade bread for dunking. That bread machine recipe is so easy!
More Amazing Homemade Soup Recipes
Easy Homemade Soup Recipes for the Family
Best Easy Gazpacho Recipe with Fresh Tomatoes
Easy Lentil Soup with Potatoes, Bacon and Vegetables
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
Can you tell me how many servings this recipe makes? Sounds delicious!
I should’ve measured, Cristy. I didn’t think to do that. I’m guessing somewhere around the 6-8 cup mark. We got 5 big bowls of soup out of it, but we easily could’ve gotten 6 if we’d cut back a bit.
I got a quart of soup from the recipe.
I also got a quart, but i think i had less than 2 lb of tomatoes. Really delicious soup!
Just in time to rescue me from all these tomatoes (cherry tomatoes also). I know it will be great like all your other ideas.
Aw, thanks, Marilyn. x Enjoy!
This soup was surprisingly good!
Made something similar to this the other day. Had some shredded zucchini that I put in as well. Delisth!
Added 1 T balsamic vinegar, 2 T sugar and 1 tsp chicken stock….was so yummy!
This was delicious! I was a little worried about the garam masala, but it turned out perfectly. I used fresh basil leaves, thyme, and oregano and kept them in the soup when blending.
I used 1/4 tsp saffron instead of the gram Marsala. I also used tomato juice instead of the water. I was afraid of diluting the flavor. The soup was really good, made 4main dish servings.
Thanks for the feedback, Barbara. I’m so glad you loved the soup!
How long did you cook the tomatoes?
I didn’t really time it, Jennalee. Just until they were nice and soft, and could be broken up easily with a wooden spoon.
Would you be able to freeze the soup? I want to make a soup that we can freeze and enjoy all winter long.
I haven’t tried to, but I imagine it would freeze well, Ana.
I have made this soup many times. We love it. It freezes great.
I no longer have tomatoes from my garden. Can I use canned tomatoes and if yes how many cans do you think?
I’m sure you could, Betty. The recipe calls for about 2 lbs or roughly 10 tomatoes, so whatever you think would be the equivalent of that. I’m afraid I would just be guessing.
I made this recipe yesterday. THANK YOU! My family did not leave a drop behind. It was delicious and unexpectedly simple. I am scratching my head to think why I have been eating canned and condensed tomato soup all these years. Also, the garam masala was a surprisingly nice touch.
If I’m using the new vitamin blender would I still need to put it on the stove because it has a ‘hot soup’ option. Please explain in detail.
Well, I’m not familiar with your blender, Siddiqui, or any blenders with a “hot soup” setting, but I’m assuming if you can put hot soup into the blender then you would just serve immediately after blending it.
Do you peel the tomatoes or leave the skins on?
I left them on, Shannon.
Can’t wait until tomatoes are in season again so I can try your recipe, the shop bought ones here do not have much flavour. Got a blender similar to this for Christmas so coming across new soup recipes it’s fantastic!
is there a link to a printable version please?
I’m in the process of making all my recipes printable, Charmaine, so if you check back in a few weeks it should be.
I really liked the flavor; however, I believe that I will peel the tomatoes for a smoother texture.
this was my first attempt at tomato soup. I can only say it is a great success. Thank you, this was my favorite recipe, easy to follow, love your chatty comments and tastes delicious, I made about 8 lbs which is now packed into ziplock bags and frozen
Hooray! So glad you enjoyed it, Gill!
Sounds delicious! May we have your butter chicken recipe next?!
Sounds delicious! May we have your butter chicken next?
Just finished eating this for lunch…amazing!!! Pinning for future reference!
Yay! Glad you loved it!
Wonderful! Did skin the tomatoes, perfect.
This was my first time making tomato soup with home grown tomatoes and it was good! No need to peel tomatoes since it goes through a seive, which catches the seeds and skins. Will definitely make this again because it’s so simple to make and plan on freezing in Ziploc bags to enjoy all winter. Thanks for sharing!
I’m so glad you enjoyed it, Sandy!
My soup was very orange at the end. Do you have any solutions to remedy this? Thanks!
I’ll bet it just depends on the type of tomato you use, Rachel. There probably isn’t much you can do about the colour. Just enjoy! There’s no right or wrong colour as long as it tastes good! 🙂
I always get an orange color if I blend 🙁
Yes, that’s normal. Not to worry. It doesn’t affect the taste at all. Hope you enjoyed it, Kate!
Hi, my soup was also a e very sort of pale orange colour as well, I used fresh roma tomatoes, but as the man says’ there is no right or wrong colour just enjoy, we did very much!
This soup was unbelievably good! I did run through a sieve to remove skins which is easier than skinning the tomatoes first!
I made your soup tonight and then blogged a little about it. It was great! thanks for sharing!
Thanks for the shout-out in your post. Glad you loved the soup, and YES, grilled cheese and tomato soup is a favourite combo here too!
We were talking about home made tomato soup and I said that the only time I’d made it it had a very metallic taste. My daughter Beth found this recipe so I made it this afternoon. Very quick to do, very yummy (although it is a bit heavy on the butter). I made an addition to the recipe by adding a good squirt of tomato puree at the end and it made it much tomato-ier.
Most delish !
My partner, Steve, has just had a bowl of this and he said that it was the nicest tomato soup he’s ever had!
I’ve pinned your recipe and I’ve added it to my cookery group on Facebook. I hope that’s okay with you.
Of course! Yes! Thank you so much for sharing it! I’m so glad you guys liked it!
I hate to use OMG but it is the best tomato soup ever! Thanks for the recipe!
Haha! So glad you agree!
I loved this soup. I run the tasting table at our Farmers Market and I would like to feature your soup. May I use your recipe, of course give you credit, and send people to this web page? Thank you for the wonderful recipe. Elaine
Certainly! I’d love for you to spread the word about my recipe. Thanks for offering to give credit to me and my site as well, Elaine. I appreciate that!
So I’m reading the comments and I’m thinking ..”jeeze, it’s tomato soup, it can’t be that great”. But I did have way too many tomatoes, so I thought I would give it a try.
I don’t own a blender or a food processor so when I got to those steps, I just smooshed thru a strainer, I also didn’t have any of the fresh herbs, so I just put in some generic Italian herbs.
Oh… I’m not much of a cook!
So I’m putting this together and thinking this is going to be a strange soup (I did mention I’m not much of a cook, right?)
When I get all finished, I took my first sip. WOW!! Amazing!
So I ate the whole first batch myself( I know, my bad!) Then went to the garden and picked every last ripe tomato. They are in the pot now for a triple batch of soup!
I hope to share this batch!
Wonderful, amazing soup!
This is one of my favourite comments ever! I’m so glad you loved it as much as I do!
Been searching for a good tomato soup recipe. Thanks fo sharing this. Delicious.
I’m glad you liked it! Enjoy!
Decided to give this a try and am go glad I did. It really is the best Tom soup ever. I added the garam masala and it definitely added to the recipe. Many thanks
I’m glad you loved it, Betty! It’s my favourite tomato soup ever!
Wife just made this…AWESOME. Definitely a keeper.
Can anyone suggest a low carb substitute for those who can’t eat rice? I’m diabetic and can’t eat a lot of carbs but I love tomato soup.
What about mashed cauliflower, Shaye?
Just made this awesome easy Tomatoe Soup I love it and will be serving later for dinner guests but had a bowl its delicious I used Tikka Masala could not find the one in the recipe but this worked!
Yay! So glad you loved it, Pauline! I hope your company enjoys it too!
This was amazing! Even my picky kids ate it! Thanks for a recipe that didn’t include chicken broth or sugar!
Yay! I made it again this weekend for a family function, and it was a huge hit! I’m glad your kids liked it, Angela!
Did you peel the tomatoes?
No, no need to peel them. You’re blending it all when it’s finished so that will take care of any tomato skin.
Made this batch of soup in a triple batch.
Wow. It’s the best ever .
Super happy. Even the kids are eating it!
Thankyou happy hooligans!
I have made this a few times, and it really is the most delicious tomato soup! I freeze some,too. DH is gluten-free, so absolutely love the rice as thickener. Thanks so much for such a GREAT recipe 🙂
Yay! So glad you love it too!
Would this be able to be canned?
I’ve never canned before, but I would imagine it could be, Brittney.
You could can it but since it has onions in it, you would have to pressure can it.
Made this soup today…very delicious for a “fall” kind of day. Perfect for all those left over tomatoes, onions, garlic etc. from the garden.
Glad you loved it, Carmen! It’s my favourite kind of soup at this time of year! I’ve just made my third batch this month!
Forget bread, I’ll make a fancy grilled-cheese to go with this haha
Oh yeah! I love a grilled cheese with tomato soup. Especially a fancy grilled cheese! Bacon, red onion… or maybe sliced apple… MmmmM!
Excellent use for my tomato harvest . Used 3 different heirlooms and wish I’d made a larger batch. Flavors were spectacular. Added cholula to spice it just a bit. Thank you- it’s wonderful. Joyce
I hear you, Joyce! I just made my 3rd batch in as many weeks this past weekend!
So I have a lot of tomato plants, so I had an excess of tomatoes and a person can only eat so much salsa, etc. I have tried tomato soup and was not a fan of it, whatsoever. HOWEVER… I tried this recipe and oh my goodness was it ever good!! So simple to make too! I added a little of extra basil and yum yum yum is all I can say! Definitely will be adding this recipe to my book, especially with winter months coming soon.
Woot woot! So glad it was a hit at your house too, Arleen!
I use white beans in my soup for thickening
Great idea, Grace!
Have you ever put any other vegetables in your tomato soup? Also, we have always had a problem with soup made from our garden tomatoes being acidic tasting. Have tried a couple different things, but it still always tastes highly acidic. I didn’t follow your recipe this time exactly, so I may have to try it again, measuring the same proportions to see if I get better results.
Definitely follow the recipe, Cheryl. We don’t find it to be too acidic. The garam masala really mellows it. One thing I do with my homemade spaghetti sauce to cut the acidity is I add a scoop of brown sugar. It really sweetens the sauce and makes the flavour richer. You could add a bit to your soup recipes. I’ll bet it would help. As for other vegetables, I’ve never added anything to this soup. I just use the ingredients you see in the post. If you cook your onions for a long time, and let them caramelize, I’ll bet that would sweeten things up.
Funny, I’m reading the last post about the acidity and I’d like to suggest MY little (not so) *secret to your reader.
This soup can be vegan by changing the butter with coconut oil, the salt can be substituted with a good quality organic miso paste and for all my tomatoes (in quantity) recipes I always add *apple cider vinegar for the acidity. It works. Not too much, for example here in this recipe I put 1/4tsp, so a bit more for a spaghetti sauce, etc… Oh! and that touch of garam masala is to die for. It made the soup for me. I will do this easy soup recipe again. Thank you.
Thanks for sharing your tips, Suzanne! I’ll definitely try the coconut oil! I love using that as a substitute for oil or butter! I’m so glad you enjoyed the soup! I agree – the garam masala is what makes it!
This was the very best tomato soup ever!!!
Thanks, Tami! I whole-heartedly agree!
I come back to this recipe time and again for tomato soup! It’s simply the best. EVER. It’s the middle of winter here in snowy Oregon with 2 1/2 feet of snow on the ground, so clearly no garden fresh tomatoes. But it’s been a nagging call to my mind for two weeks, so today I bought store tomatoes (oh, the shame!) and am happily cooking up a pot for dinner. My family is going to be SO surprised as I normally reserve this recipe for garden delish tomatoes. But 2 1/2 feet of snow requires certain sacrifices… Thank you for a family favorite!
You are so welcome, Cera! I’m glad you love it as much as I do! You know, I’ve never even considered making this soup in wintertime. I’ve always associated it with garden-fresh tomatoes, but you’ve got me thinking now! I’m going to make a batch next weekend! I’ve been craving it!
yum yum yum……Have just made this and am sitting eating with heavily buttered toast (all about moderation) .
This is the best soup every – thank you so much for sharing – delicious.
We received a case of Roma Tomatoes from the food bank. Several of my kids asked for tomato soup, and I found your recipe. I cooked the tomatoes in my pressure cooker for 4 minutes at pressure, then pureed in the blender. Followed the rest of the recipe, except for adding a bit of sugar. Pureed again just before serving. 8 kids and two adults loved it!
Anyone substitute milk for water to make it more creamy?
I was wondering the same thing – actually, I might use cream. If you do that, it definitely cannot be canned; don’t know if you would be considering that or not, but dairy products cannot be canned.
Am making now and smells delicious! Do you remove just the basil stems or the leaves as well before blending?
I remove the sprigs entirely, Sharon.
delicious! Be warned, a pinch of salt means exactly that….. hold of on that last pinch until you taste it.
I’ve used Minute Tapioca as a thickener in other recipes and think it would be an acceptable alternative for the rice.
I didn’t have the Grand Masala so I used red wine vinegar instead. To suit my taste I added a little sugar and white pepper at the end.
I will make this again….. as soon as more tomatoes ripen!
I just found this recipe! I love that it is simple enough that I could engage my 5 year old daughter in helping make it. I used canned diced tomatoes because I didn’t have any fresh. We absolutely love the soup! This is going to be my go to from now on! No more yucky, chemical laden canned soups here! I may have it for breakfast!
I’m glad you loved it as much as I do, Nic! And so glad you involved your daughter in making it! Some of the best memories I have are cooking and baking with my Mom and Nana.
Tastes great but it only made one regular sized bowl of soup! I’m glad that I didn’t offer any to my friends who stopped by! Definitely need more than 2lbs tomatoes.
See the blender photo in the post Lea? That’s one batch of soup in the blender. If you look closely at the markings on the blender you can see there’s more than 48 ounces of soup in there – about 6-7 cups. You can also see in the first comment at the bottom of my post I said we got 5 big bowls of soup out of it, and could’ve gotten 6 if we’d cut back a bit. How big are your dang soup bowls? lol
My mother, being a rural mail carrier, is always being “gifted” various offerings from farmers on her route. So, knowing my love for tomatoes, she calls and says: “Hey. A farmer gave me some tomatoes, do you want some?.” Sure thing mom. I go to her house and it’s not just a couple tomatoes, it’s at least 7 or 8 dozen, tennis-ball sized tomatoes. Holy nightshades Batman! Usually, I would just blanch, peel, quarter, vacuum seal and freeze them, for later use. This time I decide to cook something while I was working the rest of the tomatoes. Came across your recipe, reserved about 14 tomatoes, and went about cooking it up. I feel if I had followed your recipe to a “t” it would have been just as delicious, but I didn’t have all the ingredients. I had the onion, tomato, butter, garlic, olive oil and salt/pepper. I didn’t have any fresh basil or thyme, but I’ve got a gigantic rosemary bush so I opted for a sprig of that. I didn’t have a bay leaf either. I also added about 1-1/2 teaspoons of beef base, for a savory pop. Instead of just water, I opted to do equal parts water and half and half. No regrets there. And to finish it off, I didn’t have any Garam masala (or all the ingredients to make it), so I added about 2 teaspoons of a Cajun seasoning…which gave it just a bit of heat on the back end. All said: great little recipe and very simple to make. Definitely going to toy with it a bit in the future, but it’s a keeper!
Lucky you with all those tomatoes! We’ve had such a cool, rainy summer here, ours are not doing so well this year. It’s taking forever for them to ripen up. I’m so glad you enjoyed my recipe, Travis!
Can this be canned in a water bath canner, 35 minutes for pints? Sounds like a great recipe to savor in the winter.
Hi Kathleen. I’ve never canned anything, so I really can’t say. Sorry I’m not any help with this one!
Once you add everything together, do you leave the lid on to cook?
I leave the lid off, Dawn.
Oh my gosh, this was amazing!
The first bite I was a little disappointed, but then the flavors had the chance to roll over my tongue, and then multiply with the next bite. I loved it! I never want canned tomato soup again. This blows it out of the water. It’s delicious, expensive, and so easy! Next time I make it I may triple the recipe since I was expecting to get more out of it.
I almost omitted the garam marsala and I’m glad I didn’t, it was a very nice touch. I didn’t use any butter (only oil) and left in the herbs when I blended, except for the bay leaf. I took that out as normal.
Thank you so much for sharing this recipe!
Susan van Wyk
I have so many tomatoes in my garden this year…I’m running out of things to do with them. I’ve frozen, canned, made tomato sauce, salsa, bloody mary’s…SO I’m excited about your soup. Question. Have you any idea if I can made this soup in large quantities and can/bottle it for later consumption? Curious if you’ve ever done this.
Yum! I LOVE tomato season! I’m glad you found my soup recipe, Susan! I don’t can or bottle, so I can’t really say for sure. I would ask around to see if other canners know if you can can or bottle any soup recipe that you find on the web.
Do you peel your tomatoes?
I actually don’t, Linda. You can if you’d like to, but I find pureeing the soup takes care of the peel.
I make an amazing soup I call Dirty Tomato Soup. I used to use Campbell’s, but this recipe was SO easy. Sure it took a bit longer, but I made a big batch and did less work throughout the week.
Anyway, once you finish your basic recipe, take it back to the stove and add: cooked quinoa (1/2 cup per serving, so four cups), cooked garbanzo beans and black beans (two cups of each), chopped celery, and chopped green onions.
A few minutes before eating I add a handful of fresh spinach leaves and stir them to allow the soup to heat them.
Ok, so I just made this, to which I added Braggs Coconut Aminos, Herbs de Provence and I did use everything except the bay leaf and basil. OMG, I love the consistency. The rice to thicken is awesome…..thanks for this wonderful recipe. I’m filing it in my favorites. Happy New Year!
Just tried this recipe (as is) except I used medium curry powder. Fantastic, I will definitely use it again. After the final simmer I used a stick blender to smooth it all out – a real hit this one. Thanks for sharing
This recipe is awesome! I made it last year and am it again! My hubby who was a tomato soup hater loves it! Pretty much followed your recipe except only used basil and omitted the gram marsala. I did can this last year with no problems. Thanks!!
Fantastic! A friend gave me his end-of-year tomatoes. This was a perfect way to use them all up. I followed the recipe just as is. Just before serving I added a little cream to the top. Very flavorful. thank you so much for sharing.
You’re so welcome, Janette! I’m glad you loved it!
OMG what a delicious soup!! I had a few tomatoes to use up before going out of town but not quite enough to make half a batch, so I added some zucchini to make up the volume. Absolutely fantastic. Love the butter in this recipe. I’ll look forward to making it again with just tomatoes. BTW I didn’t add the garam masala as we don’t care for it.
Yay! I’m glad you loved it so much, Julie! Great idea, adding the zucchini!
SO GOOD! Also tried it with cream instead of water at the end – great both ways!
I’ve grown heirloom tomatoes for many many years and always have far too many! I normally don’t use the heirlooms to make salsas and sauces because each variety has such a unique taste that it seems sacrilegious to just cook them altogether. I love tomato soup, always have and always will. With an old cheddar cheese sandwich it is my go-to almost always for a quick meal
I had a glut of a variety called Italian Noire, which is a lovely small plum-shaped black tomato, this year, and decided to give your recipe a go. I also threw in a variety called Bonnie Best, which is very red and slightly sweeter than the Italian Noire.
This is the best tomato soup I have ever made. I did use garam masala because Indian food is another favourite of mine, and I had never used it in tomato soup before.
It is wonderful piping hot, at room temperature, and cold. (I do like cold soup).
Thanks for this. I’m making another batch today, and I was glad to see someone comment that it freezes well.
Jodi - Penticton, BC
I just made this with some fresh off the vine (some a few overripe) and it is delicious!!!! Thank you so much for a great homemade soup recipe!
You are so welcome, Jody! I’m glad you love it. I notice “Penticton” in your email address. My cousin and his family recently moved there!
I’m from Singapore and rarely step into the kitchen usually, but covid is making cooks out of all of us. This was brilliant, especially in the rain today.– didn’t have heavy cream around and was craving some western-style soup. This hit the spot 🙂
I’m so glad you enjoyed this recipe, Stephanie. I can’t wait for fresh tomato season!
The best home madeTomato soup I have ever made.
This soup is absolutely the BEST! I make several double batches in late summer; it freezes beautifully!
I add 1/4 c quinoa instead of rice into a double batch. Thanks for the great recipe!
Glad you love it too, Robin. Quinoa is a brilliant substitution.
Omg how right you were this is the best ever soup. Will be freezing another batch.
Glad you loved it too, Margaret.
I had never made homemade tomato soup, I definitely will make this again, totally delicious! and very easy, thank you!
I’m glad you enjoyed it, Debbie.
I have tried this amazing tomato soup recipe and i found this soup recipe really easy to make and very delicious in taste. Thanks for sharing this recipe with all of us.
Thanks for the great rating, Parv! I’m glad you loved it!
You are absolutely right, this is the best tomato soup I’ve tasted and I made it!
I’m so happy you agree, Jan!
This soup was a big hit ! I had lots of fresh picked tomatoes from the garden and decided to try this soup recipe. I used Big Girl, Roma and Cherry. I cored the tomatoes but did not peel them. When they were cooked enough I used the immersion blender. The soup had a little bit of texture to it but was well loved buy the family.. Served this with a ham and hatch chili toasted cheese samdwich. Perfect!!
I’m so glad you loved it, Theresa! I just made a big batch of it last week, and we devoured it.
Delicious soup! The garam masala was a nice warming touch.
Hey there, I found your recipe and am eager to try it, but I am wondering if you know how to make this with frozen garden tomatoes? My husband’s tomatoe plants were bountiful, so he partially voted them and froze bagfuls. I’m wondering if I could just throw them frozen into the pot anyone know???
I would think you could, Nichelle!
It is summer here in NZ & I have an overabundance of tomatoes growing in my garden. Today I made this soup for the 2nd time to share with some work colleagues. It is soooo good & freezes well. I added about 1/4 cup of passata which just gave it that edge of tomatoness. I’ve added this to my recipe book. Highly recommend ☺
Oh yum! My son always adds pasta to his too! I’m honoured to know that our soup has earned a place in your recipe book!
Hi there, wondering about using regular tomatoes for this amazing sounding recipe as I have a bunch ripe in my garden right now and water bath Canning it. Suggestions on this.
Yes, any tomatoes work!