Tomato Soup - Best recipe for classic soup with tomatos

Tomatoes have been eaten since prehistoric times around the world. They have been consumed for their supportive health benefits. Tomatoes are an interesting fruit as they are technically a fruit, but can also be considered a vegetable because of how it is treated in cooking and recipes. In this recipe, we will make classic tomato soup from fresh tomatoes to enjoy or store for later use.

Classic Tomato Soup

Tomatoes are an interesting fruit as they are technically a fruit, but can also be considered a vegetable because of how it is treated in cooking and recipes. In this recipe, we will make classic tomato soup from fresh tomatoes to enjoy or store for later use.

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Total Time 1 hr 20 mins

Course Soups

Servings servings

Ingredients

4 pounds tomatoes, approximately 10 medium
1 large onion, peeled, halved and sliced into half moons
2 tablespoons olive oil
1 cup water or chicken stock
Fresh basil leaves if desired to garnish
Salt and pepper to taste

Instructions

Heat oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and place tomatoes, cut side up, on the tray. Place onion slices around tomatoes and drizzle with olive oil. Roast for 45 minutes (or until tomatoes are wrinkled).
Once done roasting, remove from oven and transfer contents of tray to a large stock pot or saucepan. Add water/stock and cook on low heat for 15-20 minutes (until onions become translucent).
Remove from heat and allow to cool slightly (approximately 10 minutes), then puree mixture using either an emulsion blender or transferring contents into a blender/food processor in batches if necessary; food processor will give you chunkier results.
Serve soup hot or cold depending on your preference. Garnish with basil leaves and a sprinkle of salt and pepper. In addition to eating it as soup, this recipe can also be used for pasta sauce or to flavor rice dishes.

Notes

Fresh basil leaves if desired to garnish (I prefer using dried basil instead) - If you like it spicy, use jalapenos or a habanero pepper instead of a normal onion! Some people also add cayenne powder or chili powder.

This recipe can be stored in the refrigerator for up to 3 days, or frozen for up to 6 months. Alternatively, this recipe can also be prepared over a week by making batches of the puree and freezing it so that each batch contains one serving's worth of soup. To prepare thawed batches of soup from frozen, simply heat in a saucepan on medium-low heat until it reaches your desired temperature.

If you are making batches of soup ahead of time, be sure to cool the soup completely before transferring into freezer containers!

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Tip for your Tomato Soup

If you’re feeling adventurous, try substituting the fresh tomatoes with 28 ounces of canned whole peeled tomatoes instead. My mom has made it that way and claims that it tastes just as good! You have to have an extra 20 minutes or so to cook them though.

Let the water/stock come up to a boil over low heat (in traditional cooking, you’d put a pot of water on the stove and wait for it to come up to a boil).
Add the tomatoes and onions. The bubbles should start forming around the outer edges of the pan, but don’t stir them! You’ll probably have to use tongs or a slotted spoon to flip over that first tomato slice, because it will be stuck at first.
Once all of those pieces are unstuck from the pan (the tomatoes will not be pretty at this point), you’re going to want to keep stirring every couple minutes or so until ALL of those sauces start breaking down/falling apart from each other. If you let it sit too long without stirring, you might end up with burnt bits on your sauce!

How do I thaw tomato soup from frozen?

You can transfer the entire recipe to a large saucepan on medium heat until it reaches your desired temperature!
Add an adequate amount of water/stock to form a thin layer over the tomato chunks. About 2-3 cups should be sufficient for this step.
Stir every couple minutes or so until ALL of those sauces start breaking down/falling apart from each other. It will not be pretty, but that’s okay because you are making soup! If you let it sit too long without stirring…you may end up with burnt bits on your sauce!
Add salt to taste.

Tomato Soup FAQ

Why did you choose this recipe?

It is a classic that most people have heard of before or had at least once in their lifetime. In addition, it's easy to make and the ingredients are simple which makes for a great example of a basic recipe! Lastly, it can be varied to meet different tastes depending on what fresh veggies you add (celery, chives, bell peppers) or how hot your soup can get by adding chili powder.

Why do I need an adult present when cooking the soup?

Food poisoning can become an issue if food is left out under certain temperatures for too long (above 140°F). Food poisoning symptoms include vomiting, diarrhea, stomach cramps, headaches, and body aches.

Can I use an emulsion blender instead of transferring the soup in batches into my regular blender?

Yes! The puree will not need to be strained then which eliminates the extra step when you want tomato chunks present rather than a smooth soup. If you do this though, make sure to keep it on LOW in your slow cooker/crockpot to avoid any accidents with leaving it unattended for too long at unsafe temperatures.

Why can't you leave the slow cooker unattended?

Foodborne illness can occur if food is left out under certain temperatures for too long (above 140°F). Symptoms include vomiting, diarrhea, stomach cramps, headaches, and body aches.

Classic Tomato Soup Recipe