Homemade Tomato Soup from Fresh Ripe tomatoes is our favorite Summer soup recipe! Make this soup in just 15 minutes using fresh ingredients.
In Summer tomatoes are abundant in our house. I keep a pocket-sized garden that produces just enough to get us by the week. And the absolute favorite way to enjoy our tomatoes (besides a simple tomato salad or a bruschetta) is this Tomato Soup made from fresh ripe Tomatoes.
Why make this Tomato Soup?
In our opinion, produce – and especially tomatoes – are best when in season and grown locally. Homegrown tomatoes just have a whole other flavor than those mass-produced in greenhouses.
And this tomato soup is super simple to make in just 15 minutes!
Did you know that tomatoes are actually healthier when you cook them? When cooked the lycopene (a naturally occurring chemical that gives fruits and vegetables their red color) changes to a form, that is more easily used in the body. Lycopene is a powerful antioxidant that protects cells from damage and prevents cancer and cardiovascular disease.
Tomato Soup Ingredients
To make this recipe you will need:
- tomatoes – we like to use homegrown heirloom tomatoes in this recipe, but store-bought will also work, of course. Make sure the tomatoes are in season for the best results!
- carrot for flavor and sweetness
- vegetable stock – you will need about 3 to 4 cups, but the final amount will depend on the tomatoes you used – if they are watery, you will need less liquid
- bay leaves for an earthy aroma
- salt, and pepper to taste
- fresh basil
- balsamic vinegar – just a dash or a small drizzle will do to level out the acidity of the tomatoes
- olive oil
- plant-based cream for garnish, it’s optional and you can skip it
How to make Tomato Soup from Ripe tomatoes
Give your tomatoes a wash, then dry them off and chop them roughly. Try to spoon out excess water and seeds. If you have time, lightly season the chopped tomatoes with a sprinkle of salt, and let them sit for 10 minutes. This will bring out more moisture and give more flavor to the tomatoes.
Meanwhile, peel and slice the onion, garlic, and carrot (you can grate the carrot to make it cook faster).
Heat some olive oil in a large pot, add onions and lightly fry them until translucent. Add grated carrots and garlic, and fry until fragrant. Add the chopped tomatoes and a dash of balsamic vinegar, stir well and let it cook for a few minutes, stirring regularly, so the tomatoes cook down and start to break. Season with some salt and pepper.
Next, add the vegetable stock, and bay leaves. Bring to a boil, then lower the heat and cook for about 15 minutes until the tomatoes are cooked.
Turn off the heat, then remove the bay leaves and blend into a smooth soup with a stick blender. Your soup is ready to be served!
Serve this soup hot, with a side of rustic bread. You can chop some basil leaves and add them to the soup for taste and garnish, and also add a teaspoon of cream before serving.
This soup will keep refrigerated in an air-tight container for up to 5 days.
You can also portion it out and freeze it once cooled down. It will keep frozen for about 2 months. When you are ready to serve, just bring it out of the freeze, thaw out overnight in the fridge and then reheat it.
More similar recipes:
- Easy Vegan Tomato Soup Recipe (made from canned tomatoes that you can enjoy all year long)
- Easy Tomato Gazpacho Soup – no cook!
- Simple Tomato Pasta Sauce
We have a step-by-step video recipe for you to enjoy!
- 2 pounds (1 kg) ripe tomatoes
- 1 onion
- 3 cloves garlic
- 1 small carrot
- 3 - 4 cups vegetable stock (see notes)
- 2 bay leaves
- salt, pepper to taste
- fresh basil
- dash of balsamic vinegar
- olive oil
- 1 tbsp plant-based cream
- Wash and dry the tomatoes, then chop them roughly. Try to squeeze out excess water and seeds. Peel onion, garlic and carrot. Finely slice onion and garlic cloves and grate the carrot.
- In a soup pot, heat olive oil, then add onions and lightly fry them until translucent. Add grated carrots and garlic, stir-fry for about a minute or two, until the carrots tenderize. Then, add in chopped tomatoes and a dash of balsamic vinegar, stir well and let it cook down for a few minutes, stirring regularly.
- Add vegetable stock, bay leaves and season to taste with salt & pepper. Bring to a boil, then lower the heat and cook for about 15 minutes.
- When the tomatoes are cooked, remove the pot from heat, then remove the bay leaves and blend into a smooth soup with a stick blender.
- Roughly chop basil leaves and add to the soup for taste and garnish, add a teaspoon of cream and serve.
We updated the recipe regarding the quantity of vegetable stock to use: it depends on the tomatoes you use! If your tomatoes are more watery, use less liquid. Start with 3 cups when cooking, and add more as you go. Try blending your soup, and if it's too thick, then add some more veggie stock!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 2157mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 3g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.