Tomato Soup from Fresh Ripe Tomatoes

Simply amazing homemade Tomato Soup with Fresh Tomatoes is delicious. Just 15 minutes and a couple of ingredients to make it, quick & easy!

Simply amazing Tomato Soup from Fresh Ripe Tomatoes is delicious. Just 15 minutes and a couple of ingredients to make it, quick & easy! |

In Summer tomatoes are abundant in our house. I keep a pocket-sized garden that produces just enough to get us by the week. This year I have 2 plants of tomatoes and one cherry tomato.

We do not particularly like the cherry variety, but I decided to plant it for garnishes, and boy, did the plant provide. At one point there were SO MANY, I decided to make them into a sauce.

The regular variety did ok as well, but the weather was not very kind for tomatoes this year and so the plants are a bit ill and going downhill now.

But, nevermind. We get enough tomatoes from the parents to last us the whole summer. Mitja is basically living on tomatoes these days, as he eats a tomato salad most days for dinner.

Simply amazing Tomato Soup from Fresh Ripe Tomatoes is delicious. Just 15 minutes and a couple of ingredients to make it, quick & easy! |

As I do not particularly like fresh tomatoes, I consume them in sauces or soup.

By the way, did you know that tomatoes are 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, prevents cancer and cardiovascular disease.

As we got yet another shipment of extra large and ripe tomatoes, I decided to put them to good use in a soup. Mind you, the tomatoes were so large, I only needed 2 of them, but got enough soup for 4 generous servings. That was vanished in a day by two people. Because tomato soup is simply amazing.

Tomato Soup from Fresh Ripe Tomatoes

Tomato Soup from Fresh Ripe Tomatoes

Yield: 4

Simply Amazing Tomato Soup, made with fresh garden tomatoes. Just 15 minutes and a couple of ingredients to make it, quick & easy!


  • 1000 grams 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 tbs plant-based cream


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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: 119.8Total Fat: 5.1gSaturated Fat: 0.9gTrans Fat: 0gCholesterol: 2.1mgSodium: 256.1mgCarbohydrates: 17.6gFiber: 3.7gSugar: 11.5gProtein: 3.5g
Like this recipe? Please, let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. Thanks!

How do you like your tomatoes best? Do you have a go-to tomato soup recipe?

Simply amazing Tomato Soup from Fresh Ripe Tomatoes is delicious. Just 15 minutes and a couple of ingredients to make it, quick & easy! |

19 Comment

  1. Char says: Reply

    What do you mean by kg & l

    1 kg ripe tomatoes
    1 l vegetable stock

    1. 1 kg = 1 kilogram
      1 l = 1 liter = 1000 mililiters

      The endless metric vs imperial conversions 🙂

    2. Summer K says: Reply

      I’m pretty sure that would be 1 pound tomato and 4 cups stock

      1. Kristina says: Reply

        Almost, it’s 2 pounds tomato and 4 cups stock.

  2. Sid says: Reply

    This is an awesome recepie

    1. Kristina says: Reply

      Thank you!

  3. Laura Jeffery says: Reply

    Hey, wanting to try this recipe. What do you mean by squeezing out water from tomato’s? How do I do this?


    1. Kristina says: Reply

      Thanks for your question, Laura! When you cut open a tomato, there is usually some seeds in a watery liquid inside. Remove that and only use the flesh of the tomato.

  4. JAN SAVORY says: Reply

    I am allergic to vinegar. What can I use as an alternative?

    1. Kristina says: Reply

      You can just skip it and the soup will still be good.

    2. Try Lemon or Lime juice.

  5. If you don’t want the water or seeds and use only the flesh, try raising plum tomatoes for cooking needs. They bear heavily, with fruits ⅔ to as large as standard tomatoes, but the flesh is thicker and the seed chambers smaller with less juice and fewer seeds. This is the tomato used by Italians for sauces, paste, and general cooking. San Marzano is their classic variety, but there are many others. Including a purple variety from Russia that tastes great but the sauce is a rather peculiar color. Plum or the ubiquitous variety Roma VF can be used for fresh eating too. Especially if you don’t care for the juice & seeds.

  6. c says: Reply

    Wanted to let you know I substituted grated butternut squash for the carrot (I did not have any) and it was DELICIOUS!

    1. Kristina says: Reply

      Wow, great tip, thanks for sharing!

  7. Melyssa Rice says: Reply

    I made this recipe with heirloom tomatoes, and the chopped skins hardened. When I blended it with a hand blended, they turned into little inedible sticks! Had to strain the soup — a long process. Warning to others: use tomatoes with soft skins only, or if you use heirloom tomatoes, peel before cooking.

  8. Stacey says: Reply

    Can this be frozen?

    1. Kristina says: Reply

      Yes we have had it frozen with no problem.

  9. Shirley Stone says: Reply

    1 kilogram (kg) = 2.2 pounds Just use 2 lbb for convenience .
    1 liter (l) = just over 1 quart. Just use 1 quart for convenience.

  10. Tammy Fairchild says: Reply

    Fantastic recipe! I have never liked tomato soup, but I had a bunch of tomatoes so I decided to give it a try. I’m making my second batch this week. It is a wonderful recipe!!!

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