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This simple, quick and easy recipe for homemade fresh tomato soup is perfect to make when tomatoes are ripe in gardens and farmers' markets for a delicious summertime treat. 

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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One spoonful of tomato soup has the power to automatically transport you back to your childhood. The tasty soup is the ultimate comfort food, especially when it's homemade. 

This tomato soup recipe uses fresh tomatoes and will remind you of your mom's famous cooking. Sure the can of tomato soup works in a time crunch, but nothing beats the delicious flavors of a soup you made from scratch with fresh ingredients. So say goodbye to canned soup forever and hello to your new favorite tomato soup recipe.

How to Make Tomato Soup

Sometimes we're so hung up on the ease of using canned soup, that we forget making homemade soup is actually easy too. You'll find the full recipe below, but here's a brief idea of what you can expect from this tomato soup recipe:

Boil the Tomatoes, Onion, Cloves, and Chicken Broth

In a large stockpot, boil the tomatoes, onion, garlic cloves, and chicken broth until the flavors blend together, about 20 minutes. Run the mixture through a food mill into a large bowl. This will separate any big chunks, plus the tomato skins.

If you don't have a food mill, a food processor or immersion blender will work too.

Make a Roux

In the original stockpot, mix melted butter and flour to create a roux.

Add the Tomato Mixture

Gradually add the tomato mixture to the stockpot, whisking continuously so no lumps form. Season with salt and sugar to taste.

What to Serve With Tomato Soup

Of course, tomato soup's best friend is a Grilled Cheese Sandwich. But if you want to mix it up, you can try one of these delicious recipes: 

How to Store Tomato Soup

Store (completely cooled) tomato soup in an airtight container in the refrigerator for up to four days.

How to Freeze Tomato Soup

This recipe makes six servings, so if you need to freeze leftovers, that's okay! Simply ladle individual portions of (completely cooled) tomato soup into zip-top bags and squeeze out the excess air. Label and date them, then freeze for up to three months.

Allrecipes Community Tips and Praise

"Loved the recipe. I did add fresh garlic at the beginning and fresh basil at the end. served with open faced baguettes topped with cheese. This recipe is easily multiplied and canned if you have a bunch of tomatoes ready for processing," says girlslovetoeat.

"I had several roma tomatoes that were getting soft in the fridge, so this was the perfect recipe to use them up. It was sooo tasty, and I liked that the recipe does not have heavy cream. I added basil and black pepper to the tomato mixture instead of cloves," according to hokiebetty.

"Delicious soup! The fresh tomato taste is wonderful. I love that there are only a few ingredients, preserves the garden fresh taste of the tomatoes," raves Kolackygirl.

Editorial contributions by Bailey Fink

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

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  • In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Nutrition Facts

80 calories; protein 1.8g; carbohydrates 9.4g; fat 4.3g; cholesterol 11.8mg; sodium 742.9mg. Full Nutrition
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