garden fresh tomato soup

We are getting very close to getting our tomato surplus under control. It was bad for a while. Tragic even. There were tomatoes that were thrown away. There were times when I thought, “I don’t ever want to see another tomato.” There were times I thought about not watering our tomato plants for hope they’d stop producing.

(Remind me of this post in January when I’m craving a caprese salad with fresh tomatoes and basil so badly that it sends me into a week-long depression.)

I’ve preserved my tomato surplus by canning them whole, in salsa and other fun concoctions in summer’s past. But this summer, I can’t even fathom tossing another to-do on my TeuxDeux list. So we’ve powered through them without the use of Mason jars. And I finally think we have a handle on it. Thanks to this big batch of fresh tomato soup, we now have a normal amount of tomatoes on our kitchen table (whatever that may be) and just enough tomatoes left on our vines to get us through the rest of the season.

I am relieved.

Even if you aren’t knee-deep in tomatoes, I’d recommend whipping up a batch of fresh tomato soup before the tomato plants stop producing. I know it seems counter-intuitive (just like summer chili) at the end of August, but fresh tomato soup is so light, bright and comforting that I feel like it is appropriate in all seasons. Plus, ’round here, the temps have been dropping cool enough in the evening that I’ve been pulling on Babyface’s sweatshirts. Basically, it is the perfect time to make some tomato soup.

I’m not here to be all-up in your kitchen bidness, but you might as well pull out the skillet at the same time you pull out the stock pot. Because you best be making a gooey, crunchy grilled cheese as this soup simmers. Grilled cheese and tomato soup were made for each other. Don’t be a home-wrecker, k?

Garden Fresh Tomato Soup

I used all different varieties, colors, shapes and sizes of tomatoes just to plow through my surplus. Feel free to use all one kind if that’s all you have on hand. I used an immersion blender to get the smooth texture, but if you don’t have one, go out and buy one. Seriously, one of my favorite kitchen appliances! Okay, if you still don’t have one, blend the soup in batches in your blender with the vent covered with a kitchen towel to release steam. Also, if you are looking for a perfectly smooth soup, be sure to peel and seed the tomatoes before cooking. I am entirely too lazy for that bullhockey, so I toss the tomatoes in with skin, seeds and all.

Serves 6

Print This Recipe


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups broth (chicken, beef, veggie, whatever!)
  • 6-7 cups roughly chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon celery seed
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1/4 cup milk


  1. Add olive oil to a large stock pot over medium heat, add onion and garlic and cook until translucent and soft, about 7 minutes.
  2. Add butter and melt. Whisk in flour until onions and garlic are well coated. Continue cooking for 1 minute.
  3. Whisk in broth. Add tomatoes, vinegar, basil, celery seed, paprika, salt and pepper.
  4. Bring to a boil, reduce heat and simmer for 10-15 minutes or until tomatoes have cooked down.
  5. Remove from heat, stir in milk.
  6. Carefully blend the soup with an immersion blender until completely smooth and delectable.

What’s your favorite way to top tomato soup?

I like a big pile of feta (as you can see) and a sprinkle of chives (which we didn’t have).

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Yeah, vinegar definitely adds a nice dimension to it. You can’t really *taste* it, but if it isn’t in there, you know something is missing.

We have a surplus of tomatoes and my hubby just came down with a summer cold, last night I thought how great a tomato soup would be! And I wake up to this… Perfect! Can’t wait to try it out? Does it freeze well? (we have that many tomato’s lol!)

I haven’t tried it, but I’d imagine it would freeze fine. Although I might not put in the milk and just add it after you’ve defrosted it. Dairy can be so iffy in the freezer sometimes.
And I hope your hubby feels better soon. Summer colds are the worst! At least in the winter, you feel like you *should* have a cold.

Though I’m not a fan of tomato soup, yours looks really yummy. I might have to give it another try. One of my friends swears by putting cream cheese in hers.

Doug hates tomato soup. It hurts my heart, because one of my favorite comfort meals is grilled cheese and tomato soup. So far, Ty loves tomatoes, I wonder when I can feed him soup? Maybe as a “to-go” lunch in a sippy cup? Is that a weird idea?

I love to put cheez-its in my tomato soup. Or Cheezums or whatever the heck they are called here (I forget, but they are NOT as good as Cheez-Its). Or Cheddar Bunnies! Yummy.

What?! Tell him I said that is unacceptable.

And no, I don’t think in a sippy cup is weird! They have the adult Soup-to-Go, why not for kiddies?

I think I’m going to try that! One of these days I’ll give him soup in a cup (and pack some in a thermos for myself). ๐Ÿ™‚

Oh, wow, that IS an awful lot of tomatoes! The soup looks absolutely delicious though ๐Ÿ™‚ Here in Aus it’s the start of spring but still quite chilly, so this soup will definitely be on my menu planner soon methinks!

Oh I didn’t use all of those tomatoes in the soup! That’s just illustrating the fact that we have so many! I’d say there are 6-7 large tomatoes for the soup. ๐Ÿ˜€

LOVE this soup, it looks so refreshing, do you think if you made it you could freeze it and reheat when it starts getting chilly out?? I can imagine getting cozy on my sofa with this soup when it’s raining out!

I’d say so. I’d just leave the milk out and stir it in after you reheat it. Dairy does some whack things in the freezer. ๐Ÿ™‚

I made this the other night with a few alterations because of what I had in the house. I used shallots instead of onion, sour cream instead of milk and left out the celery seed. It was delicious! With a grilled cheese to dip in it, Yum! I also thought this would be a great base for a Manhattan Clam Chowder? Thanks for the recipe, I will definitely make it again and again.

I have never made fresh tomato soup, I grew up with Campbells and learned to hate it in my teeny town in southern Indiana.
I’m only lacking a couple of ingredients but tommorrow I’ll find out what REAL tomato soup tastes like. Terrific site! Thanks!

I made this to use up a bunch of tomatoes like you did.It turned out REALLY good. I did add 2 T of sugar and I really think it added something to it. Great recipe! I did leave out the milk. I plan on freezing it and I figured I could just add a dash of cream to each batch I re heat. I used my immersion blender.. LOVE to use it when I can.Thank you for the reipe!!

I wonder if this would can well? I’ve got a bushel of tomatoes left after canning 3 batches of spaghetti sauce!

I have just made this with the glut of tomatoes I have at the moment. I didn’t have any herbs in it and didn’t add the milk as I haven’t yet gone to the shops, but I did put an extra blob of butter in at the end instead and it is delicious. Thanks for the great recipe! I’m going to freeze in two-portion lots and enjoy this over winter which I wish would hurry up – it’s so darn hot at the moment!

I have made it 3 times recently and it gets great reviews from my family each time. Very tasty and pretty simple to make. I did remove the skins. The Magic Bullet still left it a little chunky.
I have one batch in the freezer for winter. Thanks for sharing.