There’s nothing quite like the rich, comforting taste of homemade tomato soup made from fresh, homegrown tomatoes. If you’ve spent the season tending to your garden and watching your tomato plants flourish, now is the perfect time to turn those sun-ripened gems into a velvety, flavorful soup. Whether enjoyed on a cool evening, or paired with a grilled cheese sandwich for lunch, homemade tomato soup offers the ultimate way to savor the fruits of your labor, with the added bonus of knowing exactly where the main ingredient came from.
The best part about making homemade tomato soup is that it is so healthy and uses so few ingredients.
A Few Notes About This Homemade Tomato Soup
Some recipes call for adding chicken stock to the tomatoes during the boil stage. I do not. Because I use heirlooms and pick the fruit at peak ripeness, my tomatoes have sufficient juice, so I prefer to leverage the tomato’s natural juices. This makes the overall process shorter, since you aren’t adding liquid that you just have to boil down or thicken up. However if you are using meatier sauce tomatoes, you may wish to have a little stock nearby, just in case.
Also, I like to keep the flavor simple and natural. I generally do not add any butter or flour and prefer to allow the tomato’s flavor to shine. Depending on the type of tomato, you may want to adjust the amount of sugar. I usually only use about a tablespoon if at all. But, if your tomatoes are picked early or are from a grocery store, they may have more acid and may need additional sugar.
Basil is my favorite herb for adding to tomato soup. Basil and tomatoes together always make a wonderful combination and I never tire of them together! However, if you want to try something different, here are a few options:
- Oregano: With its earthy and peppery notes, oregano enhances the savory profile of tomato soup.
- Thyme: This herb offers a subtle, slightly floral flavor that can brighten up the richness of the soup.
This recipe is suitable for canning. If you plan on canning this soup, you’ll just want to add a tablespoon of lemon juice to each pint jar for the proper acidity.
Ingredients
- Tomatoes
- 1T Balsamic Vinegar
- Brown Sugar
- Salt
- Basil
Instructions for Homemade Tomato Soup
- In a pot, boil down the ripe garden tomatoes over medium heat for between 30 – 40 minutes or until they are soft, watery, and the skins have separated from the meat.
- Remove from the heat and run them through a tomato press, a sieve or a food mill. This will remove the skins and seeds.
- Return the tomatoes back to the cleaned pot along with the balsamic vinegar and set to medium to low heat.
- Depending upon the amount of tomatoes you started with, add an appropriate amount of brown sugar (I use about a tablespoon for 3-4 quarts of soup) and salt (I use just a pinch).
- Using an immersion blender on low, blend for 10-15 seconds.
- Keep the soup on the heat until it has thickened to your desired consistency.
- Garnish with basil and some croutons, or a sprinkle of parmesan cheese.
- Serve with a grilled cheese sandwich and enjoy!
If canning, add a tablespoon of lemon to each jar. Use 16 or 24 ounce sterilized jars and process as you would a tomato sauce; 25 minutes for pints and 45 for a larger jar.
