Enjoy and preserve summer’s freshest tomatoes with nourishing fresh tomato soup!
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I am getting so antsy for tomato season. Just about every late June I anxiously pace my garden waiting for those first green tomato buds to grow bigger and start hinting signs of getting red.
I won’t be picking tomatoes out of my garden for a while yet, but I picked some up at the farmer’s market last week because I just couldn’t pass them by!
This tomato soup is on the top 5 of our family favorite soups. It is super kid friendly in taste, and if canned tomato soup is the only kind you have ever had, you are in for a treat. Open up your pantry and check out the label on your tomato soup. Most likely you’ll find a load of sugar or high fructose corn syrup, along with other additives. And you just can get homemade bone broth in those cans! The mineral and gelatin nourishment you add to your meal alone is worth making your own bone broth. You only need a handful of simple ingredients to make the most delcious soup!
This batch makes up about 2 quarts of tomato soup, and is a great one to triple batch when those tomatoes start coming in left and right. I am not much of a canner, so any tomatoes that don’t get eaten fresh are turned into soup. We get to enjoy homemade fresh tomato soup usually straight through the fall that way!
I can’t wait to share this little bit of our home with you! There aren’t many things more comforting than a bowl of tomato soup!
- • ¼ cup friendly fat to cook in (butter, coconut oil, lard)
- • 2 medium onions, sliced
- • 2 large carrots, coarsely chopped
- • 3-4 cloves garlic, coarsely chopped
- • 1 quart chicken bone broth
- • 2 TB organic tomato paste
- • 2 TB basil (Could use fresh if you have it! Probably about ¼ cup or so)
- • 5 large tomatoes (or 6-7 small/medium), seeded and juices scooped out (OR if it is winter, you could use two 32oz cans of tomatoes, drained)
- • Sea salt/pepper to taste
- • 2 tsp raw honey
- Sauté the onions and carrots in the friendly fat for about 10-15 minutes. Add a pinch of salt while they cook to bring the juices out and let them sweeten up and cook.
- Add the garlic and tomato paste, and cook a minute.
- Add the tomatoes, basil, and stock, and bring to a boil.
- Reduce to a simmer about 25 minutes.
- Take the soup off the heat, and add the raw honey to balance out the acid of the tomatoes.
- Puree with an immersion blender or regular blender.
- Don’t worry about chopping up the veggies perfectly – that is the beauty of pureed soups! It all gets blended up anyway!
- This is a fantastic recipe to double or triple batch toward the end of the summer as your tomatoes are coming off the vine left and right! Or as they are deeply discounted at the farmer’s markets to unload the end of summer haul! I love my large stock pot for doing triple batches of soup like this – if I’m getting get some cooking done I want to do up as much as I can in one shot!
- Pack up the soup in a good thermos for school or work! I freeze mine in quart or 1/2 gallon containers since we go through it that fast. You could also store the soup in single serving containers so they are quick to pull out of the freezer to take along to work. I actually just found THIS set of BPA free freezer storeage and have it set aside to purchase then next time I do an order – perfect assortment of sizes!
- If you are in the midst of winter and can’t find good fresh tomatoes, try using 2- 32oz cans or 4- 18oz cans of whole organic tomatoes , drained and seeded. Tomatoes are part of the dirty dozen so I would really stick to organic. I like using THESE jarred tomatoes as they are one of the only in labeled BPA free containers.
- If you don’t have an immersion blender…OH! You must treat yourself to one! I use mine weekly and just love it!
Come on back and let me know if you try the soup!