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Fresh Tomato Soup

June 30, 2014

Enjoy  and preserve summer’s freshest tomatoes with nourishing fresh tomato soup!

Fresh Tomato Soup :: Preserve and enjoy 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.

Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato soup!

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!

Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato soup!

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!

Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato 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!

Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato soup!

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!

5.0 from 4 reviews
Fresh Tomato Soup
Author: 
 
Ingredients
  • • 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
Instructions
  1. 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.
  2. Add the garlic and tomato paste, and cook a minute.
  3. Add the tomatoes, basil, and stock, and bring to a boil.
  4. Reduce to a simmer about 25 minutes.
  5. Take the soup off the heat, and add the raw honey to balance out the acid of the tomatoes.
  6. Puree with an immersion blender or regular blender.

Tips:

    • 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!

This post was shared at Fat Tuesday, Real Food Wednesday, Natural Family Friday, Allergy Free Wednesday, and The Homestead Barnhop!

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58 Comments

  • Reply Anna July 1, 2014 at 2:28 pm

    Briliant tomato soup recipe. I never added honey to a tomato soup before, I bet it tastes yummy :) The good thing is that people can choose to add the honey at the end if they wish to do so.

  • Reply Samantha July 1, 2014 at 2:44 pm

    Looks fantastic! Great use of bone broth and a wonderful simple, nourishing, alternative over the canned stuff! Yum!

  • Reply Andrea Fabry July 1, 2014 at 2:58 pm

    I tried Tomato Soup at Whole Foods recently and thought how fun it would be to make my own. Definitely using this recipe!

    • Reply Renee Kohley July 1, 2014 at 8:41 pm

      Great Andrea – let me know how you like it when you give it a try :)

  • Reply Jessica @ConveyAwareness July 1, 2014 at 3:06 pm

    It seems the tomatoes stay green forever and POP they’re red and with delight they multiply! Great recipe. =)

  • Reply Jessica July 1, 2014 at 3:19 pm

    Your pictures are gorgeous! …and the addition of honey is brilliant. I think the toddler might even go for this one. Great recipe. Thank you!!!

    • Reply Renee Kohley July 1, 2014 at 8:42 pm

      Oh yay! I love to hear that! Let me know if it passes the test!

  • Reply Holly @ Your Gardening Friend July 1, 2014 at 3:44 pm

    This soup looks incredibly delicious. I plan on making it, so I’ll be sure to pin it so I don’t forget it.

    Thanks!

    • Reply Renee Kohley July 1, 2014 at 8:43 pm

      Perfect Holly! Let me know how it turns out!

  • Reply Rachel @ day2dayjoys July 1, 2014 at 5:05 pm

    I love tomatoes! This looks so tasty!

  • Reply The Food Hunter July 1, 2014 at 6:16 pm

    I made tomato soup this weekend…I wish I had your recipe.

  • Reply Aubrey July 1, 2014 at 9:46 pm

    This looks delicious! I’m going to have to keep it in mind when I’m knee-deep in tomatoes and wondering what to do with all of them.

  • Reply linda spiker July 1, 2014 at 11:20 pm

    I love tomato soup! This one looks particularly good!

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  • Reply Melissa August 13, 2014 at 8:14 am

    This recipe looks wonderful! Do you keep the skin on the tomatoes? I have an overflow of tomatoes from our garden, so I’m trying to make this asap :)

    • Reply Renee Kohley August 13, 2014 at 8:22 am

      Hi Melissa! Yep! They cook down so much and then once you blend it up you don’t have any skins – makes it go super fast and easy too 😉

      • Reply Melissa August 13, 2014 at 8:25 am

        Great, thank you!
        Ps: love your site and all the wonderful information/recipes!

  • Reply Jennifer September 5, 2014 at 12:38 pm

    I am a vegetarian… I was thinking veggie broth instead of bone broth….should I cut back on honey if I go this route?

    • Reply Renee Kohley September 5, 2014 at 12:45 pm

      Hi Jennifer! Yes veggie broth would work :) The honey is to cut the acid of the tomatoes so I think you would still want it in there – you could half it and always add more if you want! Great questions!

  • Reply 7 Lunches You Can Make and Freeze | Live Simply September 24, 2014 at 2:57 am

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  • Reply Glenys Leighton March 16, 2015 at 12:35 am

    hi Renee, just wondering why take seeds and pulp out of recipe if it is blitzed at the end?

    • Reply Renee Kohley March 16, 2015 at 2:36 pm

      Hi Glenys! If you have a high powered blender than it would take care of the seeds. Otherwise, the immersion blender and the small blender I have do not. I hope that helps!

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  • Reply Gayle Conover August 16, 2015 at 6:42 pm

    Great recipe! I am already up to 4 quarts in the freezer..and that’s after having plenty of it right out of the Vitamix. I do seed the tomatoes but the Vitamix will take care of them, the immersion blender, not so much. Thanks for sharing this, we are loving it!

    • Reply Renee Kohley August 16, 2015 at 7:39 pm

      Thank you Gayle! Glad you enjoyed it! I love stocking up my freezer with it too!

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  • Reply Sarah Robbins August 30, 2015 at 1:06 pm

    I made this last night with my home grown tomatoes and followed it to a T. It was fantastic! The bone broth adds a richness and I used fresh basil from the garden too. This will be one of my staple tomato recipes. Thank you!

    • Reply Renee Kohley August 30, 2015 at 5:43 pm

      Oh great Sarah! Love it! It is one of our family favorites – so happy to share it!

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  • Reply Shelby Oschmann September 7, 2015 at 9:21 am

    Hi Renne, this recipe sounds amazing and I’m looking forward to trying it this afternoon. My only question is can I can the soup? And if so would I just use a hot water canner?And would you have any idea how long it’s shelf life would be? I’m trying to stay away from putting it in the freezer just because our freezer is already very full!
    Thanks a bunch

    • Reply Renee Kohley September 7, 2015 at 7:27 pm

      Hi Shelby! Yes the soup can be canned! Canning with broth needs to be pressure canned and NOT water bath canned, however to be safe. I hope that helps!

  • Reply Lana Haverkamp September 8, 2015 at 6:37 pm

    I made this today and absolutely loved it! Thanks for posting a great recipe.

    • Reply Renee Kohley September 8, 2015 at 8:40 pm

      Great Lana! Thanks for letting me know!

  • Reply Dorothy September 10, 2015 at 5:23 pm

    Would this recipe work with cherry tomatoes?????? (Also, why do you remove the seeds & juice from the tomatoes??

    • Reply Renee Kohley September 12, 2015 at 8:25 pm

      Hi Dorothy! I think that would work! I take the seeds out because the immersion blender doesn’t take care of them completely and you don’t want seeds in your soup! If you have a high powered blender like a BlendTec or Vitamix that should do the trick and you don’t have to worry about getting the seeds out.

  • Reply Rhonda September 24, 2015 at 1:45 pm

    Confused as to why I can’t just cut up the Whole Tomatoes? It’s a lot of work to take out the insides prior, plus a lot of waste? I know I’m lazy 😏 But really want to make this soup with the tons of tomatoes I have!

    • Reply Renee Kohley September 24, 2015 at 8:22 pm

      Hi Rhonda! I get that! If you have a high powered blender to blend the soup up then you can leave it all in there. An immersion blender won’t take care of those seeds so it is just a smoother texture to scoop them out. I hope that helps :)

  • Reply Stacey October 1, 2015 at 1:57 pm

    Hello. Have you tried this with beef bone broth? That’s what I have at my home right now and I have lots of tomatoes too.

    • Reply Renee Kohley October 1, 2015 at 2:39 pm

      Hi Stacey! Yes I have! Go for it! If your broth is really rich you can water it down a bit to back off the real beefy flavor :)

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  • Reply Christy January 13, 2016 at 3:02 pm

    Thank you for this recipe. I love it and have made it about a dozen times. The last few times I experimented a bit.

    I was using fresh tomatoes so I just threw all of the veggies including the cored and seeded tomatoes onto a roasting pan, drizzled it with butter and salt. I let it roast at 350 for 1.5 hours. It gives the veggies an enormous flavor boost. The only other thing I have done so far is add a can of diced tomatoes for some chunkiness. So yummy. Thank you again.

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