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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!

Print Recipe
4.95 from 18 votes

Fresh Tomato Soup

Enjoy and preserve summer’s freshest tomatoes with nourishing fresh tomato soup!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: fresh tomato soup, fresh tomato soup recipe
Servings: 4 servings


  • 1/4 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!

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

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  • 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 Renee Kohley July 1, 2014 at 8:40 pm

      Thank you Anna!

    • Reply Desiree July 12, 2016 at 9:39 pm

      How do you freeze it and do have a recipe for bone broth? Thank you so much for sharing,

      • Reply Renee Kohley July 14, 2016 at 7:26 pm

        Hi Desiree! I freeze the soup in Ball BPA free freezer containers in pint and quart portions. The recipe for the bone broth is linked above in the Tips section!

        • Reply Angie August 28, 2016 at 11:46 am

          5 stars
          Made this soup today – it is seriously great soup!! I have an abundance of tomatoes and I’ll be making more for sure to freeze for the winter!! Thanks for a great recipe!

          • Renee Kohley August 28, 2016 at 1:31 pm

            So glad you enjoyed it Angie!

  • 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 Renee Kohley July 1, 2014 at 8:40 pm

      Thank you Samantha!

      • Reply Peter kuzik September 24, 2017 at 6:12 pm

        I haven’t tried your soup yet but it sounds delicious. One question why do I have to remove the seeds and juices?

  • 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

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


    • 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!

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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

    5 stars
    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

    5 stars
    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

    5 stars
    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.

    • Reply Renee Kohley January 15, 2016 at 1:48 pm

      Great Christy 🙂 That sounds good!

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    Thanks!! Made a little changes to this but loved the honey idea. Tastes great 🙂

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  • Reply Jeremy W August 13, 2016 at 1:49 pm

    5 stars
    Hi! I have made this twice and i love it! I actually left the peeling and seeds etc in for the extra nutrients, and with a Dash blender on Soup for 2 solid minutes, I cant tell there was anything in there at all besides tomatoes!

    Always wanted to know what things were like homemade, and this soup is more what I would consider, gourmet, so creamy but not fattening or extra sugar etc.

    Dont know if you check comments on old things, but, well done!

    • Reply Renee Kohley August 13, 2016 at 6:22 pm

      Hi Jeremy! I’m so glad you enjoyed the soup! It is definitely a blog favorite and a household fav here!

  • Reply Amanda August 22, 2016 at 11:51 am

    I have a little one at home. Do you think it would taste okay to use maple syrup instead of honey?

  • Reply Kelly August 30, 2016 at 12:33 am

    I have made this several times now. This is the best tomato soup I’ve ever had! My 2 yeasr old loves it too. Thank you!

    • Reply Renee Kohley August 30, 2016 at 7:35 pm

      Hi Kelly! I’m so glad you enjoyed! And that sweet babe of yours too! That’s great!

  • Reply Maggie September 1, 2016 at 4:33 pm

    5 stars
    Thank you this was awesome followed every step just like you said yum yum what a good way to use all those tomatoes that seem to ripen all at once

  • Reply Leona September 9, 2016 at 6:37 pm

    5 stars
    Just made a batch…SO DELICIOUS! Tastes almost decadent, but I know it’s fresh and healthy.
    Used up all of my current tomato crop, but this is so good I’m going to a farm stand for more fresh tomatoes!
    MUST have this in the freezer for a taste of Summer when it’s cold and snowy. Thanks for sharing.
    (Note: I didn’t have bone broth, so added Knox unflavored gelatin to chicken broth. Yum!)

    • Reply Renee Kohley September 9, 2016 at 7:31 pm

      Hi Leona! I’m so glad you enjoyed it! It is SO nice in the middle of winter!

  • Reply Amy September 12, 2016 at 2:48 pm

    5 stars
    Awesome recipe – thank you! I made it in the InstantPot! I did not add any sweetener and it was still fantastic!

    • Reply Renee Kohley September 13, 2016 at 2:11 pm

      I’m so glad you enjoyed it Amy! I IP’d it once this summer too and it was so good!

  • Reply Rebecca September 27, 2016 at 4:57 pm

    This looks fantastic and I can’t wait to try it! I just want to make sure as I’ll be canning this- do you leave the skin on the tomatoes?

    • Reply Renee Kohley October 1, 2016 at 9:25 am

      Hi Rebecca! I am not sure how that works with canning! I do know that when canning with bone broth you need to pressure can for safety – I am not sure about those tomato skins though!

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  • Reply Frances Van Den Bergh March 22, 2017 at 3:03 pm

    Hi I cannot see the Bone Broth recipe in the Tips section. Then again my eyes are not what they use to be.
    I have small round tomatoes growing in my garden so I will be using them even if I have to use a bucket full. Will make a plan to get the Immersion Blender.
    Recipe looks and sounds great so I will give it a go as I have NEVER made tomato soup thinking it would taste too much like drinking tomato puré or tomato sauce.
    Regards Frances from a Hot South Africa

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  • Reply Jannina Johnson June 12, 2017 at 5:29 pm

    5 stars
    I made this today with some fresh produce I had. It could not have come out any better. So easy and quick. Now we have dinner and some to freeze!

    • Reply Renee Kohley June 13, 2017 at 2:01 pm

      Hi Jannina! That is wonderful! Thanks for the feedback!

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  • Reply Brittany M August 7, 2017 at 2:13 pm

    I dislike canned tomato soup, so I was looking forward to a homemade version. I’m knee-deep in tomatoes and this gloomy day called for something comforting! Thanks for the recipe! My Ninja puréed it wonderfully. Now I just need a grilled cheese to go with it! Fingers crossed my 4-year-old approves 😉 Thanks!

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  • Reply mark September 7, 2017 at 10:52 pm

    Sorry if this is a dumb question, but why leave the juice and seeds from the tomatoes out of a tomatoes soup recipe?

    • Reply Renee Kohley September 9, 2017 at 11:22 am

      Hi Mark! I have found that the seeds don’t blend up as good as you would want for a smooth soup – they kind of change the texture.

  • Reply Mackenzie Boulter November 26, 2017 at 8:00 pm

    I just made this!!! So tasty 🙂 I love the honey additive! I used fresh basil and a Vitamix – great recipe!

    • Reply Renee Kohley November 30, 2017 at 7:26 pm

      Great! I’m glad you enjoyed it Mackenzie!

  • Reply April July 18, 2018 at 1:54 pm

    How long will this soup last in the freezer?

    • Reply Renee Kohley July 18, 2018 at 4:15 pm

      Hi April! 3 months in a regular freezer or 6 – 9 months in a deep freezer.

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  • Reply Eissa August 1, 2018 at 1:51 pm

    Do I need to skin the tomatoes first?

    • Reply Renee Kohley August 3, 2018 at 9:02 am

      Hi Eissa! No, the cooking really breaks it down and the blender takes care of them!

  • Reply Evelyn Greenleaf August 16, 2018 at 6:08 pm

    Instead of freezing, could the soup be canned in mason jars? Would love to try this recipe!

  • Reply michelle coldham September 3, 2018 at 9:55 am

    5 stars
    I just made this and it is delicious, glad I found this page. 5* from me

    • Reply Renee Kohley September 3, 2018 at 12:48 pm

      I’m so glad you enjoyed it Michelle!

  • Reply Judy freund September 6, 2018 at 12:23 pm

    So many tomatoes recipes but none for home made sweet and sour sauce. When I look it up it is all Chinese style with ketchup tomato paste. Isn’t there any real sweet and sour recipes out there. Hope you can help me thanks

  • Reply Marjorie Justice October 2, 2018 at 2:15 pm

    5 stars
    Delicious recipe! I just used regular chicken broth and added some red pepper flakes. I might add just a touch of cream for my kids, but I don’t really feel like this healthy soup is lacking anything!

  • Reply Julie November 5, 2018 at 7:50 am

    5 stars
    Found your recipe when searching for what to do with an overabundance of garden tomatoes. Soup was delicious, and also froze well. Thank you!

    • Reply Renee Kohley November 5, 2018 at 11:40 am

      Hi Julie! Great! I’m so glad you enjoyed it!

  • Reply Nay December 24, 2018 at 10:31 pm

    Making your tomato soup. Would you know the calories by chance?

    • Reply Renee Kohley December 28, 2018 at 12:55 pm

      I don’t – I’m sorry! I’m sure you could plug the ingredients into a calorie counter on Google 🙂

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  • Reply Jhoei April 8, 2019 at 1:20 pm

    4 stars
    I enjoy tomato juice so perhaps I will enjoy this fresh tomato soup as well. I think the touch of cream is a good suggestion.

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  • Reply Steph July 12, 2019 at 10:30 am

    Planning to use today to use up my extra garden tomatoes!!! Thanks!!

  • Reply ethanmiller July 24, 2019 at 2:59 pm

    thank you for sharing Continuously needed to recognize what things resembled natively constructed, and this soup is more what I would consider, gourmet, so smooth yet not stuffing or additional sugar and so on. Dont know whether you check remarks on old things, at the same time, all around done!

    • Reply Renee Kohley August 7, 2019 at 8:25 pm

      Thank you for your kind words! I am so glad you enjoyed the soup – it is one of our favorites too!

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  • Reply Lila September 8, 2019 at 4:43 pm

    5 stars
    I don’t normally comment, but wow, this soup is delicious! Topped it with homemade croutons, yum!

    • Reply Renee Kohley September 12, 2019 at 9:02 am

      I’m so glad you enjoyed it Lila!

  • Reply Esther November 6, 2019 at 10:23 pm

    If I only have tomato sauce instead of paste, could I just lessen the broth to even it out?

    • Reply Renee Kohley December 4, 2019 at 10:56 am

      Hi Esther – I think it will be a bit acidic with all tomato paste, which is very concentrated – I’m not sure how much of that I would use!

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  • Reply Mike Spence July 12, 2020 at 7:41 pm

    5 stars
    Rating would only let me do 3 stars but this is a 5 star dish. I used home made chicken broth. Fresh tomatoes(way too many to eat) from my garden and extra extra basil. Cam out a little thin but the taste is off the chart!!!! Froze some and will make more!!! The Hot Wife loved it too!

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  • Reply Jeremy September 28, 2020 at 2:07 pm

    Made this recipie again today after a year or so, its still awesome!

    • Reply Renee Kohley December 30, 2020 at 6:27 pm

      I’m so glad you enjoyed it Jeremy!

  • Reply Chris October 20, 2020 at 7:06 pm

    Great soup on a drizzly night.

  • Reply Lawry December 2, 2020 at 8:27 pm

    I was looking for something interesting to do with tons of tomatoes from my garden, so was very glad I found this good recipe. I altered it in a few ways for the fun of it and the results were quite good. I used a vegetarian broth, I did not use tomoato paste (simply didn’t have any), and I added about a tsp each of garam masala and indian curry powder, as well as about 3/4 cup coconut milk. One of the best soups I have ever made!

    • Reply Renee Kohley December 30, 2020 at 6:04 pm

      I’m so glad you have enjoyed the soup! Your variations sound delicious!

  • Reply Brenda September 12, 2021 at 2:57 am

    5 stars
    I found your recipe tonight and as soon as I finished reading it I ran to my kitchen to make it, literally! I used fresh tomatoes and basil from my garden. I’m keto and this really fit in to my foods and was so comforting and delicious and nourishing. Thank you for sharing your talent! So grateful.

  • Reply Lesli L September 25, 2021 at 3:31 pm

    5 stars
    Thanks Renee for a great easy recipe–I made it with a few modifications based on what I had on had–garlic and onion powder, lots of fresh heirloom tomatoes, 6 T (whole can) of tomato paste. I left out the honey this time. Soup was fantastic–both hot and cold as a gazpacho. Super easy and delish! Froze some for later and am recommending this recipe to my Mom (who I gave some of our abundant tomato harvest)!

    • Reply Renee Kohley October 12, 2021 at 9:46 am

      Thank you for sharing Lesli! I’m so glad you enjoyed one of our household favorites too!

  • Reply Debbie February 12, 2022 at 11:11 am

    Do you use bags or glass

    Do u you use bags or canning jars for freezing this soup?

    • Reply Renee Kohley February 19, 2022 at 7:41 am

      Hi Debbie! I freeze in quart freezer containers that are BPA free plastic.

  • Reply Kathy February 27, 2022 at 9:07 pm

    Hi do you just use the 🍅 innards and discard skins?

    • Reply Renee Kohley March 7, 2022 at 1:42 pm

      I discard the seeds/juices from the tomatoes!

  • Reply Cecilia January 30, 2023 at 12:24 pm

    Thank you for the recipe. Just made it and tastes really good.

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