Homemade Garden Fresh Tomato Soup

Creamy, rich and bursting with brightness, this garden fresh tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich.  It’s also great with homemade butter biscuits for dipping!

Garden Fresh Tomato Soup

Garden Fresh Tomato Soup

Course Appetizer
Cuisine American
Servings 4
Calories 110 kcal


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, coarsely chopped
  • 1 clove garlic, minced (1 tsp)
  • 1 tbsp flour
  • 4 cups fresh tomatoes, coarsely chopped (about 2 pounds)
  • cups vegetable broth
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tsp dried basil
  • ¾ tsp salt
  • tsp black pepper


  • Heat the oil and butter in a large soup pot over medium heat.  Add onion and garlic.
  • And cook until soft but not browned, 5 to 7 minutes.  Stir in flour and cook for 1 minute.
  • Add tomatoes, vegetable broth, sugar, bay leaves, basil, salt and pepper.  Cover and simmer for 15 minutes, skimming off and discarding any foam from the surface.  Remove bay leaves.
  • Puree in batches using blender or food processor until smooth and return to pot to keep warm.  Add additional sugar or salt before serving, if desired.
  • Hack:  Put serving-sized leftover portions in a freezer bag or container and store them in the freezer for future use.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword fresh tomato recipe, fresh tomato soup, fresh tomatoes, garden fresh tomato soup, homemade soup, homemade tomato soup, vegan, vegetarian

For more ways to deal with an overabundance of fresh tomatoes during the growing season (or any time), click here for advice for saving them for later use!

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4 Replies to “Homemade Garden Fresh Tomato Soup”

  1. There is nothing better than using fresh tomatoes and other fresh produce. I am in the fortunate position to have a very large vegetable garden, and every year we have an abundance of fresh tomatoes. I do freeze a lot of it, normally after I have cooked it to reduce it. But to just liquidize them and freeze it, would save me a lot of time in the kitchen.

    Making fresh tomato soup is a great idea, so I will try that next time. Do you make your own vegetable broth, or do you use store bought vegetable broth? Thanks

    1. Color me jealous!  I would love to have my own garden!!

      I do save my vegetable scraps, peels, ends, etc to make my own broth but I use store-bought as well.  It depends on what I have on hand!

  2. Oh-My-Goodness! My mouth was watering before I finished the first sentence. I have never in my life had FRESH tomato soup and this recipe sounds delicious. I definitely want to make this soup for myself. (my husband won’t eat it)

    This is an easy sounding recipe to try. And it’s perfect for the colder weather that we’ll be experiencing soon.

    1. Make yourself a big pot and freeze it in serving-sized portions so you can enjoy soup whenever you want some!  Too bad your husband doesn’t like it but to each his own.

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