Frozen Whole Tomatoes Tomato Soup Recipe

If you’ve got a bag of frozen whole tomatoes lurking in the freezer, this Frozen Whole Tomatoes Tomato Soup Recipe is your new cozy, weeknight hero—rich, bright, creamy if you want it, and on the table in under an hour.

I’m a 50‑year‑old home cook who refuses to waste good summer tomatoes, so every August I “squirrel away” bags of frozen whole tomatoes. This tomato soup recipe is exactly how I turn those frosty red gems into a comforting pot of winter tomato soup with fresh, garden flavor. Whether you call it homemade tomato soup, whole tomato soup, or simply your new favorite easy tomato soup recipe, this one checks all the boxes: simple, budget‑friendly, and deeply satisfying.

Why You’ll Love This Recipe

You know what? Let’s start with why this frozen whole tomatoes tomato soup recipe deserves a spot in your regular rotation:

Perfect for using frozen whole tomatoes – No wasting that summer stash; this recipe is built specifically for cooking with frozen tomatoes.
Pantry‑friendly and affordable – Mostly freezer and pantry ingredients; no fancy shopping trip required.
Fresh flavor in the middle of winter – Frozen whole tomatoes keep that sun‑kissed taste, giving you fresh flavor tomato soup even in January.

Creamy or brothy—your choice – Make a light stovetop tomato soup or stir in cream or half‑and‑half for a silky, creamy tomato soup.
Naturally vegetarian (and easily vegan) – Use vegetable broth and skip the dairy or use plant‑based cream for a cozy vegan tomato soup.
Great for batch cooking – This frozen tomato soup freezes beautifully, so you can cook once and enjoy several meals.

Customizable – Turn it into tomato vegetable soup with extra veggies, or spice it up with chili flakes or smoked paprika.
Quick and weeknight‑friendly – Simple tomato soup, minimal chopping, and the stove does most of the work.
Kid‑approved comfort food – Pairs beautifully with grilled cheese, garlic bread, or a simple salad.

Ingredients

Here’s everything you need to make this Frozen Whole Tomatoes Tomato Soup Recipe. I’ll give you my base version first, along with a few practical tips and substitutions.

8 cups frozen whole tomatoes (about 3–3 ½ pounds; any variety—Roma, beefsteak, or mixed garden tomatoes work)
2 tablespoons olive oil (or butter for extra richness; I like California Olive Ranch or Kroger Private Selection)
1 medium yellow onion, chopped (about 1 ½ cups; sweet onions work too)
3 cloves garlic, minced (fresh is best, but jarred works on a busy night)
1 medium carrot, peeled and sliced (adds natural sweetness and cuts acidity)

1 small celery stalk, chopped (optional but adds depth, like a classic soup base)
1 ½ teaspoons kosher salt, plus more to taste (use less if your broth is salty)
½ teaspoon freshly ground black pepper
1 teaspoon dried basil (or 1 tablespoon fresh, chopped)

½ teaspoon dried oregano
½ teaspoon sugar or honey (optional, to balance acidity—taste first)
3–4 cups vegetable or chicken broth (I usually start with 3 and thin the soup if needed; Better Than Bouillon works very well)
2 tablespoons tomato paste (for a deeper tomato punch)

¼–½ teaspoon crushed red pepper flakes (optional, for a gentle heat)

For creamy tomato soup (optional but lovely):

½–¾ cup heavy cream, half‑and‑half, or full‑fat coconut milk (for a dairy‑free version)

To serve (optional but highly recommended):

Fresh basil leaves, chopped
Grated Parmesan or Pecorino Romano
A drizzle of olive oil or a dollop of sour cream/Greek yogurt

Croutons or grilled cheese sandwiches for dunking

Ingredient Tips

Frozen whole tomatoes: No need to thaw fully—they’ll break down in the pot. If they’re very large, give them a quick rough chop when partially thawed so they fit better in the saucepan.
Onion, carrot, celery: This trio is your flavor base. If you’re missing one, don’t stress—use what you have.
Broth: For a classic homemade tomato soup, I prefer vegetable broth; for extra savory flavor, chicken broth is wonderful.

Cream: Add cream at the end of cooking so it doesn’t curdle, and keep heat on low after adding.

Directions

You don’t need any special tools here, though an immersion blender makes things easier. A regular blender works just as well—just be careful with hot soup.

Soften the frozen tomatoes a bit
Pull your frozen whole tomatoes out of the freezer and set them on the counter while you prep your aromatics. They don’t need to thaw completely; 10–15 minutes is usually enough for the skins to loosen a little.
Sauté the aromatics
In a large heavy‑bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery with a pinch of salt. Cook, stirring often, until the veggies are soft and the onion is translucent—about 7–10 minutes. You want a gentle sizzle, not browning.

Add garlic and spices
Stir in the minced garlic, dried basil, oregano, black pepper, and red pepper flakes (if using). Cook for about 30–60 seconds, just until fragrant. If it starts to stick, lower the heat; garlic burns fast.
Add frozen whole tomatoes and tomato paste
Carefully add your frozen whole tomatoes straight into the pot. They might hiss a bit when they hit the hot pan—that’s okay. Spoon in the tomato paste. Cover the pot for 5 minutes so the tomatoes can start to thaw and release their juices.
Break down the tomatoes
After 5–10 minutes, remove the lid and start breaking up the tomatoes with a wooden spoon or spatula. Don’t worry about skins and seeds right now; they’ll get blended later. Cook uncovered for about 10 minutes, letting some liquid cook off and the flavors concentrate.

Pour in the broth
Add 3 cups of broth and stir well, scraping up any browned bits from the bottom of the pot (that’s flavor). Bring to a gentle simmer over medium heat, then reduce heat to low‑medium so the soup is just quietly bubbling.
Simmer for flavor
Let the soup simmer for 20–25 minutes, stirring occasionally. You’re looking for the tomatoes and veggies to be very soft and the flavor to mellow and deepen. Taste halfway through—if it’s very acidic, you can stir in the sugar or honey.
Blend the soup
Remove the pot from the heat. Using an immersion blender, blend the soup right in the pot until smooth (or leave it slightly chunky if you like more texture). If you’re using a countertop blender, carefully ladle the hot soup in batches, vent the lid, and blend until smooth—then return it to the pot.

Adjust thickness and seasoning
If the soup is too thick for your liking, stir in up to 1 more cup of broth until it reaches your preferred consistency. Taste and adjust salt and pepper. This is when the soup becomes yours—a pinch more salt, maybe a dash more pepper or basil.
Make it creamy (optional)
For a creamy tomato soup, turn the heat to low and stir in the cream, half‑and‑half, or coconut milk. Warm gently for 3–5 minutes, but don’t let it boil. Boiling can cause the dairy to separate, and nobody wants grainy soup.
Serve and garnish
Ladle the soup into bowls. Top with chopped fresh basil, grated Parmesan, a drizzle of olive oil, or a swirl of sour cream or Greek yogurt. Add croutons or a grilled cheese on the side. Sit down and enjoy that comforting tomato soup you made from “just frozen tomatoes.”

Servings & Timing

Yield: About 6 servings (4 large bowls or 6 smaller cups)
Prep Time: 15 minutes (chopping and gathering ingredients)
Cook Time: 35–40 minutes
Total Time: About 50–55 minutes

If you’re batch cooking tomato soup on a Sunday afternoon, you can easily double this recipe; just use a large Dutch oven (at least 6–7 quarts).

Variations

Once you’ve made this Frozen Whole Tomatoes Tomato Soup Recipe once, you’ll probably start riffing on it the way I do. Here are some of my favorite twists:

Tomato Vegetable Soup: Add 1–2 cups of diced zucchini, green beans, or bell peppers along with the carrot and celery for a heartier tomato vegetable soup.
Roasted Garlic Tomato Soup: Roast a whole head of garlic in foil with olive oil at 400°F for 35–40 minutes, squeeze the cloves into the soup before blending, and enjoy a deeper, sweeter flavor.
Spicy Tomato Soup: Add 1 teaspoon smoked paprika and extra red pepper flakes for a gently smoky, spicy tomato soup.

Protein‑Boosted Tomato Soup: Stir in 1 cup cooked white beans or red lentils before blending for a thicker, more filling soup with extra fiber and protein.
Herb Garden Soup: Add fresh thyme, basil, and parsley at the end of cooking for a bright, herbal finish.
Dairy‑Free Creamy Version: Blend in ½ cup soaked cashews or use full‑fat coconut milk instead of cream for a vegan creamy tomato soup.

Storage & Reheating

One of my favorite things about this tomato soup recipe is how beautifully it fits into real‑life schedules—especially if you’re juggling work, kids, and that never‑ending laundry pile.

Refrigerator:
- Store cooled soup in an airtight container in the fridge for up to 4–5 days.
- If you’ve added cream, I recommend enjoying it within 3–4 days for the best texture.
Freezer:
- For the longest life, freeze the soup before adding cream. It keeps well for up to 3 months in freezer‑safe containers or zip‑top bags (lay flat to save space).
- Leave a little headspace in containers; liquids expand as they freeze.
Reheating:
- Reheat on the stovetop over low‑medium heat, stirring occasionally, until hot.
- For microwave reheating, use 60–90 second bursts, stirring between each.
- If frozen, thaw overnight in the refrigerator or warm from frozen over low heat, adding a splash of broth or water if it thickens too much.
Make‑Ahead Tips:
- Make a big batch of this simple tomato soup on the weekend.
- Freeze in individual portions for quick lunches—perfect for busy workdays or teen snacks.
- Add cream right before serving, especially if you’re heating up single portions.

Notes From My Kitchen

A few personal tips and little things I’ve learned after making this frozen whole tomatoes tomato soup recipe many, many times:

On tomato skins and seeds: Frozen whole tomatoes have their skins on, and that’s completely fine. When you blend the soup thoroughly—especially with a high‑speed blender—the skins and seeds mostly disappear. If you’re very sensitive to texture, you can strain the soup through a fine‑mesh sieve after blending.
Balancing acidity: Every batch of tomatoes is a little different. Some summers are sweeter; some are more tart. That’s why I like having a teaspoon of sugar or honey as an “insurance policy” to take the harsh edge off.

Salt later if using a salty broth: If your broth is from a jar like Better Than Bouillon or is a store brand that leans salty, start with less salt and adjust at the end. Soup is forgiving, but too much salt is tough to fix.
Don’t skip the simmer: Even though the tomatoes are already soft from freezing, that 20–25 minute simmer really smooths out the flavors. Think of it as letting the soup “have a conversation” with itself.
Kids and texture: If your kids prefer ultra‑smooth soup, blend longer and strain once. My grandchildren call it “pizza sauce soup” and happily dunk grilled cheese triangles in it.

FAQs

1. Can I use canned tomatoes instead of frozen whole tomatoes?
Yes, you can. Use two 28‑ounce cans of whole peeled tomatoes (with their juice) and reduce the broth slightly, then adjust as needed.

2. Do I need to peel the frozen whole tomatoes first?
Nope. The skins will loosen as they cook and blend in; if you prefer a perfectly smooth texture, you can strain or fish out larger skins before blending.

3. My soup tastes too acidic—how can I fix it?
Stir in ½–1 teaspoon sugar or honey and a splash of cream or milk; both help mellow the acidity of the tomatoes.

4. Can I make this soup completely dairy‑free?
Absolutely. Use vegetable broth and skip the cream, or use coconut milk or a barista‑style oat cream for a creamy dairy‑free version.

5. How can I make this more filling as a main course?
Serve it with grilled cheese, add cooked pasta or rice, or blend in white beans or lentils for extra protein and body.

6. Is this recipe gluten‑free?
Yes, as long as your broth is certified gluten‑free and you don’t add any wheat‑based thickeners or sides like regular croutons.

7. Can I use cherry tomatoes that I froze whole?
Yes, frozen cherry or grape tomatoes work beautifully. Use the same volume by cups; they’re often sweeter, so you may not need any sugar.

8. Can I make this in a slow cooker?
You can. Sauté the onion, carrot, celery, and garlic on the stove first, then transfer everything (including the frozen tomatoes and broth) to a slow cooker and cook on LOW for 6–7 hours or HIGH for about 3–4 hours before blending.

Conclusion

This Frozen Whole Tomatoes Tomato Soup Recipe is one of those quiet little kitchen tricks that makes you feel resourceful and a bit cozy at the same time—turning last summer’s frozen whole tomatoes into a steaming bowl of comforting tomato soup any chilly evening you need it most.

If you try this recipe, let me know how it went—leave a comment, share your own twist (I love hearing about spice additions and grilled cheese pairings), or explore more of my simple stovetop tomato soup and winter‑friendly freezer recipes. Now go check that freezer; I’m betting there’s a bag of forgotten tomatoes just waiting for their moment.

Frozen Whole Tomatoes Tomato Soup

A cozy, budget-friendly tomato soup made specifically for frozen whole tomatoes. Bright, rich, optionally creamy, and perfect for using up your stash of summer tomatoes any time of year.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course, Soup

Cuisine American

Servings servings

Calories 180 kcal

Ingredients

8 cups frozen whole tomatoes about 3–3 1/2 pounds; any variety (Roma, beefsteak, or mixed garden tomatoes)
2 tablespoons olive oil or butter for extra richness
1 medium yellow onion chopped (about 1 1/2 cups)
3 cloves garlic minced
1 medium carrot peeled and sliced
1 small celery stalk chopped (optional but adds depth)
1 1/2 teaspoons kosher salt plus more to taste; use less if broth is salty

1/2 teaspoon freshly ground black pepper
1 teaspoon dried basil or 1 tablespoon fresh, chopped
1/2 teaspoon dried oregano
1/2 teaspoon sugar or honey, optional, to balance acidity
3 cups vegetable or chicken broth start with 3 cups; add up to 1 more cup to thin as needed
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes up to 1/2 teaspoon, optional, for gentle heat
1/2 cup heavy cream up to 3/4 cup; or half-and-half or full-fat coconut milk, optional for creamy soup

fresh basil leaves chopped, for serving (optional)
grated Parmesan or Pecorino Romano for serving (optional)
olive oil extra, for drizzling on top (optional)
sour cream or Greek yogurt for serving (optional dollop)
croutons or grilled cheese sandwiches for serving and dunking (optional)

Instructions

Pull the frozen whole tomatoes out of the freezer and set them on the counter while you prep the aromatics. They don’t need to thaw completely; 10–15 minutes is usually enough for the skins to loosen a bit.
8 cups frozen whole tomatoes
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery with a pinch of salt. Cook, stirring often, until the veggies are soft and the onion is translucent, about 7–10 minutes. Aim for a gentle sizzle without browning.
2 tablespoons olive oil, 1 medium yellow onion, 1 medium carrot, 1 small celery stalk, 1 1/2 teaspoons kosher salt
Stir in the minced garlic, dried basil, dried oregano, black pepper, and red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant, lowering the heat if anything starts to stick so the garlic doesn’t burn.
3 cloves garlic, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes

Carefully add the frozen whole tomatoes straight into the pot. Spoon in the tomato paste. Cover the pot and cook for about 5 minutes so the tomatoes can start to thaw and release their juices.
8 cups frozen whole tomatoes, 2 tablespoons tomato paste
Remove the lid and begin breaking up the tomatoes with a wooden spoon or spatula. Don’t worry about skins and seeds at this stage. Cook uncovered for about 10 minutes, letting some of the liquid cook off and the flavors concentrate.
8 cups frozen whole tomatoes
Pour in 3 cups of vegetable or chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer over medium heat, then reduce the heat to low-medium so the soup is just quietly bubbling.
3 cups vegetable or chicken broth

Let the soup simmer for 20–25 minutes, stirring occasionally, until the tomatoes and veggies are very soft and the flavors have mellowed and deepened. Taste halfway through; if it’s very acidic, stir in the sugar or honey.
1/2 teaspoon sugar
Remove the pot from the heat. Using an immersion blender, blend the soup right in the pot until smooth (or leave it slightly chunky if you like more texture). If using a countertop blender, carefully ladle the hot soup into the blender in batches, vent the lid, blend until smooth, then return it to the pot.
If the soup is too thick, stir in up to 1 additional cup of broth until it reaches your preferred consistency. Taste and adjust salt and pepper as needed, adding more basil or seasonings if you like.
1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried basil, 3 cups vegetable or chicken broth

For a creamy tomato soup, return the pot to low heat and stir in the cream, half-and-half, or coconut milk. Warm gently for 3–5 minutes without letting it boil to prevent curdling.
1/2 cup heavy cream
Ladle the soup into bowls. Top with chopped fresh basil, grated Parmesan or Pecorino, and a drizzle of olive oil or a swirl of sour cream or Greek yogurt if you like. Serve with croutons or grilled cheese for dunking.
fresh basil leaves, grated Parmesan or Pecorino Romano, olive oil, sour cream or Greek yogurt, croutons or grilled cheese sandwiches

Notes

Yield: about 6 servings (4 large bowls or 6 smaller cups). The soup freezes best before adding cream; freeze up to 3 months in freezer-safe containers, leaving headspace. Refrigerate leftovers 4–5 days (3–4 days if creamy). Reheat gently on the stovetop or in the microwave, thinning with a splash of broth or water if needed. For an ultra-smooth texture, blend thoroughly and strain through a fine-mesh sieve to remove any remaining skins or seeds. You can add extra veggies (zucchini, green beans, bell peppers) with the carrot and celery, or stir in cooked white beans or lentils before blending for more protein.