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.
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.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @thenandnowspace for more