Awesome Easy Tomato Soup
By
It’s almost that time of year again… The time when we can warm up at lunch with a grilled cheese sandwich and a bowl of tomato soup!
I LOVE this recipe that was given to me by my friend Anne…who got it from her friend Anne. (Yeah, like that’s not ever confusing.) Along with canning lots of tomato sauce and tomato juice and salsa, I love canning several jars of Anne’s tomato soup for the winter! (Wait, which Anne is that?)
Most of the tomato soup you’ll find at the store will have high fructose corn syrup or sugar in it…
This recipe has no sugar…which is amazing because it tastes so yummy and sweet! Once when Matt was eating some, he asked at least three times, “This really doesn’t have any sugar in it?” :)
Homemade Tomato Soup
5 pounds chopped tomatoes
1 cup chopped onion
3 Tablespoon butter
1 1/2 teaspoon sea salt
Put everything in a big pot and cook it for about 3 hours. Then, put it into your blender and blend until smooth. Freeze it, or can it following these canning methods.
I love having recipes like this that are so simple to make and healthy for my family!
Mmmmm…this one may be totally worthy of buying some canning jars! I am due with my first baby in 6 weeks and have been looking for easy meals to make. We LOVE homemade tomato soup. Comically, I never tried it until I was MARRIED (4 years ago) because I don’t like tomatoes. Never mind that I knew I liked tomato sauce, ketchup, etc. Now it is one of my favorites. With grilled cheese. Yummmm.
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The soup sounds delicious.
I definitely agree with you about your bangs in that first picture. They are FABULOUS! :)
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This sounds great! Thanks for sharing it. I’ve printed it off to make it this week.
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Oh, yum! We love tomato soup with grilled cheese sandwiches! I’ve never made homemade though.
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Does it matter if you use regular salt?
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Sounds good!
I just canned 26 quarts of tomato soup Sunday night. It was a TON of soup, & I’m STILL tired from that adventure, LOL, but I’m glad to have it & will be very thankful the first chilly evening that I pull one out of the cabinet to fix for supper!
Nice blog you have. :) I don’t get online much, but when I do, I’ll try to come back. :)
JustJane
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Diane Reply:
October 4th, 2011 at 3:48 pm
i already have canned tomato juice i canned but not sure how what to add to make it soup are to get it thicker.Thanks….
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Hello Laura…thank you for sharing. About how many tomatoes equal 5 lbs? I have this huge box of tomatoes and have no idea what that might equal.
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This soup was excellent!
I had never made homemade tomato soup before. The same day I read your blog post about this soup I was given some tomatoes from a friend’s garden; now I was fully prepared to make your soup. It was delicious! I will definitely make it again…and again.
Lindsay– I had two large tomatoes(slightly bigger than my fist) and four small tomatoes(Roma sized)and weighed them on my kitchen scale and that only equaled 3 lbs. Maybe you can “guesstimate” with that information. I just made a half batch.
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Thank you for the nice, simple recipe! I made a quad batch, didn’t have enough onions, so threw in three banana peppers…flavor was good! I poured the soup through a metal strainer after blending it, too, because I didn’t want the seeds in it. I’m excited to try some soon in some goulash!!
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I am so glad I found your site…and this recipe. My daughter’s and I absolutely love tomato soup, especially with grilled cheese sandwiches. I can’t wait to make a batch and be able to save it for the winter months. My girls will be happy to be able to help me make some soup since they like helping me can veggies. Thank you so much!!!
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Made some of this wonderful soup a few months ago and canned it. We have already used half of them (didn’t have too many tomatoes to fix.) Some we have at as a soup. Others I used them as a base for my homemade spaghetti sauce. Absolutely love this easy recipe. I will most definitely make more next year!! Thank you Laura!!
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Hi! Thanks for so many of your awesome recipes! I actually just started menu planning and used several of your recipes in my week one…so far all have been EXCELLENT and very easy for a busy family…my kids have loved them too! I made this tomato soup recipe today too…and it made enough for 3 hearty family size servings…I froz the extra 2 servings for a future date…
I did try making it with 1 cup skim milk to every 2.5 c. of tomato mixture. I always used to eat the Campbell’s version with a little milk mixed in…and it worked great with this recipe too…except HUGE BONUS that this soup is natural and has no sugar/high fructose corn syrup, etc…and still tastes GREAT! You can check out my post with lots of links back to your great recipes here…http://makingoverme.blogspot.com/2010/02/menu-plan-feb-15-21.html
Thanks again!
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Hi Laura,
This recipe looks great and I cannot wait to add it to my canning repertoire this fall… assuming baby #2 due 9/15 doesn’t interfere with my grand canning plans this year :) Do you use a water bath canner for this recipe? How long do you process it for, and do you add any lemon juice to make sure it has enough acid? Thanks in advance!
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Laura Reply:
March 4th, 2010 at 5:50 pm
You water bath it for about thirty minutes. I don’t add lemon juice, but you can if you want.
Congrats on the new baby!
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How do you cook it- as in medium heat or high heat? or just bring to boil, then simmer for 3 hours?
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Laura Reply:
June 10th, 2010 at 7:38 pm
I bring it to a boil, then simmer.
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I really love to eat lots of different kinds of soup specially vegetable based soups.,~;
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I wonder if you could cook this in a crockpot all day and get decent results?
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Laura Reply:
July 20th, 2010 at 3:44 pm
No, I don’t think so because you have to leave the lid off to let some of the liquid steam off. I’m not very comfortable with the idea of leaving the lid off of my crock pot all day, although maybe it would be okay?
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I too have a few questions that weren’t answered yet. Like how many tomatoes equal 5 lbs or how many tomatoes did you use? I would also like to know does it matter what “kind” of salt you use? I agree I’m loving this ideal being diabetic high fructose corn syrup or sugar is a no no for me. Thanks for making this SOOO easy that ANY one can do it!
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Laura Reply:
August 19th, 2010 at 7:06 pm
There are approximately 15 tomatoes in 5 pounds. It really doesn’t matter what kind of salt you use, but real sea salt is much better health wise.
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Hi Laura,
When you put the tomatoes in the pot, do they still have the skin on?
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Laura Reply:
September 11th, 2010 at 7:35 pm
Yep, I’m lazy like that!
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Hi Laura!
Great website! I’ve been into organic, all natural cooking myself for many, many years now and it’s great to see your passion for it as well! I too would like to know if you left the skins on your tomatoes when you put them in the pot. Keep up the great work, and thanks for some great recipes!
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Laura Reply:
September 11th, 2010 at 5:56 pm
Yep, skin and all!
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I made this a few weeks ago, a smaller batch using a bag of garden tomatoes a friend gave me. It was incredibly simple and delicious. I left the skins and seeds and no one noticed they were there!
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This looks really good…I never knew making homemade tomato soup could be so easy! About how much soup does this recipe make?
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Laura Reply:
October 11th, 2010 at 8:30 pm
About 4-5 pints I think.
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Do you add any water to this recipe or is this all there is to it? Or should the chopped tomatoes be canned in water. For instance if I bought them canned. I am kind of new to this home made cooking thing, and want to give this a try. I am trying to get away from all HFCS foods. Anyway, thank you…
This is what I have so far:
Homemade Tomato Soup
5 pounds chopped tomatoes
1 cup chopped onion
3 T. butter
1 1/2 t. sea salt
Put everything in a big pot, Bring it to a boil, then simmer for about 3 hours. Then, put it into your blender and blend until smooth. Freeze it, or can it following these canning methods.
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Laura Reply:
October 9th, 2010 at 8:47 pm
This is all there is to it. If you’ve done all of the above already, go ahead and freeze it or water bath it: http://heavenlyhomemakers.com/canning-101
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soup_king Reply:
October 9th, 2010 at 9:51 pm
That is 3 tablespoons of butter right? not teaspoons..
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Laura Reply:
October 10th, 2010 at 2:37 pm
Right, I need to go in and edit that! T. means tablespoon. t. means teaspoon
I’ll go fix that in the post!
You know…I still think you have no idea what I am asking. When you say bring this to a boil, what am I boiling these tomatoes in? Is it water….or what is it? The way this is explained is as if you just put tomatoes in a pot and bring them to a boil with the skins on them.
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Laura Reply:
October 21st, 2010 at 7:27 am
Okay, I see what the mix up is. Usually we boil stuff in water…got it! BUT, these tomatoes, with skins on all chopped up in a pot will boil all by themselves. JUST put the tomatoes in the pot (with the other ingredients) and they will juice up and boil all by themselves. No water needed. All the juice from the tomatoes themselves will come out of the tomato and little by little your pot of tomatoes will become soupy.
Did I get it finally? Thanks for clarifying your question!
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soup_king Reply:
October 21st, 2010 at 10:53 am
Yep you got it…thank you so much, and I apologize for the hassle..
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soup_king Reply:
October 21st, 2010 at 11:06 am
So I am assuming that if I did not have whole grown tomatoes straight from the garden and went out and bought canned chopped tomatoes, that the tomatoes would be canned in some kind of juice, or water. Maybe even the original tomatoes juice. I have never bought canned chopped tomatoes in my life.
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Mmmm… I made some tomato soup with the end of harvest tomatoes last summer and it was soooo good! I added more basil and cooked it down a good bit, then mixed in some cream. WOW! That was amazing!
Did I read that you process the jars for 30 minutes?!?! That’s long! My salsa only goes for 10. How come it’s so long?
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Laura Reply:
November 3rd, 2010 at 10:00 am
Not sure…probably because there’s a little butter in this soup.
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Stacey Reply:
December 18th, 2010 at 8:53 pm
The time difference is most likely because Salsa often has both sugar and vinegar in it which changes the pH and ‘preserving qualities’ whereas the soup only has the acidity of the tomatoes. :)
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I know you said that you didn’t think you’d get decent results making this recipe in the crockpot but I wanted to let you know that I’ve done it that way twice (cooking on low for 5-6 hours) and my family has been happy with the results. I did not leave the lid cracked so maybe my soup is a bit thinner than yours but I think it’s yummy. Thanks for the easy recipe. It’s one I will come back to often!
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Is there a specific tomato that you prefer (roma, beef steak)? I cannot wait till my tomatoes come in this year to try this out. I will let you know how it turns out…… Thanks
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Laura Reply:
January 27th, 2011 at 8:51 pm
No…you know, my husband and I just plant a variety of different tomatoes (mostly heirloom) each year and mix ‘em all up for our Tomato Soup and sauce. :)
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I made a smaller batch using 1 can of diced (pureed) tomatoes. I added in some basil, as I really enjoy tomato basil soup. Add in some cheese toast and fruit….lunch!
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Can you use commercially canned tomatoes as I have no fresh canned tomatoes? and about how many to make this recipe? Thanks for you help. I’ve just spotted your blog and I’m really enjoying it. I’ve made your taco seasoning. I’m going to try and start cooking fresh foods as the gardening seasoning is just beginning in my area.
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Laura Reply:
April 5th, 2011 at 6:38 pm
Sure, I don’t know why that wouldn’t work!
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I am just wondering if you can use this in recipes that call for a can of condensed tomato soup? I have several cassarole recipes that I would love to try this in, but it seems like it would make it too runny compared to the condensed stuff. My hubby just brought home a bunch of tomato plants and didn’t realize I already had bought some so we will have loads this year!
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Laura Reply:
June 1st, 2011 at 1:14 pm
Yep, I use it all the time in this way!
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Does this soup seem to simmer down to a smaller amount while cooking? I’m making half this recipe for lunch today for my husband and I and I only have enough ripened tomatoes for half a recipe. Should I still cook it for 3 hours, or half the time?
Thanks!
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Laura Reply:
September 19th, 2011 at 3:17 pm
It may not take the full three hours, but I’m not sure about cutting the time in half necessarily. Since I’m so behind in responding to this question, how did it go?
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My daughter and husband LOVE tomato soup!! However, they do not like skins or seeds. How could I make this (easily) without the skin and seeds? When I use my Kitchen Aid veggie strainer attachment, it removes all the skins and seeds easily but I am left with a very liquidy pot. I am afraid that it wouldn’t be as “creamy” as yours. Could I just can or freeze it and then add some whipping cream when I cook it up? Any ideas???
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Laura Reply:
August 17th, 2011 at 2:29 pm
Maybe after you strain it you can cook it down a little more on the stove to steam off some of the liquid? And yes, I like your idea of adding some cream when you cook it – that sounds great!
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Gotta love simple soups. I like adding some basil, garlic and red pepper flakes to mine.
Check out my recipe: http://www.handmeafork.com/2011/08/easiest-tomato-soup.html
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Quick question. Can I do this in quart jars? We have a large family and I don’t use pint sized jars at all. I could buy some, if necessary, but would be easier if I could just do it in quart sized jars.
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Laura Reply:
September 10th, 2011 at 4:22 pm
Yep, that will work fine!
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I am so tempted to try this recipe we love tomato soup but my hubby is the one who makes the tomato soup around here, he does use my canned toms but I don’t want to step on his culinary feet, lol. I think he adds a lot more “stuff” so maybe this would be a great starter for his recipe. As I sit here I have toms cooking in the caner, I bought 50lbs from our local Amish food stand for $14 its such a great deal. Now I just have to see where I put all my jars I seem to be running our and know I have tons from an auction where I bought boxes full of jars for $1 they had about 20 jars each, just a little FYI for those looking for cheap jars, just check the rims for chips and cracks. Sorry for the long post, love your site.
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ooooh! This is sooo good! Thank you for sharing! I tried a batch of it yesterday as a test run to see if we would like it and it’s a definite thumbs up all around here. Just getting ready to do a triple batch so I will have enough to fill a canner full (or close). Thanks again for sharing such a yummy recipe.
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I make tomato soup regularly but always add a little fresh garlic, ginger, basil and a pinch of chilli. The taste is amazing especially if you use very ripe tomatos, so much healthier for you than purchasing in a store.
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Yum, wish I had tomatoes to make this this week! Now, our little guy can’t have dairy, so is there any good way to make tsoup without butter? (or margarine, or nasty soy stuff) thanks for any ideas!
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LindseyforLaura@HHM Reply:
November 3rd, 2011 at 11:22 am
You could just skip the butter in this recipe. It should still turn out fine. :)
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Dara Reply:
November 3rd, 2011 at 12:44 pm
yay, less ingredients to have to have on hand! ;) thanks so much!
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