In: Food0

Homemade Tomato Soup – Fresh tomatoes and a few pantry staples are all you need to satisfy your childhood soup cravings. This almost hands-free tomato soup recipe is made for Instant Pot or stove!

soup spoon lifts tomato soup from blue and white crock topped with croutons and parsley

Dive into the comfort of tomato soup! You won’t believe how easy it is to turn fresh tomatoes and a few pantry staples into a delectable bowl of soup with minimal effort. It’s practically hands-free! This soup recipe is so good and so easy, you’ll wonder why you ever settled for canned soup. It’s budget-friendly and naturally vegan, but I love it with chicken broth too. I especially love it topped with these homemade croutons, or French bread or crostini … it’s heavenly!

HOMEMADE TOMATO SOUP: KEY INGREDIENTS

  • olive oil – or any cooking oil
  • onion – any onion will work (I used white onions)
  • garlic – fresh garlic, if possible
  • fresh tomatoes – any variety (I love early girls and heirlooms)
  • salt – sea salt or kosher salt
  • dried oregano or basil
  • vegetable broth – or chicken broth
  • croutons – so easy to make and highly recommended for this soup

INSTANT POT TOMATO SOUP INSTRUCTIONS

  1. Sauté onions and garlic in the Instant Pot.
  2. Add tomatoes, salt, oregano, and broth.
  3. Pressure cook 10 minutes followed by a 10-minute natural pressure release.
  4. Blend the soup and taste test.
  5. (optional) Pour tomato soup through strainer to remove tomato seeds.
  6. Serve warm with French bread or crostini … and devour!

HOW TO MAKE TOMATO SOUP ON THE STOVE

  1. Sauté onions and garlic in a large soup pot.
  2. Add tomatoes, salt, oregano, and broth.
  3. Simmer up to 40 minutes.
  4. Blend the soup and taste test.
  5. (optional) Pour tomato soup through strainer to remove tomato seeds.
  6. Serve warm with French bread or crostini … and devour!

WHAT WE LOVE ABOUT THIS TOMATO SOUP RECIPE

  • quick and easy way to use an abundance of fresh tomatoes
  • naturally vegan and gluten free
  • can be made on the stove or Instant Pot
  • it’s practically hands-free
  • no special cooking skills needed
  • budget-friendly
  • it’s family-friendly and loved by all

WHAT ARE THE BEST TOMATOES FOR TOMATO SOUP?

You can use any tomato variety for this soup. I used a combination of early girl and heirloom (pictured below) because we grow them in our garden every year. When it’s not tomato season, I use vine-ripened tomatoes or Roma’s. All of these are available in most grocery stores.

SHOULD I PEEL THE TOMATOES?

No, unless you want to. It’s not necessary to peel tomatoes for this soup. In fact, doing so just creates more work because the tomatoes (and the skins) will be pureed in the process. Skip the extra work and spend that time hugging your family or petting the dog ❤️

DO I NEED HEAVY CREAM?

Heavy cream isn’t necessary for tomato soup, unless you want to replicate Panera tomato soup. In that case, simply add 1/2 cup heavy cream to the soup after it has been pressure cooked and pureed. I will say that I find the flavor and texture of this soup to be truly satisfying without any heavy cream.

tomato soup in blue and white crock topped with croutons and parsley

RECOMMENDED TOOLS

  • chef’s knife and cutting board
  • Instant Pot or 4-quart soup pot
  • stick blender (or countertop blender)
  • soup ladle
  • mesh strainer (optional)
  • airtight storage container

Homemade Tomato Soup Recipe

Homemade Tomato Soup – Fresh tomatoes and a few pantry staples are all you need to satisfy your tomato soup cravings. This almost hands-free tomato soup recipe is made for Instant Pot or stove!
Prep Time: 5 minutes
Pressure Cook: 10 minutes
Total Time: 40 minutes

Yield: 8 1-cup servings

INGREDIENTS

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 White Onioncoarsely chopped
  • 5 Garlic Clovescoarsely chopped
  • 4 lbs Tomatoeshalved (about 8 cups or 16 tomatoes)
  • 1/2 tsp Kosher Salt
  • 1 tsp Dried Oreganoor Basil
  • 1 cup Vegetable Brothor Chicken Broth

RECIPE VIDEO

RECIPE INSTRUCTIONS

Tomato Soup (Instant Pot Instructions)

  • Select “Sauté” on the Instant Pot and heat OIL.
  • When display reads “Hot”, add ONION and GARLIC; sauté until tender and lightly browned (about 5 minutes) stirring frequently.
  • Add TOMATOES, SALT, OREGANO, and BROTH to the pot.
  • Secure the lid, turn pressure release valve to “Sealing” position and press “Cancel”. Then select “Manual” or “Pressure Cook” on HIGH setting for 10 minutes.
  • When cook cycle ends, allow the pot to sit undisturbed for a 10-minute NPR natural pressure release.

    Carefully turn pressure release valve to “Venting” to release any remaining steam before opening the lid.

  • Insert stick blender and puree ingredients to remove all lumps (or use a heat-safe countertop blender). Taste the soup and add more SALT if needed.

Tomato Soup (Stove Instructions)

  • In a 3.5 quart soup pot on medium-high heat, sauté ONIONS and GARLIC in OLIVE OIL until tender, stirring as needed.
  • Add TOMATOES, BROTH, OREGANO, and SALT.Bring everything to a boil, stirring as needed.
  • Cover, reduce heat, and simmer 30-40 minutes until tomatoes fall apart easily.
  • Use a stick blender or heat-safe countertop blender to puree ingredients into a soup, removing all lumps.
  • Taste the soup and add more SALT if needed.

Remove tomato seeds (optional)

  • Pour the tomato soup through a mesh strainer if you want to remove the tiny tomato seeds. (I personally don’t do this because I don’t mind the seeds).

Serving and Storage

  • Serve warm. Garnish options: croutons, fresh parsley, creme fraiche, Parmesan cheese.
  • Store tomato soup in airtight container(s) up to 5 days in the refrigerator or 30 days in the freezer.

Recipe Notes

How many tomatoes in a pound?

A baseball-sized tomato is about 1/4 lb. This recipe calls for 4 lbs fresh tomatoes, so you need about 16 tomatoes.

How to prep fresh tomatoes for tomato soup

There is almost no tomato prep for this recipe. Simply cut off the stem scar (brown spot where the stem was connected), cut tomato in half, and you’re done!

Don’t waste your time peeling or dicing the tomato … it’s going to be pureed anyway.

Nutrition

Serving: 1cup | Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 275mg | Potassium: 565mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1952IU | Vitamin C: 33mg | Calcium: 33mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

 

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