Fresh garden tomatoes are the star in this Slow Cooked Tomato Soup.
There are times when I need meals that I can throw together quickly. Then there are times when I can take the time to slowly bring out the flavors of the best ingredients. This is a soup that capitalizes on fresh, homegrown tomatoes and onions, homemade broth, and low, slow cooking.
What type of tomatoes should I use?
This soup is best made with garden fresh tomatoes. Pick them fresh from your garden or buy them from a farmer’s market. Most tomatoes found in a grocery store just don’t have the full flavor you find in garden fresh tomatoes. I use a variety of tomatoes, depending on what’s in my garden. I often use roma tomatoes, early girl tomatoes, and several other varieties.
If you have a surplus of garden fresh tomatoes, you might also want to try making oven roasted tomatoes.
What ingredients do I need?
Make this soup with fresh tomatoes, onions, carrots, chicken broth, brown sugar, salt and pepper and a bay leaf.
I like to use a finely ground white pepper for this soup, but you can also use ground black pepper if you prefer.
Tomatoes are often very acidic. Sugar is added in order to tame the acidity. Sweet onions, whole carrots and garlic are added to help balance the taste. You really want to add whole carrots here, not those small baby carrots. They just don’t have a ton of flavor. Don’t peel the carrots. There is so much flavor, and nutrients in the carrot skin.
How do I make the soup?
Cored tomatoes, chopped onions, chopped carrots, and whole garlic are all thrown together in a large stock pot and cooked on a low heat for about an hour. The only attention you need to give it is the occasional stir. 
Then throw everything into a food processor and puree mixture. 
The tomato mixture is then press through a food mill or a food strainer. 
This leaves you with just the beautiful sauce.
All the skins, seeds, and solids are discarded. 
Return the sauce to the stock pot for another hour of simmering! Just add homemade chicken broth, or veggie broth, salt and pepper and sugar and a bay leaf. Bring soup to a low heat and simmer for about one hour or until soup has reduced to a nice consistency.
Can I freeze this soup?
Yes, this soup can be frozen. Allow soup to cool and place in a freezer safe container. Freeze for up to 3 months. To use, thaw, heat and eat.
What should I serve with tomato soup?
Serve this tomato soup with a grilled cheese sandwich, homemade potato chips or ham and cheese biscuits.
Do I need any special equipment?
There are a few items you will need to make this soup:
Tips for making this soup:
- Use garden fresh tomatoes
- Cook over a low to medium low heat
- Stir occasionally to keep from scorching
Other Great Soup Recipes:
Creamy Tomato Soup – this is a quick cooked tomato soup
Creamy Chicken and Wild Rice Soup – creamy and delicious with wild rice
Cheesy Broccoli Soup – cheddar cheese and broccoli are the stars
Chicken Noodle Soup – a classic made with small pasta for the noodles
Clam Chowder – a white creamy clam chowder
Enchilada Soup – a delicious Mexican soup
Butternut Squash Soup – creamy and delicious
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This recipe was originally published in September, 2015. The pictures and recipe have been updated.
Slow Cooked Tomato Soup
Fresh ingredients and a long slow cooking make this soup spectacular.
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Instructions
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Wash, core, and roughly chop tomatoes
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Add tomatoes, onions, carrots, and garlic into a large stock pot.
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Heat slowly over low heat.
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Stir occasionally
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When all ingredients are soft and cooked through, approximately 1 hour, remove from heat
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Process tomato mixture in a food processor for approximately 30 seconds. You will need to do this in small batches.
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Placed pureed tomatoes into a food mill or a food strainer to separate seeds, pulp and sauce.
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Return sauce to pan.
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Add chicken broth, salt and pepper and brown sugar and bay leaf
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Continue cooking for about one hour allowing soup to reduce.
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Remove bay leaf before serving
Ratings
- Use garden fresh tomatoes
- Cook over a low to medium low heat
- Stir occasionally to keep from scorching
- Soup can be cooled and frozen. Allow to thaw before reheating.
- Vegetable broth can be used to make this a vegan soup.
- Black pepper can be used instead of white pepper.
Nutrition Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Serving: 2cupscalories: 155caloriesCarbohydrates: 34gprotein: 6gFat: 1gSaturated Fat: 1gSodium: 1353mgPotassium: 1342mgfiber: 6gSugar: 24gVitamin A: 3845UIVitamin C: 82mgCalcium: 81mgIron: 2mg
Adapted from Ina Garten
