Frozen Whole Tomatoes Tomato Soup
A cozy, stovetop tomato soup made from frozen whole tomatoes—no peeling, no roasting, just simple ingredients and a gentle simmer. Bright, fresh-from-the-garden flavor that’s perfect for pairing with grilled cheese or crusty bread.
Ingredients
- 8-10 frozen whole tomatoes about 2 1/2 to 3 pounds; any variety (Romas, beefsteaks, or mixed garden tomatoes)
- 2 tablespoons olive oil or unsalted butter for a richer flavor
- 1 medium yellow onion diced (about 1 cup)
- 2 cloves garlic minced, or use 1 teaspoon garlic powder
- 1 medium carrot peeled and diced
- 1 rib celery diced (optional, for depth of flavor)
- 2-3 cups vegetable broth or chicken broth start with 2 cups and add more to reach desired consistency
- 1-2 teaspoons sugar or honey optional, to balance acidity; adjust to taste
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon dried oregano
- 1 bay leaf optional
- 1-2 tablespoons tomato paste optional, for deeper tomato flavor if tomatoes are mild
- pinch red pepper flakes optional, for gentle heat
- 1/2-3/4 cup heavy cream, half-and-half, or whole milk for creaminess; see notes for yogurt or vegan options
- 1/2 cup plain Greek yogurt optional, whole milk Greek yogurt for creaminess; temper before adding
- 1/2 cup full-fat coconut milk or creamy plant-based milk optional, for a vegan/dairy-free version
- 1/4 cup Parmesan cheese grated; optional, for stirring in or garnishing
- fresh herbs such as basil, parsley, or thyme, for garnish
Instructions
- Heat the olive oil (or butter) in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent and just starting to turn golden.2 tablespoons olive oil, 1 medium yellow onion, 1 medium carrot, 1 rib celery
- Stir in the minced garlic, dried basil, dried oregano, and a pinch of red pepper flakes if using. Cook for 30–60 seconds, just until fragrant. If you’re using tomato paste, add it now and cook for another 1–2 minutes, stirring, to deepen the flavor.2 cloves garlic, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1-2 tablespoons tomato paste, pinch red pepper flakes
- Carefully add the frozen whole tomatoes straight from the freezer into the pot. No need to thaw or peel. Cover with a lid and let them heat for about 5–10 minutes; as they soften, use a wooden spoon to gently press and break them into chunks. If large pieces of skin slip off, you can remove them with tongs or leave them to blend in later.8-10 frozen whole tomatoes
- Add 2 cups of broth to start, along with the bay leaf, salt, pepper, and 1 teaspoon of sugar or honey. Stir well, scraping the bottom of the pot so nothing sticks. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 25–30 minutes, until the tomatoes have broken down and the vegetables are very tender.2-3 cups vegetable broth or chicken broth, 1-2 teaspoons sugar or honey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 bay leaf
- After simmering, taste the soup. If it’s too tangy, add more sugar or honey 1/2 teaspoon at a time. If it tastes flat, add another pinch of salt, pepper, or a bit more dried basil. If the soup is too thick, add more broth in small amounts; if it’s too thin, let it simmer longer uncovered.2-3 cups vegetable broth or chicken broth, 1-2 teaspoons sugar or honey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil
- Remove the bay leaf. For a smooth soup, use an immersion blender right in the pot and blend until silky. For a chunky, rustic texture, use a potato masher to break up the tomatoes and vegetables, leaving some texture. For an ultra-smooth soup, carefully transfer in batches to a countertop blender, filling it no more than halfway and venting the lid for steam.
- If you used a countertop blender, return the soup to the pot over low heat. Stir in your choice of heavy cream, half-and-half, whole milk, coconut milk, or other creamy plant-based milk. If using Greek yogurt, whisk it first with a small ladle of hot soup in a separate bowl to temper, then stir it back into the pot. Warm gently for 3–5 minutes without boiling, then taste and adjust seasoning if needed.1/2-3/4 cup heavy cream, half-and-half, or whole milk, 1/2 cup plain Greek yogurt, 1/2 cup full-fat coconut milk or creamy plant-based milk
- Ladle the soup into bowls. Garnish with fresh basil or other herbs, a swirl of cream, a sprinkle of grated Parmesan if using, and a crack of black pepper. Serve hot with grilled cheese, crusty bread, or a simple green salad.1/4 cup Parmesan cheese, fresh herbs
Notes
YIELD & TIMING: Makes about 4 large bowls (or 6 smaller cups). Prep time: 10–15 minutes. Cook time: 30–35 minutes. Total time: 45–50 minutes.
VARIATIONS:
- Creamy Basil Tomato Soup: Stir in extra fresh basil at the end and blend smooth.
- Tomato Vegetable Soup: After blending, add 1–2 cups small-cut veggies (zucchini, green beans, peas, or diced potatoes) and simmer until tender.
- Roasted Garlic Twist: Add a whole head of roasted garlic (squeezed from skins) before blending.
- Smoky Tomato Soup: Add 1/2 teaspoon smoked paprika and a pinch of chipotle powder while simmering.
- Protein Boost: Stir in cooked white beans, lentils, or shredded rotisserie chicken after blending and simmer a few minutes.
- Light & Bright: Skip the cream and finish with a drizzle of good olive oil and extra fresh herbs. STORAGE: Cool to room temperature, then refrigerate in an airtight container for up to 4–5 days (3–4 days if you added dairy). To freeze, cool completely and store in freezer-safe containers or bags for up to 3 months. For best texture, freeze before adding dairy and stir in cream or coconut milk after reheating. REHEATING: Warm gently on the stovetop over low to medium heat, adding a splash of broth or water if too thick, or reheat in the microwave in 30–60 second bursts, stirring between. If the soup separates after freezing (especially with cream), whisk gently while warming. TIPS: Frozen whole tomatoes cook down quickly and give a naturally velvety texture. A small carrot adds sweetness and body without making the soup taste like vegetable soup. Always taste and adjust salt and sugar at the end to balance acidity. An immersion blender makes blending hot soups much easier and safer.
- Creamy Basil Tomato Soup: Stir in extra fresh basil at the end and blend smooth.
- Tomato Vegetable Soup: After blending, add 1–2 cups small-cut veggies (zucchini, green beans, peas, or diced potatoes) and simmer until tender.
- Roasted Garlic Twist: Add a whole head of roasted garlic (squeezed from skins) before blending.
- Smoky Tomato Soup: Add 1/2 teaspoon smoked paprika and a pinch of chipotle powder while simmering.
- Protein Boost: Stir in cooked white beans, lentils, or shredded rotisserie chicken after blending and simmer a few minutes.
- Light & Bright: Skip the cream and finish with a drizzle of good olive oil and extra fresh herbs. STORAGE: Cool to room temperature, then refrigerate in an airtight container for up to 4–5 days (3–4 days if you added dairy). To freeze, cool completely and store in freezer-safe containers or bags for up to 3 months. For best texture, freeze before adding dairy and stir in cream or coconut milk after reheating. REHEATING: Warm gently on the stovetop over low to medium heat, adding a splash of broth or water if too thick, or reheat in the microwave in 30–60 second bursts, stirring between. If the soup separates after freezing (especially with cream), whisk gently while warming. TIPS: Frozen whole tomatoes cook down quickly and give a naturally velvety texture. A small carrot adds sweetness and body without making the soup taste like vegetable soup. Always taste and adjust salt and sugar at the end to balance acidity. An immersion blender makes blending hot soups much easier and safer.
Nutrition
Calories: 200kcal
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