Basics: Tomato Soup

So I told you guys I went and picked 40 pounds of tomatoes. You might be wondering where they all went.


My ingenious cutting board solution for catching all the juices — put a jelly roll pan underneath!

About 15 pounds of Romas were turned into marinara sauce (I’m still working on perfecting the recipe…). Another 5 or so pounds of Romas were oven-dried. Two more pounds are in the freezer.

The garden tomatoes were thrown on the grill, sliced onto sandwiches and burgers, eaten over the sink out of hand….and the rest were destined for soup.

I grew up on Campbell’s condensed tomato soup (made with milk) and what my family calls “cheese toast” which is, now that I realize it, Lazy Mom’s grilled cheese. It is literally a piece of bread with a slice of cheese on top, toasted in the toaster oven. It tasted like miracles.

As an adult, my palate has changed, and I find most tomato soups sold in the stores to be too salty, too metallic-tasting, or hopped up with all sorts of ridiculous ingredients.

What’s in my tomato soup? Just 5 ingredients. Oh, and miracles.

Swirl in some cream for an easy bisque.

Swirl in some cream for an easy bisque.

Tomato Soup

This is a great way to use up an overabundant harvest or make good use of those “seconds” at the farmers’ markets. Obviously, the riper the tomatoes, the sweeter the soup but even mediocre tomatoes will make a pretty good batch. Makes about 2.5 quarts. Takes 10 minutes of chopping and an hour or so of simmering. Big reward, little effort. This recipe also freezes like a dream…if you can keep yourself from eating it all. It easily keeps for 2 weeks in an airtight container in the fridge…if you can make it last that long.
  • About 5 lb tomatoes, quartered and cores removed
  • 3 medium onions, roughly chopped
  • 4 tbsp olive oil, butter, or a combination. Or bacon fat would be delish too.
  • salt & pepper
  1. Preheat a large stock pot (my 8-qt. pot was filled to the brim) over med-low heat. Add your fat of choice, then add onions. Season with S&P.
  2. Prepare the tomatoes while the onions simmer away. Stir occasionally; you don’t want the onions to brown much.
  3. Add the tomatoes and turn heat up to medium. Stir every few minutes until the tomatoes have released most of their juice. Turn the heat up to med-high and let simmer for about an hour, stirring every 5 or 10 minutes.
  4. Blend the soup, using an immersion blender (or carefully transfer by batches to a regular blender — be careful! Hot soup!). If you’d like a thicker soup, let it boil down longer.
  5. Serve with cheese toast, or splash in some cream, or top with homemade croutons.
  6. Reminisce about your childhood and how simple things were.


  1. great photos!

  2. Oooo, I can’t wait to make this when I get home with all the tomatoes that are on my plants waiting for me. NH season is just a bit behind. Have you made any amazing gazpacho recipes by any chance?!

    1. Actually, I have never had gazpacho! I wanted to try some this year but I never seem to have cucumber around.
      The pics of your garden looked incredible, one day I will have one that big! Hopefully soon!

  3. […] am so. Freakin‘. Excited. for tomatoes. While I’ve been busy crying over my one lone tomato […]

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