Adventures in Healthier Eating with 2 Kids and a Picky Husband

Homemade Garden Tomato Soup

2 WWPP Posted by 5 years ago 19 Comments

I’m not sure if this is actually how you make tomato soup as I’ve never made tomato soup that didn’t require a can opener and a red and white can. Regardless, this came out super tasty so why not share.

Saturday I was staring at a plethora of tomatoes on my counter. Some on their last legs just waiting to be eaten and others just picked from this weeks trip to the farm. My mom suggested I puree and freeze any that I don’t have time to use. Which I had all intention on doing until I got a whiff of the glories tomatoes in the blender.

Homemade Garden Tomato SoupThey just smelled SO good I wanted to drink the puree straight up! Instead I decided to add an onion and some garlic, heat it on the stove and call it soup.

What can I say.. I’m easy like that. Here’s what I did…

  • 15 tomatoes (I had a variety of different type, no idea what kinds all from the farm)
  • 1 small onion
  • 6 cloves of garlic
  • About 1/2 tsp kosher salt

Cut away any blemishes and stems and puree the tomatoes in the blender a few at a time.

Add the onion and garlic and blend until smooth.

Homemade Garden Tomato Soup - blended

Pour puree into a pot.

Homemade Garden Tomato Soup - pot

Bring to a boil adding 1/4 tsp of salt at a time until seasoned the way you like it.

Once boiling, lower and simmer for about 1/2 an hour. I served mine with a bit if feta and a sprinkle of parsley. Made it look pretty.

Homemade Garden Tomato Soup  - serve

The soup will get thicker and thicker the longer you simmer. Add water to get to your desired consistency. I like mind fairly think so it sticks to the grilled cheese. :)

Homemade Garden Tomato Soup - grilled cheese

Enjoy the soup, sort of with your family. Mine wouldn’t touch the stuff. Whatever! More for me. :)

The amount of servings will vary based on thickness. I got at least 4 cups out of my batch so that’s what I’ll base the nutritional information on. For my WW friends, officially this is 0 points but when I calculate the nutritional information it comes out to 1, you decide.

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of the recipe – about 1 Cup
Calories Fat Fiber WWPs
108 0g 4g old: 1 new: 2
Sugar Sat Fat Carbs Protein
12g 0g 22g 4g

See other recipes using: garlic, onion, tomato

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There are 19 comments so far. Join in on the conversation.


    September 20, 2010

    It looks good and is soooo simple! I'll definitely need to make this soon. Fall is rolling in quickly and I love to make a big pot of soup to munch on during the week. Thanks Roni! Reply

    Arlene @ Adventures in Weight Loss

    September 20, 2010

    That soup looks delicious. So simple, yet so good. Can't wait to try it. Reply


    September 20, 2010

    Looks great, I've made tomato soup from canned tomates, but never fresh. I like to pour in some skim milk towards the end to make it creamy. Reply


    September 20, 2010

    You could take come carrots and celery to some chicken stock and cook until soft and add to your blender and puree and add to your soup for that extra flavor and vitamin goodness. Did you remove the skin and most of the seeds from the tomatoes? Reply


    September 21, 2010

    Great idea Kelly! As for the tomatoes I blended whole, seeds and all. I'm too lazy to peel and seed. :) Reply


    September 21, 2010

    Delicious! I can't wait to dip a grilled cheese in there. Reply

    Gina Fit by 41 Maybe 42

    September 21, 2010

    I'm going to try this tomorrow. I just bought a bag of tomatoes from a farmers' market. I wasn't sure what I was going to do with them; I don't really like tomatoes to begin with until a neighbor gave me some from her garden. Yum! So, I bought some. I look forward to this. Reply


    September 22, 2010

    My Mom used to make tomato soup from tomato juice, adding a spoon of flour and some butter at the end. Those helped a lot to cut the acidity and "marinara without spices" feel of tomato puree. I'm always impressed by how many new recipes you manage to put up. I know you were paid to do that with the feta, but you keep it up even after that. I think I try a new recipe every month, but maybe not even that. Reply


    September 22, 2010

    RG - I get bored VERY easily. Honestly... I would make something new every night if I could. I rarely make the same thing the same way and if it wasn't for this site I wouldn't write anything down. It's kind of funny... I just cook whatever I have and hope it comes out. Sometimes it works... sometimes it doesn't. :) Reply


    September 23, 2010

    We love homemade tomato soup. Yes I do it skin and all, then strain when done. Did you also know that when you have extra tomatoes, you can take the core out cut up or leave whole skin and all. Then put into freezer bags in amounts that you'd use all at once. Then just freeze, great for sauce or tomato soup or to add to another soup recipe, during the winter months. I sometimes blanch the tomatoes and remove skin and core first. I also add cooked rice or macaroni to a serving of tomato soup. I don't add it to the whole pot as it swells up, and takes up all the broth. Reply


    September 23, 2010

    Thanks Nancy! LOVE that freezing idea! Reply

    Gina Fit by 41 Maybe 42

    September 24, 2010

    I did try it! The flavor was wonderful. I don't think I blended it long enough because it wasn't as smooth as yours. I posted about the adventure with it and my family: Reply


    September 26, 2010

    Roni, Can't wait to try this...I always love your recipes and I tell everyone about your site! Can you give any idea how to do this with canned tomatoes? I know it won't be as good but tomatoes are already out of season where I live and can be quite expensive. Thanks!! Reply


    September 26, 2010

    I tried making this, and I don't know what I did wrong, but mine didn't look anywhere near as appetizing as yours. =( Or taste, for that matter. Maybe it's because I've never been a fan of fresh tomatoes? Could also be because I've never made homemade tomato soup before, too. Reply


    September 27, 2010

    Jaymie - I don't see why you couldn't do it with canned but I don't now how many cans it would take. I'd think the stewed ones pureed would be tasty! try it with just 1-2 cans to see how much you get, it may only be a bowl or two. Reply


    September 27, 2010

    Ash - I knew this one was going to be hit or miss. I can honestly say if you don't like tomatoes you may not like this BUT the fact that yours didn't come out good could be a host of different variables. From the freshness and type of your tomatoes to how long you blended. Homemade will be a lit different than canned. You may want to try to strain it?? That could help too. Sorry it work out for you. Reply

    Gina Fit by 41 Maybe 42

    September 29, 2010

    Roni, what brand and model blender do you use? I think my is on its last legs (or blades? :) It didn't puree the tomatoes very well, and it doesn't pureee frozen strawberries or banana slices, either, without partly defrosting them (which defeats the purpose of having them frozen). Thanks! Reply


    October 1, 2010

    Gina - Here's all my blender info.. I should probably make it a post! Reply


    October 6, 2010

    thank you - i had a bunch of tomatoes from my CSA about to go bad, this was perfect. I normally hate tomato soup, but this was YUMMY, next time I'll probably add just a little basil as well :-) Reply