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Homemade Tomato Soup Recipe – Fresh Or Frozen

Struggling with what to do with the last of your tomato crop from your summer garden?

The last of our tomatoes from this year’s garden.

Homemade tomato soup is a great way to finish off your tomatoes. It can provide you with a healthy meal in the middle of winter or a quick option when you are recovering from those back to school or wintertime colds!  When coupled with a grilled cheese sandwich (aka toasted cheese as Jim calls them), your meal can be ready in less than 5 minutes.

The health benefits of homemade tomato soup are plentiful.  It contains key ingredients that help to improve your health — vitamins, minerals and antioxidants, which are all needed to sustain good health.  Tomatoes and tomato soup also contain antioxidants which work to protect cells from free radical damage.   By making the soup yourself, you are using fresh ingredients and can cut the salt content significantly than the varieties you find in store-bought soup.  Finally, tomatoes have a high vitamin C content which is needed to help absorb iron. These particular vitamins and minerals are important to women with osteoporosis and iron-deficiency anemia.

If you really want to know what goes into the food that you eat.  What better way to be sure than to make it yourself!


Homemade Tomato Soup simmering before canning.

Homemade Tomato Soup Recipe
6 onions, chopped
1 stalk of celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice)
1/2 cup sugar
2 Tablespoons  salt
1 Tablespoon crushed black pepper
1 cup butter
1 cup flour
1/4 cup lemon juice

Tomato Juice – after put through the strainer

1. Chop onions and celery.
2. Place in large stockpot with just enough water to keep them from burning.
3. While this simmers, cut tomatoes (remove stems if not using strainer).
4. Add to pot and cook until tender.
5. Place this all through strainer or food mill
6. Reserve 2 cups of juice and chill

Mixing flour, milk, and the juice

Mixing the flour, milk and the juice

7.Add remaining juice back into the pot
8. Add sugar, salt, pepper and lemon juice and heat until warm (not boiling)
9. Cream butter and flour together and mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
10. Add butter/flour mixture to warmed tomato juice. (Add before it’s hot, to avoid lumps of flour!).
11. Stir well.
12. Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
13. Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
This recipe is great fresh or you can freeze some for later – either way – it’s a great way to use up those summer tomatoes.

To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).

***For an extra creamy soup, Wes, our 15 year old,  likes to substitute the milk for half and half.

23 Comments on Homemade Tomato Soup Recipe – Fresh Or Frozen

  1. Holly Dapore // August 6, 2013 at 4:59 am // Reply

    Thanks for the ideas for how to use up these tomatoes. Here from the Barn Hop. I have a question too about the soup–can I sub GF flour. Might try it but wondered if anyone else had tried it and let you know.

    • GF flour should work OK. Can anyone tell me whether this recipe can be processed in pint jars in a water bath or pressure canner and come out the same as if it were frozen? I’m really short of freezer space.

  2. Love your recipe but I have Celiac disease and cannot have any flour with gluten in it. I wonder if you recipe would work with clear jel that works with heat would work as a thickener for the soup.

  3. Hi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  4. danandmariel // October 5, 2012 at 10:54 am // Reply

    Thanks for linking up on ‘Or so she says…’, hope to see you again tomorrow for another round of ‘Your Great Idea’.

  5. Yum, pass the tomato soup please?!

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