Can tomato soup be frozen?

Yes! Tomato soup can be frozen in an airtight container for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

What is a nonreactive pot?

A nonreactive pot is made of a material that will not negatively react with acids, like tomatoes. Glass, stainless steel or enameled pots are all nonreactive. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.

Can I use fresh tomatoes instead of canned?

Yes, but it's worth noting that canned tomatoes are not just a backup option — they're a true kitchen superstar. Harvested at their peak of ripeness and canned within hours, they offer consistently high quality and flavor, especially when fresh tomatoes aren't available. To use fresh tomatoes, start by selecting perfectly ripe tomatoes, preferably plum tomatoes, as they have fewer seeds and less water content. Blanch the tomatoes them in boiling water for about 30 seconds, then transfer them to an ice water bath to make the skin easy to remove. Once peeled, they are ready to use. For this recipe, you will need approximately 12 to 14 plum tomatoes.

Simple Homemade Tomato Soup - Once Upon a Chef

Classic Tomato Soup

By Jenn Segal

Adapted from Fine Cooking magazine

Beat the cold in the most delicious way: this simple tomato soup recipe transforms everyday ingredients into a nourishing bowl of goodness.

Servings: 10

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 60 Minutes

Ingredients

For the Soup

4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, divided
3 medium yellow onions, chopped (about 3½ cups)
3 large garlic cloves, minced
¼ cup all purpose flour
6 cups chicken broth

2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
½ teaspoon dried thyme
Salt
Freshly ground black pepper

For Serving (Optional)

Fresh chopped basil
Croutons

Freshly grated Parmigiano-Reggiano

Instructions

In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair with

Grilled Cheese

Nutrition Information

Per serving (10 servings)
Calories: 212
Fat: 13 g
Saturated fat: 5 g
Carbohydrates: 19 g
Sugar: 10 g
Fiber: 4 g
Protein: 6 g
Sodium: 682 mg
Cholesterol: 20 mg