Fresh tomato soup in a white dish

This fresh tomato soup is better than anything you will find in the store and won’t last long. A great way to use up fresh tomatoes. It’s the perfect soup for summer or winter. I have not tried it with canned tomatoes but see no reason why it would not work. My family loves this soup with grilled cheese or a pimento cheese sandwich.

Fresh Tomato Soup Ingredients Needed:

Chopped onion

Garlic cloves, peeled and chopped


Diced or chopped tomatoes with peelings left on

Chicken broth


Black pepper

White granulated sugar

1/2 teaspoon dried thyme

Dried oregano

Bay leaf, (optional)

Chopped fresh basil or 1 tablespoon dried

If you like this recipe, you may want to try our fresh tomato bread. It’s so good! Don’t forget about pimento cheese tomato pie.

Please scroll down for the full recipe.

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content. Join 1000’s of others today and start enjoying our magazine! 

Fresh Tomato Soup

This tomato soup recipe is better than anything you’ll find in a store. We love to serve it with a grilled cheese sandwich.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: Tomato Soup

Servings: 8 cups

  • 1 cup chopped onion
  • 4 cloves of garlic peeled and chopped
  • 3 tablespoons butter
  • 8 cups diced or chopped tomatoes with peelings left on
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons white granulated sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf (optional)
  • 2 to 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • Melt the butter in a large soup pot and cook onion and garlic.

  • Add in the tomatoes, chicken broth, salt, black pepper, sugar, thyme, oregano, bay leaf and basil.

  • Bring to a boil and turn down to low simmer. Cook for 20 minutes.

  • Put about 3 cups at a time into a blender and pulse 4 or 5 times being very careful not to get burned. I suggest letting the soup cool for a bit before placing in blender.

I usually let soup cool for a bit and hold a dishtowel over the top of the blender while pulsing to keep the top from flying off. This thickens the soup and grinds up peeling and seeds. You won’t know they are there. You could put through a food mill if you have one or use whatever you like. Enjoy!

Be sure and PIN our Fresh Tomato Soup for later:


Click here to follow us on Instagram.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses are allowed without the written permission of the copyright holder.


We will be happy to hear your thoughts

Leave a reply

Twelve 27 Shop
Enable registration in settings - general
Compare items
  • Total (0)
Shopping cart