What kind of tomatoes are best for tomato soup? Roma tomatoes are my favorite, but you can also use beefsteak, heirloom, or tomatoes on the vine to make soup.
First you need to peel the tomatoes. Bring a large pot of water to boil. Cut small X’s in the stem end of each tomato.
Drop the tomatoes in the boiling water for 1-2 minutes, then transfer them to a pot of cold water.
When the tomatoes are cool enough to handle, remove the skin. They should easily just slip off as you peel them.
Now chop them all up! It gets a little messy. 🙂
Either discard the skins or use them to make tomato powder! The less waste, the better. I'll link my tomato powder recipe to this slide.
Meanwhile, saute the onions and garlic in a large soup pot with oil.
Add the tomatoes to the pot and season with salt and pepper. After a few minutes, turn up the heat, pour in the vegetable broth, and bring the mixture to boil.
Once it’s boiling, turn the heat to low and let the soup simmer for 30 minutes.
Use an immersion or regular blender to puree the tomato soup.
Return it to the pot and stir in the heavy cream. Allow to simmer to thicken up.
Now the best part, time to serve and enjoy that fresh tomato soup!
Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC where we grow all our own food! Follow me on Instagram and say hi!