Go Back
Fresh tomato soup served with cheese toast.

Fresh Tomato Soup Recipe

If you have a few extra ripe tomatoes on hand and are wondering what to do with them, make tomato soup. It's quick and easy, and the result will be a pleasant surprise. Fresh tomatoes and the proper preparation will give the soup the desired taste; simply follow the instructions in my recipe!
Course Soup
Cuisine Czech
Keyword Tomato Recipes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 81kcal


  • 1 pound fresh tomatoes (450 g) about 5-6 mid-sized tomatoes
  • 2 Tablespoons sunflower oil optionally rapeseed or olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 bay leaf
  • 2 cups vegetable broth /480 ml)
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper freshly ground

Topping (optional):

  • 1 teaspoon sour cream
  • 2 teaspoons basil pesto or 1 tsp green basil leaves, chopped


  • First, peel the tomato skins. Wash them, and remove the green stems. Cut them shallowly crosswise with a knife. Put them in boiling water and let them cook for a minute under the lid, but no longer. Then drain the water and pour ice-cold water over the tomatoes to cool them and stop the cooking process. Remove the skin with a knife and cut the tomatoes into smaller pieces. Put them aside in a bowl.
  • Peel the onion and chop it finely. Peel the garlic and chop the cloves into slices. In a soup pot (I use my favorite cast iron Dutch oven), heat the oil over medium-high heat. Fry the onion in the oil until golden brown, add the garlic towards the end, and let its aroma develop.
  • Add the bay leaf and chopped peeled tomatoes to the onion base. Season with salt and pepper. Cook on the stove for 15 minutes without a lid to evaporate some of the liquid.
  • Pour in the vegetable stock and bring to a boil. Then reduce the heat to low, cover the pot and let it bubble for another 20 minutes.
  • Remove the bay leaf from the tomato soup and puree it using an immersion stick blender. If necessary, season with salt or pepper.


  • SERVING: Tomato soup tastes best when served fresh and warm. Garnish with a spoonful of sour cream or white yogurt in the bowl.
  • Extra tip: If you feel the soup is tart for your taste, add a pinch of sugar to a bowl of soup and stir.
  • You can garnish it with green leaves of fresh basil. Optionally, add a teaspoon or two of basil pesto to the soup.
  • Tomato soup pairs well with crusty bread or toast. I topped my toast with grilled cheese. You may also cut the cheese into small pieces and add them to the hot soup; they will melt when it's ready to serve.
  • STORAGE: If you have any soup left over, let it cool completely and store it in the fridge. It will keep for 4-5 days.
  • Use ripe tomatoes for the soup. Orange, unripe tomatoes are harder to peel. In addition, they do not provide the typical full summer flavor of red tomatoes.
  • Tomatoes will thicken the soup naturally, turning it into a slightly dense cream. The soup is gluten-free, suitable even for celiacs with food allergies to gluten.


Calories: 81kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 6g | Sodium: 1053mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.1mg