Every gardener knows the feeling. By the end of the season, your freezer is packed with whole tomatoes you froze in a hurry. They sit there for months, waiting for the right recipe. Most people forget about them or turn to canned options. But here’s the secret: those frozen whole tomatoes are actually your best weapon for making the richest, creamiest tomato soup you’ll ever taste. This guide shows you exactly how to turn them into homemade comfort that beats anything from a store shelf.
Why You’ll Love frozen whole tomatoes tomato soup recipes
Frozen tomatoes aren’t a backup plan. They’re an upgrade. Picked at peak ripeness and preserved immediately, they lock in that deep garden flavor. When made into soup, they create a smoother, more balanced taste than canned or out-of-season fresh tomatoes.
Here’s how they compare:
| Feature | Frozen Tomatoes | Canned Tomatoes | Fresh (Out of Season) |
|---|---|---|---|
| Flavor | Peak-season taste preserved | May have a metallic edge | Often bland or watery |
| Cost | Very affordable if homegrown | Mid-range pricing | Typically more expensive |
| Convenience | Always ready to use | Shelf-stable | Must be used quickly |
Frozen tomatoes hit the sweet spot between flavor, cost, and ease of use.
Table of Contents
Ingredients Needed
For the Base:
- 2 tablespoons olive oil
- 1 cup onion, coarsely chopped
- 2 teaspoons garlic, chopped
For the Body of the Soup:
- 2 tablespoons all-purpose flour
- 4 cups frozen whole tomatoes, thawed and chopped
- 1/3 cup sun-dried tomatoes in oil, roughly chopped
- 2 tablespoons tomato paste
- 1 and 1/2 cups water
Seasoning and Finish:
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh basil or tiny bush basil leaves
How to Make frozen whole tomatoes tomato soup recipes
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Frozen Whole Tomatoes Tomato Soup Recipes Made Easy
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This rich, creamy tomato soup is made from frozen whole tomatoes for peak-season flavor anytime. A pantry-friendly recipe perfect for cozy meals.
Ingredients
2 tablespoons olive oil
1 cup onion, coarsely chopped
2 teaspoons garlic, chopped
2 tablespoons all-purpose flour
4 cups frozen whole tomatoes, thawed and chopped
1/3 cup sun-dried tomatoes in oil, roughly chopped
2 tablespoons tomato paste
1 and 1/2 cups water
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 teaspoon sugar
3 tablespoons unsalted butter
2 tablespoons chopped fresh basil or bush basil leaves
Instructions
1. Thaw the frozen tomatoes overnight in the fridge or run them under warm water until softened.
2. Peel the skins off the tomatoes once thawed. Use a knife to help if needed.
3. Remove the cores or blemishes. Chop or crush the tomatoes for cooking.
4. In a large pot, heat olive oil over medium. Add onion and cook for one minute.
5. Add garlic and cook for another minute, stirring constantly.
6. Add flour and stir well for one to two minutes to make a light roux.
7. Stir in thawed tomatoes, sun-dried tomatoes, tomato paste, water, salt, pepper, and sugar.
8. Bring to a boil, stir, then cover and simmer on low heat for 10 minutes.
9. Blend until smooth using a food mill, blender, or immersion blender.
10. Stir in butter until melted and soup is creamy.
11. Serve hot and garnish with fresh basil.
Notes
For extra creaminess, add a splash of heavy cream or milk at the end.
Drop a Parmesan rind into the soup while it simmers for added umami.
Use roasted frozen tomatoes for a deeper, smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Making frozen whole tomatoes tomato soup recipes is simple, but a few key steps will help you get the best flavor and texture.
Step 1: Thaw the Tomatoes
Place the frozen tomatoes in the refrigerator overnight. If you’re short on time, run them under warm water for a few minutes until they soften slightly.
Step 2: Peel the Skins
Once thawed, the skins will slip off with little effort. If needed, use a small knife to make a shallow cut in the skin to help it release.
Step 3: Prep for Cooking
Cut out the cores or any soft spots. Then chop or crush the tomatoes so they’re ready to go into the pot.
Step 4: Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about one minute until it begins to soften. Stir in the garlic and cook for another minute.
Step 5: Thicken with Flour
Sprinkle the flour over the onions and garlic. Stir constantly for one to two minutes. This creates a light roux that gives the soup body.
Step 6: Add the Tomatoes
Pour in the chopped thawed tomatoes, sun-dried tomatoes, and tomato paste. Stir well.
Step 7: Add Liquids and Season
Pour in the water. Add salt, pepper, and sugar. Stir again, then bring the mixture to a boil. Once boiling, cover and reduce heat. Let it simmer for 10 minutes to allow the flavors to meld.
Step 8: Blend Until Smooth
For a silky texture, push the soup through a food mill or fine mesh sieve. You can also use a standard blender or immersion blender to puree the soup until smooth.
Step 9: Finish with Butter
Return the soup to the pot if needed. Add the butter and stir until melted. This step adds richness and helps emulsify the soup.
Step 10: Garnish and Serve
Ladle the soup into bowls and top with fresh basil. Serve with grilled cheese, homemade croutons, or a swirl of cream.
Choose Your Adventure: 3 frozen whole tomatoes tomato soup recipes
Tomato soup doesn’t have to be one-size-fits-all. Depending on your time, taste, and kitchen tools, there’s a version that’s perfect for you. Try one or try them all.
Recipe 1: The Classic Creamy Tomato Soup
This version is all about comfort. It’s smooth, rich, and perfect for dunking a grilled cheese sandwich.
- Use the main recipe you just learned.
- Blend until silky using an immersion blender.
- Stir in a splash of cream or milk at the end for extra creaminess.
- Garnish with basil and cracked pepper.
Recipe 2: Rich and Smoky Roasted Tomato Soup
Roasting adds depth and a slightly smoky edge to the soup. Yes, you can roast tomatoes straight from frozen.
- Place frozen whole tomatoes on a baking sheet.
- Drizzle with olive oil and sprinkle with salt.
- Roast at 425°F for about 35 to 45 minutes until the skins blister and the tomatoes start to caramelize.
- Peel, chop, and continue with the soup recipe using your roasted tomatoes in place of thawed ones.
- Add smoked paprika or a roasted red pepper for extra depth.
Recipe 3: The 30-Minute Weeknight Wonder
Short on time? This streamlined version skips a few steps without losing flavor.
- Use pre-chopped frozen tomatoes or crush them by hand.
- Skip the flour and go straight to adding everything to the pot.
- Use an immersion blender directly after the simmer.
- Finish with butter or cream, and serve.
Each version delivers real flavor with frozen tomatoes as the star.
Pro Tips for Restaurant-Quality Tomato Soup
Turn your homemade tomato soup into something that tastes like it came from a cozy café. These tricks are simple but make a big difference.
Flavor Boosters
Cut the Acidity
If your soup tastes too sharp, add a tiny pinch of baking soda. It balances the acid without making the soup taste sweet. Another option is to grate a small carrot into the pot during cooking. It adds natural sweetness and body.
Add Umami
Drop a Parmesan rind into the pot while the soup simmers. It melts slightly, adding deep, savory flavor. Remove it before blending.
Boost the Base
Sauté onions low and slow until golden for extra sweetness. Toast the tomato paste for a minute before adding liquids to deepen the flavor.
Herb Pairings
Use fresh basil if you have it. If not, try oregano or a bay leaf for a more earthy taste. Add herbs toward the end of cooking to keep their flavor fresh and bright.
Serving Suggestions
- Classic grilled cheese is always a win. Try sharp cheddar or mozzarella.
- Make quick homemade croutons with stale bread, olive oil, and garlic powder.
- Add a swirl of pesto, sour cream, or heavy cream just before serving.
- Sprinkle grated Parmesan or chopped basil on top.
Your frozen whole tomatoes tomato soup recipes Questions, Answered
What can I do with my frozen whole tomatoes?
Frozen whole tomatoes are perfect for soups, sauces, and stews. Once thawed, they’re easy to peel and break down quickly in cooking. You can use them anywhere you’d use fresh or canned tomatoes.
Can I make soup from frozen tomatoes?
Yes, and it often tastes better than soup made from canned tomatoes. Thaw the tomatoes first, peel off the skins, and you’re ready to go. They hold onto their garden-fresh flavor, which gives your soup a richer taste.
Can I roast frozen tomatoes for tomato soup?
Absolutely. Place frozen tomatoes on a baking sheet, drizzle with olive oil, and roast them at 425°F until the skins blister and they begin to caramelize. Roasting straight from frozen is one of the easiest ways to deepen flavor.
What is the frozen tomato trick?
The trick is that frozen tomatoes peel effortlessly once thawed. No boiling water or ice baths needed. Just let them sit at room temperature or run under warm water, and the skins slide right off.
Conclusion
If your freezer is full of whole tomatoes, you’re not stuck. You’re stocked. Frozen tomatoes are more than just backup ingredients. They’re the key to making rich, creamy, deeply flavorful soup any time of year.
Whether you want something classic, smoky, or quick, you now have the steps, tips, and recipes to turn your frozen stash into a bowl of comfort.
Tried one of the recipes? Share your favorite version in the comments. Got questions? Drop them below and we’ll answer every one. Don’t forget to hit those share buttons and subscribe for more recipes that make the most of what you already have.
