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.

Frozen Whole Tomatoes Tomato Soup Recipes Made Easy

Name: Frozen Whole Tomatoes Tomato Soup Recipes Made Easy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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

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

Scale

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

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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.

[caption id="attachment_2463" align="alignleft" width="214"] Frozen whole tomatoes in a bowl for frozen whole tomatoes tomato soup recipes

Frozen whole tomatoes your secret to year-round rich, homemade soup[/caption]

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