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Aug 16, 2010 10:19 AM

Tomato Soup Recipe using Fresh Tomatoes

With tomatoes in great abundance at the farm stands, I'd love to make a fresh tomato soup. I'm not sure what kinds of tomatoes would be best. There are beautiful Romas, and I know those are typically good in sauces, but would they be the best choice for soup as well? I've got so many to choose from -- various heirlooms as well as tomatoes in a rainbow of colors including gold, orange, green and some that are so pale they look almost white. Then there are the beefsteaks and Big Boys and others. Oh, and I'd like to spice it up a bit, maybe with some serranos or other peppers.

Can anyone help me out with a recipe for a great tomato soup? Thanks!

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  1. ***** Paraphrased Recipe *****

    Cook's Illustrated Quick Food Processor Gazpacho

    Makes about 3 quarts, serving 8 to 10. Published July 1, 2001.

    A traditional garnish for gazpacho are more of the diced vegetables used in the soup. Cut up some additional vegetables for use as a garnish.

    Other garnish ingredients can include garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados.

    Serve soup in chilled bowls.


    3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and quartered
    2 medium red bell peppers (about 1 pound), cored, seeded, and cut into rough 1-inch pieces
    2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces
    1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
    2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
    2 teaspoons table salt
    1/3 cup sherry vinegar
    ground black pepper (to taste)
    5 cups tomato juice
    1 teaspoon hot pepper sauce (optional)
    8 ice cubes
    extra virgin olive oil for serving


    Process tomatoes in a food processor using the steel blades until they are chopped into 1/4 to 1-inch pieces; transfer chopped tomatoes to large bowl.

    Process the cucumbers and peppers, separately. Chop until they are cut into 1/4 to 1-inch pieces.

    Add the cucumbers and peppers to the bowl with tomatoes. Then add the onion, garlic, salt, vinegar, and ground black pepper to the bowl.

    Let stand about 5 minutes. This allows the vegetables to begin to release their juices.

    Stir in the tomato juice, the hot pepper sauce, and the ice cubes.

    Cover the bowl tightly and place in fridge to the blend flavors. This will take at least 4 hours. You can allow the flavors to blend up to 2 days before serving.

    Adjust salt and pepper seasonings to taste. Remove and throw away unmelted ice cubes. Serve cold. Drizzle each serving with about 1 teaspoon of extra-virgin olive oil. Add any desired garnishes (see note above).

    This finished recipe can be covered and refrigerated up to 2 days.

    1. Even better is to slow roast the Romas in the oven and then make the soup. Roasting intensifies and caramelizes the flavor. Here's a link to a NYTimes recipe, but there are many more online:

      1. Well, you're probably expecting pureed tomato soup recipes, but consider the alternative.

        Take some chicken stock, add some chopped ginger and some thyme, then bring to a boil and simmer for about 15 minutes. Scoop out the ginger and thyme. Then add some quartered tomatoes (beefsteaks are best) and cubed sweet potatoes (or Japanese yams), and bring the flavored stock back to a boil, then simmer for about 1 hour, until the tomatoes have broken down and the sweet potatoes are nearly falling apart. Before turning off the heat, add salt and white pepper to taste. Garnish with some shaved Parmesan if you prefer.

        It's a nice sweet and tart soup that isn't heavy but still quite filling.

        1. I don't remember where I got this recipe. It might have been here on CH. But we love it! It calls for plum tomatoes but I use whatever looks best in my garden.

          Tomato Bread Soup
          Serves 3 to 4

          3 pounds plum tomatoes
          3 tablespoons extra-virgin olive oil
          1 small onion, minced
          3 cloves garlic
          Salt and freshly ground black pepper
          2 cups sourdough bread, without crusts, cut into small cubes
          1/2 cup grated ricotta salata
          1 tablespoon minced fresh basil leaves

          1. Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine.
          2. Heat oil in 4-quart saucepan. Add onion and garlic and saute until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time.
          3. When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Check the seasoning.
          4. Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.

          Note: This is not your Campbell’s tomato soup! If you love vine ripe tomatoes at the height of summer this will make you happy. Ricotta salata cheese is not to be confused with ricotta cheese. Ricotta salata is a grating cheese. A little pricey, but worth getting for this soup. Find it usually in the imported cheese department.

          You don’t have to use sourdough bread although the tang it lends is nice. Any sturdy, crusty, artisan-type loaf will do. Oh, and you don’t have to trim the crusts either.