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If you happen to have a freezer full of bags of frozen whole tomatoes, you are about 10 minutes away from the best damn homemade tomato soup that tastes like it’s been sitting on the stove all day, only after your frozen self slogged through the grocery store aisles for canned ones. This easy recipe is going to show you exactly how to make tomato soup from frozen whole tomatoes on the stove and Instant Pot with or without cream, dairy-free swaps AND a roasted-from-frozen flavor boost! You’ll find freezer meal prep tips, troubleshooting fixes, toppings, serving ideas and — of course — FAQs: Everything you need for a weeknight win. Why Frozen Whole Tomatoes Are a Great Idea What to do with frozen tomatoes: Frozen tomatoes are ideal for soup: The skins melt right off when heated, no blanching required. Ruptured cell walls/soft tomatoes: When you freeze tomatoes, it bursts their cell walls and they become almost soft very quickly — and so flavorful. They’re picked ripe and then frozen — perfect for off season soup that has great taste unlike most winter fresh tomatoes. Long-tail keywords to keep in mind and cherish as you read, cook: How (in the world) to make tomato soup from frozen tomato whole tomatoes Best tomato soup using frozen tomatoes Freezer friendly—and creamy!—tomato soup without cream Key Ingredients and Smart Swaps 3 pounds whole frozen tomatoes, such as Damsels (remove stems before freezing if you can). Onion: 1 medium, diced. Carrot: 1 medium, chopped (natural sweetness is more adventurous than sugar). Garlic: 3 cloves, minced. Olive oil or butter: 2 tablespoons. Broth: 2 to 3 cups low-sodium chicken or vegetable broth, plus more if needed for consistency. Tomato paste: 2 tablespoons, at once to supply umami and color. Seasoning: 1.25 to start, then taste (tsp kosher salt); 0.5 tsp black pepper. Herbs: 1 teaspoon dried basil or Italian seasoning, or a small handful of fresh basil at the end. Creaminess (choose your own adventure): 1/2 to 3/4 cup heavy cream/half and half/full-fat canned coconut milk, or 1 cup rinsed white beans for thickening (if going dairy free). Acid balance: 1 to 2 teaspoons sherry vinegar, red wine vinegar or lemon juice, to brighten in the end. Optional boosters: 1 roasted red pepper for sweetness and depth. 1 teaspoon smoked paprika, for a subtle campfire taste. 1 teaspoon fish sauce, or 1 anchovy (dissolved in oil), for savory umami; optional if vegetarian is a requirement. Recipe 1: Stove Top Classic Tomato Soup from Frozen Whole Tomatoes Serves: 4 to 6 Ingredients 3 lb frozen whole tomatoes 2 tbsp olive oil or butter 1 medium onion, diced 1 medium carrot, diced 3 cloves garlic, minced 2 tbsp tomato paste 2.5 cups low-sodium broth, or more as needed 1 teaspoon basil (or 1/2 cup fresh leaves at the finish line) 1.25 tsp kosher salt, or more to taste 0.5 tsp black pepper 1/2 to 3/4 cup heavy cream or coconut milk, or 1 cup white beans I to 2 tsp vinegar or lemon juice, as necessary, to taste Instructions Step 1: Sauté aromatics — Heat oil in a large pot over medium. Add onion and carrot. Transfer the eggplant to the flour on the baking sheet and cook 6 to 8 minutes, until tender and just golden. NOTE: May add slight amount of minced garlic, and cook 30 seconds. Step 2: To make the build base: Mix in tomato paste and cook for 1 minute until dark. Step 3: Pour in the frozen whole tomatoes and 2 cups of broth. Side note: Cover, reduce heat to medium-low and cook 15 minutes, stirring and breaking up tomatoes as they thaw. Step 4: Skinslips: With tongs, remove loosened skins from tomatoes and discard. If any are left, that is ok, you will also mix. Step 5: Add the seasoning: dried basil, salt, and pepper, and simmer Simmer 10 minutes. Add more broth if too thick. Step 6: Blend: Take an immersion blender and blend until smooth and velvety. Or carefully blend in batches. Step 7: Make it smooth: Add cream, coconut milk, or white beans (for extra-smooth, then blend again). Heat 2 minutes. Step 8: Add some acidity: Remove from the heat, add a splash of vinegar or lemon juice. Season the same way you would for any stew — with salt, pepper, and vinegar or lemon juice to taste. Step 9: Garnish and serve hot with crispy sides. Step 10: Turn it into a meal: Serve alongside grilled cheese, garlic bread or a green salad. Recipe 2: Instant Pot Tomato Soup (from Frozen Whole Tomatoes) Serves: 4 to 6 Ingredients Same as Recipe 1 Instructions Sauté: While the Instant Pot is on, pressing on Sauté Add oil, onion, and carrot. Cook 5 minutes. Add garlic; cook 30 seconds. Add tomato paste; cook, stirring, 1 minute. Pressure Cook: Set your pot to "load and pressure cook"; place frozen tomatoes into your pot along with 2 cups broth as well as salt, pepper and dried basil. Seal. Pressure cook on high for 8 minutes; natural release 5 min, then quick release. Peel off skins and combine: If you think there are any skins left, gently remove them. Using an immersion blender, blend until smooth. Texture + Add Ins: Stir in crème, coconut milk or white beans (think of mixing it up if using beans). Add vinegar or lemon juice. Check seasoning and thin with broth to desired consistency. Flavour Booster Roast-From-Frozen (Optional but So Good!) For deeper, slightly smoky flavor: Heat oven to 450°F. Spread frozen whole tomatoes on a rimmed sheet pan and drizzle with 1 tablespoon olive oil and a pinch of salt. Transfer to oven; roast until edges are blistered and juices have reduced, 20 to 25 minutes. Continue with either version of the recipe, adding the roasted tomatoes and all pan juices to the pot. You can also roast onions and carrot (cut into quarters) together with the tomatoes to add sweetness. Toppings and Serving Ideas Something crispy: Croutons, smashed crackers, toasted breadcrumbs, and crispy chickpeas all provide crunch. Swirls of cream (or pesto, or basil oil, or Greek yogurt) for garnish. Cheese: shaved parmesan, cheddar, or mozzarella pearls. Fresh herbs: such as basil, chives or parsley. Sides: Tuna melt, grilled cheese, avocado toast or warm baguette. Variations You’ll Love Creamy tomato soup, dairy-free — swap out cream for full-fat coconut milk or white beans. Blend in 1 roasted red pepper for roasted red pepper tomato soup. Spicy tomato soup: Stir in 0.25 to 0.5 teaspoon red pepper flakes or a pinch of cayenne. Tomato basil bisque: Stir in 0.5 cup torn fresh basil and additional cream. Tomato soup with added protein: Puree 1 cup white beans into the soup (and stir in grated Parmesan). For a tomato tortellini soup, add cheese tortellini and let it simmer with the soup for 4 to 6 minutes before serving. Vodka sauce: Add 1 to 2 tablespoons vodka during the simmer to deepen aromatics, then finish with cream. For smoky chipotle tomato soup: add 0.5 to 1 chopped chipotle in adobo. Tomato Soup with Frozen or Fresh Tomatoes Factor Frozen Whole Tomatoes Fresh Tomatoes Convenience Ready year-round; no blanching Requires blanching to peel Flavor Deep, concentrated after simmering Best in peak season only Texture Softens quickly; easy to blend Can be watery off-season Prep Time Faster once thawing starts More prep if peeling Cost “bargain if you freeze in season” Higher out of season Cream Choices vs Non-Dairy Creaminess Option Texture Flavor Impact Notes Heavy cream Silky, rich Classic, neutral Add right before serving Half-and-half Lightly creamy Mild Lower calories than cream Coconut milk (full-fat) Lush, smooth Subtle coconut Great dairy-free option White beans (blended) Thick, hearty Neutral, savory High fiber/protein Greek yogurt Tangy, creamy Slight tang Cool slightly before removing from the heat to prevent clogging Batch-Freezing, Storage, and Reheating This recipe thrives with freezer meal planning. How to freeze Cool soup quickly. Pour into shallow dishes to cool more quickly. Divide into 1- to 2-cup portions, and use it for packable lunches. When filling containers, leave some headspace to allow for expansion. Label with name and date. Freeze for up to 3 months for best quality. Reheating Stovetop: Warm over medium, adding a splash of broth or water to thin. Microwave: Reheat in 30-second intervals, stirring between. From the freezer: Thaw overnight in the refrigerator or reheat gently (covered) from frozen. Food safety quick notes Chill quickly in shallow containers. Reheat to steaming-hot throughout. Avoid repeated thaw–refreeze cycles. Best containers for freezing Container Pros Cons Quart deli containers Stackable, reusable Can stain Glass jars (wide-mouth) Plastic-free, durable Allow for headspace to avoid cracking Freezer bags (flat) Space-saving Single-use for many kitchens Souper cubes/silicone trays Portion control Requires tray + bag Pro Tips and Troubleshooting Too acidic? Swirl in 1 to 2 teaspoons (or more) cream, coconut milk or a small pat of butter; or stir in some grated Parmesan. A smidgen of sugar or a bit of honey is nice, but try carrot first. Too sweet or flat? Then add 1 to 2 teaspoons vinegar or lemon juice along with a grind of pepper and more salt. Too thin? Simmer, uncovered, for 5 to 10 minutes. Or purée in 1/2 cup white beans for fiber and thickening. Too thick? When all is sautéed and boiling hot, add warm broth in small bits. Lacking depth? Stir in 1 teaspoon tomato paste, a spoonful of miso or a few drops of fish sauce or smoked paprika. Grainy texture? Puree longer or push through a fine-mesh strainer for a restaurant-smooth consistency. Skin bits bothersome? Remove as many as you can while the chiles simmer, then puree well. Make-Ahead and Meal Prep Make a double batch on Sunday and pack lunches for the week. Freeze half before adding the cream, then do so after reheating for richest texture. Prep “aromatic packs.” Pre-diced onion, carrot and garlic in freezer bags to dump-and-go with frozen tomatoes. Nutrition Snapshot (Per Serving) Per serving (based on 8, without chive and lemon garnish): With cream: approximately 180 to 230 calories, 12 to 18 grams fat, 4 to 6 grams protein, 16 to 22 grams carbohydrates. White beans, Dairy-free: around 150 to 190 calories, 4 to 6 grams fat, 7 to 10 grams protein, 22 to 26 g carbs. Specific values are provided for ingredients and portions. FAQs Q: Can I make tomato soup with frozen whole tomatoes instead of thawing them? A: Yes. Add them straight to the pot. As they simmer, they’ll thaw and begin to disintegrate. Peel away skins with tongs, lifting off. Q: Should I peel them? A: Not necessary, but taking most off helps to produce a finer texture. An immersion blender is useful if a few stubborn bits persist. Q: How can I prevent curdling when incorporating dairy? A: Turn down the heat and add cream toward the end. Never boil dairy after adding Add yogurt means Tempered first. Q: What broth is best? A: The low-sodium chicken broth provides a base of savory depth. Make it vegetarian tomato soup by using vegetable broth. Q: Can I use canned tomatoes instead of frozen ones? A: Yes. Toss in a 14.5-ounce can of (they have tomato and spices) for smokiness and body. Q: How long does homemade tomato soup keep in the fridge? A: Up to 4 days in a sealed container. Reheat until steaming-hot before serving. Q: How can I make this kid friendly? A: Sweeten with carrot, avoid the chile add-ins and end with a drizzle of cream and Parmesan. Conclusion Begin with frozen whole tomatoes and you’ll have quick, consistent tomato soup with peak-season flavor regardless of the season. Or use the stovetop or Instant Pot classic, attempt the roast-from-frozen upgrade and end with your favorite creamy or dairy-free option. Batch it, freeze it, and you’re 15 minutes from cozy bowls on demand. The best tomato soup from frozen tomatoes is simple, adaptable and totally weeknight-friendly.

Tomato Soup from Frozen Whole Tomatoes | Creamy, Freezer-Friendly

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