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

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If you have a freezer full of whole tomatoes, you’re minutes away from the best homemade tomato soup. This recipe works on both stovetop and Instant Pot, with dairy or non-dairy options, roasted-from-frozen flavor, and freezer-friendly tips.

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

Why Frozen Tomatoes Work

  • Skins slip off when heated
  • Cell walls burst during freezing → soft & flavorful
  • Picked ripe & frozen → peak-season taste off-season

Key Ingredients

  • 3 lb frozen whole tomatoes
  • 1 medium onion, diced
  • 1 medium carrot, chopped
  • 3 garlic cloves, minced
  • 2 tbsp olive oil/butter
  • 2–3 cups low-sodium broth
  • 2 tbsp tomato paste
  • Seasoning: 1.25 tsp salt, ½ tsp black pepper
  • Herbs: 1 tsp dried basil or Italian seasoning
  • Creaminess: ½–¾ cup heavy cream/coconut milk or 1 cup white beans
  • Acid: 1–2 tsp sherry/red wine vinegar or lemon juice

Optional Boosters: Roasted red pepper, smoked paprika, fish sauce/anchovy

Stovetop Instructions

  1. Sauté onion & carrot in oil 6–8 min. Add garlic 30 sec.
  2. Mix in tomato paste 1 min.
  3. Add frozen tomatoes + broth, cook 15 min, breaking up tomatoes.
  4. Remove loose skins.
  5. Add seasoning & simmer 10 min.
  6. Blend until smooth.
  7. Add cream/coconut milk/beans, heat 2 min.
  8. Stir in vinegar/lemon juice.
  9. Garnish & serve with grilled cheese or bread.

Instant Pot Instructions

  • Sauté aromatics, add tomato paste 1 min.
  • Add frozen tomatoes + broth + seasoning.
  • Pressure cook 8 min, natural release 5 min.
  • Remove skins, blend, add cream or beans, vinegar/lemon.

Roast-from-Frozen Upgrade

  • Roast frozen tomatoes at 450°F 20–25 min for deeper flavor
  • Optionally roast onions & carrot for sweetness

Toppings & Pairings

  • Crunch: Croutons, toasted breadcrumbs, chickpeas
  • Swirls: Cream, pesto, Greek yogurt
  • Cheese: Parmesan, cheddar, mozzarella pearls
  • Sides: Grilled cheese, avocado toast, baguette

Variations

  • Dairy-free: Coconut milk or white beans
  • Roasted red pepper soup
  • Spicy: Red pepper flakes or cayenne
  • Tomato basil bisque: Add fresh basil & cream
  • Protein boost: Blend white beans
  • Tomato tortellini soup: Simmer cheese tortellini 4–6 min

Storage

  • Refrigerate up to 4 days
  • Freeze up to 3 months, leave headspace
  • Reheat gently, add broth if too thick

Final Note: Quick, adaptable, and perfect for weeknight soups using frozen tomatoes. Flavorful, creamy, and freezer-friendly.

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