Can I freeze this tomato soup with fresh tomatoes?

Absolutely! Just skip adding the cream or coconut milk before freezing—toss it in when reheating instead. Frozen in airtight containers, the soup base keeps beautifully for 3 months. Thaw overnight in the fridge, then warm gently on the stove while stirring in your dairy or dairy-free milk. Pro tip: leave some headspace in containers—those roasted tomato flavors expand when frozen!

How do I make vegan tomato soup?

Easy peasy! Swap the heavy cream for full-fat coconut milk—it adds the same luscious texture with a subtle tropical twist. I actually prefer coconut milk in summer because it makes this basil tomato soup taste so fresh. Just make sure your vegetable broth is vegan too (some brands sneak in sneaky chicken stock).

What’s the best type of tomatoes for summer tomato soup?

Ripe summer tomatoes are the undisputed champions here! Juicy beefsteak or heirloom varieties have the best balance of sweetness and acidity. Roma tomatoes work great too if you want thicker soup. My golden rule? Never use refrigerated tomatoes—cold kills their flavor. If you must buy supermarket tomatoes, leave them on the counter for a few days to ripen up.

Can I use canned tomatoes instead of fresh?

You can, but oh, you'll miss that bright summer tomato magic! Canned tomatoes (whole San Marzano style, drained) work in a pinch, but add 1 tsp sugar to balance their cooked flavor. Fresh tomatoes give that vibrant taste no can can match—especially when making roasted tomato soup where caramelization adds depth.

Is this soup good for meal planning?

It's perfect! The base keeps 4 days refrigerated—just add cream when reheating portions. For longer storage, freeze the tomato mixture alone (remember—no dairy yet!). I always double-batch during tomato season to enjoy that summer flavor year-round. Easy, healthy, and oh-so-rewarding when you're too busy to cook!

35-Minute Fresh Tomato Soup That Tastes Like Summer

Fresh Tomato Soup with Basil

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A simple, flavorful tomato soup made with ripe summer tomatoes, fresh basil, and your choice of cream or dairy-free milk.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 lbs fresh tomatoes, chopped
1 onion, diced
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1 cup vegetable broth
1/2 cup heavy cream or coconut milk
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Heat olive oil in a pot over medium heat.
Add onion and garlic, sauté until soft.
Add tomatoes and cook until they break down.
Pour in vegetable broth and simmer for 15 minutes.
Blend the soup until smooth.
Stir in cream or coconut milk and basil.
Season with salt and pepper.

Notes

For a roasted version, bake tomatoes and garlic at 400°F for 25 minutes before blending.
Use a slow cooker on low for 4 hours if preferred.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8g
Sodium: 300mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/fresh-tomato-soup-recipe-summer/