Go Back

Homemade Tomato Soup

Fresh homemade tomato soup made from fresh tomatoes, onion, garlic, and herbs.
Prep Time2 minutes
Cook Time3 hours
Servings: 8
Author: Amanda Nicole Smith

Ingredients

  • 20 small tomatoes
  • 2 cups water
  • 1 tsp salt
  • 1/2 cup onion
  • 2 garlic cloves
  • 1 cup parsley; fresh
  • 1 sprig rosemary; fresh
  • a few sprigs thyme; fresh
  • 1 cup basil; fresh

Optional

  • 1/2 tsp celery seeds
  • 1/4 tsp black peppercorn

Instructions

  • Add tomatoes, water, and salt to pot, bring to a boil, turn the heat to low and simmer for 20 minutes with the lid on.
  • Take the lid off, mash the tomatoes and let simmer for 1 hour.
  • Add in the rest of the ingredients, except the basil, and continue to simmer for another hour.
  • After 3 hours, or Once all the excess water evaporates, turn the heat off and let cool.
  • Cool enough to blend, or keep it chunky.
  • Once the soup is your preferred texture, put the soup in a mason jar and seal with a metal lid and band.
  • Let the soup cool to room temperature before refrigerating.

Notes

Add the basil after the soup has cooled, either blend it with the soup, or add it as garnish.
Use 1 tbsp each for dried herbs.
Store in the fridge for up to 3 months left unopened.
Once opened eat within the week.