Fresh homemade tomato soup

When I still lived with my parents, we very often ate homemade tomato soup. I loved that! Every Saturday was soup day, and in addition to soup, my father often made mini pizzas simply from bread. I am going to make this one myself again I am now thinking about it! In fact, it is very easy to make from old bread. No waste.

Tomato soup with meatballs

Back to the soup, because even though I know that homemade tomato soup is much tastier, I still sometimes used to get a ready-made can from the supermarket. Before I was a vegetarian, I used to eat one of those cans of a well-known brand of meatballs, but when I stopped eating meat more than 6 years ago, the urge to make my own tomato soup got stronger anyway.

After that, when my ex also looked at me wide-eyed as I opened a can (without balls, of course) and asked me why on earth I was doing that, I thought: ok time for something else. There I went: making real homemade tomato soup for the first time in my life. My parents loved that I now also continue the tradition of making my own tomato soup, although I don’t do it by default on Saturdays.

No more canned soup

And yes, everyone is right. Homemade is much tastier! I know, I know. Now I never buy packets or cans. For convenience, I just make a lot and freeze it. Now the only thing in need is to get a big freezer 😊. By the way, this recipe pairs excellently with homemade Italian bread.

Curious about more soup?

Fresh homemade tomato soup

Delicious fresh tomato soup all homemade
Preparation 10 minutes
Cooking time 35 minutes
Tijd totaal 45 minutes
Number of persons 2 persons


  • 1 kilo tomatoes roma or plain, skinned
  • 70 g tomato paste 1 can
  • 1 liters vegetable broth
  • 3 stalks of celery in thin rings
  • 1 large onion chopped
  • 1 clove of garlic pressed
  • handful of basil leaves in strips
  • 1 bay leaf
  • Salt
  • Pepper


  • Boil 1.5 liters of water and carve a cross in all the tomatoes. Place the tomatoes in a large bowl, then add the boiling water. Let stand for a while so that the skins loosen from the tomatoes.
  • After about 10-15 minutes, peel the tomatoes. Then cut them into coarse pieces.
  • Shred the onion, cut the celery into thin half rings and crush the garlic. Make the vegetable stock and cut the basil leaves into strips.
  • Get a large soup pan (that holds at least 2 liters) and fry the onion so that it smells good. Then add the garlic and celery. Fry together for a while and after about 1-2 minutes add the tomato paste as well.
  • Now that the vegetables are mixed, spoon in the skinned tomatoes. Mix well with the greens. Now pour in the vegetable stock and add the bay leaf. Bring to a boil.
  • When it boils, add salt and pepper to taste. Then add the basil leaves. The bay leaf you take out now.
  • Puree the mixture until it is completely liquid. Because it has whole tomatoes in it, the soup is a bit firmer. Would you like a smooth soup? Then still pass the pureed soup through a sieve. And then press everything well with a spoon so you don’t lose any moisture.
  • Delicious with Italian bread!


Handy to have
– 2 liter pan
– Hand blender or blender

Or tip from a fellow blogger: try this butternut soup with kohlrabi from MintGreenMind.