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Tomato Soup Base

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  • Prep 10 min
  • Total 60 min
  • Servings 7
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A tomato base can be eaten as-is (perfect with a toasty grilled cheese sandwich) or embellished with vegetables, lentils and even fish.
by: TBSP Nate
Updated May 7, 2015
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  • 8 cups basic vegetable or chicken stock
  • 6 large ripe tomatoes
  • Olive oil
  • Spices/ seasonings (optional)


  • 1
    Start with eight cups of basic vegetable or chicken stock.
  • 2
    Cut six large ripe tomatoes in half and scoop out the seeds. Place them cut side up on a baking sheet and drizzle with olive oil. Roast at 40° F for about 45 minutes or until wrinkled, but not burnt.
  • 3
    Add the tomatoes to the stock in a large pot and boil for five minutes.
  • 4
    Puree the tomatoes with the stock using an immersion blender, or toss into food processor to blend. Season to taste and enjoy.

Expert Tips

  • tip 1
    You can save time making tomato soup by replacing the roasted fresh tomatoes with a couple of 28 ounce cans of diced or crushed tomatoes.

Nutrition Information

No nutrition information available for this recipe
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