Don’t just toss your tomatoes whole in the freezer, use this freezer Creamy Tomato Soup recipe to preserve them and have them ready for a meal.

It takes less time than traditional canning, and you will be using plenty of garden veggies and herbs that are in abundance right now.

Here I go into tools you need, ingredients, and instructions on how to make and freeze this Creamy Tomato & Zucchini Soup recipe right at home.

Let’s Dive In…

1. Creamy Tomato Soup Recipe for the Freezer
2. Thawing and Eating
3. That’s It!

Creamy Tomato Soup Recipe for the Freezer

Tools you Need

• Roasting Pans or Cookie Sheets, 2
• Large Stock Pot
• Immersion Blender or Tabletop Blender
• Freezer safe jars, or containers

Ingredients

Makes 7 pints

• 5 pounds of tomatoes, any shape, size, color
• 1 large onion
• 2 medium zucchini
• EVOO, enough to cover the vegetables liberally
• Salt, pepper
• 1 jar of roasted peppers, drained (you can roast 1 pepper yourself if you wish)
• 3-4 cloves of garlic (you can alternatively roast these with the other veggies if you wish)
• 2 tablespoons of tomato paste
• 1 cup frozen spinach
• 1/2 cup chopped, fresh basil
• 1 tablespoon sugar
• 2 teaspoon chicken bouillon powder
• 1/2 cup heavy cream
• salt, pepper, garlic powder to taste

Instructions

Do NOT can this recipe. This is only for the freezer.

1. Preheat your oven to 375 degrees F.
2. Slice your tomatoes in half and line the cookie sheet or roasting pan you are using. Cut the zucchini in half, place on the roasting pan. Chop your onion and place on the roasting pan.
3. Cover all the vegetables with EVOO, until thoroughly coated. Sprinkle salt and pepper over top.
4. Roast your vegetables for 45-60 minutes or until zucchini is soft and onions have some color.
5. Transfer your roasted vegetables to your large stock pot, juices included.
6. Add your jar of drained roasted peppers, garlic, tomato paste, spinach, basil, sugar, bouillon powder to the pot.
7. Stir, and let come up to a simmer.
8. Take your immersion blender and blend well, making sure no pieces were missed.
9. Keep soup at a simmer, add heavy cream. Adjust to taste with salt, pepper, and garlic powder.
10. Once soup is to your liking, take off the heat.
11. Clean your freezer safe jars in hot water.
12. Ladle your soup into your jars, leaving a 1.25-inch headspace or up to the “for freezing” line shown on the jar. Apply lids and bands finger tight.
13. Allow to cool on the countertop for 1-2 hours. Place in the freezer. They can last in the freezer for up to a year.

Thawing and Eating

Grab a jar up to a week you plan to make this soup and place it in the fridge to thaw.

You can use the soup once it’s thawed halfway through. So long as you can get the soup out of the jar.

Simply place it into a small soup pot and bring it up to a boil for 1-2 minutes and allow to simmer for 5 minutes. This will allow it to completely thaw and let the water that separated blend back together.

Serve with crunchy sandwiches, garlic bread, or with croutons on top.

If you pull it out and forget about it, it should stay fresh for about 3 weeks in the fridge. Do not eat moldy soup, though.

That’s It!

This is an easy way to get your tomatoes in the freezer in a ready to eat form.

Plus, with freezing, you can add or subtract ingredients without the risk.

What would you serve this soup with?

Enjoy!

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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