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+ servings
fresh yellow tomato soup with basil

Fresh yellow tomato soup

Clean and simple fresh yellow tomato soup recipe! Perfect homemade tomato soup with fresh tomatoes. No peeling necessary!

Course dinner, Soup
Cuisine American
Keyword vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 85 kcal
Author Trish Bozeman


  • 2 Tbsp extra virgin olive oil
  • 1 whole yellow onion, chopped (about 2 cups)
  • 2 medium carrots, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 2 cups)
  • 3 sprigs fresh thyme
  • 4-5 large yellow tomatoes, quartered* (about 4 lbs)
  • 6 cups vegetable stock
  • salt and pepper
  • fresh basil for serving


  1. Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion and saute until fragrant, about 3 mins. Add the carrots, celery, and thyme, and saute until until fragrant, about 2 minutes. Add the tomatoes and the stock. Increase heat, if needed, to bring just to a boil. Reduce heat to about medium, cover and simmer until tomatoes are very soft and able to puree, about 15 minutes.

  2. Remove the thyme sprigs. Puree the soup with an immersion blender or in batches in a blender. Season the soup with salt and pepper to taste.

  3. Serve with fresh basil, croutons, red pepper flakes, anything you'd like! Maybe dunk in some crusty bread. Enjoy!

Recipe Notes

*We used large yellow heirloom tomatoes, but any very large yellow tomato will work.

Nutrition Facts
Fresh yellow tomato soup
Amount Per Serving (1 bowl)
Calories 85 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 965mg40%
Potassium 100mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 3981IU80%
Vitamin C 2mg2%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.