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+ servings
Two white bowls filled with soup.
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5 from 6 votes

Slow Cooked Tomato Soup

Fresh ingredients and a long slow cooking make this soup spectacular.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Homemade Tomato Soup, tomato soup
Servings: 5 servings
Calories: 155kcal
Author: Kathy


  • 5 pounds tomatoes
  • 2 medium onions chopped
  • 2 whole carrot chopped
  • 2-4 cloves garlic whole
  • 5 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 cup brown sugar
  • 1 bay leaf


  • Wash, core, and roughly chop tomatoes
  • Add tomatoes, onions, carrots, and garlic into a large stock pot.
  • Heat slowly over low heat.
  • Stir occasionally
  • When all ingredients are soft and cooked through, approximately 1 hour, remove from heat
  • Process tomato mixture in a food processor for approximately 30 seconds. You will need to do this in small batches.
  • Placed pureed tomatoes into a food mill or a food strainer to separate seeds, pulp and sauce.
  • Return sauce to pan.
  • Add chicken broth, salt and pepper and brown sugar and bay leaf
  • Continue cooking for about one hour allowing soup to reduce.
  • Remove bay leaf before serving


  • Use garden fresh tomatoes
  • Cook over a low to medium low heat
  • Stir occasionally to keep from scorching 
  • Soup can be cooled and frozen. Allow to thaw before reheating. 
  • Vegetable broth can be used to make this a vegan soup.
  • Black pepper can be used instead of white pepper.


Serving: 2cups | Calories: 155kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1353mg | Potassium: 1342mg | Fiber: 6g | Sugar: 24g | Vitamin A: 3845IU | Vitamin C: 82mg | Calcium: 81mg | Iron: 2mg