From Garden to Freezer to Bowl
Turning Your Frozen Summer Harvest into Fall Comfort Food
Thousands of you loved and shared our recent video on The Sacred Rush of Tomato Season. Thank you for joining us at Fresh Roots Living! We’ve been thrilled to see your enthusiasm and answer your questions. The top question we received was, “What do you do with frozen tomato puree after it comes out of the freezer?” Today, we’re sharing our family’s favorite Creamy Tomato Soup recipe—a simple, five-ingredient dish that’s fast, flavorful, and soul-warming. This soup is what we reach for on cold fall nights when we want something warm, nourishing, and uncomplicated. The frozen puree from summer transforms into comfort in a bowl.
Why This Recipe?
This creamy tomato soup is a celebration of simplicity and flavor. It transforms your frozen tomato puree (or canned tomatoes, like organic Muir Glen) into a velvety, fragrant dish with just a handful of ingredients: onion, garlic, butter, cream, and chicken stock. We love its versatility—you can make it on the stovetop for that toasted garlic-onion aroma or toss everything into a Vitamix with a soup setting for a quick, hands-off approach. Plus, it’s endlessly customizable with garnishes like fresh greens or a dollop of sour cream.
Ingredients
1 head of garlic (adjust to taste), finely chopped
1 large onions (depending on size and preference), chopped
2 tablespoons salted grass-fed organic butter
1.5 cups heavy cream
2 cups chicken stock
3 cups tomato puree (thawed from frozen or 28 oz canned Muir Glen)
Salt and freshly ground black pepper, to taste
Optional garnishes:
Finely chopped greens (e.g., spinach, Swiss chard, or chives)
Sour cream or crème fraîche
Instructions
Option 1: Stovetop Method
Sauté Aromatics: Melt 2 tablespoons of salted butter in a large pot over medium heat. Add the chopped garlic and onion(s). Sauté, stirring occasionally, until the onions are soft and translucent. The toasted fragrance of garlic and onion is unbeatable!
Add Liquids: Stir in 2 cups of chicken stock and 3 cups of tomato puree. Combine well.
Simmer: Bring to a gentle simmer, then reduce heat to low. Let it simmer for 15–20 minutes to meld the flavors.
Add Cream: Stir in 1.5 cups of heavy cream and heat through for 2–3 minutes. Avoid boiling to keep the texture smooth.
Blend: For a velvety texture, use an immersion blender or transfer in batches to a blender (like a Vitamix) to puree until smooth.
Season: Add salt and black pepper to taste. Adjust as needed.
Serve: Ladle into bowls. Garnish with finely chopped greens (like spinach, Swiss chard, or chives) and a dollop of sour cream or crème fraîche. Finish with a pinch of salt and pepper for extra flavor.
Option 2: Vitamix with Soup Setting
Combine Ingredients: Add the chopped garlic, onion, 2 tablespoons butter, 2 cups chicken stock, 3 cups tomato puree, and 1.5 cups heavy cream to a Vitamix with a soup setting. Season with mineral sea salt and black pepper.
Blend and Heat: Run the soup setting until the mixture is smooth and heated through. The Vitamix’s heating mechanism makes this a one-step wonder! (No Vitamix? Check out our favorite model here.)
Check Seasoning: Taste and adjust salt and pepper as needed.
Serve: Pour into bowls and garnish with chopped greens and a dollop of sour cream or crème fraîche. Add a sprinkle of salt and pepper for a final touch.
Tips and Variations
Garlic Love: We’re generous with garlic, using a whole head from our local farmer’s field (Jerry’s Garden) or our own garlic patch. Adjust to your taste—two cloves for a milder flavor or a full head for bold, healthy goodness. Garlic scapes, the fragrant flower stalks, add a pungent, fresh twist if you have them.
Onion Choice: Use one large onion or two smaller ones, depending on your preference. Organic garden onions bring incredible flavor.
Butter Matters: Opt for grass-fed, organic salted butter for richness. We buy in bulk from Costco or our local co-op.
Make It Your Own: Add a spoonful of homemade basil pesto for a twist, or keep it classic to let the tomatoes shine. For a vegan version, swap butter for olive oil, cream for coconut milk, and chicken stock for vegetable stock.
No Frozen Puree?: Canned organic tomatoes (like Muir Glen, diced or whole) work beautifully.
Garnish Creatively: Finely chopped spinach, Swiss chard, chives, or garlic scapes add color and freshness. A dollop of sour cream or crème fraîche makes it extra luxurious.
Why We Love It
This soup is more than a recipe—it’s a celebration of tomato season and the joy of simple, wholesome ingredients. Whether you’re savoring the fruits of your garden, supporting local farmers, or using pantry staples, this creamy tomato soup warms the soul. The Vitamix option makes it a weeknight lifesaver, while the stovetop method fills your kitchen with comforting aromas. Serve it plain for the kids or dress it up with garnishes for guests.
Enjoy this recipe on a cozy fall night, and let us know how it turns out! Share your creations with us at Fresh Roots Living, and stay tuned for more ways to make the most of your harvest.
More Ideas to Try
There are so many ways to use your pureed tomatoes and bring summer flavor into your mid-winter meals.
Casseroles
Other soups that use a tomato base
Spaghetti sauce
Pizza sauce
Taco meat
Shakshuka
Chili
Curry
Stew
Stuffed Peppers
Enjoy a recipe on a cozy fall night, and let us know how it turns out! Share your creations with us at Fresh Roots Living, and stay tuned for more ways to make the most of your harvest.
Cari Ann Carter is the best-selling author of Are Your Roots Right? Rightsize Your Space. Reclaim Your Life. and a multi-faceted entrepreneur with a passion for intentional living, design, and home.
She leads the Cari Ann Carter Group, bringing over 28 years of experience in real estate, design, build, and renovation, and is the creative voice behind DIY Designer Homestead.
Through Fresh Roots Living, she shares practical ideas for cooking, gardening, entertaining, and creating a home that supports your next chapter.