Absolutely! I trust they are washed and de stemmed.....just toss them into the pot....add some chicken broth, celery, onion, garlic, basil and some roasted red peppers!....top with a good grating of fresh grated parm.

There's a certain flavor that soup from fresh garden tomatoes has which you might not be able to replicate, but why wouldn't it work for normal tomato soup? Freezing redistributes the water and breaks down cell walls, but so does making soup. :) Should be fine! I like making Ina Garten's roasted tomato and basil soup, though I've never used frozen, I think it would be perfect for it.

Coincidently i just made a 'fresh' sauce last night with my frozen Heirloom slices. Onion celery garlic red pepper, added some of my roasted/smoked mixed pepper blend, from frozen. Sweat/simmer 1/2 hour, add partially thawed toms. Simmer. Added a parmesan rind and let that melt in. (usually they stay firm yet still give a nice subtle flavor). This rind was not so 'vintage' hard. It dissolved rather quickly and made the sauce divine. I used a stick blender to cream the sauce.

It was the most beautiful color rose. Delicious as a soup. I could have stopped there. But i had a mixed medley of seafood ready for the cast iron griddle and squid ink pasta plans.

And yes, a mucky mess roasting previously frozen toms.

You can freeze roasted toms next year. Roast a tray with a coarse chopped onion, some garlic cloves, a bit of sweet and hot pepper, (to taste), then freeze in useful portions. I have toms frozen anyway i could think to do, and all the ways i didn't have time to do. Harvest time gets very busy 'round here.

To be honest, i've never cared for tomato soup. Never as a child. Never as an adult. That changed the past couple years when i started making my own. A neighbor had been bugging me to make one last Spring. He loved it. Did flips for it. It was ok. I sent him home with 6 pints for their freezer. He had one when he got home and another the next day for lunch. Wonder if any made it to the freezer.

Usually tomato soup makes me look around for meatballs or pasta. Too tomatoey or ketchup-y.

Love my virginMary. Love my salsa and gazpacho. My tom soup not so much.

A grilled cheese truck in NYC puts out a hot pot with a spigot 'help yourself' style. Little cups to sip while waiting and for a sandwich. Then a re-fill as a dip. Delicious tom soup. It was thin and pink. No dairy as someone intolerant asked. No gluten. No meat based stock. -and somehow a gluten-free, dairy free grilled 'cheese' offering they prep ahead and use a separate panini press. Their grilled cheese is on a commercial griddle.

So i hit on something last night. After all my soups that use tomatoes but just a few, i think i can make a tomato soup to suit me/us. I did add a 1/4 cup of white wine after the onions and veg were soft and starting to dry out, then a shot of vodka. Cooked off, then the toms. I was making pasta sauce so i added some olives after stick blending.

For soup i would puree further with a pint of stock. Parm helped and a half slice of crusty bread common in Italian soups....Susan Spicer uses bread in her garlic soup. More veg, lots of garlic, even a leek and a small potato, lots of stock (could be a veg stock), still lots of tomatoes....want to make it now but we are having steak tonight, (: P)

I've make chili twice this season, big pots, with whole tomatoes I had frozen. Absolutely love it!

Madonna

I don't usually freeze tomatoes, but I did roast some and freeze them in "useful" portions, as sleevendog mentioned. When I do freeze tomatoes, they make fine chili and soup, as has been mentioned. If you don't like the "papery" bits of peel in your soup (I don't), the peels easily slip off when the tomatoes start to thaw, so you can discard them and use the tomatoes.

Madonna, it's good to see you!

Annie

Yay! Thanks guys! I like to make an Italian "bread soup", but had never tried it with frozen tomatoes. I'll give it a try and let you know! Nancy