How To Make Frozen Tomato Soup Concentrate For Easy Meals

This big batch frozen tomato soup concentrate is a simple way to preserve the harvest, save time on busy days, and have nourishing easy meals at your fingertips all year long.

Why Make a Concentrate?

When you’re a busy mom like me, simple lunch meals really lighten your load. But I want them to be healthy, hardy and homemade. 

So, I started creating a menu of recipes that I could make in batches and freeze. Then it would be easy to pull out whenever we need it. 

For the longest time, my oldest daughter’s favorite thing has been tomato soup. She’s never had it from a store, and keeping homemade tomato soup on hand all the time is hard unless it’s canned or frozen. 

In the summertime when tomatoes were fresh, I would make big batches of tomato soup concentrate and freeze them in one cup portions or less, to reheat and reconstitute with milk. 

It worked so well! 

I’m still doing it, even if I don’t have fresh tomatoes. 

Here’s the recipe I came up with that’s always a winner for my kids, easy to throw together, blend in the pot, and freeze in individually sized portions.

Just thaw on the stove and add milk to serve for an easy lunch! We like to pair it with classic grilled cheese sandwiches, a hot dog from pasture-raised animals, or some left-over meat.

How To Make Frozen Tomato Soup Concentrate For Easy Meals

1. Heat a large pot over medium heat with the butter.
2. Add the chopped onion and cook for 5 minutes until softened, stirring regularly.
3. Add the garlic, salt, pepper, oregano. Stir and add diced tomatoes, tomato paste, sweet potato, and broth.
4. Stir together and cook for 15 minutes, covered, until the onion is very soft.
5. After the soup has cooked, use an immersion blender to liquify everything.
6. Taste for seasonings, cool, and transfer to freezer containers.
7. To eat immediately, transfer a few cups of soup to a smaller pan and add about 1/2 cup milk to every 1 cup of tomato soup concentrate.

Freezing Instructions

After your soup is done, you can freeze it into smaller portions to pull out when you want it.

I like to use silicone muffin cups, or Souper Cubes. Muffin cups hold about 1/3 of a cup. And you can get Souper Cubes in a variety of sizes.

You can also freeze it in whatever size portions and containers work best for you! Just make sure you have a rough idea of how much it holds, so you know about how much milk to add when you reconstitute it.

I usually fill one 1-cup tray of Souper Cubes and however many muffin cups that leaves me. That way, I have a lot of possibilities with how much I get out at one time. For one kid, I might only need to thaw one muffin cup, but for 2 or 3, I’ll pull out a full Souper Cube or two.

How to Use and Dilute Frozen Tomato Soup Concentrate

I thaw each portion of concentrate quickly in a small saucepan on the stove, but you could also use the microwave if you wanted to.

I always eyeball the milk, and you might like more or less depending on your preferences, but it usually comes to about a 1:2 ratio of milk to soup concentrate. Just enough to cool it down again.

Frozen Tomato Soup Concentrate Recipe

Frozen Tomato Soup Concentrate

Margareta ~ www.maxonmade.com

This big batch frozen tomato soup concentrate is a simple way to have an easy nourishing meal at your fingertips on busy days.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Freezing Time 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Course Soup

Cuisine American

Servings 12 servings

Calories 74 kcal

Equipment

• 6-quart pot
• immersion blender
• Freezer containers/silicone muffin cups/Souper Cubes

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 1 cup chopped onion
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup sweet potato or pumpkin or carrots, canned, frozen or fresh
• 1 6 oz. can tomato paste
• 2 28 oz. cans diced tomatoes
• 1 cup bone broth
• 3-4 cups whole milk, if you were to serve the whole pot immediately

Instructions

 

• Heat a large pot over medium heat with the butter.
• Add the chopped onion and cook for 5 minutes until softened, stirring regularly.
• Add the garlic, salt, pepper, oregano. Stir and add diced tomatoes, tomato paste, sweet potato, and broth.
• Stir together and cook for 15 minutes, covered, until the onion is very soft.
• After the soup has cooked, use an immersion blender to liquify everything.
• Taste for seasonings, cool, and transfer to freezer containers.
• To eat immediately, transfer a few cups of soup to a smaller pan and add about 1/2 cup milk to every 1 cup of tomato soup concentrate.

Nutrition

Calories: 74kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 439mgPotassium: 249mgFiber: 1gSugar: 5gVitamin A: 243IUVitamin C: 8mgCalcium: 102mgIron: 1mg

Keyword Concentrate, Freezer-Friendly, Tomato

Tried this recipe?Let us know how it was!

Shop This Post

• Souper Cubes
• Silicone muffin cups
• Immersion blender
• 6-Qt. pot
• Organic tomato paste
• Organic diced tomatoes
• Sweet potato or pumpkin
• Organic Garlic Powder
• Sea Salt
• Black Pepper
• Dried oregano
• Kerrygold butter

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