If you’re looking for the best tomatoes for tomato soup, you’ve come to the right place.
I’ve rounded up 13 of the best varieties of tomatoes to use for this classic soup.
Whether you’re looking for a traditional tomato soup recipe or something a little more unique, there is sure to be a variety on this list that will suit your needs.
So go ahead and give one (or all!) of these tomatoes a try the next time you make tomato soup!
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13 Best Tomatoes for Tomato Soup
If you want your soup to be packed with flavor, you need to start with the best tomatoes.
Not all tomatoes are created equal and some will definitely produce a better soup than others.
Fortunately, I’ve done the work for you and compiled a list of the best tomatoes for tomato soup.
Here are 13 of the best tomatoes for tomato soup:
Roma Tomatoes (Plum)
The Roma tomato is one of the famous varieties of plum tomatoes.
See Also: What Salad Goes with Tomato Soup? 10 Best Salads
It is an oblong-shaped tomato that tapers to a point. Roma tomatoes are meaty with very few seeds and have a strong, tangy flavor.
They are also less watery than other varieties of tomatoes, which makes them ideal for cooking and canning.
San Marzano Tomatoes (Plum)
San marzano tomatoes are distinguished by their elongated shape and pointy ends.
These tomatoes are also a deep red color and are meatier than other types of tomatoes.
San Marzano tomatoes are one of the best types of tomato to use for tomato sauce because they have less water content and fewer seeds than other types of tomatoes.
This means that your sauce will be less watery and have a more concentrated flavor.
San Marzano tomatoes are also less acidic than other types of tomatoes, so your sauce will be smoother and not as tart.
Read Also: The 13 Best Toppings for Tomato Soup
Cherry tomatoes are incredibly juicy and come with a fresh flavor that can really elevate your tomato sauce.
The sauce will take on a sweeter flavor, which is always a nice touch.
Cherry tomatoes are also incredibly easy to find all year round, so you can make this sauce any time you’re in the mood for it.
To use cherry tomatoes for your tomato sauce, simply start by roasting them in the oven with some olive oil and garlic.
Once they’re roasted, add them to your pot of tomato sauce and let it simmer.
The longer it simmers, the more the flavors will come together and meld into one another.
Read Also: How to Thicken Tomato Soup (14 Easy Ways)
Beefsteak Tomatoes For Tomato Soup
This tomato has a classic tomato flavor with a slightly sweet taste.
They are perfect for tomato sauce because they have a thick flesh that breaks down easily and makes a smooth sauce.
The beefsteak tomato is also a good all-purpose tomato, so if you don’t have another type of tomato on hand, this one will work just fine.
Just remember that the sauce will be a little sweeter than usual.
Canned Tomatoes For Tomato Soup
Of course, we can’t forget about canned tomatoes!
Canned tomatoes are great for tomato sauce because they are already soft and broken down, which means less work for you.
They also tend to be more affordable than other types of tomatoes.
I like to use a combination of different types of canned tomatoes in my sauce- whole, diced, crushed, etc.
This gives the sauce a nice texture and depth of flavor.
If you want to jazz up your canned tomato sauce, you can always add in some fresh herbs or vegetables.
Pomodoro fiaschetto di Torre Guaceto For Tomato Soup
This traditional Italian cherry or plum tomato variety originating from Carovigno in the Apulia region is ideal for making tomato sauce.
Pomodoro fiaschetto di Torre Guaceto tomatoes have a firm flesh with few seeds, and their oblong shape allows them to be easily peeled.
The flavor of these tomatoes is both sweet and acidic, making them perfect for use in a variety of sauces and dishes.
Dunnae Highland Tomatoes
These tomatoes are much sweeterand denser than other types of tomatoes, making them the perfect type of tomato to use for a sauce.
They have a really deep red color and are incredibly juicy.
Dunnae Highland Tomatoes are also a lot less acidic than other types of tomatoes, so they won’t make your sauce too tangy.
If you want to add a little bit more depth of flavor to your sauce, consider roasting your Dunnae Highland Tomatoes before adding them into the mix.
Pomodoro S. Marzano dell’Agro Sarnese-Nocerino
This tomato variety typically has a bittersweet taste and is meaty with very few seeds.
The Pomodoro S. Marzano dell’Agro Sarnese-Nocerino is a good choice for tomato sauce because of its low acidity.
This variety of tomato is also called a “paste tomato” because it has a high concentration of solids, which makes for a thick sauce.
Pomodoro S. Marzano dell’Agro Sarnese-Nocerino tomatoes are native to the Agro Nocerino Sarnese, which is located in the province of Naples, Italy.
Pomodorino del Piennolo del Vesuvio
This kind of tomato is sweet and sour with a bitter aftertaste.
It is perfect for tomato sauce because it has a lot of flesh and few seeds.
The Pomodorino del Piennolo del Vesuvio is a small, oval-shaped tomato that is typically found in the Campania region of Italy.
This particular type of tomato is known for its unique flavor profile that includes sweet, sour, and bitter notes.
It is also prized for its high flesh to seed ratio, which makes it ideal for tomato sauce.
If you cannot find this specific type of tomato, you can substitute with another small, oval-shaped variety such as the cherry tomato or grape tomato.
Pomodoro di Pachino
These sweet tomatoes are characterized by a particularly succulent flesh, which makes them perfect for tomato sauce.
Pomodorino del Piennolo del Vesuvio tomatoes are grown in the volcanic soils of Mount Vesuvius and have a strong, sweet flavor.
The small, pear-shaped tomatoes are usually harvested in September and October.
They can be found fresh at farmers’ markets or online, but they are also available canned.
This tomato is sweet and the fruit oh so juicy, making it excellent for tomato sauce.
The Costoluto Fiorentino is an heirloom tomato that is a bit of an odd shape.
It is deeply ribbed and has scalloped edges, sort of like a flower.
These tomatoes are also a deep red color and have a really nice flavor to them.
They are not as acidic as some other tomatoes, which makes them perfect for using in tomato sauce.
You can find these tomatoes at your local farmers market or even grow them yourself if you have the space!
These are heavenly tomatoes, with a sunny-sweet, slightly acidic flavor that is perfect for tomato sauce.
They are beautiful, bright red tomatoes that have a smooth flesh with very few seeds.
The Creole tomato is a bit of an heirloom variety, meaning it’s not as commonly found in stores as some other types of tomatoes.
But if you can get your hands on them, they are definitely worth it and will make for a delicious tomato sauce.
These tomatoes have a high carbohydrate content and a sweet, strongly acidic taste.
They are perfect for making tomato sauce because they will thicken and sweeten the sauce without the need for added sugar.
Tomataki Santorinis are also a good source of vitamins.
When choosing Tomataki Santorinis for your tomato sauce, look for tomatoes that are bright red in color and have smooth skin.
Avoid tomatoes that have blemishes or bruises.
- To prepare the tomatoes for sauce, cut them in half and remove the seeds.
- Then, chop them into small pieces.
If you want a really smooth sauce, you can use an immersion blender to blend the chopped tomatoes until they reach your desired consistency.
Is Tomato Soup Better With Canned Or Fresh Tomatoes?
There is no right or wrong answer to this question, as it ultimately comes down to personal preference.
That being said, many people believe that tomato soup tastes better when made with fresh tomatoes.
The reasoning behind this is that fresh tomatoes tend to have a more vibrant flavor than canned tomatoes.
Additionally, fresh tomatoes often contain more nutrients than canned tomatoes.
If you are looking for a quick and easy option, however, canned tomatoes will suffice.
Do You Have To Peel Tomatoes For Soup?
No, you don’t have to peel tomatoes for soup.
Soups made with tomatoes can be just as healthy and nutritious without peeling them first.
In fact, many people believe that the skin of the tomato contains more nutrients than the flesh.
So, next time you make soup, there’s no need to peel those tomatoes!
Do You Remove Seeds From Tomatoes When Making Soup?
The answer to this question is that it depends on the soup recipe you are following.
Some recipes will call for seeded tomatoes and others will not. If you are unsure, it is best to check the recipe beforehand.
Seeds can add a bit of texture to your soup, so if you are looking for a smooth soup, you may want to remove the seeds.
However, if you do not mind a little bit of texture, then leaving the seeds in can add some extra flavor.
How Do You Deepen The Taste Of Tomato Soup?
There are a few things that you can do to deepen the taste of your tomato soup.
- First, you can cook the soup for a longer period of time. This will allow the flavors to meld together and create a deeper flavor overall.
- Another thing that you can do is to add in additional spices and herbs. This will also help to create a more complex flavor in the soup.
- Finally, you can add in some type of acidity. This could be in the form of lemon juice or vinegar. The acidity will help to brighten up the flavors and give the soup more depth.
Why Is My Tomato Soup Stringy?
Tomato soup can sometimes turn out stringy, and there are a few reasons why this might happen.
- One reason is that the tomatoes were not fully ripe when they were used. Tomatoes that are not fully ripe will often have more pectin in them, and pectin is what can cause the soup to turn stringy.
- Another reason might be that the soup was not cooked long enough. If the soup is not cooked long enough, the tomato skins will not have broken down fully and can also contribute to a stringy texture.
- Finally, if the soup was made with too much water, it can also turn out stringy. Water dilutes the tomato flavor and can make the soup less thick and more runny, which can also lead to a stringier texture.
13 Best Tomatoes for Tomato Soup
- Roma Tomatoes (Plum)
- San Marzano Tomatoes (Plum)
- Cherry Tomatoes
- Beefsteak Tomatoes For Tomato Soup
- Canned Tomatoes For Tomato Soup
- Pomodoro fiaschetto di Torre Guaceto For Tomato Soup
- Dunnae Highland Tomatoes
- Pomodoro S. Marzano dell'Agro Sarnese-Nocerino
- Pomodorino del Piennolo del Vesuvio
- Pomodoro di Pachino
- Costoluto fiorentino
- Creole Tomato
- Tomataki Santorinis
- Choose any of these tomatoes to use for your tomato soup recipe.
- Prepare the rest of your meal.
- Enjoy in no time!