Wanting to make tomato soup.Have heaps of tomatoes

in the garden and don't like to see them get thrown away.Easy recipe for
tomato soup please.

This is yummy, plan on making some myself this week for freezing.
7lb tomatoes3dsp common salt.3/4 c sugar. 4 med onions.Parsley.4 cloves.1 tsp celery salt. 1/2 tsp pepper.
Blanch tomatoes and removes skins. Put in f/processor with onions. Cook to a pulp. Strain and process again. Melt 2 oz butter, add 4 tbsp flour, mix to a paste, add to pulp, bring to boil.

Easy crockpot Tomato Soup. Ripe Tomatoes, 2 onions, 2-3 cloves garlic, 1 tsp salt, 1 tablespoon sugar, 2 tablespoons tomato paste,2-3 beef or veg stock cubes crumbled, 1 tablespoon wine vinegar, few fresh herbs. Good pinch curry powder, 3-4 bay leafs.Slice bread pulled into pieces
Turn crock/p on high to heat, Skin tomatoes by pouring boiling water over them and peel skins off. Fill up crockpot with tomatoes, add chopped onion, crushed garlic,salt, bread, sugar,Tomato paste,stock,vinegar,curry powder. Lid on and cook on high. 1/2 way through cooking squish tomatoes down witha potato masher. When done remove bay leaves, add your freshly chopped herbs and puree with blender till creamy, cool and freeze in containers. Soup is nice and thick and tasty.
If you want thinner soup when reheating adda dash ofcream or sour cream, serve sprinkled with a little chopped parsley on top.

clivehell, the following is a well tried and tested tomato soup that's easily made and cooked in the microwave (or stove-top if preferred, or if no microwave is available) - it can be served hot or cold, or as tomato juice, and it freezes well too.

Alison Holst's FRESH TOMATO SOUP
1-1•5 Kg ripe red tomatoes
1 slice white or brown bread or a bread crust
1 tsp salt
1 tbsp sugar
½ tsp each of dried basil and dried oregano
1-2 garlic cloves, chopped
1 onion, chopped
about 2 tsp wine vinegar
Optional: parsley, bay leaf, thyme.

Put the tomatoes into a large microwave casserole, halving large ones. Break the bread into small pieces and add it to the .tomatoes. Sprinkle with the salt, sugar, basil, and oregano, replacing the dried herbs with fresh ones if you have them. Add the chopped garlic and onions, and small quantities of other herbs you have. Cover the microwave dish, and cook until tender and mushy. Cook at HIGH power for about 10 minutes, then lower the power to 50% if you think the mixture may boil over, and cook for 10 minutes longer - if there is no danger of overflow, leave it on high power. Break up the mixture with a potato masher, leave to stand for about 5 minutes, then shake and press through a coarse sieve (I use the food processor and don’t sieve it – depends how smooth you like it or if it’s to be served as juice). Add the vinegar, tasting after 1 spoonful is mixed in. Cover and chill in the refrigerator, adjust seasonings if necessary.
If serving as JUICE pour into glasses over ice. Add a dash of hot pepper sauce or Worcestershire sauce to each glass, and put a stirring stick of celery in each glass if you like.
If serving as a COLD SOUP, pour into individual bowls just before serving. Serve like this, or pass bowls containing crisp croutons, diced celery, diced peppers, cubed tomatoes, cubed avocado, chopped cucumbers, etc.
If serving as HOT SOUP, stir in parsley or chives if desired, or stir in as much cream, crème fraiche, or sour cream as you like, making cream of tomato soup. Serve with croutons, if desired.
Note: If cooking this soup on the stove-top add the bread once the tomatoes are cooked until tender.:-))

Thanks very much for the recipes.Will have a look see shortly.
I won't be planting as many next time.Doing better up north than
in Auckland.

If you have no time to deal to them now - freeze them whole and make up soups, sauces, chutneys, pickles and add to stews in winter when you have more time.

Good idea uli.I am picking them all tomorrow so might do that for now.

Basil & Tomato Soup

5 strips bacon diced
1 rib celery, chopped
1/2 cup chopped yellow onion
1 small carrot peeled and diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper cored, seeded and diced
6 fresh basil leaves chopped
1 teaspoon minced garlic
1 28 ounce can of tomatoes
1 tablespoon chicken bouillon
2 cups water
1/2 cup cream
1/2 cup milk

Cook bacon in stockpot. Add everything else except cream. Simmer for about 45 minutes then puree with a hand held wand blender. Add cream and check for seasoning.

I have only just noticed the recipe uses tinned tomatoes, but fresh would be better of course