Garden-Fresh Tomato Soup Recipe -
Garden-Fresh Tomato Soup Recipe
  • READY IN hrs

Garden-Fresh Tomato Soup

Recipe by  

"A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
  2. Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
  3. Whisk milk and cornstarch together in a bowl until dissolved.
  4. Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
  5. Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
  6. Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
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  • Cook's Note:
  • You may add a splash of balsamic vinegar in individual bowls when serving, if desired.

Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2014

I really liked this... fresh and delicious. I'm going to also try this w/o the milk and sub stock

Most Helpful Critical Review
Mar 19, 2015

Somehow all the tomato flavor got completely lost in the cloves, I think.

Sep 09, 2014

I would probably increase some of the seasonings next time around.

Mar 18, 2015

Excellent! I used tomato and basil that we had frozen from the garden. I followed the recipe except I substituted chicken broth for the skim milk (personal preference, I didn't want cream soup). Will add this to our winter soup rotation! Very easy and the best tomato soup I have found.

Feb 16, 2015

This was delicious and easy. I only had 4 medium Roma tomatoes and used some leftover tomato sauce to make about 7 cups. I adjusted the spices as we like them. It will be a soup staple for my family.

Jan 21, 2015

This is the BEST tomato soup recipe I have found so far!

Oct 05, 2014

This soup is delicious! I followed the recipe as directed, which resulted in a wonderful, creamy tomato soup with a hint of texture and superb flavour. A great way to use up ripe garden tomatoes!


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 1889 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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