"New Jersey is a well-known producer of tomatoes. Having our own garden leaves us with an abundance at the end of the season. Not wanting the tomatoes to go to waste, Hubby and I came up with our favorite version of tomato soup." — SHORECOOK
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peeled, seeded, and chopped tomato
finely chopped carrots
finely chopped onion
1 (13.75 ounce) can
ground black pepper
I am re-posting my original review dated August 16, 2011: I had a lot of fresh tomatoes that I needed to use, including some super sweet cherry tomatoes and baby romas, so I went about this a little differently. I chopped all my tomatoes and threw them in the pot including the skins, seeds and juices that had accumulated on the cutting board. I sweated them, covered, along with the onions and carrots as the recipe instructs. Then I added the chicken broth, black pepper, basil, celery salt and garlic powder and simmered, again covered, for another hour. I allowed the soup to cool somewhat and pureed it with my emersion blender right in the pot. Then I forced it through a fine sieve, discarding the skins and seeds that were left behind in the sieve. At this point I seasoned it with the sea salt, and less sugar than indicated, because some of my tomatoes were very sweet. Because I intended to freeze this I did not make the roux and add the milk. I will do that step when thawing/re-heating the soup, although I will say, it is delicious just as is. This soup is a wonderful way to highlight the taste of fresh summer tomatoes. The seasonings are perfect, enhancing the tomato flavor without overpowering it. I should note that my photo was taken before adding the roux/milk mixture. Thank you SHORECOOK, and thank your hubby for this wonderful, classic tomato soup! YUM!
We’ve never been raging fans of tomato soup but read another reviewer saying she had never been a tomato soup fan either until making this. And then there were the rave reviews and overwhelming number of 5 star ‘loved it’ ratings. We generously give this recipe a 2* rating. Of the four people served this soup, only one finished their small bowl. All agreed of having had better homemade tomato soup. No one had any interest in having more the next day.
I sauteed the onion and carrot (plus a mess of fresh minced garlic) in a little butter before adding the tomatoes and chicken broth. I did go light on the sea salt. After it cooked, I ran the soup through the blender for a smooth consistancy. This was a nice tomato soup that paired well with Italian Grilled Cheese Sandwiches--NO LEFTOVERS. Next time I think I'd use fresh basil and I would omit the celery salt and go with sea salt but really that's a personal preferance, not reflective of the recipe.
this is a very tasty soup, thanks Shorecook. I used fresh basil, celery, frozen chicken broth and 2 garlic cloves because I had them in the kitchen. I ate mine with cheese bread and the boys added mini fish crackers-everyone enjoyed it. The sugar is very important to bring out the tomatoey taste and cut some of th of the acid.
Recipe Group Selection: 17, September '11. This was my first attempt at making homemade tomato soup. Wow - is this a great one to start with! The taste of the fresh tomatoes, carrots and onions totally come through with this soup. I used fresh chicken broth instead of canned and I only had 1% milk. Other than those 2 changes I made it as written. I made on Sunday, refrigerated it and we had for dinner on Monday night. Served with cheese toasties, this was the perfect meal on a cold and rainy day. Thanks SHORECOOK for sharing your recipe. RG made a wonderful selection this week.
I made this soup in May, 2010, before fresh tomatoes were available. My review follows, as the recipe was unpublished at that time: Really good tomato soup, even though I had to modify by using canned tomatoes in lieu of fresh. Even the so-called tomato soup haters in my house enjoyed this soup! Thank you for sharing your recipe, Shorecook!
SO GLAD that this recipe was going around!!! the only thing i did add garden fresh green peppers and did the whole thing in my huge slow cooker...i used my hand blender to make it smoothe...i made a double batch...will freeze some...but when we had it for dinner (lunch) i made up the roux...FABULOUS and luved it coz i could use all my own fresh garden veggies...thanks shorecook for sharing a great recipe!!! ;o) p.s. i used yellow and orange tiny tomatoes as well as the medium red ones that i had...
There’s nothing I love more than cooking with fresh ingredients, especially when they come from my own garden. I chopped up the entire tomato, skins and all. Once all of the vegetables had cooked, I gave them a good whirl in the blender and pureed until smooth. My soup turned out so thick that I didn’t add any flour. In fact, I had to thin it using tomato juice and water. I attribute that in part to leaving the skin on and perhaps because the majority of my tomatoes were Romas. The soup was excellent! To complete, I topped with grilled cheese croutons and additional sandwiches on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Jersey Fresh Tomato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 98
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