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Garden-Fresh Tomato Soup

Garden-Fresh Tomato Soup


"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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1 h 15 m servings 171 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1889 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • You may add a splash of balsamic vinegar in individual bowls when serving, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 16
  1. 17 Ratings

Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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

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

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)...

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 fa...

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

This was a little more work than some of the other tomato soup recipes I've tried, but definitely worth it! By far the family favorite now for using our fresh tomatoes every summer. I cut back o...

I followed this recipe loosely, using what I had on hand (only 5 medium size tomatoes, not 7 cups; didn't have any celery salt, so added some fresh celery; and had some cream on hand that needed...

This was so good that my very picky 4 year old wanted seconds!

Used just a pinch of clove.

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