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Garden Fresh Tomato Soup

"A quick and easy recipe for real homemade tomato soup like no other you've had before."
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35 m servings 80 cals
Original recipe yields 6 servings


  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 743 mg
  • 30%

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. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 991
  1. 1241 Ratings

Most helpful positive review

This soup is absolutely delicious! Although, I must admit I made several changes - mostly based on previous reviews! I've made this several times and always double the recipe. I saute lots of c...

Most helpful critical review

Try the Greykitty customized version of this recipe. I used whole tomatos, no peeling of the skin necessary, and the seeds. use 1 whole onion for the recipe. Double it. And I was just short o...

Most helpful
Most positive
Least positive

This soup is absolutely delicious! Although, I must admit I made several changes - mostly based on previous reviews! I've made this several times and always double the recipe. I saute lots of c...

This recipe turned out excellent; the soup tasted so fresh and healthy. A few notes about this recipe. First, the recipe says "1 slice onion"; I treated this as though it said "1 sliced onion"...

I always get a kick out of the reviews that change a recipe so much that it is no longer anything near the original! Look, the whole point of this recipe is that it is uncomplicated. There are p...

This soup was the best. I didn't have cloves around the house, but it still turned out wonderfully, I added some garlic instead. Also, Rather than discarding all of the tomatoes after they'd c...

Very Very Good. This is by far MUCH better than canned tomato soup. I’ve been making it for two summers now. I peel the tomatoes first because I do not have a food meal. I used to seed them ...

This was a delicious soup Charlotte. I did not have any fresh tomatoes on hand, so I used 2 (28 oz) cans of San Marzano Italian Peeled Tomatoes by "Cento". They are one of the BEST brands of c...

This recipe was wonderful. Best tomato soup I've ever had. I added 2 cloves of crushed garlic, an extra bay leaf, and whole peppercorns (green, black, white, and red) along with the cloves. I...

Every Saturday I get blemished tomatoes free from our local farmer's market and use them to make this soup. Everyone loves it. I can't imagine leaving out the cloves -- I think that's what mak...

Great flavor. I used garlic cloves. I'll try to experiment with cloves in the future as well and see which I like better. I don't have a food mill and tried to blend it all in my blender. I was ...