Recipe by paulajo917
"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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chopped fresh tomatoes (with seeds and juice)
onion, finely chopped
finely chopped carrots
extra-virgin olive oil, or more to taste
salt, or to taste
dried dill weed
ground black pepper
1 1/2 teaspoons
fresh basil leaves, or more to taste
grated Parmesan cheese, or to taste
shredded fresh basil, or to taste
I really liked this... fresh and delicious. I'm going to also try this w/o the milk and sub stock
Somehow all the tomato flavor got completely lost in the cloves, I think.
I would probably increase some of the seasonings next time around.
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.
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.
This is the BEST tomato soup recipe I have found so far!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Garden-Fresh Tomato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 47
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