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Garden-Fresh Tomato Soup Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook55 m
  • Ready In1 h 15 m
  • 1Combine 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.
  • 2Mix 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.
  • 3Whisk milk and cornstarch together in a bowl until dissolved.
  • 4Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
  • 5Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
  • 6Pour 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.
Footnotes
  • 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.
Ingredients
  • 4 servings
  • 171 cals
  • 7 cups chopped fresh tomatoes (with seeds and juice)
  • 1 onion, finely chopped
  • 1 cup finely chopped carrots
  • 3 cloves garlic, crushed
  • 1 teaspoon extra-virgin olive oil, or more to taste
  • 2 cups chicken broth
  • 2 teaspoons salt, or to taste
  • 3/4 teaspoon white sugar
  • 3/4 teaspoon dried dill weed
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground cloves
  • 1 cup skim milk
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons butter (optional)
  • 5 large fresh basil leaves, or more to taste
  • 1/4 cup grated Parmesan cheese, or to taste
  • 2 tablespoons shredded fresh basil, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    171
    9%
  • Fat:
    5.2
    8%
  • Carbs:
    25.5
    8%
  • Protein:
    8.2
    16%
  • Cholesterol:
    12
    4%

Based on a 2,000 calorie diet

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