Garden Fresh Tomato Soup

Creamy, rich and bursting with brightness, this garden fresh tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich.

Garden Fresh Tomato Soup
Garden Fresh Tomato Soup

Garden Fresh Tomato Soup


1 tbsp olive oil

1 tbsp butter

1 onion, coarsely chopped

1 tsp minced garlic

1 tbsp flour

4 cups fresh tomatoes, coarsely chopped (about 2 pounds)

1 ½ cups vegetable broth

1 tsp sugar

2 bay leaves

1 teaspoon dried basil

¾ tsp salt

⅛ tsp pepper


Warm the oil and butter in a large soup pot over medium heat.  Add onion and garlic

And cook until soft but not browned, 5 to 7 minutes.  Stir in flour and cook for 1 minute.

Add tomatoes, vegetable broth, sugar, bay leaves, basil, salt and pepper.  Cover and simmer for 15 minutes, skimming off and discarding any foam from the surface.  Remove bay leaves.

Puree in batches using blender or food processor until smooth and return to pot to keep warm.  Add additional sugar or salt before serving, if desired.


4 servings, 110 calories per serving

Put serving-sized leftover portions in a freezer bag or container and store them in the freezer for future use.

Hack:  If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em…just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.

Hack:  For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!