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Fresh Garden Tomato Soup Recipe

Updated on July 10, 2016

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5 stars from 5 ratings of Tomato Soup

This is a healthy, very low-calorie meal that is still delicious and filling. It uses fresh vegetables for the best flavor and nutrition, and can easy be made vegetarian by simply substituting vegetable stock for the chicken stock.

Traditionally served with toasted french bread or grilled cheese sandwiches.

I hope you enjoy it!

Tomato Soup
Tomato Soup | Source

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic
  • 1 carrot, sliced
  • 1 medium zucchini, sliced
  • 2 stalks celery, chopped
  • 6 cups tomatoes, chopped
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch cloves
  1. Chop onions and saute them in olive oil
  2. While the onions are cooking, slice all your other veggies and get your spices and chicken stock ready
  3. Add veggies and stock and simmer for 35 minutes
  4. Blend the whole mix into a smooth, creamy soup
  5. Serve!

Step 1 - Gather your ingredients

Ingredients
Ingredients | Source

Make sure you have all the ingredients ready [the carrot escaped this photo]. Pour 1 tablespoon olive oil into a pot, chop up the onions, and start them sauteing.

Step 2 - Cook the onions and prepare the other vegetables

Source

Cook the onions until they start to go soft. Make sure to stir fairly often, you don't want them to burn. While they're cooking, chop up all the other vegetables and get them ready.

Step 3 - Cook it all

Source

Dump all your veggies into the pot, and add the spices and chicken stock. Bring it to a simmer and let it simmer 35 minutes with a lid on. Be sure to stir once in a while to keep it from sticking.

In 35 minutes, run it through a kitchen blender until it has a nice smooth texture, pour into bowls and serve hot.

Serve and enjoy!

Source

Traditionally, tomato soup is served alongside grilled cheese sandwiches and the flavors complement each other nicely. A lighter version, which I prefer, involves just toasted French bread to dip in the soup.

Nutrition Facts
Serving size: 1 cup
Calories 95
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Carbohydrates 10 g3%
Sugar 5 g
Fiber 3 g12%
Protein 2 g4%
Cholesterol 0 mg
Sodium 524 mg22%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • Lee Hansen profile image

      Lee Hansen 3 years ago from Vermont

      I have all the ingredients fresh from my garden - can't wait to make this tomato soup with extra veggie goodness.

    • notsuperstitious1 profile image

      Edith Rose 3 years ago from Canada

      I love to try different homemade tomato soup recipes. Thanks for sharing yours.

    • ecogranny profile image

      Kathryn Grace 3 years ago from San Francisco

      I just had to take a look at your recipe when I saw it on your profile page, because we had homemade tomato soup for supper tonight! It's that time of year, when I cook up huge pots of tomatoes for soups and sauces.

      Oh my goodness, it is so good when it's fresh made, isn't it? My sweetheart said, "I will never eat canned soup again. This is what real tomato soup tastes like." Wasn't that sweet?

      You and I make our soups much the same, only I don't use any stock with mine. Yours looks mighty good! Thank you for sharing it.

    • notsuperstitious1 profile image

      Edith Rose 3 years ago from Canada

      I love homemade tomato soup recipes.

    • profile image

      ferdie22 3 years ago

      That looks really good. I know what I'm doing with the extra tomatoes [as soon as I get some!]

    • Horia Pop profile image

      Horia Pop 3 years ago from Romania

      You don't like raw tomatoes? That's the saddest thing I've ever heard - gastronomically speaking, of course. I remember not liking raw bell peppers, and now I can't get enough of them.

      My mom freaks out when I eat raw cauliflower - washed, evidently - but I don't like how looks, tastes and smells after it's cooked. I sometimes steam it for a few minutes.

      You really should try to eat more fresh tomatoes, since their peel is an important source of fiber.

    • KL Klein profile image
      Author

      Krissa Klein 3 years ago from California

      Horia Pop, I couldn't believe it either, when I tried it! I suppose I was turned off by the name, because I dislike raw tomatoes -- but I've found cooked ones are delicious.

    • Horia Pop profile image

      Horia Pop 3 years ago from Romania

      I can't believe you only tried it last year. It's to die for! But seeing your article, I think there's hope for you yet! Tomoatoes forever!

    • KL Klein profile image
      Author

      Krissa Klein 3 years ago from California

      Thank you Happyboomernurse ! I only tried tomato soup for the first time last year, when I had so many tomatoes I couldn't even give them all away. I didn't think I would like it, but I was hooked immediately and started working on my own modified recipe for it.

    • Happyboomernurse profile image

      Gail Sobotkin 3 years ago from South Carolina

      Love the final photo which looks mouth wateringly delicious!

      Also like the step by step instructions and the fact that, as you mentioned, many of the ingredients will soon be harvested from the garden.

      Voted up across the board except for funny.

      Thanks for sharing.

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