This fresh tomato soup is better than anything you will find in the store and won’t last long. A great way to use up fresh tomatoes. It’s the perfect soup for summer or winter. I have not tried it with canned tomatoes but see no reason why it would not work. My family loves this soup with grilled cheese or a pimento cheese sandwich.
Fresh Tomato Soup Ingredients Needed:
Garlic cloves, peeled and chopped
Diced or chopped tomatoes with peelings left on
White granulated sugar
1/2 teaspoon dried thyme
Bay leaf, (optional)
Chopped fresh basil or 1 tablespoon dried
Please scroll down for the full recipe.
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Fresh Tomato Soup
This tomato soup recipe is better than anything you’ll find in a store. We love to serve it with a grilled cheese sandwich.
Servings: 8 cups
- 1 cup chopped onion
- 4 cloves of garlic peeled and chopped
- 3 tablespoons butter
- 8 cups diced or chopped tomatoes with peelings left on
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons white granulated sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf (optional)
- 2 to 3 tablespoons chopped fresh basil or 1 tablespoon dried
Melt the butter in a large soup pot and cook onion and garlic.
Add in the tomatoes, chicken broth, salt, black pepper, sugar, thyme, oregano, bay leaf and basil.
Bring to a boil and turn down to low simmer. Cook for 20 minutes.
Put about 3 cups at a time into a blender and pulse 4 or 5 times being very careful not to get burned. I suggest letting the soup cool for a bit before placing in blender.
I usually let soup cool for a bit and hold a dishtowel over the top of the blender while pulsing to keep the top from flying off. This thickens the soup and grinds up peeling and seeds. You won’t know they are there. You could put through a food mill if you have one or use whatever you like. Enjoy!
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