FRESH TOMATO SOUP
This recipe for Fresh Tomato Soup is one you will want to make over and over again. It’s definitely a keeper!
This 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. 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.
Fresh Tomato Soup
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 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. This soup is delicious and makes 8 cups. Enjoy!
Fresh Tomato Soup
Ingredients
- 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
Instructions
- 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.
Notes
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Could we add cream to the soup to make it Cream of Tomato soup ? What would we cut back on ,
Maybe the broth ??
I have not tried it that way, Mary, but maybe you could try half of the broth and the other half cream. Let me know how it works for you if you try it. Thanks.
Dear Southern Lady, I LOVE, love, love your recipes!!!!! You should consider buying yourself an immersion (stick) hand blender. You will LOVE it. I use it for all of my soups & sauces which I want to be smooth. I find it so much easier to use than pouring hot things into a stand blender….feels a bit safer, too. Thanks for all the GREAT recipes! I’m Louisville, KY born & raised, but have lived in Indiana for over almost 30 years. I feel closer to home when I read your blog & get your emails!
Good Morning Rita, what a wonderful suggestion. I will definitely look at the immersion blender. I’m so glad you enjoy the recipes and feel closer to home when you visit our website. I hope you have a wonderful Memorial Day!
Is this tomato soup recipe appropriate for canning?
Sorry, I have never tried canning it Bob but don’t see why you couldn’t.
Can this be frozen for laterals maintain the same flavor and consistency? Thanks
Sorry, I have not tried freezing it Robin. It has been my experience that freezing tomatoes does not do well but I don’t know about the soup.
I’ve looked all around the town, finally tried to get it set to my FB, but maybe it takes a day or two. Thanks for answering quickly. Fresh tomato soup another day I guess 😉
It is under the recipe on the blog.
still looking for the “print” icon
It is right above the “start you own blog” banner at the very bottom of the entry. It is a green icon that looks like a printer.