Garden-Fresh Tomato Soup Recipe

Name: Garden-Fresh Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine tomatoes, onion, carrots, and garlic in a large pot.
2
Drizzle olive oil over tomato mixture; cook and stir over medium heat.
3
Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
4
Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture.
5
Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
6
Whisk milk and cornstarch together in a bowl until dissolved.
7
Heat butter in a saucepan over medium-low heat.
8
Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
9
Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
10
Pour half of the soup and basil leaves into a blender no more than half-full.
11
Cover and hold lid down; pulse a few times before leaving on to blend.
12
Puree soup in batches until smooth.
13
Return blended soup to pot and heat on low for 3 to 5 minutes.
14
Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 7 cups chopped fresh tomatoes (with seeds and juice), 1 onion, finely chopped, 1 cup finely chopped carrots, 3 cloves garlic, crushed, and more.

Yes, Garden-Fresh Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden-Fresh Tomato Soup

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