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Fresh Garden Tomato Soup

A bowl of vibrant tomato soup with fresh tomatoes, garnished with basil leaves and pepper.
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A simple and delicious creamy tomato soup made with fresh garden tomatoes, perfect for a light meal or appetizer.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 pounds ripe fresh tomatoes, cored and quartered
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh basil leaves, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Add the quartered tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until tomatoes are very soft.
  4. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
  5. Return the soup to the pot. Stir in the heavy cream, salt, and pepper. Heat gently until warmed through, but do not boil.
  6. Serve hot, garnished with fresh basil leaves.

Notes

  • For a richer flavor, roast the tomatoes before adding them to the pot. Toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes until slightly softened and caramelized.
  • This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
  • Serve with grilled cheese sandwiches for a classic pairing.

Nutrition

Find it online: https://www.purecookingjoy.com/tomato-soup-with-fresh-tomatoes/

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