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fresh tomato soup - from scratch

(2 ratings)
BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

In the Fall when fresh field tomatoes are at their best I make a huge batch of this soup and freeze it for use over the Winter. It freezes very well and tastes fresh when defrosted. This is much better than the commercially canned soup and I know that I have used the best ingredients with no chemical preservatives.

(2 ratings)
yield 6 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For fresh tomato soup - from scratch

  • 4 c
    tomatoes, diced or pureed in the blender (approximately 8 small tomatoes)
  • 1
    onion chopped
  • 4 clove
    garlic, minced
  • 1 c
    chicken broth
  • 1 tsp
    sea salt or garlic salt
  • 1 Tbsp
    dry basil or fresh basil if you have it
  • 1 dash
    pepper
  • 2-3 tsp
    sugar
  • 1 Tbsp
    sour cream (optional)

How To Make fresh tomato soup - from scratch

  • 1
    Saute onion and garlic in a little coconut or canola oil till tender and translucent.
  • 2
    Add tomatoes and chicken broth, and seasonings and cook over medium heat for approximately 15 minutes.
  • 3
    Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth.
  • 4
    Return to pot to reheat. Check the seasonings and correct if necessary. Serve with a dollop of sour cream. (Optional)
  • 5
    You may add some cooked seafood to the prepared soup to make a good seafood soup. 1/4 c. to 1/2 c. is plenty.
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