Garden Fresh Tomato Soup

I love homemade soup! In fact, I think I could eat soup every single day if my family would get on board. One of the things I like about this creamy tomato soup is how fresh it tastes. It’s bursting with flavor, yet it’s so easy to make. You’ll never want to go back to canned tomato soup ever again!

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Garden Fresh Tomato Soup

There is nothing that can compare to the wonderful flavor of homemade tomato soup. Made with fresh tomatoes, you just know it has to be great! Enjoy the wonderful flavor and aroma of this easy to make soup, you'll never look at canned soup the same way again.

Servings

Ingredients

• 8 cups fresh tomatoes, chopped (about 10 - 12 medium tomatoes)
• 1 onion, sliced
• 8 cloves (whole, not ground)
• 2 cloves garlic, crushed
• 4 cups chicken broth
• 4 Tbsp unsalted butter
• 4 Tbsp flour
• 1 Tbsp kosher salt
• 1 Tbsp sugar
• 1/2 tsp white pepper

Servings Ingredients 8 cups fresh tomatoes, chopped (about 10 - 12 medium tomatoes) 1 onion, sliced 8 cloves (whole, not ground) 2 cloves garlic, crushed 4 cups chicken broth 4 Tbsp unsalted butter 4 Tbsp flour 1 Tbsp kosher salt 1 Tbsp sugar 1/2 tsp white pepper

Instructions

1. In a Dutch oven or stock pot, combine the chopped tomatoes, sliced onion, cloves, garlic, and broth. Bring to a boil over medium heat. Continue boiling gently for about 30 minutes. Remove from heat.
2. Put the tomato mixture through a food mill or a fine mesh strainer into a large bowl. Clean the Dutch oven or stockpot.
3. In the empty stockpot or Dutch oven, over medium heat, melt the butter; quickly whisk in the flour to make a roux. Continue cooking and whisking over medium heat until the roux turns a medium brown color.
4. Add a small amount of the tomato mixture to the roux and whisk until smooth; continue adding small amounts of the tomato mixture and whisking thoroughly until you have a smooth liquid. Add the remaining tomato mixture and whisk to thoroughly combine. By adding small amounts of liquid to your roux, you ensure that you will have no lumps in your soup. If for some reason you do end up with lumps, pour the mixture through a fine sieve and return to the pot. Continue cooking until soup is hot and slightly thickened.
5. Add the salt, sugar, and white pepper, stir well. Taste and adjust seasonings if necessary.

Recipe Notes

If you prefer a vegetarian tomato soup, simply replace the 4 cups of chicken broth with 4 cups of vegetable broth.

Garnish with crème fraîche or sour cream, if desired.