It’s hard to fathom in the middle of January when a fresh homegrown tomato sounds like just about the best thing on the planet—but there comes a time each summer where I just can’t even look at another tomato.
I’ve canned as much as I can handle. I’ve had caprese salads every day for two months. I’ve dried more sundried tomatoes than any normal family uses in a year. And that’s when I start to pull out the tomato recipes that use A LOT of tomatoes. Like this Garden Fresh Tomato Soup.
Even if you aren’t knee-deep in tomatoes, I’d recommend whipping up a batch of fresh tomato soup before the tomato plants stop producing. I know it seems counter-intuitive in the middle of summer (just like summer chili), but fresh tomato soup is so light, bright and comforting that I feel like it is appropriate in all seasons. And the flavor? Oh my, the flavor! You’ve never had tomato soup until you’ve had it made with fresh homegrown ‘maters.
Whenever I make this, I use all different varieties, colors, shapes, and sizes of tomatoes—whatever is coming off in the garden goes into the pot. Feel free to use all one kind if that’s all you have on hand.
I use an immersion blender to get the smooth texture of this soup, but if you don’t have one, go out and buy one. Seriously, one of my favorite kitchen appliances!
Okay, if you still don’t have one, blend the soup in batches in your blender with the vent covered with a kitchen towel to release steam. Also, if you are looking for a perfectly smooth soup, be sure to peel and seed the tomatoes before cooking. I am entirely too lazy for that bullhockey, so I toss the whole tomatoes in– skin, seeds, and all. It’s just slightly less smooth, but worth saving the time!
I’m not here to be all-up in your kitchen bidness, but you might as well pull out the skillet at the same time you pull out the stock pot. Because you best be making a gooey, crunchy grilled cheese as this soup simmers. Grilled cheese and tomato soup were made for each other. Enjoy!
This Garden Fresh Tomato Soup is a simple and delicious way to enjoy summer’s bounty. Use whatever kinds of tomatoes you have on hand–it will come out great, regardless!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups broth of choice (chicken, beef, vegetable, etc.)
- 6–7 cups roughly chopped fresh tomatoes
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon celery seed
- 1 teaspoon paprika
- 2 teaspoons honey (optional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup milk or cream
- Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
- Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
- Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
- Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
- Remove the soup from the heat and stir in the milk or cream.
- Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.
This soup is delicious with a variety of garnishes! Try feta cheese and chives, grated Parmesan cheese, croutons, or a dollop of crème fraîche.
- Category: Soups
Keywords: soups, tomato, summer, tomato soup, vegetarian