Garden Fresh Tomato Soup

4.33 from 43 votes

Garden Fresh Tomato Soup

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!

Prep Time20

Cook Time35

Total Time55

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 104kcal

Author: Cassie Johnston

Ingredients

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
¼ teaspoon celery seed
1 teaspoon paprika
2 teaspoons honey optional
Sea salt to taste
Freshly ground black pepper to taste
¼ cup milk or cream

Instructions

Heat 1 tablespoon olive oil in a large stockpot over medium heat. When the oil is hot, add 1 medium onion and 2 cloves garlic and sauté for about 7 minutes, until translucent and softened.
Add 3 tablespoons butter and let it melt. Whisk in 2 tablespoons all-purpose flour, and then continue to cook and whisk for one minute.
Gradually whisk in 3 cups broth of choice. Add 6-7 cups roughly chopped fresh tomatoes, 2 tablespoons chopped fresh basil, 1 tablespoon balsamic vinegar, ¼ teaspoon celery seed, 1 teaspoon paprika, 2 teaspoons 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 ¼ cup 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.

Notes

This soup is delicious with a variety of garnishes! Try feta cheese and chives, grated Parmesan cheese, croutons, or a dollop of crème fraîche.

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