Wednesday, August 12, 2020
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FRESH TOMATO SOUP

FRESH TOMATO SOUP

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This recipe for Fresh Tomato Soup is one you will want to make over and over again. It’s definitely a keeper!

This tomato soup is better than anything you will find in the store and won’t last long. A great way to use up fresh tomatoes. I have not tried it with canned tomatoes but see no reason why it would not work. My family loves this soup with grilled cheese.

Fresh Tomato Soup

1 cup chopped onion

4 cloves of garlic, peeled and chopped

3 tablespoons butter

8 cups diced or chopped tomatoes with peelings left on

3 cups chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons white granulated sugar

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf, (optional)

2 to 3 tablespoons chopped fresh basil or 1 tablespoon dried

Melt the butter in a large soup pot and cook onion and garlic. Add in the tomatoes, chicken broth, salt, black pepper, sugar, thyme, oregano, bay leaf and basil. Bring to a boil and turn down to low simmer. Cook for 20 minutes. Put about 3 cups at a time into a blender and pulse 4 or 5 times being very careful not to get burned. I usually let soup cool for a bit and hold a dishtowel over the top of the blender while pulsing to keep the top from flying off. This thickens the soup and grinds up peeling and seeds. You won’t know they are there. You could put through a food mill if you have one or use whatever you like. This soup is delicious and makes 8 cups. Enjoy!

Fresh Tomato Soup

This tomato soup recipe is better than anything you’ll find in a store. We love to serve it with a grilled cheese sandwich.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: Tomato Soup

Servings: 8 cups

  • 1 cup chopped onion
  • 4 cloves of garlic peeled and chopped
  • 3 tablespoons butter
  • 8 cups diced or chopped tomatoes with peelings left on
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons white granulated sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf (optional)
  • 2 to 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • Melt the butter in a large soup pot and cook onion and garlic.

  • Add in the tomatoes, chicken broth, salt, black pepper, sugar, thyme, oregano, bay leaf and basil.

  • Bring to a boil and turn down to low simmer. Cook for 20 minutes.

  • Put about 3 cups at a time into a blender and pulse 4 or 5 times being very careful not to get burned. I suggest letting the soup cool for a bit before placing in blender.

I usually let soup cool for a bit and hold a dishtowel over the top of the blender while pulsing to keep the top from flying off. This thickens the soup and grinds up peeling and seeds. You won’t know they are there. You could put through a food mill if you have one or use whatever you like. Enjoy!

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Published at Wed, 29 Jul 2020 13:21:32 +0000

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