Copyright ©2007- 2020 Donna Goff

Friday, October 3, 2025

Garden Fresh Creamy Tomato Soup

Homemade Tomato Soup made with garden fresh or canned tomatoes, in under 30 minutes. Creamy, easy to make and delicious! 

 Ingredients

  • 4 tablespoons olive oil or butter (butter elevates!)
  • 1 large red or yellow onion, diced
  • 1 cup carrots, thinly- sliced 
  • 1/2 cup celery, diced 
  • 2 garlic cloves, chopped  
  • 1 red bell pepper (optional)
  • 2 lbs fresh tomatoes (alternatively, one, 28-ounce can of San Marzano Tomatoes)
  • 1 cup water plus 1 Knorr Chicken bouillon cube or One cup Organic Chicken Stock. If you use broth or stock you may need to add more salt.
  • 2 tablespoons sugar, honey,  or maple syrup  
  • 1 teaspoon Pink Himalayan Sea salt or table salt (Sea Salt is smoother)
  • 1/2 teaspoon fresh ground pepper (multi-color pepper corns lift the flavor)
  • 10–15 fresh basil leaves
  • pinch cayenne 
  • 1/2 cup heavy cream

Optional Add-ins and Garnish

  • Add in chunks of tomato to add texture and heartiness. 
  • Garnish with chiffonade cut Basil ribbons.
  • Garnish with Cherry or Grape tomato halves. 
  • Garnish with croutons.
  • Garnish with Sour Cream 

Instructions

  1. Heat butter in a Dutch oven over medium-high heat. Saute onions and celery until softened, about 3-4 minutes. 
  2. Lower heat to medium, add carrots and saute 3-4 minutes more until onions are golden and fragrant.
  3. Add garlic and saute 1 minute. 
  4. Add the tomatoes, water & chicken bouillon, choice of sweetener, salt and pepper.Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
  5. Add the basil leaves
  6. Use an immersion blender, to blend the soup.  Or use a blender, then return to the pot.
  7. Stir in the cream.
  8. Add a little pinch of cayenne.
  9. Taste and adjust salt and sweetener, 
  10. Serve in bowls with basil ribbons, croutons, sour cream, or fresh little tomatoes (halved).

STORE

  • Soup will store up to 4 days in the fridge.
  • If you want to freeze, do not add the cream until reheating, to avoid graininess. Soup will freeze for winter in wide-mouth canning jars with 1-inch headroom (for expansion).
 

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