Fresh Tomato Soup - from scratch

Elaine Douglas

By
@BreadandSoupLady

In the Fall when fresh field tomatoes are at their best I make a huge batch of this soup and freeze it for use over the Winter. It freezes very well and tastes fresh when defrosted.
This is much better than the commercially canned soup and I know that I have used the best ingredients with no chemical preservatives.


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Comments:

Serves:

6

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 c
tomatoes, diced or pureed in the blender (approximately 8 small tomatoes)
1
onion chopped
4 clove
garlic, minced
1 c
chicken broth
1 tsp
sea salt or garlic salt
1 Tbsp
dry basil or fresh basil if you have it
1 dash(es)
pepper
2-3 tsp
sugar
1 Tbsp
sour cream (optional)

Directions Step-By-Step

1
Saute onion and garlic in a little coconut or canola oil till tender and translucent.
2
Add tomatoes and chicken broth, and seasonings and cook over medium heat for approximately 15 minutes.
3
Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth.
4
Return to pot to reheat. Check the seasonings and correct if necessary.
Serve with a dollop of sour cream. (Optional)
5
You may add some cooked seafood to the prepared soup to make a good seafood soup. 1/4 c. to 1/2 c. is plenty.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #delicious, #versatile