Garden Tomato Soup

RC :)


Due to a mix up of seedlings this spring, we had more cherry tomatoes plants than planned.

Regular tomatoes will also work in this recipe. You might want to increase the broth by up to a cup since the cherry tomatoes yield more juice.


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20 Min
35 Min
Stove Top


  • 8 c
    cherry tomatoes, cut in half
  • 1
    large onion, finely chopped
  • 4 clove
    garlic, minced
  • 1 tsp
    olive oil
  • 3 c
    chicken or beef broth (or combo of the two)
  • 3 Tbsp
  • 3 Tbsp
  • 1/2 Tbsp
    red wine vinegar
  • 1/2 tsp
    black pepper
  • 1/8 tsp
    cayenne pepper
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 c
    half and half, fat-free

How to Make Garden Tomato Soup


  1. In a large saucepan, saute onions and garlic in olive oil until onion softens. While doing so, cut up the tomatoes.
  2. Add tomatoes and broth to onions. Bring to boiling and simmer, uncovered, for about 20 minutes, until tomatoes are soft. Use a hand blender to further break down the tomatoes.
  3. Pour through a food mill or use a large strainer and a wooden spoon to separate out the seeds and remaining skins. Discard what remains in the strainer.
  4. In the same pan, melt the butter and whisk in the flour until smooth. Gradually stir in some of the tomato broth and mix to be sure no lumps form. Gradually add the rest of the tomato broth, stirring constantly so the thickening doesn't set in the bottom of the pan.
  5. Stir in the remainder of the seasonings and simmer until thickened. Add the half and half. Heat to desired temperature but not to boiling to avoid curdling.

Printable Recipe Card

About Garden Tomato Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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