Real Recipes From Real Home Cooks ®

garden fresh tomato soup

Recipe by
Cindi Marie Bauer
Marshfield, WI

I really enjoy this soup. It has a nice buttery taste to it. I happen to come across this good, basic, tomato soup recipe at allrecipes, but I did tweak the recipe just a bit to suit my taste. This recipe is great for those who want to use up the numerous tomatoes they have in their vegetable garden. By the way, you can also freeze this soup.

yield 6 serving(s)
method Stove Top

Ingredients For garden fresh tomato soup

  • 4 cups
    chopped fresh tomatoes
  • 1 onion
    finely chopped (1/2 of one large onion)
  • 4 whole
    cloves, or use 1/8 tsp. ground cloves
  • 2 cups
    chicken broth
  • 2 tablesp.
    butter (l used 3 tablespoons)
  • 2 tablesp.
    flour (l used 3 tablespoons)
  • 1 tsp.
    salt (l only used 1/2 teaspoon)
  • 2 tsp.
    granulated sugar

How To Make garden fresh tomato soup

  • 1
    In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for 20 minutes. (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid. This allows the vegetables to come to a boil much quicker. And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)
  • 2
    Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan. (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture left over in the food mill.
  • 3
    In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is light golden brown in color.
  • 4
    Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.
  • 5
    Season soup with the salt and sugar.
  • 6
    Heat the soup through, then serve.