Fresh Tomato Soup

Fred Alam


This is my own version of Tomato Soup. I looked at different recipes and then added my own touches. The recipe makes a LOT of soup but is a great way to use up excess tomatoes from the garden. That's what I did.


★★★★★ 1 vote

At least 20
1 Hr
2 Hr
Stove Top


  • 1 medium
    onion, chopped
  • 1/2 c
  • 1/2 c
    all purpose flour
  • 2 c
    chicken broth
  • 12 medium
    tomatoes, peeled and diced
  • 2 Tbsp
    fresh parsley, minced
  • 2 large
    cloves garlic, minced
  • 2 stalk(s)
    celery, chopped
  • 6
    fresh basil leaves, chopped
  • 2 1/2 tsp
  • 2 1/2 tsp
  • 2 tsp
    minced fresh thyme, or 1 tsp. dried thyme
  • 2
    bay leaves
  • 1/2 tsp
    black pepper
  • to taste
    cayenne pepper (optional)

How to Make Fresh Tomato Soup


  1. In a large saucepan, cook onion, garlic and celery in melted butter until tender. Stir in flour to form a smooth paste. (Rue) Gradually add chicken broth, stirring constantly until thickened. Add tomato, parsley, basil, salt, pepper, thyme, sugar, cyan pepper, and bay leaves; bring to a boil.
  2. Reduce heat; cover and simmer for 1 1/2 to 2 hours. Tomatoes should be tender.
  3. Discard bay leaves and puree with immersion blender or in a blender or food processer.

Printable Recipe Card

About Fresh Tomato Soup

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #FRESH #tomatoes

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