Fresh Tomato Soup - from scratch

Name: Fresh Tomato Soup - from scratch
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: English
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)

By Elaine Douglas
@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.

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

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)
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How to Make Fresh Tomato Soup - from scratch

Step-by-Step

Saute onion and garlic in a little coconut or canola oil till tender and translucent.
Add tomatoes and chicken broth, and seasonings and cook over medium heat for approximately 15 minutes.
Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth.
Return to pot to reheat. Check the seasonings and correct if necessary.
Serve with a dollop of sour cream. (Optional)
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.

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About Fresh Tomato Soup - from scratch

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

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