fresh tomato soup - from scratch
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.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 cups tomatoes, diced or pureed in the blender (approximately 8 small tomatoes)
- 1 - onion chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon sea salt or garlic salt
- 1 tablespoon dry basil or fresh basil if you have it
- 1 dash pepper
- 2-3 teaspoons sugar
- 1 tablespoon sour cream (optional)
How To Make fresh tomato soup - from scratch
-
Step 1Saute onion and garlic in a little coconut or canola oil till tender and translucent.
-
Step 2Add tomatoes and chicken broth, and seasonings and cook over medium heat for approximately 15 minutes.
-
Step 3Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth.
-
Step 4Return to pot to reheat. Check the seasonings and correct if necessary. Serve with a dollop of sour cream. (Optional)
-
Step 5You may add some cooked seafood to the prepared soup to make a good seafood soup. 1/4 c. to 1/2 c. is plenty.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Carb
Category:
Vegetable Soup
Keyword:
#delicious
Keyword:
#versatile
Ingredient:
Vegetable
Culture:
English
Method:
Stove Top
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