Fresh Tomato Soup - from scratch

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:

★★★★★ 1 vote

Comments:

3 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)

How to Make Fresh Tomato Soup - from scratch

Step-by-Step

1Saute onion and garlic in a little coconut or canola oil till tender and translucent.
2Add tomatoes and chicken broth, and seasonings and cook over medium heat for approximately 15 minutes.
3Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth.
4Return to pot to reheat. Check the seasonings and correct if necessary.
Serve with a dollop of sour cream. (Optional)
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.