GARDEN-FRESH TOMATO SOUP
A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
Provided by paulajo917
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
- Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
- Whisk milk and cornstarch together in a bowl until dissolved.
- Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
- Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
- Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.2 g, Cholesterol 9.7 mg, Fat 5 g, Fiber 5.4 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 1408.8 mg, Sugar 14.1 g
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Nadine Laliberte
[email protected]This is my go-to soup recipe for summer. It's so easy to make, and it's always delicious.
Albert Killian
[email protected]I love this soup! I've made it several times, and it's always a hit.
Maker Sam
[email protected]This soup is a great way to use up leftover chicken. I just shredded some cooked chicken and added it to the soup.
Legitimate lemon
[email protected]I'm a vegan, so I substituted vegetable broth for the chicken broth. It turned out great!
Manuel Caballero
[email protected]I made this soup in my slow cooker, and it turned out perfect! I just threw all the ingredients in the slow cooker and cooked it on low for 8 hours.
Tony Young
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pine nuts. It was a great substitution!
Polisca Travisfedl
[email protected]I followed the recipe exactly, but my soup turned out watery. I'm not sure what went wrong.
mhay Tuazon
[email protected]I found this soup to be a bit bland. I would add more salt and pepper next time.
Malikayoub Malikayoub
[email protected]This soup is a bit too acidic for my taste. I would add less lemon juice next time.
SWEETY Don
[email protected]I'm not a big fan of arugula, so I substituted spinach instead. It turned out great!
Rasheed Rush
[email protected]This soup is a great way to get your kids to eat their vegetables.
Ser2Ser TU
[email protected]I love the addition of arugula to this soup. It gives it a nice peppery flavor.
Tiisetso Motloung
[email protected]This soup is so easy to make, and it's a great way to use up fresh tomatoes.
Andres Lopez
[email protected]I made this soup for a party, and it was a huge hit! Everyone loved it.
PaintedElm
[email protected]This soup is perfect for a summer lunch or dinner. It's light and refreshing, and it's packed with flavor.
Ramees Boloch
[email protected]I'm not a huge fan of tomato soup, but this recipe changed my mind! The addition of arugula and lemon really elevates the flavor.
Shapeshifters 23
[email protected]This soup is so easy to make, and it's absolutely delicious! I love that I can use fresh tomatoes from my garden. It makes the soup taste so much better.
Saaqi Khankhan Musavirkhan
[email protected]This soup is a symphony of flavors! I love the way the sweetness of the tomatoes pairs with the acidity of the lemon and the bitterness of the arugula. It's a truly unique and delicious dish.