Homemade Tomato Soup

The tomatoes are finally becoming ripe in our garden, and thankfully doing so a few at a time.  I would be in big trouble if they all ripened at once.  So I created this soup to use the four that ripened first.

I also used a carrot, onion, and basil from our garden.  It is so rewarding to create something delicious with veggies we grew ourselves!


Tomato Soup (2 large servings)


4 medium tomatoes; peeled, seeded and coarsely chopped

1/2 cup {one medium} onion, chopped {I used a red onion, but white would be fine too}

3 small garlic cloves, peeled and smashed

1 medium carrot, peeled and chopped

1 T. butter

1 T. olive oil

pinch of salt and pepper to taste

1 T. sugar

1/4 cup loosely packed fresh basil leaves

1 cup low sodium chicken broth


In a dutch oven or medium saucepan, saute onion, carrot, and garlic until tender over medium heat in butter and oil.  Stir in the sugar, salt and pepper, and the tomatoes breaking them up with wooden spoon.  Bring to a boil {this will happen very fast because there isn’t much juice}. Reduce heat to low, cover, and simmer for about 10 minutes.  Taste and adjust seasoning if needed.

Add basil leaves.  Blend with an immersion blender to desired consistency.  Add broth and heat through.

Serve with croutons, Parmesan cheese, or other topping of your choice.



1 Comment (+add yours?)

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