Tomato soup with fresh tomatoes

Roasted tomato soup cooked with organic heirloom tomatoes and served with grilled cheese sandwich.

Tomato soup with fresh tomatoes

Arina Habich

This easy tomato soup is creamy, flavorful, and made with garlic, herbs, and your choice of canned or fresh tomatoes. It comes together in one pot in about 30 minutes, making it perfect for busy weeknights or a cozy lunch. Pair with grilled cheese or croutons for a satisfying comfort meal any time of year.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings cups

Calories 227 kcal

Equipment

Ingredients

Tomato soup

3 Lb Heirloom Tomatoes sliced
¼ Cup Olive Oil
1 teaspoon salt
1 ½ Tsp Pepper
2 Cups yellow onion chopped
6 Cloves of Garlic minced
2 tablespoon unsalted butter
4 Cups Fresh Basil
2 Cups chicken stock
2 tablespoon all-purpose flour

Garnish

Instructions

Start by prepping and measuring all the soup ingredients so everything is ready to go.
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onions and cook for 3–4 minutes until they soften.
Stir in the garlic and cook for another 3–4 minutes, until the onions turn golden and the garlic smells fragrant.
Add the tomatoes, chicken stock, olive oil, flour, salt, and pepper. Mix well, turn up the heat, and bring the soup to a gentle simmer.
Once it starts simmering, cover the pot and let it cook for 10–15 minutes, stirring now and then, until the tomatoes break down. Remove from the heat.
Carefully transfer the soup to a blender, toss in the basil leaves, and blend until smooth (or leave it a little chunky if you prefer).
If you’d like, return the soup to the pot to keep it warm on low heat until you’re ready to serve.
Ladle the soup into bowls and serve hot with your favorite toppings and sides.

Notes

How to Store Soup

To refrigerate: Let the soup cool, then pour it into an airtight container. Write the date on the container and store it in the fridge for up to 4 days.
To freeze: Once cooled, transfer the soup to a freezer-safe bag or container. If using a bag, lay it flat so it’s easy to store. Label it with the date, and freeze for up to 3 months.

Nutrition

Calories: 227kcalCarbohydrates: 31gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 19mgSodium: 907mgPotassium: 1157mgFiber: 6gSugar: 14gVitamin A: 4318IUVitamin C: 58mgCalcium: 117mgIron: 2mg

Keyword autumn food, fall, soup, tomato

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