This fresh and vibrant Tomato soup is a true taste of home. This is one of my favourite dishes to serve as it tends to be a crowd pleaser for both young and old alike.
I use fresh tomatoes from my Urban Garden for this particular recipe. I strongly suggest grabbing some tomatoes from your local Farmer’s Market if you don’t have access to your own crop. The flavours from the tomato create the base for the flavour of the soup, therefor using fresh is always best. However, should you not have access to fresh Tomatoes, canned tomatoes will work just fine.
Either dried or fresh herbs will work for this recipe however be sure to adjust the amounts accordingly. I use fresh Basil and Thyme from my garden. The smell is heavenly and the taste is spectacular.
What goes best with Tomato Soup?
Serve this soup with your favourite Grilled Cheddar Cheese Sandwich or Panini.
Fresh Garden Tomato and Herb SoupPrint This
- 3 lbs Fresh Tomatoes (Cored, skinned, and diced)
- 1 Yellow Onion (Diced)
- 2 Stalks of Celery (Diced)
- 1 Large Carrot (Peeled and diced)
- 2 Cloves of Garlic (Minced)
- 1 Tsp Butter
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Red Pepper Flakes
- 1 Cup of Chicken Stock (Homemade if you have it)
- 1/4 cup Fresh Basil (1/2 Tbsp of dried)
- 1 Tbsp Fresh Thyme (1/2 Tsp of dried)
- 1 Tsp Brown Sugar
- In a large pot add your Onion, Garlic, Olive Oil, and butter. Sauté until the onions become translucent.
- Add your Celery, and carrot and cook until the vegetables begin to soften.
- Add your Salt and pepper
- Add your Red Pepper flakes and cook for one more minute
- Add your diced Tomatoes to the pot with your vegetables.
- Add the chicken stock to the pot.
- Add the Brown sugar, Basil and Thyme to the pot.
- Bring ingredients to a boil, reduce heat and simmer for 20 minutes to blend the flavours.
- Take the hot soup and ladle it into a food processor or blender. (If using a blender, do this in small batches of 2 cups at a time. Be sure to lift the lid of the blender slightly, cover with a tea towel prior to blending to avoid being splashed and potentially burned)
- Puree the soup until smooth.
- If you want a chunky soup, only puree half of the mixture then add the pureed mixture back to the original pot with the remaining chunky soup. Mix.
- Return soup to pot on the stove, bring back to a slow simmer and serve.
To Garnish this soup: Add a swirl of heavy cream and a sprinkle of fresh basil with a tiny piece of Shaved Parmesan in each bowl prior to serving.