adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Garden-Fresh Tomato Soup
Garden-Fresh Tomato Soup
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Fresh tomatoes and vegetables simmered with herbs and spices for a flavorful summer soup.
Ingredients:
  • 7 cups chopped fresh tomatoes (with seeds and juice)
  • 1 onion, finely chopped
  • 1 cup finely chopped carrots
  • 3 cloves garlic, crushed
  • 1 teaspoon extra-virgin olive oil, or more to taste
  • 2 cups chicken broth
  • 2 teaspoons salt, or to taste
  • 0.75 teaspoon white sugar
  • 0.75 teaspoon dried dill weed
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon celery salt
  • 0.25 teaspoon ground cloves
  • 1 cup skim milk
  • 1 tablespoon cornstarch
  • 1.5 teaspoons butter
  • 5 large fresh basil leaves, or more to taste
  • 0.25 cup grated Parmesan cheese, or to taste
  • 2 tablespoons shredded fresh basil, or to taste
Instructions:
  • In a large pot, mix together tomatoes, onion, carrots, and garlic. Drizzle olive oil over the mixture and cook over medium heat. Cover and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
  • Combine chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves with the tomato mixture. Simmer covered for about 20 minutes, stirring occasionally, until flavors meld together.
  • Combine milk and cornstarch in a bowl and whisk until smooth.
  • In a saucepan over gentle heat, melt butter. Stir in cornstarch mixture until velvety and thickened, which should take 3 to 5 minutes.
  • Gradually drizzle the cornstarch mixture into the tomato soup while stirring until well combined.
  • Transfer half of the soup and basil leaves into a blender, ensuring it's no more than half-full. Blend, pulsing a few times before letting it run until smooth. Repeat with remaining soup. Reheat blended soup in the pot on low for 3 to 5 minutes. Serve in bowls, garnished with Parmesan cheese and shredded basil.

Similar Recipes