There's nothing like using fresh tomatoes from the garden to create a heartwarming soup. This Garden Fresh Tomato Soup combines the rich flavors of ripe tomatoes with aromatic basil, garlic, and onion. A hint of crushed red pepper gives it a gentle kick, and a sprinkle of Parmesan just takes it to the next level. Simple, delicious, and perfect for two, it's the kind of dish that truly screams, "oh, that's good!"
Calories: 183kcal
Servings: 4
Equipment
- Large bowl
- Large strainer or food mill
- Large pot
Ingredients
- 14 fresh ripe tomatoes
- 1 small to medium onion finely diced
- 4 cloves garlic finely minced
- 2 TBS tomato paste optional, but adds body and sweetness
- 6 fresh basil leaves finely chopped
- 2 tablespoon olive oil
- Pinch of crushed red pepper
- Salt to taste
- Freshly ground pepper to taste
- 4 TBS grated Parmesan cheese
Instructions
- Wash and core the tomatoes. Place them in a large stockpot over medium-low heat or overnight in a crackpot on low.
- Cook until the peels have come off the tomatoes and water and pulp is released, 1-2 hours on the stove or overnight if using the crockpot.
- Remove from heat and allow to cool until you can safely handle the tomatoes.
- Secure a mesh strainer over a large bowl. Pour the tomatoes through the strainer in batches.
- Use a spatula or wooden spoon to work the juice through the strainer. Scrape the pulp off the bottom of the strainer frequently to keep things flowing.
- Keep mashing the mixture trough the strainer until all that is left are the seeds and peels. When all the tomatoes have beans strained discard the pulp.
- Pour the tomato sauce back into the pot and return to the heat, cooking until the sauce is reduced to the thickness you want.
- You can refrigerate it overnight and make the soup the next day.
- Using a turkey baster, you can draw the watery part off the top of the sauce before making the soup. This only works if it has been sitting overnight. If making the soup the same day, just cook a bit longer to remove more water.
- Add the oil to a medium-sized pot over medium-high heat. Add the diced onion and cook until translucent. Add the garlic and cook for an additional minute but be careful not to brown the garlic.
- Add four cups of the fresh tomato sauce to the pot. Season with salt, pepper, basil and crushed red pepper to taste. Cook over low heat for 15-20 minutes. Taste the soup halfway through, If it is too tart add a pinch of granulated sugar.
- Remove the soup from the heat, garnish with sour cream, yogurt, or creme fraiche and extra basil. Serve with a grilled cheese sandwich or crostini with melted cheese. Serve with additional Parmesan on the side.
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 163mg | Potassium: 1162mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3784IU | Vitamin C: 64mg | Calcium: 114mg | Iron: 2mg
Tried this recipe?Let us know how it was!
VICKI says
WILL TRY SOON.....SOUNDS GREAT!!!!!!!
Cher @ Designs by Studio C says
YUM! Tomato soup is one of my favorites and this sounds like a fabulous recipe!
savvygal says
the soup sounds wonderful...off to the Farmers' Market, so it's 'soup' over the weekend! I'm with you 'Campbell's with milk' was 'set and unique color'...more from that era and my childhood, but I'm not resurrecting those memories today!! Pleased to say that my passions include cooking, cookbooks, recipes, food blogs...and TASTING good food!! Blessed to have had some good cooks in the family that nourished that gene @ a young age!!
lee says
Step 1..... you use a crackpot!! Gave me a good laugh.
PS great recipe.....I will defo try it.
Mary says
Yikes, gotta love spellcheck. Thanks, I fixed it. I am also having a problem with the word foil being change to soil. Makes a big difference in a recipe!