Tomato Soup

Two delicious ways: Classic or Creamy

Prep Time: 20 minutes

Cook Time: 40–50 minutes

Ingredients

3 pounds fresh ripe garden tomatoes (approximately 8–10 medium tomatoes)

1 medium yellow onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons butter

1 cup chicken or vegetable broth

1 teaspoon sugar (optional, to balance acidity)

1 teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

1 teaspoon dried basil or 1 tablespoon fresh chopped basil

½ teaspoon dried oregano (optional)

For the creamy version, add:

½ to ¾ cup heavy whipping cream

2 tablespoons grated Parmesan cheese (optional)

Instructions

1. Prepare the tomatoes. Wash and core the tomatoes, then cut them into quarters. There's no need to peel them if you're using an immersion blender, although peeling will give you a smoother finished soup.

2. Sauté the aromatics. In a large Dutch oven or soup pot, heat olive oil and butter over medium heat. Add the diced onion and cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.

3. Add the fresh tomatoes. Stir in the chopped tomatoes, broth, sugar (if using), salt, pepper, basil, and oregano.

4. Simmer. Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally. The tomatoes will break down and release their natural juices.

5. Blend until smooth. Use an immersion blender directly in the pot to puree the soup until it reaches your desired consistency. For an extra-smooth soup, strain through a fine-mesh sieve.

Choose Your Finish

Option 1: Classic Garden Tomato Soup

Once blended, allow the soup to simmer another 5 minutes. Taste and adjust seasonings. Serve hot with fresh basil and crusty bread.

This version has a brighter tomato flavor and is naturally lighter.

Option 2: Creamy Garden Tomato Soup

After blending, reduce the heat to low. Slowly stir in ½ cup heavy whipping cream. Add more, up to ¾ cup, for a richer consistency. Stir in Parmesan if desired.

Warm gently for 3–5 minutes without boiling.

This version is rich, silky, and beautifully smooth.

Beginner's Kitchen Tip 🌿

Fresh garden tomatoes vary in sweetness and acidity. Taste your soup before adding sugar. If your tomatoes are naturally sweet, you may not need any at all!

For an extra-rich soup without using heavy cream, try adding an additional tablespoon of butter before blending.

Storage

Refrigerate in an airtight container for up to 3–4 days. The classic version freezes beautifully for up to 3 months. For the creamy version, it's best to freeze the soup before adding the cream and stir it in when reheating.

There's something special about turning fresh tomatoes straight from the garden into a warm, comforting bowl of homemade soup. Whether you prefer the bright, fresh flavor of traditional tomato soup or a rich and creamy version, this simple recipe is a wonderful way to enjoy the last of your summer harvest.

🌱Happy Cooking!

Vine & Dandy Living