With a Grateful Prayer and a Thankful Heart: Homemade Garden Fresh Tomato Soup

Tuesday, May 16, 2017

Homemade Garden Fresh Tomato Soup

I do love a bowl of Campbell's tomato soup but have wanted to make homemade garden fresh tomato soup to compare. Wow! This homemade version is so good that I have made two batches this week and just can't get enough!

Now the weather has been unseasonably cold and rainy making a bowl of soup appealing but I could eat this any day. So fresh and delicious. And I couldn't believe it is so low calorie. I checked several calorie calculators and was thrilled that it is only 80 calories per cup.

There are really just a handful of ingredients. I was so tempted to add additional herbs because I was concerned it would be bland. I decided to simply follow the recipe and I am so glad I did. The fresh tomatoes gives it all the flavor it needs. But, if you'd like, go ahead and add fresh or dried herbs.

I doubled the recipe and it still makes only 6-cups of soup. That is enough if you have a sandwich or if you are serving as a first course but really 1 1/2 to 2 cups is what I like per main course serving.

Top with a few croutons, crumbled crackers or shaved Parmesan cheese. Make grilled cheese sandwiches or toast bread topped with cheese and browned under the broiler. 

Choose fresh, ripe tomatoes from your garden or from the market. I like to use plum tomatoes but I think any tomato will work.

Wash and chop the tomatoes to measure 6-cups. Chop onion and garlic, if using.

Toss in cloves.

The original recipe was a little confusing at first, at least to me. It called for cloves and I assumed it meant garlic cloves and so that is how I made it. We loved the soup. I think it actually calls for the little brown spiky spice sometimes used on baked hams. I made a second batch of soup using the spice cloves and just a few cloves of garlic. Honestly, the soup is great either way. 

Homemade Garden Fresh Tomato Soup
slightly adapted from source


Yield: 6-cups

8 cups chopped fresh tomatoes
2 onions, sliced
8 whole cloves
8 whole garlic cloves (optional - see note)
4 cups chicken broth

4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt (or to taste)
4 teaspoons white sugar


In a Dutch oven or stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 30 minutes.

This is how the soup looks after boiling gently for 30 minutes.

Remove from heat and carefully pour the hot tomato mixture into a food mill sitting in a large bowl or pot. Turn back and forth until all of the liquid runs through the food mill. I scrape the pulp from the bottom as it gives the soup more body. Discard any stuff left over in the food mill.

Now you have the tomato liquid from the mill.

In the now empty Dutch oven or stockpot, melt the butter over medium heat. Stir in the flour to make a roux.

Cook until the roux is a medium brown. 

Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, then adjust to taste. Simmer a few minutes longer to thicken to desired consistency. 

When I began the recipe I thought I would add a little milk or cream like I do when I make tomato soup from a can. I planned on reducing the mixture and then adding the milk. I didn't need to because the butter makes it rich and creamy. 

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


Ann Thompson said...

Its been a long time since I've had tomato soup. This looks really good. I'll have to try this

Carole said...

Hi Lorraine, this would fit perfectly in Food on Friday under the tomato theme. Hope you bring it on over. Cheers from Carole's Chatter


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