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Garden-Fresh Tomato Soup

 Garden-Fresh Tomato Soup
Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.—Charlotte Goldbery, Honey Grove, Pennsylvania
8 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 1/2 cup butter
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 sprigs fresh thyme
  • 4 fresh basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-1/2 pounds diced fresh ripe tomatoes
  • 3 tablespoons tomato paste
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 3-3/4 cups chicken broth, divided
  • 1 teaspoon sugar
  • 1 cup heavy whipping cream
  • CROUTONS:
  • 8 slices day-old french or Italian bread
  • 1 large garlic clove, sliced lengthwise
  • 2 tablespoons olive oil

Directions

  • In a large kettle, heat butter and olive oil over medium-high. Add
  • onions and seasonings. Cook, stirring occasionally, until the onion
  • is soft. Add the tomatoes and paste. Stir to blend. Simmer 10
  • minutes.
  • Place the flour in a small bowl and stir in 1/4 cup chicken broth.

2 of 2

Garden-Fresh Tomato Soup (continued)

Directions (continued)

  • Stir into the tomato mixture. Add the remaining broth. Simmer 30
  • minutes, stirring frequently.
  • Allow mixture to cool and run through a sieve, food mill or food
  • processor. Return the pureed mixture to the kettle. Add the sugar
  • and cream. Heat through, stirring occasionally.
  • To prepare the croutons, rub the garlic over both sides of the bread.
  • Brush with olive oil and place on a baking sheet. Bake at 350°
  • for 10-12 minutes or until toasted. Turn and toast other side 2-3
  • minutes. Just before serving, top each bowl with one or two
  • croutons. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 505 calories, 32 g fat (15 g saturated fat), 71 mg cholesterol, 1,266 mg sodium, 48 g carbohydrate, 4 g fiber, 9 g protein.