Skip to main content New<> this month
Get the Allrecipes magazine

Garden-Fresh Tomato Soup

Rated as 4.62 out of 5 Stars

"A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 163
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
  2. Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
  3. Whisk milk and cornstarch together in a bowl until dissolved.
  4. Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
  5. Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
  6. Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.


  • Cook's Note:
  • You may add a splash of balsamic vinegar in individual bowls when serving, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 163 calories; 5 25 7.7 10 1409 Full nutrition

Explore more


Read all reviews 24
  1. 29 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

I really liked this... fresh and delicious. I'm going to also try this w/o the milk and sub stock

Most helpful critical review

Somehow all the tomato flavor got completely lost in the cloves, I think.

Most helpful
Most positive
Least positive

Somehow all the tomato flavor got completely lost in the cloves, I think.

I really liked this... fresh and delicious. I'm going to also try this w/o the milk and sub stock

Too much of clove flavor. More of a clove soup than tomatoe. ??Guess I should of thought it through before attempting this recipe. Or read the reviews.

A friend said to me "never refuse fresh tomatoes when offered. There is often a glut during peak growing season. Take them, freeze (as they are) in an icecream container with a handful of basi...

Excellent! I used tomato and basil that we had frozen from the garden. I followed the recipe except I substituted chicken broth for the skim milk (personal preference, I didn't want cream soup)...

I would probably increase some of the seasonings next time around.

First taste says WoW! Great recipe. But, I will agree with the comments about going lightly on the cloves. Some may be necessary to give this soup its character but I will be adding back in th...

The first time I made this, the only things I did different was leave out the salt and sugar, and use celery seed instead of celery salt. It definitely doesn't need salt or sugar. I think it wou...

This was a little more work than some of the other tomato soup recipes I've tried, but definitely worth it! By far the family favorite now for using our fresh tomatoes every summer. I cut back o...