Garden-Fresh Tomato Soup


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!

Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hrs 15 mins
4 servings


  • 7 cups chopped fresh tomatoes (with seeds and juice)

  • 1 onion, finely chopped

  • 1 cup finely chopped carrots

  • 3 cloves garlic, crushed

  • 1 teaspoon extra-virgin olive oil, or more to taste

  • 2 cups chicken broth

  • 2 teaspoons salt, or to taste

  • ¾ teaspoon white sugar

  • ¾ teaspoon dried dill weed

  • ½ teaspoon ground black pepper

  • ¼ teaspoon celery salt

  • ¼ teaspoon ground cloves

  • 1 cup skim milk

  • 1 tablespoon cornstarch

  • 1 ½ teaspoons butter (Optional)

  • 5 large fresh basil leaves, or more to taste

  • ¼ cup grated Parmesan cheese, or to taste

  • 2 tablespoons shredded fresh basil, or to taste


  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.

Nutrition Facts (per serving)

160 Calories
5g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 160
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 1409mg 61%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 19%
Total Sugars 14g
Protein 8g
Vitamin C 45mg 227%
Calcium 196mg 15%
Iron 1mg 8%
Potassium 1019mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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