Rating: 4.68 stars
35 Ratings
  • 5 star values: 28
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Whisk milk and cornstarch together in a bowl until dissolved.

  • Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.

  • Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.

  • 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

160 calories; protein 7.7g; carbohydrates 24.2g; fat 5g; cholesterol 9.7mg; sodium 1408.8mg. Full Nutrition
Advertisement