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Garden Fresh Tomato Soup
October 21, 2003

This was a delicious soup Charlotte. I did not have any fresh tomatoes on hand, so I used 2 (28 oz) cans of San Marzano Italian Peeled Tomatoes by "Cento". They are one of the BEST brands of canned tomatoes and the next best thing to fresh! I did use the liquid from one can, but drained the other and mashed the tomatoes by hand. I sauteed 1 chopped onion and 2 cloves of garlic in a little oil and butter until soft and threw in 1 bay leaf and the cloves for a few seconds before adding the tomatoes and broth. I sprinkled in a little thyme and oregano after adding the tomatoes and skipped the roux. I stirred in 4 Tbls of butter to give the soup a heartier taste and instead of a food mill, I used my hand mixer to blend it all together. At the end I stirred in 1/2 cup of whipping cream and about 15 fresh minced basil leaves. Just a quick tip...always add basil at the end of your cooking time. You never want to "cook" fresh basil very long because it will loose it's flavor. Thanks for sharing.

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