Easy homemade tomato soup is healthy and delicious.
Ask 10 people what their favorite part of summer is, and at least a few will say fresh tomatoes right out of the garden. The sight of a ripe, red tomato on the vine, the smell when it’s just picked, and the rich, fresh taste – is there anything better?
Every ripe red tomato gives you 40 percent of your daily requirement of vitamin C, plus lots of vitamin A, potassium and antioxidants. And a tomato has only about 35 calories.
When your garden offers you the first tomatoes of the season, treat yourself and your family to this fresh, light tomato soup. With only a handful of ingredients, the rich taste of your tomatoes will come shining through.
Make an extra batch and freeze it in an airtight container, saving a bit of summer for when the weather gets cold and you're ready for a winter warm-up.
Fresh Tomato Soup
- 2 pounds tomatoes
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon pepper
- 1 cup water
- ½ cup dry white wine or chicken broth
Wash and stem tomatoes. Fill a large pot full of water and bring to a boil. Blanche the tomatoes by dipping them in the boiling water for 10-15 seconds. Let cool and carefully peel off the skin. Cut tomatoes in half lengthwise and scoop out the seeds with your fingers, leaving in the flesh. Dice tomato halves. In a large saucepan, heat butter and add tomatoes. Simmer for about 5 minutes. Remove from heat and rub through a wire strainer or put in a blender and mix. Return tomatoes to pan. Sprinkle with flour, salt, sugar and pepper. Stir well. Bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring constantly. Add water, then wine or chicken broth. Heat to simmering. Garnish with butter and fresh parsley, and serve with crackers. Serves 6.
Some additions and serving suggestions:
- Make homemade croutons by cutting French bread into large cubes, tossing with olive oil and garlic, and broiling or baking on a baking sheet
- Sprinkle with freshly grated Parmesan cheese
- Sprinkle with chopped fresh basil leaves and a little bit of shredded mozzarella cheese
- Add fresh rosemary or chopped chives while simmering
- Add a dollop of sour cream and a sprinkle of sage
- Reserve a tomato half and dice it, adding it to the creamy soup near the end of simmering
- Add 1 cup cooked white rice for a hearty tomato rice soup
Want to try another fresh-from-the-garden soup? See Spring Onion Soup.
