Garden Italian Fresh Tomato Soup

Fresh Garden Tomato Soup | 31Daily.com

This Italian Fresh Tomato Soup is bursting with garden flavor from fresh tomatoes to aromatics, and herbs. A quick fix, healthy, soup packed with the flavors of summer.

And ready in 20 minutes or so. Now that is summer-friendly.

Grilled cheese anyone?

Here’s a different pairing idea.

This soup is reminiscent of a simple summer Italian dish favored in Tuscany. In Italy, rather than grilled cheese, tomato soup is often served with egg-based dishes, like frittatas.

Delicious right? If you’re of the same mind. Here are some of my favorite frittata recipes

sliced tomatoes on wood background

As my summer tomato plants bloom and grow and transform into scarlet globes of seasonal flavor, I will often make this soup late in the season. And as we enter early fall and I’m saturated with what seems like bushels of tomatoes and am looking for any and every way to prepare them, I’m once again… making this soup. It’s really good and satisfying.

I prefer to use plum tomatoes because they’re meatier and less watery, but any variety will do. I love to grow the Plum variety not only because they taste so good, are amazing in sauces, but they also freeze exceptionally well. I keep them whole and simply store in a freezer bag. Perfect for adding to soups and sauces throughout the year.

Bowl of Tomato Soup in White Bowl

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Garden Italian Fresh Tomato Soup

  • Author: Stephanie Wilson
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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This Italian Fresh Tomato Soup is bursting with garden flavor from fresh tomatoes to aromatics, and herbs. A quick fix, healthy, soup packed with the flavors of summer.



4 cups chopped fresh tomatoes

2 tablespoons butter

1 slice onion, chopped

4 whole cloves, minced

1/2 cup thinly sliced celery

1/2 cup thinly sliced leek

2 tablespoons flour

2 cups chicken broth

1 teaspoon salt

2 teaspoons white sugar, or to taste

3 fresh basil leaves (plus a few leaves to garnish)


In a stockpot, over medium heat, melt the butter and saute the celery, leek, onion, and garlic until softened, about 5 minutes. Add the flour and cook for another minute.

Add the tomatoes, and chicken broth and basil leaves. Bring to a boil, and gently simmer for about 15 – 20 minutes, allowing the flavors to blend. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Sometimes, I also use only my immersion blender – which makes it super easy with less mess, but yields a somewhat chunkier soup. We like it both ways.

Season with salt and pepper, and adjust to taste. Serve warm in bowls, garnished with crostini slices or large croutons.


Tomatoes: I prefer using plum tomatoes in this recipe, but any fresh from your garden or market variety will do. Or, you can also substitute two to three 15-ounce cans of plum tomatoes with their juices.

  • Prep Time: 10 minutes
  • Cook Time: 20
  • Category: Soup
  • Method: Cook
  • Cuisine: Italian


  • Serving Size:
  • Calories: 201
  • Sugar: 6.3 g
  • Sodium: 250.3 mg
  • Fat: 2.7 g
  • Carbohydrates: 39.9 g
  • Fiber: 4 g
  • Protein: 8.5 g
  • Cholesterol: 0 mg

Keywords: Garden Italian Fresh Tomato Soup, Cream of Tomato Soup, Tomato Soup

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Fresh Garden Tomato Soup | 31Daily.com

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