Garden Italian Fresh Tomato Soup
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…
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.
Garden Italian Fresh Tomato Soup
Ingredients
- 4 cups fresh tomatoes chopped
- 2 tablespoons butter
- 1 slice onion chopped
- 4 garlic cloves minced
- 1/2 cup celery thinly sliced
- 1/2 cup leek thinly sliced
- 2 tablespoons all-purpose 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
Instructions
- 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, chicken broth, and basil leaves. Bring to a boil, and gently simmer for 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 an 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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