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.
Servings: 6 servings
Calories: 80kcal
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
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.
Nutrition
Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 722mg | Potassium: 301mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1118IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg