Garden Fresh Tomato Soup

Published Tuesday, September 14, 2021

Garden Fresh Tomato Soup

Garden Fresh Tomato Soup

Serves 6-8


1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons unsalted butter

2 tablespoons whole wheat flour

3 cups broth of choice (low sodium)

6-7 cups roughly chopped tomatoes

2 tablespoons chopped fresh basil, plus more for serving

1 tablespoon balsamic vinegar

1/4 teaspoon celery seed

1 teaspoon paprika

Sea salt, to taste

Freshly ground black pepper, to taste

1/4 cup skim or 1% milk


  1. Heat olive oil in large stockpot over medium heat. Add the onion and garlic and sauté for 7 minutes, until softened.
  2. Add the butter. Whisk in the flour, continue to cook and whisk for one minute.
  3. Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
  4. Bring the soup to a boil, reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened.
  5. Remove the soup from the heat and stir in the milk or cream.
  6. Puree the soup with immersion blender until smooth. Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.
  7. This soup is delicious with a variety of garnishes! Try feta cheese and chives, grated Parmesan cheese, croutons, fresh herbs, or a dollop of crème fraîche.


Recipe adapted from


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