Tomato Soup from our garden!

All you locals know how hot and dry it is – our poor little garden is dying!  However, our cherry tomatoes continue to hang on, and we are really enjoying them.  We had so many this week, though, that I wasn’t sure we could eat all of them.

So, I made some tomato soup!


  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 cup chopped red pepper
  • ¾ cup chopped carrot
  • 2 teaspoons salt
  • 2 teaspoons dried herbs such as thyme, and rosemary.
  • All my tomatoes (or you could use two 28-ounce cans of chopped tomatoes with juice)
  • 1 cup vegetable broth (omit if using canned tomatoes with juice)
  • 4 tablespoons tomato paste
  • 1 teaspoon lemon juice – or more to taste; add a little at a time
  • 1 tablespoon balsamic vinaigrette – or more to taste; add a little at a time
  • 1 teaspoon molasses and/or honey – or more to taste; add a little at a time
  • Handful of fresh basil, chopped
  1. Heat the oil in a large pot and sauté the garlic, onion, celery, green pepper, and carrots in it until tender.
  2. If using fresh tomatoes, add them in after 2 minutes.Add the salt and broth and tomato paste.
  3. Purée this mixture in a blender to the desired consistency.  (If you prefer your soup chunky, purée for a shorter time; if you like a smoother soup, purée longer.)
  4. Return the mixture to the pot.  Add in fresh basil.  Season to taste with the lemon juice, balsamic vinaigrette, and molasses and/or honey.
  5. Add salt if needed.  Heat and serve.

Rating:  A.  The fresh tomatoes really make this tomato soup yummy!

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One Response to Tomato Soup from our garden!

  1. Mary Lu Breshears says:

    Sounds delicious….nothin’ better than homemade soup! I make tomato basil soup for my mom because she restricts sodium in her diet and the canned varieties are very high in salt. Thanks for sharing a delicious-sounding recipe….I’ll try it soon!

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