Fresh Tomato Soup

This soup would be even more awesome made with fresh, home grown tomatoes and fresh basil in early fall, but this batch was pretty damn good.

Tomato Soup

  • 2 pounds of very ripe tomatoes, cored
  • 2 large celery stalks
  • 1 onion
  • 2 cloves fresh garlic
  • 3 medium carrots
  • 1 6 oz can tomato paste
  • 2 tbsp olive oil
  • 1 cup vegetable broth
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1 tsp red pepper flakes (optional)
  • 1/2 tsp fennel seeds, crushed
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tbsp honey
  • salt to taste

Heat olive oil in a medium saucepan. Coarsely chop the garlic, onion, celery, and carrots. Cook in olive oil until the carrots begin to soften.

Chop the tomatoes, add them to the other vegetables along with all of the herbs and spices. Continue to cook for another 5 minutes. Many tomato soup recipes require removing the seeds and skins from the tomatoes, but I just threw everything in. Personally, I like the added texture.

Add the vegetable broth and tomato paste, and simmer for 15-20 minutes, Puree with immersion blender until there are no more large chunks (remember to fish that bay leaf out first!). Add the honey and salt to taste. Serve with a substantial piece of bread.

Thanks for the mug, Aunt Amy!

On the agenda for the rest of the afternoon:

Hopefully I’ll be starting Mockingjay tonight!

About alimental

I am a recent college grad who loves preparing and eating good, healthy food. I live in Milwaukee with my husband and our two cats.
This entry was posted in Soups. Bookmark the permalink.

7 Responses to Fresh Tomato Soup

  1. Diane says:

    The soup looks fantastic and just the thing for a cold winter day. Can frozen tomatoes be substituted for fresh? The bread roll looks quite appetizing. What kind is it?

    • alimental says:

      Hi Diane, I haven’t tried the soup with frozen tomatoes, but I think it would probably work out fine. Let me know if you try it out!

      The roll is my favorite from Whole Foods, called Seedduction.

  2. Emily says:

    Nice mug! I got an E from April! That is one beautiful soup and one substantial piece of bread. Lovely!

  3. Carol S. says:

    I was going to comment on the mug too but I see everyone else beat me to it! Very nice and the soup looks yummy too. I noticed you used crushed fennel seeds in your tomato soup. An interesting idea I’ll have to try soon.

    P.S. see you Sunday!

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