End-of-Summer Fresh Tomato Soup Recipe (Don't Wait Another Minute to Make It) by Jan Mostrom
If you’re not a fan of soup in summer you might just want to make an exception for this tomato recipe. This summer tomato soup is so delicious and sweet, without any extra added sweeteners, and it freezes great if you want to save it for cooler weather.
Add a fresh loaf of hot bread (try my copycat rosemary bread recipe) and you’ll want to make this over and over. (I’ve made 10 batches so far!) And when the summer tomatoes are gone or you want to save some time, you can easily substitute canned tomatoes and it will still be delicious.
To make this fresh tomato soup recipe you will need olive oil, an onion, fresh tomatoes, carrots and sweet peppers. Serve this healthy soup with a salad and fresh loaf of bread, or cool and freeze in an air-tight container for up to two months.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 4 tablespoons olive oil
- 1 large onion, diced
- 2 pounds fresh tomatoes, chopped (about 5 good-sized tomatoes) or 1 can (28 ounces) San Marzano tomatoes
- 5 large carrots, peeled and cut into half lengthwise and then cut into slices
- 2 sweet peppers, chopped (red, yellow or orange)
- 1 cup water with 2 small bouillon cubes or 1 cup stock (vegetable or chicken)
- 15 fresh basil leaves, roughly chopped
- 1/2 cup half and half or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- crushed red pepper flakes (optional)
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Recipe Notes
- To fancy it up, add sour cream, fresh chopped tomatoes, more basil, homemade croutons and/or freshly grated Parmesan when serving.
- You can use butter or ghee instead of olive oil in this soup recipe.
Here's how to make it:
- Heat the olive oil in a large stock pot over medium heat. Add the onion and cook about 5 minutes or until soft.
- Add the peppers and carrots and continue to cook for another 5 minutes, or until the vegetables are soft.
- Turn heat up to medium-high and add water, bouillon and fresh tomatoes. Season with salt and pepper. When the mixture starts to boil, cover and turn heat to low and cook for about 15 minutes.
- Remove from heat and gently pour mixture into a blender. Add basil leaves and pulse until vegetables are blended (it’s OK if it’s got texture!).
- Return mixture to the stock pot and add the cream. Taste and adjust salt, pepper and crushed red pepper flakes to your liking.
Nutrition Facts Per Serving
Calories: 138
Total Fat: 9.2g
Saturated Fat: 2.2g
Cholesterol: 6mg
Sodium: 488mg
Total Carbohydrate: 13.8g
Dietary Fiber: 3.3g
Total Sugars: 7.7g
Protein: 2.5g
Vitamin D: 0mcg
Calcium: 52mg
Iron: 1mg
Potassium: 524mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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