Fresh Tomato Soup

Difficulty: Medium

Category: Soup, tomatoes

Time: 1 hour

Serving: 6




2 cups organic, fat free less sodium chicken broth

1 cup chopped onion

¾ cup chopped celery

1 tablespoon thinly sliced fresh basil plus 3 tablespoons for garnish)

1 tablespoon tomato paste

2 pounds of tomatoes, cut in wedges

½ teaspoon salt

¼ teaspoon freshly ground black pepper


Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat , and simmer 30 minutes.

There are two options for finishing, choose one and then continue:

Hand blender: Turn off stove and remove pan. Using a hand blender, blend the soup mixture until smooth.

Regular Blender: Place half of tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Plane a clean towel over opening in blender lide (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

Using a sieve, pour in stages the soup mix over a large bowl. Using the back of a large spoon; smash tomato mixture into the bowl, leaving the seeds and skins. Toss out the seeds in the sieve and continue with the rest of the soup.

Ladle ¾ cup soup into each of 6 bowls. Top with ½ teaspoon basil for garnish and serve.

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