Garden-Fresh Tomato Soup


  • 7 cups chopped fresh tomatoes (with seeds and juice)
  • 1onion, finely chopped
  • 1 cup finely chopped carrots
  • 3 cloves garlic, crushed
  • 1 teaspoon extra-virgin olive oil, or more to taste
  • 2 cups chicken broth
  • 2 teaspoons salt, or to taste
  • ¾ teaspoon white sugar
  • ¾ teaspoon dried dill weed
  • ½ teaspoon ground black pepper
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground cloves
  • 1 cup skim milk
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons butter(Optional)
  • 5 large fresh basil leaves, or more to taste
  • ¼ cup grated Parmesan cheese, or to taste
  • 2 tablespoons shredded fresh basil, or to taste
  • Directions

  • Step 1

    Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.


  • Step 2

    Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.

  • Step 3

    Whisk milk and cornstarch together in a bowl until dissolved.

  • Step 4

    Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.

  • Step 5

    Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.

  • Step 6

    Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

  • Cook's Note:

    You may add a splash of balsamic vinegar in individual bowls when serving, if desired.

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