Don’t let this title fool you! Before you think you need garden fresh tomatoes to make this garden fresh tomato soup, allow me to set the record straight. You can totally use canned or jarred tomatoes instead to make this delicious soup. Garden fresh just puts it over the top incredible!
After trying a lot of tomato soup recipes from scratch, all fell flat. I finally did my own thing, and this soup was born. This recipe is very far off from the original and would only cause confusion to share, otherwise I would site it. This recipe has loads of garlic, the only dairy in it is cheese and butter, and it’s enough to feed a large crowd or freeze for later!
Get the Most Out of Garden Fresh Tomato Soup
Our favorite way to enjoy this garden fresh tomato soup is with fresh einkorn sourdough grilled cheese sandwiches using our favorite raw cheese. It’s also great with freshly made parmesan croutons, too. Just like our family’s favorite Green Soup, this recipe is a regular staple in our dinner rotation.
Blending this soup in a good blender is the trick to getting a smooth and thick end result. The freshly grated parmesan cheese gives it all the creaminess it needs, but feel free to add some heavy cream if you prefer.
Canned or Jarred is Okay, Too!
Remember, you don’t have to have a garden to make this soup! You could even snag some fresh heirloom tomatoes and basil from your local farmer’s market. The grocery store is also an option. However, supporting local farmers lessens our carbon footprint and supports food growers right at the source. I’m all about that!
I hope your family enjoys this garden fresh tomato soup just as much as mine does! It’s right up there with Green Soup in our house!
Print Recipe
Fresh Tomato Soup
Using jarred or canned tomatoes, this garden fresh tomato soup recipe from scratch is the one you’ve been looking for that the whole family will love!
Ingredients
- 2 Tb olive oil
- 2 Tb unsalted butter
- 2 medium yellow onions chopped
- 1 head fresh garlic minced
- 6 Tb tomato paste
- 8 cups diced tomatoes fresh or jarred/canned
- 2 cups crushed tomatoes jarred/canned
- 4 cups beef or chicken broth
- 4 cups fresh, filtered water
- 2 Tb Himalayan sea salt
- 1 cup fresh basil packed, chopped
- 2 cups Parmesan cheese freshly grated
Ingredients
- 2 Tb olive oil
- 2 Tb unsalted butter
- 2 medium yellow onions chopped
- 1 head fresh garlic minced
- 6 Tb tomato paste
- 8 cups diced tomatoes fresh or jarred/canned
- 2 cups crushed tomatoes jarred/canned
- 4 cups beef or chicken broth
- 4 cups fresh, filtered water
- 2 Tb Himalayan sea salt
- 1 cup fresh basil packed, chopped
- 2 cups Parmesan cheese freshly grated
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Instructions
Heat a large, heavy pot over medium heat with olive oil and butter. Allow foam to subside from butter, but be sure not to brown it.
Add onions and allow to cook for 3 minutes. Add garlic and sauté just until fragrant (about 30 seconds-1 minute).
Make a space in the center of the bottom of your pot, and add the tomato paste. Stirring constantly, allow the tomato paste to warm and sauté as you mix it into the onion mixture and somewhat “toast” it.
Add the diced and crushed tomatoes to the pot, followed by the broth, water, and salt. Bring to a boil and add the basil. Reduce to simmer and cook uncovered for an additional 45 minutes-1 hour, stirring occasionally.
Once finished simmering, turn off heat and prepare your blender near the pot. Carefully blend soup in batches until smoother, pouring into a heat-safe bowl until blended. Return to pot.
Turn heat back on low and add parmesan cheese. Mix until melted, then turn off heat. Allow to cool slightly, serve topped with freshly grated pepper, and enjoy!
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