Garden Fresh Classic Tomato Soup
This tomato soup recipe is easy-to-follow and makes the perfect summertime meal, especially when fresh tomatoes from the garden or farmer’s market are used!
Food around here, lately, has been dedicated to ridding our home of tomatoes. The garden did very well this year and has left us with an overabundance of tomatoes. Don’t get me wrong, I’m not complaining, but it’s getting pretty difficult coming up with new ways to use these sweet juicy nuggets of healthiness. I think at this point, the garden is just about finished producing, but we’re still trying to use them up!
You better believe, I’ve researched tips for making tomatoes last as long as possible. Check out this link from BuzzFeed for 27 ways to make your groceries last longer. Lots of tips on the list, were new to me!
I was already aware that tomatoes do not belong in the refrigerator, as they will lose flavor. If they are overly ripe, though, they should be put in the fridge. Also, be sure they are not kept in a plastic bag; which will cause them to ripen faster. Unripe tomatoes should be placed in a single layer, stem down, in a paper bag or cardboard box in a cool place. If they are stored with fruit they will ripen quicker. Ripe tomatoes should be kept at room temperature, stem side up, away from sunlight and not touching any other tomatoes.
Making tomato soup to use up some of our ripened tomatoes was just a given. I absolutely love soup- even if it is summer and tomato soup has been a favorite since I was a child. I wanted to stick with a very basic recipe because due to the incredible flavor of our garden tomatoes; I knew this soup wouldn’t need much else added.
We all know tomatoes are SUPER healthy, right? But what makes them sooooo healthy? Below, are just a few of the nutritional benefits of tomatoes.
- Tomatoes contain beta-carotene and lycopene; both help protect your skin against sun damage.
- Tomatoes contain vitamin K and calcium; both are very good for strengthening and repairing bones.
- Tomatoes are a natural cancer fighter. Lycopene can reduce the risk of several cancers, including prostate, cervical, mouth, pharynx, throat, esophagus, stomach, colon, rectal, prostate and ovarian cancer. Tomatoes’ antioxidants (vitamins A and C) fight the free radicals which can cause cell damage.
Tomatoes sure do pack a nutritional punch and I’m really glad that there’s no harm in eating like 6 of them a day!! 😉
- 1 tablespoon extra virgin olive oil
- 1 small onion thinly sliced
- 2-3 garlic cloves minced
- 1 teaspoon dried parsley
- 2 pounds fresh tomatoes chopped
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
- 1 cup vegetable broth
- Heat olive oil over medium heat in large pot or dutch oven.
- Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for another 2 minutes.
- Add parsley, salt, pepper, tomatoes and vegetable broth.
- Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes.
- Puree soup in blender in batches, as needed, and return to dutch oven. Reheat, if needed. Ladle into bowls and serve with crusty bread, crackers, croutons or a grilled cheese
Something to think about….
Do you love tomatoes as much as I do?
Have you ever tried a garden tomato? I sure hope you have… there’s nothing like a fresh from the garden tomato!
Do you have a favorite soup from your childhood?