Fresh Tomato Soup
An easy, summery fat-free homemade tomato soup. Served smooth or chunky, this soup makes a flavorful serving of veggies!
10 medium-large tomatoes (about 3 pounds), washed and diced
3 carrots, scrubbed, trimmed, and diced
5 celery ribs, diced*
2 huge onions, chopped
1 1/2 tablespoons minced garlic (about 6-8 cloves)
4 cups fat-free chicken broth**
2 tablespoons sugar
dash of black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1. In a large stock pot, simmer the first 6 ingredients for about 1 hour, covered. Stir occasionally during cooking if needed. Vegetables should be tender.
2. Add remaining ingredients and simmer for an additional 10 minutes or so. Adjust salt to taste (important!).
3. Serve soup chunky if desired. For a smooth tomato soup, transfer hot soup to blender and blend until soup is smooth. Pour into bowls and serve.
Store leftovers in the fridge.
*I have used a celery heart, including the leaves.
**I use Better than Bouillon chicken base and water. Add extra bouillon for more flavor, if desired!
This is a really easy summer tomato soup recipe! I love it blended smooth. This is a great way to use up extra tomatoes! :) I love the flavors of the basil and oregano... and of course all the garlic. :)