Garden Tomato Soup

This Garden Tomato Soup uses Sweet 100s or Cherry tomatoes. You will love the sweetness these tomatoes add to this soup. Homemade tomato soup is a classic that never goes out of style. Our recipe uses the familiar flavors of ripe, juicy tomatoes, fresh basil, garlic and more for a warm and comforting soup you will love. Perfect for chilly evenings or as a side to your favorite grilled cheese sandwich. Discover the perfect balance of savory and sweet in each spoonful.

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Ingredients Needed For Garden Tomato Soup:

• 2 pounds cherry or sweet 100s tomatoes
• 1 medium onion, chopped into chunks
• 1 head garlic, top cut off
• 2 medium Yukon Gold potatoes, sliced and chopped thin
• 14.5 ounce can chicken broth
• 1/4-1/2 cup fresh basil, to taste
• salt and pepper, to taste

Instructions For Garden Tomato Soup:

1. Spray a large sheet pan (with sides) with cooking spray or cover in parchment paper. 
2. Place the tomatoes onto the prepared sheet pan. 
3. Cut the ends off of the onion and peel. Chop onion into chunks and separate layers. Place on sheet pan with tomatoes.
4. Cut off the top of the garlic bulb-enough so you can see the garlic inside-you will be squeezing out the garlic after roasting. Place garlic bulb with the cut side up onto the sheet pan. 
5. Slice and chop potatoes into small pieces and place on the sheet pan. 
6. Distribute fruits and vegetables evenly on the pan and bake at 400 degrees for 50 minutes to one hour. Until potato pieces are very tender and tomatoes have burst. 
7. Remove from the oven and cool enough to handle. 
8. Squeeze the garlic out of the garlic skin onto the tomato mixture. Discard the garlic skin and root. 
9. Place all ingredients into a blender with the chicken broth and basil. Blend until very smooth. Add salt and pepper to taste. See note below. Serve with freshly grated parmesan cheese, crackers or grilled cheese sandwiches, if desired. 

Tips:

1. NOTE: My big blender does not get this soup as smooth as I like. So, I will blend it all in the big blender pitcher and then blend a little at a time in my small smoothie cup blender cup. I like the soup at this consistency. However, If you want no texture to your soup, pour the soup through a fine metal strainer to remove any pieces of potato or tomato skins that didn’t blend.
2. COOK’S TIP: If you grow tomatoes in your garden, you know you have a lot of tomatoes! I make this as often as I can with the sweet tomatoes throughout the summer. I place the soup into jars with lids and freeze them for use during the winter-an easy dinner. If you are freezing this soup, remove a jar from the freezer the night before and place in the refrigerator. When you are ready to make dinner. Heat the soup on the stove in a sauce pan.
3. You can usually find cherry tomatoes at grocery stores all year long. You do not have to grow them to make this soup. Just buy them at your favorite stores.

Serve This Soup With:

Tomato soup is a versatile and classic dish that pairs wonderfully with a variety of sides and accompaniments. Here are some popular options:

1. Grilled Cheese Sandwich: A classic combination, a grilled cheese sandwich dipped into tomato soup is a perfect match. The crispy, cheesy sandwich complements the warm and savory soup.
2. Crackers: Serve tomato soup with a side of your favorite crackers, such as saltines or oyster crackers.
3. Garlic Bread or Breadsticks: Slices of garlic bread or breadsticks make a great addition to tomato soup.
4. Fresh Bread: A slice of crusty baguette or a warm roll is perfect for soaking up the last drops of soup.
5. Grilled or Panini Sandwich: Alongside a tomato soup, consider a more gourmet option like a panini with ingredients like pesto, mozzarella, or roasted vegetables.
6. Salad: A light salad with fresh greens, vinaigrette, and vegetables can be a refreshing and healthy pairing with tomato soup.
7. Avocado Toast: For a modern twist, try avocado toast with a sprinkle of sea salt and red pepper flakes to complement the soup’s flavors.
8. Cheese and Charcuterie Platter: If you’re looking for an elevated experience, serve a cheese and charcuterie platter with various cheeses, cured meats and bread alongside your tomato soup.
9. Roasted Vegetables: A side of roasted vegetables, such as asparagus, Brussels sprouts, or sweet potatoes, can add a more substantial and nutritious element to your meal.
10. Quiche: A slice of quiche, whether it’s a classic quiche Lorraine or a vegetable-filled option, complements tomato soup nicely.
11. Tuna Melt: Another twist on a classic, a tuna melt sandwich can be a tasty and filling option..

Mix and match these sides to suit your personal preferences or the occasion. Tomato soup is incredibly adaptable, and its rich, tomato-based flavor complements a wide range of foods.

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Print

Garden Tomato Soup

A homemade tomato soup recipe made with fresh tomatoes.

Course Dinner

Cuisine American

Keyword Garden Recipes, How To Use Garden Tomatoes, Roasted Tomato Soup, Tomato Basil Soup

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Author Sweeter With Sugar

Ingredients

• 2 pounds cherry or sweet 100s tomatoes
• 1 medium onion chopped into chunks
• 1 head garlic top cut off
• 2 medium Yukon Gold potatoes sliced and chopped thin
• 14.5 ounce can chicken broth
• 1/4-1/2 cup fresh basil to taste
• salt and pepper to taste

Instructions

1. Spray a large sheet pan with cooking spray or cover in parchment paper.

2. Place the tomatoes onto the prepared sheet pan (with sides).

3. Cut the ends off of the onion and peel. Chop onion into chunks and separate layers. Place on sheet pan with tomatoes.

4. Cut off the top of the garlic bulb-enough so you can see the garlic inside-you will be squeezing out the garlic after roasting. Place garlic bulb with the cut side up onto the sheet pan.

5. Slice and chop potatoes into small pieces and place on the sheet pan.

6. Distribute fruits and vegetables evenly on the pan and bake at 400 degrees for 50 minutes to one hour. Until potato pieces are very tender and tomatoes have burst.

7. Remove from the oven and cool enough to handle.

8. Squeeze the garlic out of the garlic skin onto the tomato mixture. Discard the garlic skin and root.

9. Place all ingredients into a blender with the chicken broth and basil. Blend until very smooth. Add salt and pepper to taste. See note below. Serve with freshly grated parmesan cheese, crackers or grilled cheese sandwiches, if desired.

10. NOTE: My big blender does not get this soup as smooth as I like. So, I will blend it all in the big blender pitcher and then blend a little at a time in my small smoothie cup blender cup. I like the soup at this consistency. However, If you want no texture to your soup, pour the soup through a fine metal strainer to remove any pieces of potato or tomato skins that didn't blend.

11. COOK'S TIP: If you grow tomatoes in your garden, you know you have a lot of tomatoes! I make this as often as I can with the sweet tomatoes throughout the summer. I place the soup into jars with lids and freeze them for use during the winter-an easy dinner.

    If you are freezing this soup, remove a jar from the freezer the night before and place in the refrigerator. When you are ready to make dinner. Heat the soup on the stove in a sauce pan.

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