Fresh Tomato Soup


  • 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


  • 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.
  • Add remaining ingredients and simmer for an additional 10 minutes or so. Adjust salt to taste (important!).
  • Serve soup chunky if desired. For a smooth tomato soup, transfer hot soup to a blender and blend until soup is smooth. Pour into bowls and serve.

*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!

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