Garden Tomato Soup

Garden Tomato Soup

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I don’t know about you, but our garden is still going crazy! We have SO many tomatoes! It’s awesome, but we can’t manage to eat them all in their fresh form. Since we are having some chilly nights, I thought tomato soup would be perfect for this time of year. There really is nothing better than making homemade soup from ingredients that you have grown! The tomatoes and jalapenos I used here were both from our garden. And we still have so many! Any requests for another tomato recipe?

Rainbow Tomatoes

This year, we got our tomatoes super late in the season and they looked really sad. They were on sale for like 50 cents a plant and they looked almost dead, haha. But they came back like crazy!

This recipe is naturally vegetarian and you can make it vegan and dairy free by using full fat coconut milk in place of the half and half. I used larger tomatoes on the vine so I halved them on my sheet pan. My tomatoes were about 1.5″ in width. If yours are smaller you may not even half to half them. If they are larger, you might want to quarter them. This recipe is also very budget friendly, especially if you grow your own tomatoes!

Sheet Pan with tomatoes
Tomatoes on the Vine

Garden Tomato Soup

Course: Soups, Appetizers, LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

92

kcal
Protein

3.8

g
Fat

1.9

g
Carbohydrates

16.3

g

Ingredients

  • 2 lbs fresh tomatoes

  • 2 shallots

  • 2 jalapenos, seeded

  • 3 cloves garlic

  • 3 cups chicken broth

  • 6 tbsp (1/4 cup + 2 tbsp) half and half or coconut milk for vegan

  • 1/2 tsp salt

  • 1/4 tsp paprika

  • 1/4 tsp cumin

Directions

  • Quarter or half tomatoes (depending on size) and spread on a sheet pan.
  • Peel and half shallots and add to sheet pan along with seeded and halved jalapenos and peeled garlic gloves
  • Spray with olive oil and bake at 425 for 30 minutes.
  • Remove pan from oven and transfer all veggies to a heavy bottomed pot. Add chicken broth, half and half/coconut milk, salt, and spices and bring to a boil.
  • Remove from heat and blend with an immersion blender. Taste and adjust seasoning if needed.
  • If desired, return to a simmer for 5-10 minutes to let the flavors blend.
  • Divide among 4 bowls and top with fresh herbs and freshly cracked pepper.

Notes

  • If you don’t have an immersion blender, you can use a regular blender. Just be careful as the soup is hot. Work in batches and remove the plug in the top and cover with a kitchen towel to allow some steam to escape.

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