Garden Fresh Tomato Soup
User Reviews
4.5
Garden Fresh Tomato Soup
Description
This Garden Fresh Tomato Soup begins with roughly chopped fresh tomatoes, garlic sautéed in olive oil, and a gentle simmer to meld flavors and soften the tomatoes. Chicken stock is added and cooled before blending the soup to a smooth consistency, emphasizing the freshness of the tomato base.
Once blended, the soup can be frozen in portioned bags, making it practical for meal prep. When ready to serve, it's thawed and reheated gradually. The addition of heavy whipping cream and sugars balances the natural tartness of the tomatoes, yielding a creamy and evenly flavored soup. Celery salt, basil, and seasonings add depth.
The recipe's scale is designed to feed a large family or provide freezer meals, reflecting its suitability for batch cooking. The texture is smooth and creamy with fresh tomato brightness.
Ingredients
- 15 cups tomato 13 chopped, medium sized, garden fresh
- 4-6 cloves garlic
- 3 tbsp olive oil
- 2 cups chicken stock
- 2 cup heavy whipping cream
- 2 tbsp brown sugar
- 2 tsp white sugar
- 2 tsp salt
- 1 tsp black pepper
- 2 celery salt dashes
- basil fresh
Instructions
- This recipe is for a double batch, which fills two 1-gallons bags. I make this much for my freezer meals. 1 batch is enough to feed a large family of 6-8, so keep in mind that the recipe is for double that amount.
- First chop tomatoes with skins intact. Make sure to keep as much of the juices as possible. Set aside.
- Mince up 4-6 cloves of garlic and sautee them in the olive oil over low medium heat until translucent in color and fragrant. Make sure not to overcook them. Sprinkle in a few dashes of salt and pepper.
- Add in the chopped tomatoes (roughly 13 cups) and simmer for 15 minutes over medium heat.
- Remove tomatoes from the heat and add in 2 cups of chicken stock. Stir and let cool for 20 minutes.
- Once the tomatoes have cooled enough that touching it doesn't burn you, add them to a blender. Blend until the consistency is smooth.
- Split soup into 2 freezer safe zip loc bags and freeze.
- When ready to prepare and eat, thaw and reheat tomato base and add in half the amounts of sugars, salts and pepper and cream since the soup is split in 2. If you are cooking up both just add it all in.
- Once heated through add some freshly chopped basil on top. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 170kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 352mg | 15% |
| Potassium | 387mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 37mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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