Garden Fresh Tomato Soup

Posted by on June 18, 2018 in Blog, Entrees, Featured, Lunch/Dinner | 0 comments

Garden Fresh Tomato Soup

This is a great way to use some of those tomatoes your garden is overproducing!


  • 4-5 large tomatoes, diced
  • 1 cup chopped onion
  • 1/2 cup shredded carrots
  • 3 cloves garlic, minced
  • 1/2 teaspoon white sugar
  • salt to taste
  • fresh basil (optional)
  • ground black pepper to taste
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 2 cups milk

Preheat oven to 450.   Place diced tomatoes on a baking tray, drizzle with olive oil, then place in oven to caramelize (takes about 15 minutes). Meanwhile simmer onions, carrots, basil, garlic, sugar, and salt and pepper. Once carrots are soft, place all veggies (including tomatoes) in a blender and puree.

In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the pureed veggies, and gently heat. Add milk or water to thin if necessary.

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