Garden Fresh Tomato Soup


Prep time: 20 minutes

Cook time: 1 hour

Serves: 6-8 bowls

Tomatoes are full of vitamins, two a day contain enough vitamin C to fulfill your daily requirement. They also have vitamins A and K which aids both immunity and bone health. They also contain potassium that has been associated with lower rates of stroke and heart disease.

When you buy tomatoes it is important to find organic. Tomatoes is on the EWG’s dirty dozen list, meaning they absorb a substantial amount of the pesticides used in standard farming practices.

This recipe was inspired by a television series called Ranch to Table. When I try this soup again, I will roast some peppers in the oven with the tomatoes too. I’ll let you know how that turns out!

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  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes
  • Serves: 6-8 bowls

I started with around 6 pounds of tomatoes.3 pounds of organic grape tomatoes with 3 pounds of cored regular organic tomatoes added a little olive oil and put it in the oven.

I also added a full clove of garlic with the bottom sliced off, covered in olive oil, wrapped in foil an placed it into the oven next to the dutch oven.

After 1 hour on 300 degrees I took the roasted tomatoes and garlic out. Squish the (very hot) garlic out into the tomatoes then took my hand held soup puree and blended the tomatoes until smooth. Then just add the rest of the ingredients- super simple!

*** I made this recipe again and decided to stick with all roma tomatoes this time. There were 32 total tomatoes at 8 pounds.


  • 8 lbs tomatoes
  • 1 whole garlic clove, roasted
  • 1/3 c olive oil
  • 1 c cream
  • 1/2 c vegetable broth
  • 1/3 c plus 2 T sugar
  • 2 t salt
  • 1 t pepper
  • 2 T fresh basil
  • 2 1/2 t smoked paprika
  • 1/2 c freshly grated parmesan


  • Drizzle with truffle oil
  • Drizzle with a little pesto sauce


  • 1)

    Place cored tomatoes and olive oil into a dutch oven for 1 hour on 300 degrees.

  • 2)

    Cut the bottom off of the head of garlic and place in foil, holding the foil and garlic in your hand drench in olive oil. Fold foil completely around the garlic and place into the oven next to the dutch oven.

  • 3)

    After one hour take out the roasted garlic and tomatoes. Squeeze the garlic (it will be very hot) into the tomatoes.

  • 4)

    Blend the tomatoes until they become a soup like consistency you are happy with. Put your Dutch oven on low heat on the stove.

  • 5)

    Add the rest of the ingredients, reserving some of the parmesan for your bowl, to your soup and blend again.

  • 6)

    Top with parmesan and a little olive oil or truffle oil and enjoy!

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